Best Black Bean Soup Awesome Recipes

Awesome Healthy Black Bean Soup image

Provided by Teacher_01

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 (15 ounce) cans black beans (2 drained and rinsed)
1 medium onion (chopped)
1 1/2 cups broth (I use chicken, but you can use any kind)
1 1/2 cups water
1 1/2 teaspoons cumin
1 (10 ounce) can rotel, tomatoes and chilies
1 (10 ounce) can diced tomatoes
1/2 teaspoon dried cilantro (or fresh-I recommend 1/4 cup)
sour cream (optional)
tortilla chips (optional)

Steps:

Place onion, water, broth and cumin in a stock pot and bring to a boil. Reduce to medium heat.
When onions are soft, place beans and rotel in the stock pot. Simmer for 20 minutes.
Blend with a hand blender. ( I don't like thin soup, so I only do this for 20-30 seconds)
Add diced tomatoes and cilantro. Simmer for 10-15 more minutes.
Serve topped with a bit of sour cream and crushed tortilla chips.

BLACK BEAN SOUP AWESOME image

Yield 10 servings

Number Of Ingredients 19

2 pounds black beans
1/4 cup olive oil
3 cups onions, diced
8 cloves garlic, lightly bruised and peeled
1 meath ham bone or smoked ham hock
6 to 8 quarts water
2 T plus 1 tsp ground cumin
1 T dried oregano
3 bay leaves
2 tsp gresh ground black pepper
1 tsp cayenne pepper
6 T flat leaf parsley, chopped
6 T cilantro, chopped
1 tsp salt
2 med red bell peppers, stemmed, seeded and cut into 1/4 inch dice
1/4 cup dry sherry
1 T packed brown sugar
1 T fresh lime juice
1 cup creme fraiche or sour cream

Steps:

1. Rinse beans and place in large bowl. Cover with cold water and soak over night. Drain, rinse and set aside. 2. Heat oil in dutch oven over low heat. Add onions and garlic and cook over low heat until onions are wilted, about 10 minutes 3. add the beans with the ham bone and the water to the pot. Stir in 2 T of the cuin, the oregano, bay leaves, black pepper, cayenne, and 2 T each of the parsley and cilantro. Bring to a boil, reduce the heat, and simmer uncovered until the beans are very tender and the liquid is reduced by about three quarters. This will take 1 1/2 hours to 2 hours. 4. Transfer the ham bone to a plate and let cool slightly. Finely shred any meat on the bone and return to the pot. 5. Stir in the remaining 4 T parsley, 2 more T of the cilantro, the salt, and all but 1/4 cup of the bell pepper, the remaining 1 tsp cumin, the sherry , brown sugar, and lime juice. Simmer another 30 minutes, stirring frequently. Adjust the seasonings. 6. Run 1/2 of soup through food processor. Add back to pot. Serve hot and garnish with creme fraiche, remaining diced red pepper and chopped cilantro.