Best Black Bean Soup Sopa De Frijoles Negros Recipes

CREAMY BLACK BEAN SOUP

Creamy Black Bean Soup image

This is an easy and forgiving recipe, so you can play around with it a lot. There are many variations all over Mexico: some with cream or milk, others with chicken broth or without it. Some also use dried peppers or fresh peppers.

Provided by Mely Martínez

Categories Soups

Time 30m

Number Of Ingredients 12

Ingredients

2 small tomatoes (or one large tomato (about 8 ounces total weight))
1/3 cup white onion (chopped)
1 garlic clove
1 Tablespoon Olive oil
2 Cups cooked black beans (with a little of its cooking broth)
2 Epazote leaves (if available)
Salt & Ground Black Pepper to taste
1/2- cup chicken or vegetable broth.
1 Avocado (diced)
4 to rtillas cut into thin strips and fried.
1 Canned Chipotle pepper
1/2 cup crumbled Queso Fresco

Steps:

Chop the tomatoes and place in a blender along with the chopped onion and garlic. Process until you have a smooth sauce.
Heat the olive oil in a medium saucepan and then pour the tomato sauce.
Cook the tomato sauce over medium-high heat for about 7-8 minutes until it starts to boil.
While the tomato sauce is cooking, puree the black beans and their broth in a blender or food processor until they have a fine texture.
Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results. If the soup is too thick, add the chicken broth a tablespoon at the time to get a creamy texture. Don't pour it all at once, since it could result in a watery soup. Season soup with salt and pepper.
Simmer the soup, stirring frequently for about 15 minutes. Serve warm with your choice of toppings.

Nutrition Facts : ServingSize 1 bowl, Calories 206 kcal, Carbohydrate 23 g, Protein 11 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 976 mg, Fiber 8 g, Sugar 1 g

BLACK BEAN SOUP (SOPA DE FRIJOLES)

Black Bean Soup (Sopa de Frijoles) image

Provided by Food Network

Time 1h45m

Yield 24 servings

Number Of Ingredients 16

Ingredients

2 pounds black turtle beans
1 1/2 ounces olive oil
8 ounces onion small diced
4 garlic cloves chopped
2 ounces jalapeno or other fresh green chile, chopped
4 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 bay leaf
5 quarts white stock, vegetable stock, or water
1 pounds drained canned tomatoes chopped
Salt
Hot pepper sauce
8 ounces avocado, medium diced, for garnish
8 ounces Spanish dry chorizo medium diced, for garnish
8 ounces tomatoes, medium diced for, garnish

Steps:

Soak the beans overnight in cold water. Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf.
Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes. Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste. Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.