Best Black Bean Vegetable Chowder Recipes

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BLACK BEAN VEGETABLE CHOWDER



Black Bean Vegetable Chowder image

Enjoy this meatless chowder made with veggies and beans - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 10

2 tablespoons margarine or butter
1 large onion, chopped (1 cup)
3 tablespoons all-purpose flour
3/4 teaspoon ground cumin
1/2 teaspoon garlic salt
4 cups skim milk
1 package (16 ounces) frozen corn, broccoli and sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups shredded sharp Cheddar or Monterey Jack cheese (6 ounces)
2 tablespoons chopped fresh cilantro or parsley

Steps:

  • Melt margarine in 4-quart Dutch oven over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.
  • Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk. Stir milk mixture into onion. Stir in vegetables and beans. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
  • Stir in 1 cup of the cheese until melted. Sprinkle each serving with remaining cheese and the cilantro.

Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 40 mg, Fiber 8 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 850 mg

BLACK BEAN CHOWDER



Black Bean Chowder image

Make and share this Black Bean Chowder recipe from Food.com.

Provided by QTE1959

Categories     Chowders

Time P2DT1h

Yield 5 cups, 4 serving(s)

Number Of Ingredients 16

1 cup black beans, dried
1 tablespoon olive oil
1 cup red onion, diced
1 1/2 tablespoons garlic, minced
1 cup celery, diced
1 cup red pepper, diced
1 (6 ounce) ham steaks, trimmed and diced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon thyme
1/2 teaspoon oregano
4 cups water
3 envelopes oxo low-sodium instant chicken bouillon granules (makes 2.25 c bouillon)
1 cup old el peso chunky salsa
1 ounce cheddar cheese, shredded
1/2 cup low-fat sour cream

Steps:

  • Soak the black beans for several hours or overnight.
  • Saute red onion, garlic, celery, and red pepper in olive oil until tender.
  • Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.
  • Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender.
  • Add more water if necessary.
  • Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.
  • Makes 4 servings of 1-1/4 cups.
  • Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.

HEARTY BLACK BEAN CHOWDER - CROCK POT



Hearty Black Bean Chowder - Crock Pot image

I'm not really sure what makes a chowder a chowder, but this is thicker than soup and not as thick as stew.... so I'm calling it a chowder. Throw it all together and 8 hours later, it's done!

Provided by Brooke the Cook in

Categories     Chowders

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 medium onion, diced
1 (15 ounce) can black beans, do not rinse, drain
1 (15 ounce) can diced tomatoes
1 cup frozen corn
1 (14 ounce) can fat-free refried beans (the hot ones if you like spicy)
1 cup fat free chicken broth (or vegetable broth for vegetarian's)
3 tablespoons taco seasoning
1/2-1 teaspoon cayenne pepper
1/4 cup fresh cilantro, chopped (optional)
6 tablespoons nonfat sour cream (optional)

Steps:

  • Combine everything EXCEPT cilantro and sour cream in crock-pot.
  • Cook on low for 8-9 hours. I like to turn crock-pot to high the last 20-30 minutes to allow soup to thicken.
  • If using, top with 1 tablespoon of sour cream and sprinkle with cilantro.

Nutrition Facts : Calories 140.5, Fat 0.9, SaturatedFat 0.2, Sodium 268.1, Carbohydrate 28.9, Fiber 7.2, Sugar 3, Protein 7.2

CONTEST-WINNING BLACK BEAN SOUP



Contest-Winning Black Bean Soup image

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

Steps:

  • In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

SOUTHWESTERN BEAN SOUP



Southwestern Bean Soup image

When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. -Jackie Hacker, Seville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

1 large onion, chopped
1 teaspoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1-1/2 cups fresh or frozen corn
4 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

  • In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 481mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein.

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