Best Bountiful Black Bean Soup Recipes

Bountiful Black Bean Soup image

Provided by AmyZoe

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups corn, roasted
3 tablespoons olive oil
1 onion, chopped
4 stalks celery, chopped
4 garlic cloves
8 cups vegetable stock
13 ounces black bean soup mix
28 ounces tomatoes, diced
2 cups butternut squash, cut into large bite-size cubes
2 bay leaves
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon smoked paprika
salt
pepper

Steps:

To roast corn: It is convenient to use frozen corn. Preheat oven to 350. Spread frozen corn on a cookie sheet and roast in oven for 15 to 20 minutes stirring occasionally. Remove from oven and cool.
Heat oil in a large stock pot over medium-high heat.
Add onions and celery and saute until translucent, about 5 to 7 minutes.
Add garlic and saute for one more minute.
Carefully pour in stock and scrape the bottom of the pan to release any brown bits.
Stir in the black bean soup mix and tomatoes.
Add the butternut squash and roasted corn.
Add herbs, stir, and bring to a boil.
Once boiling, reduce to a simmer, cover with a lid and cook for 1 1/2 hours, stirring every 1/2 hour to prevent sticking.
Add more stock or water if beans and squash absorb too much liquid.
Note: To reduce cooking time by 1/2 hour, beans may be soaked overnight, rinsed and then added to soup.

Nutrition Facts : Calories 168.3, Fat 7.9, SaturatedFat 1.1, Sodium 31.9, Carbohydrate 24.5, Fiber 4.7, Sugar 8.1, Protein 3.9

Bountiful Black Bean Soup image

Provided by dell kean @dellie

Categories Appetizers

Number Of Ingredients 10

2 tablespoon(s) olive oil
1 1/4 cup(s) chopped onions
4 - garlic cloves
1 tablespoon(s) chopped fresh thyme or 1-1/2 tsp. dried
3 15 oz. can(s) black beans, drained, 1 cup liquid reserved
3 1/2 cup(s) (or more) low-salt chicken broth
1 28-oz can(s) diced tomatoes in juice (i used one with jalepeno peppers)
2 teaspoon(s) ground cumin
1 1/2 teaspoon(s) hot pepper sauce
- sour cream, shredded cheddar cheese, fresh cilantro to garnish

Steps:

Heat oil in heavy large pot over medium heat. Add onion, garlic, and thyme; saute until onion is golden, about 8 mins. Add beans, reserved 1 cup of bean liquid, 3-1/2 cups of broth, tomatoes with juice, cumin and hot pepper sauce.
Bring soup to boil; reduce heat to medium-low and simmer (uncovered) until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Cool slightly.
Working in 2 batches, puree 2-1/2 cups of soup in blender (I used my cuisinart food processor on pulse several times) until smooth. Mix puree back into soup pot.
Brint to simmer. Season to taste with salt and pepper, only if needed. (can be made 1 day ahead. cool slightly, refrigerate uncovered until cold, then cover and keep refrigerated. Bring soup to simmer, thinning with more broth if needed, before serving.
When ready to serve, top with a dollop of sour cream and some shredded cheddar cheese and fresh cilantro (optional) We served this with warm jumbo flaky biscuits and butter!