BUONA SERA BLACK BEAN SOUP
This makes a great meal when served with cornbread. If you don't want to go the vegetarian route, add 3 chopped boneless chicken breasts (cooked) upon adding the broth. Also, if you don't want such a soupy consistency just omit a can of the broth. Best served in a bowl over white rice. Enjoy! Note: For strict vegetarians, you may substitute the chicken broth for vegetable broth.
Provided by The Zatch
Categories Black Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 4-quart saucepan or Dutch oven, heat oil over medium-high heat.
- Cook onion, celery, carrots, and garlic in oil for 5 minutes, stirring occasionally.
- Add chili powder, cumin, and pepper. Cook for 1 minute.
- Stir in low sodium chicken broth, 2 cans of black beans and the corn. Heat to boiling, stirring occasionally.
- Place remaining 2 cans black beans and the picante/salsa in blender or food processor. Cover and blend on high speed until smooth. Stir into boiling soup mixture.
- Reduce heat to medium and simmer for 15-20 minutes. Serve with cilantro if desired.
Nutrition Facts : Calories 433.9, Fat 6, SaturatedFat 1.2, Sodium 799, Carbohydrate 76, Fiber 22.6, Sugar 7.2, Protein 26.3
CONTEST-WINNING BLACK BEAN SOUP
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
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
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
EASY BLACK BEAN SOUP RECIPE
This easy black bean soup recipe can be made 4 different ways and it's delicious every time. It's loaded with protein and fiber. Plus, it's inexpensive to make! If you like it, please leave a star rating in the comments to help other readers.
Provided by Elizabeth Rider
Categories Soup
Number Of Ingredients 14
Steps:
- Add all ingredients to a slow cooker (not the garnishes), except add only a teaspoon of sea salt (you'll add the remaining sea salt during the last 30 minutes of cooking.)
- Cook on low for 8-9 hours or high for 4-5 hours until beans are soft and easily mash with a fork.
- Add 2 teaspoons of sea salt in the last 30 minutes of cooking time.
- Taste to make sure the beans are soft; they should mash easily with a fork. Puree about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth then pour back in and stir. Or use an immersion blender to blend 1/4-1/2 of the beans.
- Adjust salt if needed.
- Garnish with your favorite toppings.
- Add all ingredients to the Instant Pot, except add only a teaspoon of sea salt (you'll add the remaining sea salt before blending.)
- Pressure cook on high for 45 minutes.
- Do a natural release of 25 minutes.
- After 25 minutes, perform a manual release if the pin hasn't dropped.
- Add 2 teaspoons of sea salt (more or less to taste).
- Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
- Adjust salt if needed.
- Garnish with your favorite toppings.
- Add all ingredients to a large soup pot or Dutch oven.
- Bring mixture to a boil over medium-high heat, then reduce to a simmer.
- Cover and cook on medium-low heat until beans are soft and easily mash with a fork (about 5-6 hours).
- Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
- Adjust salt if needed.
- Garnish with your favorite toppings.
- Heat a large soup pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil then saute the diced onions for 5-6 minutes until softened. Add the garlic and spices and saute 1 additional minute with the onions until fragrant.
- Add the rest of the ingredients (except the garnishes), reducing the liquid to 4 cups instead of 6. Bring the mixture to a low boil over high heat, then reduce to a simmer.
- Cover and cook on medium-low heat until beans are soft and easily mash with a fork (about 5-6 hours).
- Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
- Adjust salt if needed.
- Garnish with your favorite toppings.
Nutrition Facts : Calories 204 calories
BLACK BEAN SOUP
Provided by Tyler Florence
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
- Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
- When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
- Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
- Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.
BLACK BEAN SOUP
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.
SPICY BLACK BEAN SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.
BEST BLACK BEAN SOUP
This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
- In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
- Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
- Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
- Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
- Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
- Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
- Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
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