Best Chunky Black Bean Soup Recipes

CONTEST-WINNING BLACK BEAN SOUP

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.

SPICY BLACK BEAN SOUP

Steps:

• Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
• Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
• Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it's very hot). Or, use an immersion blender to blend a portion of the soup.
• Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

BLACK BEAN SOUP

Steps:

• Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
• Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
• Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
• Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

CHUNKY BLACK BEAN SOUP

Steps:

• Heat oil in a Dutch oven or large saucepan over medium-high heat; stir in onion and celery, and cook, stirring occasionally, 4 to 6 minutes or until onion is softened.
• Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water; cover and bring to a boil, then reduce heat and simmer 10 minutes.
• Transfer 3 cups beans and liquid to a food processor and process to a coarse puree.
• Return puree to pot, stir in vinegar, heat thoroughly and serve.

CLASSIC BLACK BEAN SOUP

Steps:

• In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
• In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
• In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.

VEGAN BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
• Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

BLACK BEAN SOUP

Steps:

• Soak beans according to package directions. Drain and rinse beans, discarding liquid., In a Dutch oven, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the beans, ham hocks, water, chilies, bouillon, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender., Meanwhile, in a large skillet, cook kielbasa until a thermometer reads 160°. Cut in half lengthwise; slice into 1/4-in. pieces. Add kielbasa and tomatoes to soup., Remove ham hocks; cool slightly. Remove meat from bones; cut into cubes. Return to soup and heat through. Discard bay leaves.

BLACK BEAN SOUP WITH CHUNKY RAITA

Steps:

• Toast the cumin seeds briefly in a large saucepan over a medium heat. Spoon in the paprika and coriander, then tip in 2½ cans of beans along with their liquid, the tomatoes, tomato purée, bouillon, garlic and 500ml water. Cover and leave to simmer for 15 mins.
• Meanwhile, stir the ingredients for the raita together in a bowl.
• Blitz the cooked beans using a hand blender until completely smooth, then stir in the remaining beans and return to the boil. Serve half and top with half the raita, a chopped avocado and some extra coriander. Leave the remaining soup to cool, then chill for another day. Will keep chilled for four days; the raita will keep for two days. Reheat the soup in a pan over a low-medium heat until piping hot.

VEGETARIAN BLACK BEAN PASTA

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

BLACK BEAN SOUP

Steps:

• This soup is preferably made at least one day in advance.
• Slice off and reserve the rind of the bacon. Cut the bacon into quarter-inch cubes. There should be about one and one-half cups.
• Put the bacon cubes and the rind into a heavy kettle or casserole and cook, stirring often, until rendered of fat. When ready, the bacon cubes should be well-browned and crisp.
• Add the onions, celery, carrots, bay leaf, garlic, thyme, three tablespoons of the cumin, black pepper and oregano. Stir to blend and cover the kettle or casserole closely. Cook about five minutes over moderately low heat. Do not allow the mixture to burn.
• Add the tomato paste and stir briefly. Add the chicken broth and bring to the boil.
• Rinse and drain the beans and add them to the soup. Cook, uncovered, over relatively high heat about two and one-half hours, skimming the surface occasionally to remove foam, scum and fat as it rises to the top. The soup is ready when the beans are soft and some of them have disintegrated because of the cooking heat and stirring.
• Stir in the lime juice, cayenne pepper, salt, cilantro and remaining cumin. Remove and discard the bacon rind and bay leaf.
• Ladle the soup into individual soup bowls. Serve the salsa and sour cream on the side, to be added at will. This soup is best served with jalapeno corn-bread muffins as an accompaniment.