Best Herbed Black Bean Soup Recipes

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EASY BLACK BEAN SOUP RECIPE



Easy Black Bean Soup Recipe image

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

2 cups dried black beans, rinsed (or 2 (14-ounce) cans black beans, drained and rinsed)
1 medium onion, diced
1 medium red bell pepper, cored, seeded, and diced
2-3 garlic cloves, minced
6 cups total cooking liquid; I use 4 cups (1 quart) low-sodium vegetable stock or chicken stock plus 2 cups of water (If you're not vegan, chicken stock or bone broth adds even more flavor to your soup. You can also use all 6 cups water.)
1 1/2 teaspoons chili powder (your choice, mild or medium)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon Mexican oregano
1/8 teaspoon cinnamon (optional secret ingredient!)
1 tablespoon extra virgin olive oil
1 dried bay leaf (or two fresh bay leaves)
3 teaspoons sea salt, divided, plus more to taste if needed after cooking
1/2 teaspoon freshly ground black pepper

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

QUICK AND EASY BLACK BEAN SOUP



Quick and Easy Black Bean Soup image

All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 16

6 slices bacon, chopped
1 large onion, diced
3 cloves garlic, minced
2 cups chicken broth
pinch of dried oregano
pinch of cayenne pepper
½ teaspoon ground cumin
salt to taste
2 (14.5 ounce) cans black beans, rinsed and drained
14 ½ fluid ounces water
½ teaspoon ground black pepper
⅓ cup minced green onion
2 teaspoons sambal paste (or minced red chiles)
juice of 1 lime
2 tablespoons chopped green onion
3 tablespoons sour cream

Steps:

  • Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
  • Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
  • Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
  • Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
  • Stir in black pepper and cumin. Add salt to taste.
  • Make the relish by stirring together minced green onion, sambal paste, and lime juice.
  • Serve garnished with relish, chopped green onions, and sour cream.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 43.5 g, Cholesterol 19.9 mg, Fat 8.8 g, Fiber 15.9 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 1182.3 mg, Sugar 2.7 g

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

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