Best Spanish Black Bean Soup Recipes

Spanish Black Bean Soup image

Provided by TishT

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
2 cups fresh onions (about 2 medium yellow onions) or 2 cups frozen onions (about 2 medium yellow onions)
1 cup frozen bell pepper, stir-fry mix (red, green, and yellow peppers, do not thaw )
1/3 cup Spanish ham or 1/3 cup prosciutto, finely diced
1 garlic clove, minced
1 large whole bay leaf
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon ground coriander
2 (1 lb) cans black beans, with their liquid
1 (14 1/2 ounce) can beef broth
3 tablespoons dry sherry
salt
ground black pepper
3 cups leftover cooked rice, reheated
2 large hard-cooked eggs, peeled and chopped
4 tablespoons Italian parsley, coarsely chopped

Steps:

Heat oil in large sauce pan over high heat about 2 minutes.
Add onion, stir fry mix, ham, garlic, bay leaf, thyme, and coriander.
Stir well to coat, reduce heat to medium, cover and allow tastes to mingle for about 10 minutes Add beans and liquid, broth, and sherry; adjust heat so soup bubbles slightly, cover and simmer about 15 minutes.
Remove bay leaf and season to taste with salt and pepper To serve, mound 1/2 cup rice in each of heated large soup plates.
Ladle in soup, then top with scattering of hard-cooked egg and parsley.

Nutrition Facts : Calories 525.4, Fat 10.2, SaturatedFat 2.1, Cholesterol 75.9, Sodium 679.4, Carbohydrate 83.1, Fiber 19.2, Sugar 3.4, Protein 23.4

Spanish Black Bean Soup - Vegan image

Provided by turtledove

Categories Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Steps:

In a blender, puree 2 cans of black beans and set aside.
Under medium heat, sauté onion and garlic for about five minutes In a medium size pot.
Add salt, pepper& splash of dry sherry.
Add puree black beans, 2 cans of whole beans, cumin, chili powder, bay leaves, cilantro and more salt and pepper if needed.
Lower heat and let simmer for 10 minutes.