Best Spanish Black Bean Soup Vegan Recipes

SPANISH BLACK BEAN SOUP

Spanish Black Bean Soup image

Make and share this Spanish Black Bean Soup recipe from Food.com.

Provided by TishT

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

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

VEGAN BLACK BEAN SOUP

Vegan Black Bean Soup image

Easy to make, thick, hearty soup with a zesty flavor.

Provided by YCHRISTINE

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

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

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.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 75.3 g, Fat 5 g, Fiber 25 g, Protein 21.9 g, SaturatedFat 0.8 g, Sodium 1733.6 mg, Sugar 7.2 g