Best Spicy Black Bean Soup Wegmans Recipes

SPICY BLACK BEAN SOUP

Spicy Black Bean Soup image

Provided by Valerie Bertinelli

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving

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.

SPICY BLACK BEAN SOUP

Spicy Black Bean Soup image

A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. -Tia Musser, Hudson, Indiana

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 13

Ingredients

1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
3-1/2 cups vegetable broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (4 ounces) chopped green chilies
1/3 cup sherry or additional vegetable broth
2 tablespoons minced fresh cilantro
1/2 cup fat-free sour cream
1/4 cup shredded cheddar cheese

Steps:

In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.

Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 556mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.

INSTANT POT® SPICY BLACK BEAN SOUP (VEGAN)

Instant Pot® Spicy Black Bean Soup (Vegan) image

You don't have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.

Provided by bd.weld

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

Time 1h40m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 medium white onion, chopped
1 yellow bell pepper, diced
5 cloves garlic, crushed
4 teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon chipotle pepper powder
6 cups vegetable broth
1 pound dry black beans
1 (4 ounce) can chopped Hatch chile peppers, undrained
1 pinch garlic salt, or to taste
1 cup pico de gallo
1 red bell pepper, sliced
1 lime, cut into wedges

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 45 g, Fat 5 g, Fiber 10.8 g, Protein 13.8 g, SaturatedFat 0.7 g, Sodium 870.2 mg, Sugar 6.4 g

SPICY BLACK BEAN SOUP (WEGMAN'S)

Spicy Black Bean Soup (Wegman's) image

Adapted from a recipe on the Wegman's website for their Caribbean Black Bean Soup. This has a kick to it, you can adjust the heat by increasing/decreasing the cayenne or jalapeno pepper

Provided by Stella8037

Categories Black Beans

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
1 roasted red pepper, diced
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
3 (14 ounce) cans black beans, drained and rinsed
1 (32 ounce) carton chicken stock
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon oregano
1/2 teaspoon cayenne pepper
1 lime, juice of
1/2 cup chopped fresh cilantro, plus more for garnish

Steps:

Heat oil in soup pot on medium. Add onion and red pepper. Cook until onion is soft, 8-10 minutes.
Add garlic, cumin and coriander. Cook, stirring, 1 minute or until aromatic.
Stir in half of the black beans, broth, and remaining spices. Bring to boil. Reduce to a simmer and cook uncovered about 20 minute
Remove from heat. Puree with stick blender. Stir in lime juice, cilantro, and remaining black beans. Garnish with cilantro and sour cream.