BLACK BEAN, CORN, AND SALSA SOUP
I really enjoyed this soup! Most of the ingredients were already in my pantry, plus the salsa and "slightly" spicy refried beans, added just the right amount of spice to the soup.
Provided by Cindi M Bauer
Categories Other Soups
Number Of Ingredients 11
Steps:
- 1. Drain and rinse both cans of black beans, then set the beans aside.
- 2. Melt the butter in a 3-quart saucepan, then add the diced onion. Sprinkle onion with a bit of black pepper.
- 3. Saute the diced onion for 2 minutes, then add the minced garlic, and continute to saute the onion and garlic for 1 minute more.
- 4. Sprinkle the cumin over the onion and garlic, then add the can of refried beans, the salsa, and the beef broth, and stir.
- 5. Now add the black beans and corn, and stir. Simmer the soup on low heat, until the soup is heated through, for about 30 minutes.
- 6. If desired, serve individual bowls of soup with shredded cheddar cheese, and a dollop of sour cream.
- 7. Note: When making this soup, the brand of salsa I used was Red Gold (Medium Heat). The brand of refried beans I used was Old ElPaso Spicy Fat Free Refried Beans. And the brand of whole kernel corn I used was Green Giant Whole Sweet Corn.
PRESSURE COOKER BLACK BEAN SOUP
This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.
Provided by Mark Bittman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
- Add the water, beans, chorizo, garlic and bay leaves.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
- Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
- Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
- Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 837 milligrams, Sugar 3 grams
BLACK BEAN AND SALSA SOUP
Make and share this Black Bean and Salsa Soup recipe from Food.com.
Provided by Alan in SW Florida
Categories Black Beans
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor with a metal blade or a blender container, combine the beans, broth, salsa, and cumin. Process 1 minute, or until smooth.
- Heat bean mixture in a medium saucepan over medium heat, until thoroughly heated.
- To serve, ladle soup into 2 individual bowls. Spoon 1 tablespoon of sour cream on top of each; swirl gently. Sprinkle with green onions.
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BLACK BEAN SOUP RECIPE | EATINGWELL
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5/5 (15)Total Time 25 minsCategory Healthy Black Bean Soup RecipesCalories 206 per serving
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
- Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
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