Black Bean And Tomato Soup Recipes

30 MINUTE BLACK BEAN AND TOMATO SOUP

Steps:

• In a large heavy-bottomed pot, over medium heat, add the olive oil and onion. Saute for 5 minutes until onion is beginning to caramelize.
• Add garlic and stir into the onions. Saute for 2 minutes.
• Add the black beans, tomatoes, cumin, bouillon cube, water, dried red chili flakes, Worcestershire sauce, salt, and ground black pepper. Stir well to combine.
• Lower heat to medium-low. Place a lid on the pot and cook for 15 minutes, stirring once half way through.
• Remove the pot from the heat and either puree the soup using a hand-held immersion blender, or transfer the soup to a blender and puree in batches.
• Return the pureed soup to the burner and simmer for five more minutes.
• When ready to serve, top with sour cream, cheese, avocado and green onions. (Optional)
• Serve with your favourite tortilla chips.

BLACK BEAN AND ROASTED TOMATO SOUP

Steps:

• Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
• Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.

SLOW COOKER CUBAN TOMATO AND BLACK BEAN SOUP RECIPE

Steps:

• In a small mixing bowl, mash one can of beans until nearly smooth. In a 4- to 6-quart slow cooker, combine the mashed beans, whole beans, and the next 13 ingredients (through black pepper). Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Remove ham hock. If desired, cut meat from bone and return meat to soup; discard bone. Top with yogurt and sprinkle with green onions. Serve with lime wedges for squeezing.

COCONUT-BLACK BEAN SOUP

Steps:

• Combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

HOMEMADE BLACK BEAN SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to pan; add broth and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. , Meanwhile, in a large skillet, saute the onions, celery, carrot, peppers and garlic in oil until tender. Add the tomato paste, herbs and seasonings to the bean mixture. Add the sauteed vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Discard bay leaves. Garnish with chopped tomato if desired.

EASY BLACK BEANS AND TOMATOES

Steps:

• Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.

BLACK BEAN AND TOMATO SOUP

Steps:

• Cut bacon into 1/2-inch pieces; saute bacon and onions in large saucepan until onions are tender.
• Add beans, tomatoes, water and Soul Food Seasoning.
• Simmer over medium heat for one hour.
• Serve with corn bread, if desired.
• For milder soup, replace Ro-Tel tomatoes with regular diced tomatoes.

TOMATO AND BEAN SOUP

Steps:

• Fry onion and garlic in a pan, until onion is soft.
• Stir in the chopped tomatoes, stir more until tomatoes are soft.
• Add stock and the sauces, bring to boil and let simmer covered for 30 minutes. If you like your tomato soup smooth, you can blend the soup after this point. I like mine chunky.
• Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.