BLACK BEAN SOUP
You can have this warming veggie-rich black bean soup ready to go in 30 minutes.
Provided by Jennifer Segal
Categories Soups
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
- Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
- Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
- Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)
Nutrition Facts : ServingSize about 2 cups, Calories 475, Fat 14g, Carbohydrate 66g, Protein 27g, SaturatedFat 4g, Sugar 5g, Fiber 21g, Sodium 424mg, Cholesterol 10mg
BLACK BEAN SOUP
This easy black bean soup recipe is creamy, comforting, healthy, and delicious! If you have any leftovers, store them in the fridge for up to 4 days, or freeze them for up to 2 months.
Provided by Jeanine Donofrio
Categories Main dish or side dish Soup
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans, chipotles, adobo sauce, and broth and simmer for 30 minutes.
- Let cool slightly and transfer half of the soup mixture to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Stir in the lime juice. Serve with lime wedges and desired toppings.
CONTEST-WINNING BLACK BEAN SOUP
Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
SPICY BLACK BEAN SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
BLACK BEAN SOUP WITH CUMIN AND JALAPEñO
Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.
Provided by Jennifer Smith
Categories Soup/Stew Bean Cheese Garlic Herb Tomato Quick & Easy Jalapeño Bon Appétit Texas
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
- Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.
BLACK BEAN SOUP WITH CUMIN AND CILANTRO
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
- Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
BLACK BEAN SOUP WITH CUMIN
Steps:
- In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium-low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of Salsa Fresca and Crema, creme fraiche or sour cream.
- Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day.
- Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours. Crema may be kept in the refrigerator as long as a week.
BLACK BEAN SOUP WITH CUMIN AND CORIANDER
This was printed in the Montreal Gazette and can be found in Deborah Madison's Vegetable Soups. I think I'll try it some time soon.
Provided by Studentchef
Categories Kosher
Time 50m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
- Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
- Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
- In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
- Serve soup hot in heated bowls, topping each serving with sour cream mixture.
Nutrition Facts : Calories 223.3, Fat 8.6, SaturatedFat 2.5, Cholesterol 7.5, Sodium 326.9, Carbohydrate 28.5, Fiber 9.8, Sugar 2.6, Protein 9.7
BLACK BEANS WITH CUMIN AND GARLIC
This is a quick and delicious way to make black beans with a little zing. I served them for a dinner party and it was so easy to make them up in the afternoon and then let them heat in the crock pot on low until we were ready for dinner.
Provided by CarolAnn
Categories Black Beans
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Drain and rinse black beans.
- In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
- Add black beans, broth and salt.
- Reduce heat to medium-low, stirring frequently until beans are heated through.
- OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
- If desired, stir in the cilantro just prior to serving.
BLACK BEANS WITH GARLIC, CUMIN, AND CILANTRO
Categories Bean Garlic Side Vegetarian Quick & Easy Spring Cilantro Gourmet Sugar Conscious
Yield Serves 2
Number Of Ingredients 7
Steps:
- Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro.
QUICK AND EASY BLACK BEAN SOUP
All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
- Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
- Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
- Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
- Stir in black pepper and cumin. Add salt to taste.
- Make the relish by stirring together minced green onion, sambal paste, and lime juice.
- Serve garnished with relish, chopped green onions, and sour cream.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 43.5 g, Cholesterol 19.9 mg, Fat 8.8 g, Fiber 15.9 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 1182.3 mg, Sugar 2.7 g
BEST BLACK BEAN SOUP
This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
- In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
- Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
- Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
- Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
- Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
- Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
- Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM
Categories Soup/Stew Blender Bean Tomato Super Bowl Lunch Lime Bacon Healthy Sour Cream Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 20
Steps:
- Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
- Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
- Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.
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