Fast Black Bean Soup Recipes

QUICK BLACK BEAN SOUP

Steps:

• Drain some of the liquid from 2 cans black beans.
• Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
• Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.

FAST AND DELICIOUS BLACK BEAN SOUP

Steps:

• Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
• In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

FAST BLACK BEAN SOUP

Steps:

• Blend all ingredients except VELVEETA in blender until smooth.
• Pour into medium saucepan; cook on medium heat 5 min. or until heated through, stirring occasionally.
• Add VELVEETA; cook 1 min. or until melted, stirring constantly.

EASY AND SUPER DELICIOUS BLACK BEAN SOUP

Steps:

• Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
• Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

CONTEST-WINNING BLACK BEAN SOUP

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.

QUICK BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.

EASY AND QUICK BLACK BEAN SOUP

Steps:

• Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
• Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
• Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.

QUICK BLACK BEAN SOUP

Steps:

• Heat oil in large pot over medium heat. Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
• Working in 2 batches, purée 2 1/2 cups soup in blender until smooth. Mix purée back into soup in pot. Season with salt and pepper. Ladle soup into bowls.

QUICK BLACK BEAN SOUP

Steps:

• Heat oil, add onion, garlic and thyme.
• Sauté about 8 minutes or until onion is golden.
• Add beans, bean liquid, broth, tomatoes, and hot pepper sauce.
• Bring to a boil, then reduce heat and simmer about 20 minutes until soup thickens, stirring occasionally.
• Puree soup in blender in 2 batches.
• Season to taste with salt and pepper.

QUICK SPICY BLACK BEAN SOUP

Steps:

• Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
• Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
• Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.