HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
- Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
- Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
- Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
- Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
- Pour blended soup back into the pot and mix to incorporate.
- Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams
HEARTY BLACK BEAN SOUP
Cumin and chili powder give spark to this thick and hearty soup. If you have leftover meat-smoked sausage, browned ground beef or roast-toss it in during the last 30 minutes of cooking. -Amy Chop, Oak Grove, Louisiana
Provided by Taste of Home
Categories Lunch
Time 9h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice.
Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
BEAN AND BACON SOUP
Warm and hearty Bean and Bacon Soup to brighten up those chilly days! It's made with simple ingredients and it's way better than canned! Plus it doesn't have any mysterious ingredients, you can name everything here.
Provided by Jaclyn
Categories Soup
Time 1h
Number Of Ingredients 13
Steps:
- Cook bacon in a large enameled cast iron pot until browned and crisp, transfer bacon to a plate lined with paper towels, while leaving 2 Tbsp rendered bacon drippings in pan.
- Heat drippings over medium-high heat and add onions, carrots and celery. Saute 4 minutes then add garlic and saute 2 minutes longer.
- Add in chicken broth, tomato paste, sugar, thyme and beans.
- Stir in 3/4 of the cooked bacon, while reserving remainder in a small resealable bag in refrigerator until ready to use.
- Season soup with salt and pepper to taste. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, until veggies are soft, about 30 minutes.
- Transfer 2 1/2 cups of the soup to a blender, cover with lid (while removing lids center insert and holding a folded kitchen towel over blender) blend until smooth.
- Stir pureed mixture back into soup. Serve warm topped with shredded cheese and parsley. Thin soup with more broth or water if desired.
Nutrition Facts : Calories 558 kcal, Carbohydrate 69 g, Protein 22 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 50 mg, Sodium 1624 mg, Fiber 15 g, Sugar 8 g, ServingSize 1 serving
HEARTY BLACK BEAN & BACON SOUP
Garlic, onions and bacon give this thick and savory black bean soup a deep, rich flavor.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from pan.
- Add onions, celery, carrots and garlic to drippings in pan; cook and stir 5 min. or until crisp-tender. Stir in beans, broth and pepper; simmer on low heat 15 min.
- Process soup in food processor or blender container until smooth. Return to pan. Stir in bacon and sherry; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 12 g
BLACK BEAN SOUP
Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor.
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
- Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
HEARTY BLACK BEAN SOUP
A hearty vegetarian soup for a chilly night, our black bean soup is made with browned ground beef, canned beans, chilies and fire-roasted tomatoes. Simmer to perfection.
Provided by By Mark Evitt
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook about 5 minutes or until onion is translucent.
- Add beef; sprinkle with cumin, chili powder and 1/2 teaspoon salt. Cook about 5 minutes or until beef is browned.
- Add beans, tomatoes, green chiles, salsa and lime juice. Heat to boiling. Reduce heat to simmer. Taste broth; adjust seasoning as necessary and add hot sauce if more spice is desired. Simmer up to 30 minutes, stirring occasionally.
- While soup is simmering, prepare Toppings.
Nutrition Facts : ServingSize 1 Serving
HEARTY & THICK BLACK BEAN SOUP
These black beans are delicious. I have made these for years, everyone likes them. I have passed along the recipe to lots of people. I got the recipe out of a PG&E pamphlet (years ago). The recipe is from MUSTARD'S GRILL' in St. Helena CA, the Napa Valley. Prep time does not include soaking the beans.
Provided by Barb G.
Categories Black Beans
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
- Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
- Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.
- Cook until vegetables are tender, stirring occasionally, about 10 minutes.
- Add chili powder, cumin, cayenne and pepper.
- Stir until aromatic, about 1 minute.
- Add beans and broth.
- Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
- I have used more broth to make it a soup.
- Season with salt.
- Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.
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- Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until well pureed. Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside.
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- In a heavy-bottomed pot or dutch oven, crisp the badon over medium to medium-high heat. Scoop the cooked bacon onto a paper-towel-lined plate, and set aside. Leave the bacon fat in the pot.
- To the pot, add the onion and a pinch of salt and pepper, and cook for 2-4 minutes until softened. Add in the garlic and cumin and cook for 1 to 2 minutes more. Add in the tomatoes and thir juice, the beans and their liquid, and the chicken stock, and bring to a boil. Lower the heat to simmer and cook for 30 minutes.
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- Serve the soup with an assortment of toppings (the more, the better!) including: creme fraiche, the crisped bacon, lime wedges, fresh cilantro, cotija cheese, and hot sauce.
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