Judys Vegetarian Black Bean Soup Recipes

VEGETARIAN BLACK BEAN SOUP

Vegetarian Black Bean Soup image

Make and share this Vegetarian Black Bean Soup recipe from Food.com.

Provided by SweetySJD

Categories Black Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup onion, chopped
2 garlic cloves, minced
1 (15 ounce) can vegetable broth, divided
2 (15 ounce) cans black beans, rinsed and drained
1 cup potato, peeled and diced
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 (15 ounce) can diced tomatoes, undrained
1/2 teaspoon hot pepper sauce
2 green onions, sliced

Steps:

In a saucepan, bring the onion, garlic and 1/4 cup broth to a boil.
Reduce heat, cover and simmer 6-8 minutes or until onion it tender.
Stir in beans, potato, thyme, cumin, and broth; return to a boil.
Reduce heat; cover and simmer 20-25 minutes, until potatoes are tender.
Stir in tomatoes and hot pepper sauce; heat through.
Sprinkle with green onion.

Nutrition Facts : Calories 181.9, Fat 0.8, SaturatedFat 0.2, Sodium 18.8, Carbohydrate 34.8, Fiber 11, Sugar 3.3, Protein 10.7

VEGAN BLACK BEAN SOUP

Vegan Black Bean Soup image

Easy to make, thick, hearty soup with a zesty flavor.

Provided by YCHRISTINE

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Steps:

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 75.3 g, Fat 5 g, Fiber 25 g, Protein 21.9 g, SaturatedFat 0.8 g, Sodium 1733.6 mg, Sugar 7.2 g

VEGETARIAN BLACK BEAN SOUP

Vegetarian Black Bean Soup image

A hearty bean/vegetable soup--even if you're not a vegetarian. You could save time and use canned beans instead of dried.

Provided by Parsley

Categories Clear Soup

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

2 cups dried black beans
2 tablespoons olive oil
5 garlic cloves, minced
2 cups chopped onions
2 cups chopped red bell peppers
2 cups chopped celery
1/4 cup chopped celery leaves
2 cups diced carrots
10 cups water
3 bay leaves
14 1/2 ounces diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro

Steps:

Soak beans overnight; drain.
In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
Discard bay leaves and serve.

VEGETARIAN BLACK BEAN SOUP

Vegetarian Black Bean Soup image

"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth, divided
2 cans (15 ounces each) black beans, rinsed and drained
1 cup diced peeled potato
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 to 1/2 teaspoon hot pepper sauce
2 green onions, sliced

Steps:

In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender., Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 818mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges

JUDY'S VEGETARIAN BLACK BEAN SOUP

Judy's Vegetarian Black Bean Soup image

This recipe is one from my friend Judith, who is a vegetarian. It's very tasty, and even carnivores won't miss the meat.

Provided by Berts Kitchen Witch

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 small onion (finely chopped)
3 garlic cloves (minced)
1/2 green bell pepper (finely chopped)
1/2 red bell pepper (finely chopped)
1/2 cup celery (chopped)
2 (15 ounce) cans black beans
2 (15 ounce) cans Mexican-style tomatoes
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 cup sour cream

Steps:

Heat olive oil in a skillet.
Add onion, bell peppers, celery,and garlic.
Sauté until tender (about 5-6 minutes).
Drain and rinse black beans.
Combine sautéed vegetables, water, undrained tomatoes and black beans in a large sauce pan.
Stir in the salt, pepper, coriander and cumin.
Simmer over a medium-low heat for 15 minutes, stirring occasionally.
Place 1/2 of the pan contents into a blender and purée.
Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes).
Ladle into serving bowls and top each bowl with one TBS sour cream.

Nutrition Facts : Calories 376.5, Fat 14.4, SaturatedFat 3.5, Cholesterol 6.3, Sodium 1166.3, Carbohydrate 49.6, Fiber 14.6, Sugar 2, Protein 16.3

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