SPICY BLACK BEAN SOUP
This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it's incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)-it is easily halved, or you can freeze the leftovers.
Provided by Cookie and Kate
Categories Soup
Time 55m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it's very hot). Or, use an immersion blender to blend a portion of the soup.
- Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
Nutrition Facts : Calories 342 calories, Sugar 4.2 g, Sodium 1563.1 mg, Fat 6.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 56 g, Fiber 21.3 g, Protein 18.7 g, Cholesterol 0 mg
LOW FAT/LOW SODIUM BLACK BEAN SOUP
I made this recipe after viewing several recipes from various cook books. Broth is a no sodium brand and the bean were dry (cooked in advance only in water- no seasoning was added)
Provided by chef lisae
Categories < 60 Mins
Time 1h
Yield 5 1 1/4 cup servings, 5 serving(s)
Number Of Ingredients 14
Steps:
- heat oil in stock pot over medium heat.
- add the veggies and saute for about 5 minutes, stirring from time to time.
- add the seasoning and stir to combine.
- continue to saute until the veggies are tender.
- add the remaining ingredients and stir, cover.
- continue to cook at set temperature for 10 minutes.
- reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 216.2, Fat 4.7, SaturatedFat 0.8, Sodium 70.1, Carbohydrate 34.2, Fiber 10.5, Sugar 6, Protein 12.5
EASY, LOW-FAT BLACK BEAN SOUP
This is a Pulp Kitchen recipe that was M.I.A. since the move, just found it and want to post it before I lose it again.
Provided by mandabears
Categories Beans
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor pulse the onion until minced.
- Drain and rinse the black beans.
- Add to the food processor with the cream cheese.
- Pulse until pureed.
- Dilute wtih chicken broth to your desired thickness.
- Transfer to a medium sauce pan and heat over low heat until thoroughly heated.
- Garnish with sour cream and chives.
Nutrition Facts : Calories 583.3, Fat 15.3, SaturatedFat 8.9, Cholesterol 43.1, Sodium 420.7, Carbohydrate 78.9, Fiber 27.9, Sugar 0.9, Protein 35.1
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
INTENSE BLACK BEAN SOUP
Make and share this Intense Black Bean Soup recipe from Food.com.
Provided by Daisy St. Patience
Categories Black Beans
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- mix 7 cups of water and black beans and set to boil on medium heat.
- sautee onions, garlic, cayenne, and crushed red pepper in olive oil until onions are soft.
- add onion mixture to the beans and water and stir. boil for 15 minutes.
- add chopped green bell pepper and lower heat to simmer for 20 minutes.
- allow to cool for 15-20 minutes.
- pour half of the mixture into a blender and puree.
- add to pot and reheat until ready to serve.
- Good with crackers, whole wheat toast, and pitas.
Nutrition Facts : Calories 235.4, Fat 2.6, SaturatedFat 0.5, Sodium 9.8, Carbohydrate 40.5, Fiber 14.2, Sugar 1.6, Protein 14.2
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