Quick Black Bean Soup Recipes

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 AND EASY BLACK BEAN SOUP

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.

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.

EASY BLACK BEAN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
• Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.

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.

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 CUBAN BLACK BEAN SOUP

Steps:

• In a large saucepan, heat oil over medium high heat. Add ham and 2/3 cup onion. Cook, stirring, until onion is softened, about 3 minutes.
• Puree 2 cans of beans with their liquid. Add puree, remaining beans, vegetable broth, cumin, hot sauce and oregano to saucepan.
• Cook over medium heat, stirring, until heated through, 8-10 minutes.
• Add sherry and season with salt and pepper. Serve garnished with remaining onion and sour cream.

QUICK BLACK BEAN SOUP

Steps:

• Heat oil in 3-quart saucepan over medium heat until hot. Add bell pepper and onion; cook and stir 2 to 3 minutes or until crisp-tender.
• Add all remaining ingredients except sour cream and cilantro; mix well. Cook over medium heat for about 5 minutes or until thoroughly heated, stirring frequently. Top individual servings with a dollop of sour cream. Sprinkle with cilantro.

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.

QUICK BLACK BEAN SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until onion is tender, about 10 minutes. Mix in tomatoes with their juices, chilies and thyme. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes. Add beans and 2 cups chicken broth. Puree soup in batches in processor or blender until smooth. Return soup to pot. (Can be prepared 4 days ahead. Cover and refrigerate.)
• Bring soup to simmer. Thin with more broth if necessary. Season to taste with salt and pepper. Garnish with sour cream and sliced green onions.

QUICK BLACK BEAN SOUP

Steps:

• Dice the chorizo. Chop the onion. Stem, seed, and chop the red pepper. Put the onion and red pepper in a food processor (standard blade). (If you are really good with a knife you could do the vegetables in step 4 before the garlic, but I am not quite that good and it makes me feel rushed.).
• Bring the broth to a boil, covered, in a large saucepan and set aside.
• Meanwhile, cook the chorizo in a large Dutch oven over medium heat until browned and the fat is rendered, about 5 minutes.
• While the chorizo cooks, use a large knife to flatten the garlic and remove the skins. (It doesn't matter how forcefully you do this - the garlic can be in pieces.) Add the garlic to the food processor. Pulse until finely minced, 20 to 30 seconds, scraping down the sides of the bowl as needed. (Remove the puree to a bowl if you are not finished with step 3.) Don't wash the processor yet! You still need it.
• Stir the processed vegetables and the salt into the Dutch oven and cook until the vegetables are dry and beginning to brown, 6 to 8 minutes.
• Meanwhile, drain and rinse the beans. Puree 4 cups of the beans and the water together in the food processor until smooth.
• Stir the oregano, cumin, and cayenne into the Dutch oven and cook until fragrant, about 1 minute. (I have made this once without cayenne and once with - it adds a small kick and I do recommend it.) Stir in the broth, pureed beans, and remaining whole beans. Bring to a simmer and cook until the whole beans have warmed through, about 5 minutes.
• Meanwhile, mince the cilantro if you haven't already. Add it just before serving.
• This soup can be refrigerated in an airtight container for 3 days or frozen for 1 month. I have not done either of these yet, so if you try it you would have to experiment with reheating methods.

QUICK BLACK BEAN SOUP

Steps:

• Over medium heat, stir together beans, salsa, sour cream and salt.
• Bring to low boil.
• Add vodka and lemon juice.
• Cover and simmer for 3-5 minutes.

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.