Spicy Black Bean Soup With Bacon Recipes

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SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. -Tia Musser, Hudson, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 13

1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
3-1/2 cups vegetable broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (4 ounces) chopped green chilies
1/3 cup sherry or additional vegetable broth
2 tablespoons minced fresh cilantro
1/2 cup fat-free sour cream
1/4 cup shredded cheddar cheese

Steps:

  • In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.

Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 556mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.

SPICY BLACK BEAN SOUP WITH BACON



Spicy Black Bean Soup with Bacon image

Add heat to your day with Spicy Black Bean Soup with Bacon, featuring peppers and garlic. When the weather turns cold turn to a black bean soup with bacon!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

2 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 cup chopped onions
2 Tbsp. minced garlic
2 Tbsp. chopped fresh jalapeño peppers
1 tsp. ground cumin
1 qt. (4 cups) water
2 WYLER'S Instant Bouillon Chicken Flavored Cubes
2 cans (15 oz. each) no-salt-added black beans, rinsed
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Cook bacon, onions, garlic and peppers in Dutch oven or small stockpot sprayed with cooking spray on medium heat 8 to 10 min. or until vegetables are tender, stirring frequently. Add cumin; cook and stir 30 sec.
  • Add water, beans and bouillon cubes; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
  • Blend soup, in small batches, in blender until smooth.
  • Serve topped with sour cream.

Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 11 g

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 (4-ounce) dry-cured chorizo sausage, chopped
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1/2 jalapeno, seeded and diced
3 (15-ounce) cans black beans, drained and rinsed
1 canned chipotle chile plus 1 tablespoon adobo sauce
4 cups chicken broth
Sliced green onions, for serving
1/2 cup lowfat sour cream
1 teaspoon ground cumin
Juice of 1/2 a lime
Kosher salt and freshly ground black pepper

Steps:

  • For the soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together.
  • Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.
  • For the sour cream: Mix all the ingredients in a bowl.
  • Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions.

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