Spicy Black Bean Soup With Poached Eggs Recipes

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

Ingredients

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.

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

Ingredients

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.

QUICK SPICY BLACK BEAN SOUP

Quick Spicy Black Bean Soup image

Quick and spicy black bean soup.

Provided by Brandy Griffin Meiling

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

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups chopped onion
1 tablespoon vegetable oil, or as needed
4 (14.5 ounce) cans chicken broth
2 cups roughly chopped carrots
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons red pepper flakes
½ teaspoon garlic powder
3 (15 ounce) cans black beans, drained and rinsed
1 cup frozen corn
2 cups cooked white rice

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.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 50.3 g, Cholesterol 4.5 mg, Fat 3.2 g, Fiber 13.6 g, Protein 13.1 g, SaturatedFat 0.5 g, Sodium 1507.5 mg, Sugar 5 g

EASY SPICY BLACK BEAN SOUP

Easy Spicy Black Bean Soup image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onion
2 cloves garlic, finely chopped
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 tablespoon cumin
1 teaspoon cayenne pepper
6 cups low sodium chicken stock
2 cans black beans, drained and rinsed
Salt and pepper
Cheddar cheese
Sour cream
Chopped red onion

Steps:

In a large heavy pot, heat oil over medium heat. Add onion, garlic and peppers and cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. In a blender, puree half of the soup until smooth and stir back into soup pot. Serve hot with garnishes.

Nutrition Facts : Calories 343 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 11 milligrams, Sodium 1069 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 17 grams, Sugar 11 grams

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