CONTEST-WINNING BLACK BEAN SOUP
Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
SPICY BLACK BEAN SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
BLACK BEAN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth.
- Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes.
- Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release.
- Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it.
- Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges.
CUBAN BLACK BEAN SOUP
Provided by Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
- After 45 minutes, remove the pepper.
- In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
- In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.
QUICK BLACK BEAN SOUP
"My mother is a native of Cuba and cooks the best black bean soup anywhere, but her recipe is complicated and takes 2 days to complete. I came up with this faster version, and I think the results are excellent!" writes Ileana Sisson from Osteen, Florida.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
EASY BLACK BEAN SOUP
This soup is a favorite pantry meal for my family. Easy, easy, easy to make and nutritious. I got the recipe from the back of a soup can but have improvised this soup many times. Feel free to adjust seasonings as you like.
Provided by Tessa Morales
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in olive oil.
- When onion becomes translucent, add cumin.
- Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
- Add 1 can black beans and 2 cups vegetable broth.
- Bring to a simmer, stirring occasionally.
- Turn off heat.
- Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
- Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
- Serve soup with bowls of red onion and cilantro for garnish.
- I add a bit of cilantro to the pot, too.
- Can be doubled or frozen.
BLACK BEAN SOUP WITH CHUNKY RAITA
Rustle up this spice-rich soup and hearty raita for a tasty and speedy lunch. It's also healthy, delivering four of your 5-a-day
Provided by Sara Buenfeld
Categories Lunch, Starter
Time 25m
Number Of Ingredients 14
Steps:
- Toast the cumin seeds briefly in a large saucepan over a medium heat. Spoon in the paprika and coriander, then tip in 2½ cans of beans along with their liquid, the tomatoes, tomato purée, bouillon, garlic and 500ml water. Cover and leave to simmer for 15 mins.
- Meanwhile, stir the ingredients for the raita together in a bowl.
- Blitz the cooked beans using a hand blender until completely smooth, then stir in the remaining beans and return to the boil. Serve half and top with half the raita, a chopped avocado and some extra coriander. Leave the remaining soup to cool, then chill for another day. Will keep chilled for four days; the raita will keep for two days. Reheat the soup in a pan over a low-medium heat until piping hot.
Nutrition Facts : Calories 485 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 13 grams sugar, Fiber 22 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium
BLACK BEAN SOUP A L'ANGLAISE
Make and share this Black Bean Soup a L'anglaise recipe from Food.com.
Provided by carrie sheridan
Categories Black Beans
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Soak the beans overnight. Drain and rinse and place in a large soup kettle.
- Add water, ham bone, onion, celery and seasonings.
- Bring to a boil, cover and reduce heat.
- Simmer over low heat about 2-1/2 hours, or until beans are very soft.
- Remove kettle from heat. Discard ham bone, onion and celery.
- Pass the soup through a vegetable masher and then through a strainer. Correct seasonings to taste.
- Peel the lemon and grapefruit and cut away all membranes. Use the pulp only. Stir in chopped or crushed lemon and grapefruit pulp and sherry.
- Serve hot, garnished with chopped egg.
- Note: Chef Andre's use of citrus pulp in this recipe makes it very special.
- Can substitute canned black beans for dried beans if you're in a hurry.
- Can substitute smoked turkey neck bones for the ham bone [found in the freezer section at the grocery store].
- Makes 8-10 servings.
Nutrition Facts : Calories 172.6, Fat 1.7, SaturatedFat 0.5, Cholesterol 53, Sodium 467.9, Carbohydrate 20.4, Fiber 5.9, Sugar 1.6, Protein 7.1
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- Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
- Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
- Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
- Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
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