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
FAST AND DELICIOUS BLACK BEAN SOUP
A fast and easy recipe for black bean soup sure to delight your taste buds.
Provided by FLOPORAMA
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
- In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 6.7 g, Cholesterol 67.8 mg, Fat 28.8 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 13.6 g, Sodium 1257.5 mg, Sugar 2.3 g
BLACK BEAN DIP
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/2 cups of dip
Number Of Ingredients 0
Steps:
- Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.
EASY BLACK BEAN DIP
A delicious, healthy, easy-to-make dip that is wonderful with baked tortilla chips.
Provided by BEE_QUEEN
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
- Chill for at least 1 hour before serving.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 471.2 mg, Sugar 0.2 g
EASY BLACK BEAN SOUP
A quick black bean soup.
Provided by FLOWER753
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 28.3 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 731.4 mg, Sugar 7.1 g
BEST BLACK BEAN SOUP
This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
- In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
- Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
- Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
- Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
- Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
- Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
- Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
HURRY-UP BLACK BEAN DIP
If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure, and a quick whirrrrrr of your trusty margarita-maker, and you've got a bowl of ready-to-serve puréed goodness.
Provided by Pableaux Johnson
Categories Food Processor Mixer Bean Super Bowl Kid-Friendly Oscars Cinco de Mayo Tailgating Poker/Game Night Potluck Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Transfer one tablespoon of the red onion to a cup and set aside for the garnish
- 2. In a blender or food processor, purée the beans, remaining red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin.
- 3. Transfer the dip to a bowl; add salt and pepper. Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.
CLASSIC BLACK BEAN SOUP
Enjoy your dinner with this black bean soup - perfect for a tasty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 17
Steps:
- In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
- In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
- In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.
Nutrition Facts : Calories 210, Carbohydrate 34 g, Fat 1/2, Fiber 11 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
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