Hearty Black Bean Soup Recipes

Steps:

• In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice.

Steps:

• Place ham bone in a large slow cooker.
• Heat olive oil in a large saucepan over medium-high heat. Saute celery, onion, and garlic until onion is translucent, about 5 minutes. Pour mixture over the ham bone in the slow cooker.
• Saute carrots, potatoes, and red bell pepper in the same saucepan until coated in oil, about 1 minute. Transfer vegetables to the slow cooker; add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover and cook on High until soup is warm, 45 minutes to 1 hour. Reduce heat to Low; continue to cook for 5 to 6 hours.
• Remove ham bone from the soup. Separate meat from the bone and return to the soup; discard the bone. Cover soup and refrigerate, 8 hours to overnight. Discard thick fat on the top of the soup and reheat.

Steps:

• Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
• Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
• Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
• Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
• Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
• Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
• Pour blended soup back into the pot and mix to incorporate.
• Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
• Enjoy!

Steps:

• 1. Place beans and liquid in a medium saucepan.
• 2. Partially mash beans with a potato masher.
• 3. Place over high heat;stir in salsa, chili powder and broth.
• 4. Bring to boil.
• 5. Ladle soup into bowls.
• 6. Top with cheese, sour cream, onions and cilantro to taste.
• 7. Serve with tortilla chips and margaritas.

Steps:

• Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
• Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
• Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.
• Cook until vegetables are tender, stirring occasionally, about 10 minutes.
• Add chili powder, cumin, cayenne and pepper.
• Stir until aromatic, about 1 minute.
• Add beans and broth.
• Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
• I have used more broth to make it a soup.
• Season with salt.
• Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.

Steps:

• Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
• Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
• Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
• Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

Steps:

• In a large pan, saute onion and garlic in olive oil.
• Stir in oregano, thyme, cumin, and cayenne; cook 1 minute.
• Puree 1/2 of the black beans in a blender.
• Add puree, remaining beans, and broth to pan.
• Simmer for 15 minutes.
• Garnish with cilantro or parsley.

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.