VEGETARIAN BLACK BEAN SOUP
"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender., Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.
Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 818mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges
JUDY'S VEGETARIAN BLACK BEAN SOUP
This recipe is one from my friend Judith, who is a vegetarian. It's very tasty, and even carnivores won't miss the meat.
Provided by Berts Kitchen Witch
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a skillet.
- Add onion, bell peppers, celery,and garlic.
- Sauté until tender (about 5-6 minutes).
- Drain and rinse black beans.
- Combine sautéed vegetables, water, undrained tomatoes and black beans in a large sauce pan.
- Stir in the salt, pepper, coriander and cumin.
- Simmer over a medium-low heat for 15 minutes, stirring occasionally.
- Place 1/2 of the pan contents into a blender and purée.
- Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes).
- Ladle into serving bowls and top each bowl with one TBS sour cream.
Nutrition Facts : Calories 376.5, Fat 14.4, SaturatedFat 3.5, Cholesterol 6.3, Sodium 1166.3, Carbohydrate 49.6, Fiber 14.6, Sugar 2, Protein 16.3
VEGETARIAN BLACK BEAN SOUP
Steps:
- On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary.
- Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry.
VEGAN BLACK BEAN SOUP
Easy to make, thick, hearty soup with a zesty flavor.
Provided by YCHRISTINE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
- Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 75.3 g, Fat 5 g, Fiber 25 g, Protein 21.9 g, SaturatedFat 0.8 g, Sodium 1733.6 mg, Sugar 7.2 g
VEGETARIAN BLACK BEAN SOUP
A hearty bean/vegetable soup--even if you're not a vegetarian. You could save time and use canned beans instead of dried.
Provided by Parsley
Categories Clear Soup
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Soak beans overnight; drain.
- In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
- Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
- Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
- Discard bay leaves and serve.
BLACK BEAN VEGETARIAN SOUP RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic, chili powder, tomato, canned black bean, water, kosher salt, ground black pepper, red onion, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Time 30m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
- Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
- Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
- Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 32 grams, Fat 9 grams, Fiber 11 grams, Protein 9 grams, Sugar 4 grams
VEGETARIAN BLACK BEAN SOUP
Make and share this Vegetarian Black Bean Soup recipe from Food.com.
Provided by SweetySJD
Categories Black Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring the onion, garlic and 1/4 cup broth to a boil.
- Reduce heat, cover and simmer 6-8 minutes or until onion it tender.
- Stir in beans, potato, thyme, cumin, and broth; return to a boil.
- Reduce heat; cover and simmer 20-25 minutes, until potatoes are tender.
- Stir in tomatoes and hot pepper sauce; heat through.
- Sprinkle with green onion.
Nutrition Facts : Calories 181.9, Fat 0.8, SaturatedFat 0.2, Sodium 18.8, Carbohydrate 34.8, Fiber 11, Sugar 3.3, Protein 10.7
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.
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4.6/5 (147)Total Time 45 minsCategory SoupCalories 428 per serving
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.
- Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.
- Remove the bay leaf. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
- Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.
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