Sunday Black Bean Soup Recipes

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HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY

Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip

Provided by Jordan Kenna

Categories     Lunch

Yield 6 servings

Number Of Ingredients 17



Healthy & Hearty Black Bean Soup Recipe by Tasty image

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!

Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams

2 tablespoons olive oil
1 onion, diced
2 stalks celery, chopped
1 carrot, chopped
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded, diced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cumin
60 oz black beans, 4 cans, drained, rinsed
4 cups vegetable stock
1 bay leaf
avocado, chopped, to serve
queso fresco, crumbled, to serve
fresh cilantro, chopped, to serve
tortilla chip, crumbled, to serve

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

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17



Contest-Winning Black Bean Soup image

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

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

SUNDAY BLACK-BEAN SOUP

Not everyone in a household wants to watch football games on Sunday. For those looking for an excuse to wander in and out, nothing beats cooking. A slow-simmering soup is the perfect ploy for the less-than-dedicated television viewer. It requires sporadic attention, providing a reason to leave the television viewing room as often as the cook desires. What makes the soup appealing is that by the time the games are over, dinner is ready. What makes it irresistible is that it also provides dinner for one weekday evening.

Provided by Marian Burros

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 3h15m

Yield 5 2-cup servings plus sausage

Number Of Ingredients 15



Sunday Black-Bean Soup image

Steps:

  • To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain.
  • Meanwhile, slice meaty part of bacon from fat. Discard fat.
  • When beans are ready to cook, add meaty bacon to beans along with chicken stock and enough water to cover generously; cover and bring to a boil. Reduce heat and simmer.
  • In hot oil, saute carrots, onions, celery, jalapeno, garlic and cumin until onions are golden. When vegetables are ready, add to pot of beans. If there is not enough water, add more. Cook beans 1 1/2 to 2 hours, or until tender. Season with salt, if desired.
  • Just before beans are ready, cook sausage; slice into small chunks.
  • Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables, using some of the reserved liquid to make a thick soup. Return to cooking pot. Stir in sherry and lime juice. Add more reserved liquid, if necessary, and reheat to serve.
  • Divide sausage chunks among bowls, and spoon soup into each bowl. Sprinkle with cilantro.

Nutrition Facts : @context http, Calories 940, UnsaturatedFat 29 grams, Carbohydrate 80 grams, Fat 48 grams, Fiber 18 grams, Protein 45 grams, SaturatedFat 14 grams, Sodium 1297 milligrams, Sugar 12 grams, TransFat 0 grams

1 pound dried black beans
1/2 pound bacon, preferably nitrite-free
3 cups chicken stock
1 to 2 tablespoons canola or corn oil
4 coarsely chopped carrots
3 coarsely chopped onions
3 coarsely chopped celery ribs
1/2 to 1 fresh jalapeno pepper or 1 3 1/2- to 4-ounce can mild jalapenos, minced
3 finely chopped garlic cloves
1 teaspoon ground cumin
Salt to taste
1 pound spicy sausage (see note)
1 cup dry sherry
Juice from 1/2 to 1 lime
5 tablespoons chopped fresh cilantro, optional

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



Best Black Bean Soup image

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.

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

SUNDAY BLACK-BEAN SOUP

Make and share this Sunday Black-Bean Soup recipe from Food.com.

Provided by Julesong

Categories     Black Beans

Time 2h2m

Yield 6 serving(s)

Number Of Ingredients 11



Sunday Black-Bean Soup image

Steps:

  • To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes.
  • Remove cover and allow beans to sit in the liquid for one hour.
  • Drain.
  • In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden.
  • Add cumin and jalepenos.
  • When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover.
  • Cook for 1 1/2 to 2 hours, or until tender.
  • Drain the bean mixture and reserve cooking liquid.
  • Puree beans and vegetables.
  • Add sherry and lime juice and enough of the reserved liquid to make a thick soup.
  • Can be served with chopped corriander or sour cream or lemon slice.

Nutrition Facts : Calories 384, Fat 2.8, SaturatedFat 0.7, Cholesterol 3.6, Sodium 224.7, Carbohydrate 64.2, Fiber 14.3, Sugar 8.7, Protein 20.8

1 lb dried black beans
2 smoked ham hocks
3 cups chicken stock
4 carrots, coarsely chopped
3 onions, coarsely chopped
3 celery, coarsely chopped
1 tablespoon jalapeno pepper, chopped
3 cloves garlic
1 teaspoon cumin
1 cup dry sherry
1 lime (juice)

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



Black bean soup with chunky raita image

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

1-1½ tsp cumin seeds
2 tsp smoked paprika
2 tsp ground coriander
4 x 400g cans black beans
400g can chopped tomatoes
1 tbsp tomato purée
1 tbsp vegetable bouillon powder
3 large garlic cloves, finely grated
2 small avocados, chopped
200g cherry tomatoes, quartered, smaller ones halved
2 spring onions, finely chopped
2 tbsp lemon juice
2 x 120g pots bio yogurt
15g coriander, chopped, plus extra to serve

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