BLACK BEAN-PUMPKIN SOUP
This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.
Nutrition Facts : Calories 238 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 716mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 13g protein.
PUMPKIN AND BLACK BEAN SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
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
PUMPKIN BLACK BEAN SOUP
This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.
Provided by REEDYGAL
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 9
Number Of Ingredients 11
Steps:
- Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
- Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 7.4 g, Cholesterol 27.7 mg, Fat 10.2 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 1051.6 mg, Sugar 3.6 g
VEGETARIAN BLACK BEAN AND PUMPKIN SOUP
Categories Soup/Stew Bean Vegetable Low Fat Vegetarian Kid-Friendly Quick & Easy Wheat/Gluten-Free Halloween Vegan Simmer
Yield about 10 cups
Number Of Ingredients 15
Steps:
- Use small amount of olive oil or other method to coat a 6-quart heavy kettle. Cook onion, shallot, garlic, chili powder, chiles, salt, and pepper over medium heat, stirring, until onion begins to caramelize. While that is cooking, rinse beans and place in large bowl with tomato and its liquid. Add cooked onion mixture to bowl. Use handheld blender to pureé mixture in bowl. Transfer pureé back into soup pot. Stir in broth, pumpkin, and Sherry vinegar until combined. Simmer, uncovered, stirring occasionally. After simmering 15 minutes, add sherry. Simmer another 10 minutes, or until thick enough to coat the back of a spoon. Can adjust thickness with more broth, more pumpkin, or more pureed beans but will need to simmer longer if adding ingredients. Season soup with salt and pepper. Offer sour cream or non-dairy substitute, toasted pumpkin seeds, hot sauce, salt and pepper.
VEGAN BLACK BEAN SOUP WITH PUMPKIN
Vegan recipe with no oil added - coconut milk gives it a creamy consistency. One of my favorites!
Provided by staircases
Categories Black Bean Soup
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
- Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
- Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 31.2 g, Fat 4.9 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 4.4 g
PUMPKIN BLACK BEAN SOUP
This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.
Provided by Parsley
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, heat the olive oil.
- Sauté the onion and garlic in the olive oil for about 4-5 minutes.
- Add the cumin and curry powder and sauté for an additional 4-5 minutes.
- Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
- Stir in the black beans and tomatoes.
- Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
- Remove from heat.
- Stir in the 1/4 cup nonfat sour cream.
- 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/VEGAN BLACK BEAN SOUP
I like this recipe because it is so simple. I love the rich, velvety flavor and texture of black beans, and this unfussy soup highlights those qualities. I like that it starts with dried beans, which have less salt and a nicer texture than canned, but does not require you to pre-soak them (although you can). Unlike many of the black bean recipes here, this one does not have ham, chicken broth, or tomatoes. If you leave off the sour cream or use something non-dairy, it will be vegan. I got this from the newspaper in Raleigh, North Carolina. It says it's from the Carolina Coffee Shop. I think the article said something about it being from an independent Carolina Coffee Shop in Chapel Hill, but there is a chain, one of which is in Raleigh, so I'm not sure. I like to put rice in mine (it's still a soup, not black beans and rice), but it's also good with cornbread.
Provided by Nose5775
Categories Black Beans
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- If you like, you can presoak the beans overnight to reduce cooking time; the cooking time here assumes you haven't.
- Heat oil in a large pot, then saute the onion, carrots, celery, and garlic until softened but not browned (about 3 minutes).
- Add beans and water.
- Bring to a boil.
- Add cumin, coriander, salt, and pepper.
- Lower heat and simmer, stirring occasionally, 2 1/2 hours or more, until beans are beginning to fall apart and the surrounding liquid has thickened.
- Adjust seasoning.
- Serve with sour cream or yogurt, and/or any of the other toppings.
- For the vegan option omit the sour cream or yogurt.
Nutrition Facts : Calories 243.9, Fat 7.6, SaturatedFat 1.1, Sodium 107.5, Carbohydrate 34.6, Fiber 8.4, Sugar 3, Protein 11
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