Vegetarian Black Bean Soup Recipes

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!

Steps:

• Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.
• Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
• Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.

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.

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.

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.

Steps:

• Rinse and drain the black beans. Put the vegetable broth in a saucepan and let it come to a low boil, then put the beans in and stir them in well.
• Add the oil and stir it inches Add all the dry ingredients (which is pretty much everything else) and raise the heat.
• Let it simmer on medium heat for 15 minutes.

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.

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.

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.

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.