MEXICAN BLACK BEAN SOUP
This simple Mexican Black Bean Soup has incredible flavor and is surprisingly easy to make.
Provided by Patrick Calhoun | Mexican Please
Time 30m
Number Of Ingredients 9
Steps:
- Roast 2 tomatoes in the oven at 400F for 15 minutes or so
- Saute 1/2 white onion and 2 peeled garlic cloves in a dollop of oil
- Rinse 1 can of black beans (2 cups worth) under tap water
- Prepare the chipotle by de-stemming and scraping out some of the seeds
- Add the tomatoes to the onion and garlic
- Add the beans along with 1.5 cups of stock
- Add 1/4 teaspoon oregano (use Mexican oregano if you have it)
- Add 1/2 teaspoon salt and dashes of freshly ground pepper
- Add half of a single chipotle pepper
- Cook for a couple minutes until everything is at a uniform temperature
- Add the mixture to a blender and pulse blend (let some of the warm air out as you blend)
- Add mixture back to pan for a final 10 minute simmer
- Taste for seasoning and add additional salt, oregano and chipotle if desired
Nutrition Facts : Calories 348 kcal, ServingSize 1 serving
BLACK BEAN SOUP
Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor.
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
- Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
MEXICAN BLACK BEAN SOUP WITH SAUSAGE
The author of Seriously Simple, Diane Rossen Worthington, created this awesome and seriously simple soup.
Provided by NcMysteryShopper
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
- Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.
Nutrition Facts : Calories 638.9, Fat 34.1, SaturatedFat 9.5, Cholesterol 76.8, Sodium 899.9, Carbohydrate 48.1, Fiber 14.2, Sugar 4.8, Protein 35.5
BLACK BEAN AND ONION SOUP MEXICANA STYLE.
A warm and hearty soup made with black beans, onions and fire-roasted tomatoes cooked in spices. Pair with some toasted bread and you have the perfect cozy-up soup for winter. =)
Provided by Abeer1994
Categories Black Beans
Time 20m
Yield 2 Bowls, 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a pot over medium heat. Add the chili powder, paprika, and garlic to the oil. Mix around.
- Throw in the sliced onion and mix well until onion is tinted red by the color of the chili powder and paprika.
- Drain the cans of black bean and add to the pot once onions are tender (not caramelized).
- Cook for 2-3 minutes then add the cans of tomatoes and then fill one can with water and add that to the pot as well.
- Add the rest of the ingredients except cilantro.
- Simmer for 20 minutes to and hour depending on how rich you want the flavor.
- Garnish with cilantro.
- ENJOY! =D.
Nutrition Facts : Calories 988.9, Fat 18.9, SaturatedFat 3.1, Sodium 88.7, Carbohydrate 160.6, Fiber 57.5, Sugar 7.5, Protein 54.3
MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
MEXICAN BLACK BEAN SOUP
This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.
Provided by Jami Robin
Categories Black Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in large pot over medium heat until crisp, stirring frequently.
- Remove bacon and chop coarsely.
- Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
- When onion is tender, add tomatoes and seasonings and stir until aromatic.
- Add beans and broth.
- Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
- Serve with a dollop of sour cream and shredded cheese on top.
Nutrition Facts : Calories 431.6, Fat 11.1, SaturatedFat 3.5, Cholesterol 12.9, Sodium 967.6, Carbohydrate 59.2, Fiber 20, Sugar 1.4, Protein 26
QUICK AND EASY BLACK BEAN SOUP
All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
- Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
- Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
- Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
- Stir in black pepper and cumin. Add salt to taste.
- Make the relish by stirring together minced green onion, sambal paste, and lime juice.
- Serve garnished with relish, chopped green onions, and sour cream.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 43.5 g, Cholesterol 19.9 mg, Fat 8.8 g, Fiber 15.9 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 1182.3 mg, Sugar 2.7 g
BLACK BEAN AND ONION SOUP
Was going to make a Hoppin' John soup but the pantry was empty of black-eyed peas so made this instead. I was pleased with the results but my "boys" (students) thought it lacked spice and added hot sauce.
Provided by Happy Harry 2
Categories Black Beans
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- .Heat oil over med-high heat in large soup pot.
- Add the next nine ingredients (include salt, if using).
- Stir fry until onion is soft. Stir frequently.
- Add black beans, spinach, and broth.
- Bring to a boil, then turn down to a simmer, stir and cover.
- Simmer about 25 minutes, stirring occasionally.
- When serving, drizzle some half "n" half over soup, if desired.
- I served pita halfs stuffed with lettuce, tomato, and pepperjack cheese with this for a complete meal. I can also see some cooked rice added for a heartier meal.
MEXICAN BLACK BEAN AND CORN SOUP
Make and share this Mexican Black Bean and Corn Soup recipe from Food.com.
Provided by lrkozdron
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
- Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
- Taste test. Add Herbamare or salt to taste and lime juice.
- Serve in bowls and garnish with fresh chopped cilantro.
Nutrition Facts : Calories 524.5, Fat 23.7, SaturatedFat 1.8, Sodium 985.3, Carbohydrate 78.9, Fiber 16.1, Sugar 11.8, Protein 22.9
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