BLACK BEAN ONION SOUP
A great, easy soup for chilly days. From the Healthy College Cookbook. But, not just college students will love it!
Provided by alijen
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, saute the onion and garlic in the oil until soft (approx 5-7 min/).
- Combine the onion and garlic in large pot with beans and water. Bring to a boil.
- Add the green pepper, reduce heat and simmer for 10 minutes.
- Allow to cool slightly and then puree half of the soup in a blender.
- Return mixture from blender to pot and heat to serving temperature.
- Top with cheese and serve with whole wheat bread or crackers.
BLACK BEAN SOUP
I modified this recipe from one entitled Cajun black bean soup. I added chicken broth and omitted the crushed red pepper. My husband likes to sprinkle crushed red pepper on his serving, though. For a vegetarian recipe, omit the chicken broth--add water if too thick for you.
Provided by HisPixie
Categories Black Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large pot over medium heat. Add onion and cook 5 minutes. Stir in garlic, cumin, chili powder and oregano.
- Puree one can of beans and add to pot. Add second can of beans (do not puree) and the chicken broth.
- Reduce heat and simmer for 15 minutes, stirring often. Add black pepper, to taste.
- If desired, serve with crushed red pepper or a dollop of sour cream.
Nutrition Facts : Calories 179.1, Fat 3.4, SaturatedFat 0.6, Sodium 233.5, Carbohydrate 27.3, Fiber 9.5, Sugar 1, Protein 10.9
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.
BLACK BEAN SOUP
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.
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.
CORN, CILANTRO AND BLACK BEAN SOUP
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer.
- While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through.
BLACK BEAN SOUP WITH CUMIN AND JALAPEñO
Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.
Provided by Jennifer Smith
Categories Soup/Stew Bean Cheese Garlic Herb Tomato Quick & Easy Jalapeño Bon Appétit Texas
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
- Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.
NAVY BEAN AND ONION SOUP
Make and share this Navy Bean and Onion Soup recipe from Food.com.
Provided by BeckyF
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy stock pot over medium- high heat.
- Add the onion, garlic, and shallots, and quickly saute until golden brown, stirring continuously.
- Add the bay leaf, thyme, and rosemary, and saute for 1 minute.
- Add the beans, wine, and Madeira, stirring well.
- Add the stock, stirring to incorporate the ingredients, and bring to a boil.
- Reduce the heat, cover, and simmer for 45 minutes, stirring occasionally.
- (The longer the beans cook the more they will fall apart and thicken the soup. If a smoother, creamier consistency is desired, remove the pot from the stove and puree the soup in the pot with a hand blender. If the soup appears too thick, dilute it with st) Remove the pot from the heat and adjust the seasonings to taste.
- Ladle the soup into cups and sprinkle each with a tablespoon of the cheese.
Nutrition Facts : Calories 452.4, Fat 10.3, SaturatedFat 1.8, Cholesterol 7.2, Sodium 573.5, Carbohydrate 54.4, Fiber 11.2, Sugar 10, Protein 15.8
FAST AND DELICIOUS BLACK BEAN SOUP
A fast and easy recipe for black bean soup sure to delight your taste buds.
Provided by FLOPORAMA
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
- In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 6.7 g, Cholesterol 67.8 mg, Fat 28.8 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 13.6 g, Sodium 1257.5 mg, Sugar 2.3 g
BLACK BEAN SOUP RECIPE
Delight in the zesty flavor of our Black Bean Soup Recipe. The "zip" in this easy-to-make Black Bean Soup Recipe comes from the onions, garlic, cumin, salsa and crushed red pepper.
Provided by My Food and Family
Categories Spices
Time 50m
Yield 9 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Rinse 2 cans of beans; blend in blender until smooth. Rinse remaining can of beans; reserve for later use.
- Heat oil in large saucepan on medium heat. Add onions, garlic, cumin and crushed pepper; stir. Cook 3 min. or until onions are crisp-tender, stirring frequently. Add puréed beans, broth, salsa, lime juice and reserved (whole) beans; mix well. Bring to boil, stirring frequently. Simmer on medium-low heat 30 min., stirring occasionally.
- Serve topped with sour cream.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 810 mg, Carbohydrate 22 g, Fiber 8 g, Sugar 4 g, Protein 6 g
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
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
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
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
QUICK BLACK BEAN SOUP
Provided by Mary Vaughan
Categories Soup/Stew Bean Onion Quick & Easy Summer Bon Appétit Arizona
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in large pot over medium heat. Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
- Working in 2 batches, purée 2 1/2 cups soup in blender until smooth. Mix purée back into soup in pot. Season with salt and pepper. Ladle soup into bowls.
SIMPLE SIMPLE SIMPLE! BLACK BEANS AND ONIONS
Make and share this Simple Simple Simple! Black Beans and Onions recipe from Food.com.
Provided by Chef Mommie
Categories Black Beans
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt the margarine in a skillet over medium heat.
- Add the onion and sauté for 5 minutes.
- The onion should stay crisp, not brown.
- Add the beans and cook for 3 - 4 more minutes.
- Season with salt and pepper.
BLACK BEAN AND TOMATO SOUP
This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.
Provided by judy2304
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
- Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g
SOUTHWEST BLACK BEAN CHICKEN SOUP
The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.
Provided by Beth
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 8h15m
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g
BLACK-BEAN SOUP WITH HAM
If you prefer to make a vegetarian version of this soup, you can leave out the ham.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a large pot (6 to 8 quarts), brown ham over medium-high heat, 2 to 3 minutes per side. Transfer to a cutting board; set aside.
- Reduce heat to medium. Heat oil. Add onion, and cook, stirring often, until lightly browned, 2 to 3 minutes. Add jalapeno, garlic, cumin, and oregano; cook, stirring, until fragrant and garlic is tender, 1 to 2 minutes. Add beans and 4 cups water. Simmer 10 minutes.
- Remove from heat; stir in cilantro leaves. Using an immersion or regular blender (work in batches so as not to fill regular blender more than halfway), puree soup until smooth. Add more water to thin soup, if desired.
- Ladle soup into bowls. Cut ham into 1/2-inch cubes; sprinkle over soup. Garnish with jalapeno, cilantro sprigs, and lime wedges, as desired.
Nutrition Facts : Calories 332 g, Fat 10 g, Fiber 9 g, Protein 22 g
SPICY BLACK BEAN VEGETABLE SOUP
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
- Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 26.9 g, Fat 3.4 g, Fiber 7.8 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 683.4 mg, Sugar 4.3 g
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