Bushs Black Bean Soup Food

BLACK BEAN SOUP

Black Bean Soup image

This easy black bean soup recipe is creamy, comforting, healthy, and delicious! If you have any leftovers, store them in the fridge for up to 4 days, or freeze them for up to 2 months.

Provided by Jeanine Donofrio

Number Of Ingredients 17

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion (chopped)
1 teaspoon sea salt
3 garlic cloves (minced)
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon chili powder
2 (15-ounce) cans black beans including the liquid in the can
2 chipotles peppers canned in adobo sauce* (chopped, plus 2 tablespoons sauce)
1½ cups vegetable broth
1 tablespoon lime juice (plus wedges for serving)
avocado slices
Greek yogurt or cashew cream
Pepitas
pickled onions
Serrano peppers
Chili powder

Steps:

Heat the oil in a large pot over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans, chipotles, adobo sauce, and broth and simmer for 30 minutes.
Let cool slightly and transfer half of the soup mixture to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Stir in the lime juice. Serve with lime wedges and desired toppings.

CONTEST-WINNING BLACK BEAN SOUP

Contest-Winning Black Bean Soup image

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

Ingredients

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

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

BUSH'S BEST BLACK BEAN SOUP

Bush's Best Black Bean Soup image

Provided by My Food and Family

Categories Home

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 units onion
3 cloves garlic
1 teaspoons cumin
3 teaspoons chili powder
0.5 teaspoons oregano
3 cans black beans
1 units black pepper

Steps:

In large pot over medium heat, cook onion in hot oil for five minutes. Stir in garlic, cumin, chili powder and oregano.
Puree one can of beans, add to pot. Add remaining cans of beans (draining liquid from one).
Reduce heat and simmer for 15 minutes, stirring often. Add black pepper to taste. Garnish with salsa, shredded cheese or fresh herbs on top.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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