BLACK BEAN SOUP
You can have this warming veggie-rich black bean soup ready to go in 30 minutes.
Provided by Jennifer Segal
Categories Soups
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
- Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
- Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
- Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)
Nutrition Facts : ServingSize about 2 cups, Calories 475, Fat 14g, Carbohydrate 66g, Protein 27g, SaturatedFat 4g, Sugar 5g, Fiber 21g, Sodium 424mg, Cholesterol 10mg
BLACK BEAN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth.
- Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes.
- Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release.
- Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it.
- Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges.
FAST BLACK BEAN SOUP
Don't spend a long time making a thick and cheesy black bean soup. Make this fast and fantastic version in 10 minutes instead! Warm and delicious, this Fast Black Bean Soup is perfect for warming up chilly days.
Provided by My Food and Family
Categories Soup Recipes
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Blend all ingredients except VELVEETA in blender until smooth.
- Pour into medium saucepan; cook on medium heat 5 min. or until heated through, stirring occasionally.
- Add VELVEETA; cook 1 min. or until melted, stirring constantly.
Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 810 mg, Carbohydrate 40 g, Fiber 13 g, Sugar 5 g, Protein 18 g
EASY AND QUICK BLACK BEAN SOUP
This is a quick and easy soup with a little spice. Great over brown rice or with a simple salad.
Provided by mmr
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
- Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
- Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 43.6 g, Cholesterol 0.9 mg, Fat 7.9 g, Fiber 16.5 g, Protein 14.1 g, SaturatedFat 1.2 g, Sodium 1033.2 mg, Sugar 4 g
HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
- Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
- Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
- Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
- Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
- Pour blended soup back into the pot and mix to incorporate.
- Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams
EASY AND SUPER DELICIOUS BLACK BEAN SOUP
This black bean soup is not only super delicious, it's also super quick to make and requires very few ingredients! A favorite for my whole family.
Provided by theveghead
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
- Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 41 g, Cholesterol 18 mg, Fat 7 g, Fiber 15.9 g, Protein 17.8 g, SaturatedFat 4.1 g, Sodium 1701.7 mg, Sugar 2.8 g
CHEESY, SPICY BLACK BEAN BAKE
Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.
Provided by Ali Slagle
Categories dinner, easy, weekday, beans, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
CHEESY BLACK BEAN SOUP
A cheesy, creamy, black bean soup. The cheesy bread topper is the perfect foil for this. You can change the texture of the soup for your taste easily by holding back some whole beans (and extra bacon) to add in at the end or by blending for less time. Servings depend on whether you serve as a main course or as part of a Soup & Sandwich/Salad combo. Prep time includes cheese grating but you could do it while the soup simmers and save a few minutes overall - it was designed to be a weekday meal and that means fast in my house.
Provided by Mrs. Rum
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a largish pot over medium heat render down the bacon until it's just crispy bits.
- Add the carrot, celery, and shallot and sautee until the carrot and celery start to become tender.
- Add the beef broth and cayenne pepper and bring to a simmer, simmer for 5 minutes.
- Add the black beans and continue to simmer for an additional 5 minutes, until the beans are heated through.
- Using a stick blender, (or your regular blender in batches), blend the soup until smooth.
- With the soup back on the heat stir in the Asiago until it's melted.
- Ladle the soup into individual crocks (or other broiler proof dishes) and top with a slice of the french bread. Sprinkle each round with grated Gouda. Broil on high for about 3 minutes until the cheese is melted and bubbly. Watch it carefully!
Nutrition Facts : Calories 915.7, Fat 19.1, SaturatedFat 7.9, Cholesterol 40.9, Sodium 1814, Carbohydrate 138.3, Fiber 31.9, Sugar 2, Protein 49.6
CHEESY BEAN SOUP
This rich, meaty and creamy soup is comfort food to the max. You can almost eat it with a fork! Very easy and freezes well in smaller batches so make a bunch and save it for a chilly night.
Provided by l0vetw0c00k
Categories Black Beans
Time 25m
Yield 1 large saucepan full
Number Of Ingredients 6
Steps:
- Brown and drain ground beef.
- Add soup, cheese and salsa.
- Heat on medium and stir until well-blended.
- Add beans and continue heating until well-blended.
- Sprinkle in some crushed red pepper for added "heat," if you like.
Nutrition Facts : Calories 3601.9, Fat 173.6, SaturatedFat 99.7, Cholesterol 723.4, Sodium 10853.9, Carbohydrate 268.3, Fiber 71.2, Sugar 47.5, Protein 245.7
CAULDRON OF BUBBLING CHEESY BEAN SOUP
Steps:
- Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.
HEARTY BLACK BEAN SOUP
Cumin and chili powder give spark to this thick and hearty soup. If you have leftover meat-smoked sausage, browned ground beef or roast-toss it in during the last 30 minutes of cooking. -Amy Chop, Oak Grove, Louisiana
Provided by Taste of Home
Categories Lunch
Time 9h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice.
Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
BLACK BEAN SOUP
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, main course
Time 3h
Yield Eight to 12 servings
Number Of Ingredients 19
Steps:
- This soup is preferably made at least one day in advance.
- Slice off and reserve the rind of the bacon. Cut the bacon into quarter-inch cubes. There should be about one and one-half cups.
- Put the bacon cubes and the rind into a heavy kettle or casserole and cook, stirring often, until rendered of fat. When ready, the bacon cubes should be well-browned and crisp.
- Add the onions, celery, carrots, bay leaf, garlic, thyme, three tablespoons of the cumin, black pepper and oregano. Stir to blend and cover the kettle or casserole closely. Cook about five minutes over moderately low heat. Do not allow the mixture to burn.
- Add the tomato paste and stir briefly. Add the chicken broth and bring to the boil.
- Rinse and drain the beans and add them to the soup. Cook, uncovered, over relatively high heat about two and one-half hours, skimming the surface occasionally to remove foam, scum and fat as it rises to the top. The soup is ready when the beans are soft and some of them have disintegrated because of the cooking heat and stirring.
- Stir in the lime juice, cayenne pepper, salt, cilantro and remaining cumin. Remove and discard the bacon rind and bay leaf.
- Ladle the soup into individual soup bowls. Serve the salsa and sour cream on the side, to be added at will. This soup is best served with jalapeno corn-bread muffins as an accompaniment.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 15 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 1234 milligrams, Sugar 10 grams, TransFat 0 grams
QUICK BLACK BEAN SOUP
"My mother is a native of Cuba and cooks the best black bean soup anywhere, but her recipe is complicated and takes 2 days to complete. I came up with this faster version, and I think the results are excellent!" writes Ileana Sisson from Osteen, Florida.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.
Nutrition Facts :
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