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
QUICK BLACK BEAN SOUP
Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian.
Provided by Jenny Wells
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Drain some of the liquid from 2 cans black beans.
- Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
- Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 61.8 g, Cholesterol 9.9 mg, Fat 4.4 g, Fiber 15.9 g, Protein 16.7 g, SaturatedFat 2.1 g, Sodium 2176.5 mg, Sugar 0.8 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
EASY BLACK BEAN SOUP
This soup is a favorite pantry meal for my family. Easy, easy, easy to make and nutritious. I got the recipe from the back of a soup can but have improvised this soup many times. Feel free to adjust seasonings as you like.
Provided by Tessa Morales
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in olive oil.
- When onion becomes translucent, add cumin.
- Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
- Add 1 can black beans and 2 cups vegetable broth.
- Bring to a simmer, stirring occasionally.
- Turn off heat.
- Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
- Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
- Serve soup with bowls of red onion and cilantro for garnish.
- I add a bit of cilantro to the pot, too.
- Can be doubled or frozen.
QUICK BEAN SOUP
A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings (about 2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.
Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.
EASY BLACK BEAN SOUP
Make and share this Easy Black Bean Soup recipe from Food.com.
Provided by Katha
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In electric blender or food processor,combine beans,broth,salsa, cumin & garlic powder.
- Blend until fairly smooth.
- Heat mixture in a sauce pan over med heat until heated through.
- Ladel into 4 bowls.
- Top each bowl with 1/2 Tbs green onion & 1 Tbs sour cream, Add cheese if desired.
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
QUICK AND EASY VEGETARIAN BLACK BEAN SOUP
Steps:
- Mash one can of black beans with a potato masher. Or, pulse the beans in a food processor with a little bit of extra water if needed until they are mostly smooth.
- Pour both cans of beans into a medium-sized saucepan.
- Add vegetable broth, salsa, and chili powder.
- Bring to a boil.
- It's ready to serve once it has come to a boil.
- If desired, serve the black bean soup topped with shredded cheese, sour cream, onion, and cilantro. Of course, you can use vegan cheese and vegan sour cream substitutes.
Nutrition Facts : Calories 302 kcal, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 20 g, Protein 20 g, SaturatedFat 0 g, Sodium 623 mg, Sugar 3 g, Fat 2 g, ServingSize 4 servings, UnsaturatedFat 0 g
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 :
QUICK & EASY BLACK BEAN SOUP
An easy soup to put together after work. I chop the onion, celery and garlic all together in my food processor. You can add leftover meat such as pork or beef, or vegetables such as corn, beans or potatoes. Try it topped with cilantro, sour cream, avocado or cheddar cheese.
Provided by Jean R
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a pot, bring to a boil on medium high heat.
- Reduce heat to a simmer and cook for 25 minutes or until vegetables are tender.
Nutrition Facts : Calories 296.1, Fat 2.5, SaturatedFat 0.8, Cholesterol 8.5, Sodium 1250.7, Carbohydrate 53.1, Fiber 16.4, Sugar 3.3, Protein 18.3
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.
QUICK AND EASY CARIBBEAN BLACK BEAN SOUP
I adapted this from my son-in-law's mother's recipe. She was a vegetarian, but I use chicken broth. I live alone, so this recipe serves me for a dinner (can't resist 2 bowls) and lunch the next day. It needs nothing else but crusty bread. Dee-licious!
Provided by Chappie85
Categories One Dish Meal
Time 22m
Yield 2 quarts, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Drain and rinse beans well under hot water. Add to chicken broth and bay leaves in a large pot. Simmer while preparing veggies.
- Saute red and green pepper and shallots in 1/2 c extra-virgin olive oil, until shallots are translucent. Add garlic, cumin, and oregano and cook for about 2 minutes.
- You may puree the peppers, shallots and garlic, or add the mix to the bean/chicken stock as is. Add tabasco sauce, salt and pepper to taste.
Nutrition Facts : Calories 331.5, Fat 2.5, SaturatedFat 0.7, Sodium 674, Carbohydrate 55.1, Fiber 19.3, Sugar 1.6, Protein 23.8
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- Add one tablespoon of oil (any kind you have on hand: vegetable, olive, canola, etc) to a soup pot then drop in the chopped bell pepper and cook 3-4 minutes or until tender.
- Shake the salsa verde jar to blend the ingredients then add it along with the cumin, stirring to combine.
- Rinse and drain one of the cans of black beans and add it to the pot then add the second can of beans and the juices (do not rinse).
- Cover and simmer 15 minutes over medium low heat stirring occasionally so the beans don't stick to the bottom. Add the cilantro then use an immersion blender to pulse lightly until you reach the thickness you prefer. A standard blender or potato masher can also be used to thicken the soup.
EASY BLACK BEAN SOUP {ONLY ONE POT!} | THE RECIPE CRITIC
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5/5 (1)Total Time 25 minsCategory Dinner, Main Course, SoupCalories 64 per serving
- Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, until the onion is transparent. Add the carrots, celery, and red pepper to the pot and cook for 5 minutes, until the vegetables begin to soften.
- Add the cumin, chili powder, oregano, chili flakes (if using), and stock to the pot and bring it to a boil.
- While the soup comes to a boil, drain and rinse the cans of beans. Add 3 cans (or ¾ of the beans if you rinsed them together) to the pot. Add the remaining beans to your blender. Add a couple of scoops of the soup to the blender and blend on high until the beans are smooth. Pour them back into the pot.
- Season the soup to taste with salt and pepper then serve with any or all of the optional toppings.
EASY BLACK BEAN SOUP - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.8/5 (39)Total Time 45 minsCategory SoupCalories 428 per serving
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.
- Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.
- Remove the bay leaf. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
- Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.
QUICK AND EASY SOUP RECIPE FOR CUBAN BLACK BEAN SOUP
From eatsbythebeach.com
Cuisine CubanCategory StarterServings 4Total Time 1 hr
- In a large Dutch oven over medium heat, add the minced bacon and cook until very crisp. You can either leave the meat in the pot or use a slotted spoon to remove the bacon bits to add as a garnish later.
- Add in the onion and cook, stirring, until translucent, about 10 minutes. Slide in the red bell pepper and garlic. Cook, stirring occasionally, until fragrant – approximately 4 minutes.
- Add the chicken stock, 3 cans of black beans with their juice, Worcestershire sauce, cumin, chili powder, hot sauce, and Adobo seasoning. Stir well and bring to a boil.
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- Combine 2 cans of beans and broth in a blender; process until smooth. Add bean mixture, remaining can of beans, tomatoes, chile paste, and salt to corn, stirring to combine; bring to a boil. Cover, reduce heat to medium, and simmer 15 minutes, stirring occasionally. Serve with yogurt.
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Reviews 3Servings 6Cuisine AmericanCategory Dinner, Lunch, Side
- Heat oil in a large soup pot for 1 minutes. Add onion and garlic and cook over low-medium heat for 4-5 minutes. Add spices, pepper and salt and cook for 1 more minute.
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- Let cool for 5-10 minutes and blend (see post for directions - either fully blend or partially blend). Add additional broth to thin if desired. Top with desired toppings and enjoy.
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