SPICY BLACK BEAN SOUP
A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. -Tia Musser, Hudson, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 556mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.
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
BLACK BEAN AND TOMATO SOUP
This is a delicious, very hearty soup. It's slightly spicy and is delicious served with corn bread.
Provided by RandyB1961
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut bacon into 1/2-inch pieces; saute bacon and onions in large saucepan until onions are tender.
- Add beans, tomatoes, water and Soul Food Seasoning.
- Simmer over medium heat for one hour.
- Serve with corn bread, if desired.
- For milder soup, replace Ro-Tel tomatoes with regular diced tomatoes.
Nutrition Facts : Calories 276.1, Fat 15.8, SaturatedFat 5.2, Cholesterol 23.1, Sodium 569.9, Carbohydrate 23, Fiber 7, Sugar 0.9, Protein 11.4
SPICY TOMATO AND BEAN SOUP
This is a great meal for those winter nights, serve with a nice crusty bread roll, but don't forget to add the extra points lol. Each serve of soup ww (aus) 1/2 point
Provided by Kristine L.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large pan with cooking spray.
- Heat and add the leek and garlic, stirring until the leek is soft.
- Add the tomatoes, carrot, chili and chicken stock.
- Simmer for 20 minutes.
- Add the Worcestershire sauce, butter beans and green beans and cook for a further 3 minutes.
- Stir through the chopped parsley before serving.
Nutrition Facts : Calories 178.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 3.6, Sodium 853.4, Carbohydrate 33.9, Fiber 6.9, Sugar 11.6, Protein 8.5
BLACK BEANS AND TOMATOES - HOT AND SPICY
Make and share this Black Beans and Tomatoes - Hot and Spicy recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 21m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large nonstick skillet with veggie spray.
- add olive oil, and place over medium high heat until hot.
- Add garlic, sauté until tender.
- Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened.
- Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated.
- Garnish with fresh cilantro if desired.
SPICY BLACK BEAN TOMATO SAUCE
Talk about dorm food, this got me through a lot of studying. I usually serve it over wagon wheel pasta but it will probably go fine over any large pasta or even a chicken breast.
Provided by Umberle
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil over medium heat in a large frying pan.
- Add the onion and garlic.
- Stirring constantly, cook until softened. About 2 minutes.
- Add black beans, tomatoes, and ground red pepper.
- Simmer until sauce thickens and the ingredients are heated through, about 5-10 minutes.
- Garnish servings with grated cheese if desired and serve over pasta.
Nutrition Facts : Calories 142.5, Fat 1.7, SaturatedFat 0.2, Sodium 428.2, Carbohydrate 25.6, Fiber 7.2, Sugar 1.2, Protein 7.9
TOMATO AND BEAN SOUP
This is one of those make loads and eat for days recipes - easy and tasty. If you absolutely must, you can use canned tomatoes - but only if you can't get fresh tomatoes. I got the original recipe from Australian Women's Weekly Low Fat Meals in Minutes book.
Provided by kolibri
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onion and garlic in a pan, until onion is soft.
- Stir in the chopped tomatoes, stir more until tomatoes are soft.
- Add stock and the sauces, bring to boil and let simmer covered for 30 minutes. If you like your tomato soup smooth, you can blend the soup after this point. I like mine chunky.
- Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.
SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP
This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!
Provided by TexasToast R
Categories Black Beans
Time 17m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
- Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
- Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.
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
QUICK SPICY BLACK BEAN SOUP
Quick and spicy black bean soup.
Provided by Brandy Griffin Meiling
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
- Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
- Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 50.3 g, Cholesterol 4.5 mg, Fat 3.2 g, Fiber 13.6 g, Protein 13.1 g, SaturatedFat 0.5 g, Sodium 1507.5 mg, Sugar 5 g
BLACK BEAN AND ROASTED TOMATO SOUP
Categories Soup/Stew Food Processor Bean Tomato Vegetable Roast Vegetarian Yogurt Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
- Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.
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