Epicurious Black Bean Soup Recipes

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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



Black Bean Soup with Cumin and Jalapeño image

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.

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth
Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

BLACK BEAN SOUP

An easy Black Bean Soup recipe.

Categories     Soup/Stew     Bean     Sauté     Quick & Easy     Bacon     Bell Pepper     Fall     Winter     Jalapeño     Cilantro     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 14



Black Bean Soup image

Steps:

  • Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
  • Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.
  • Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.
  • Serve soup topped with sour cream, chopped cilantro, and reserved bacon.

1 1/2 cups dried black beans (10 oz), picked over and rinsed
8 bacon slices (7 oz), chopped (1 cup)
1 small onion, cut into 1/4-inch dice (3/4 cup)
1/2 red bell pepper, cut into 1/4-inch dice (3/4 cup)
1 1/2 teaspoons chopped garlic
1/2 teaspoon finely chopped seeded fresh jalape&241;o chile
1 1/2 teaspoons dried oregano, crumbled
1 Turkish or 1/2 California bay leaf
1/2 teaspoon dried thyme, crumbled
3 qt reduced-sodium chicken broth (96 fl oz)
3/4 teaspoon white pepper
2 tablespoons chopped fresh cilantro
Accompaniments: sour cream and chopped fresh cilantro
Accompaniments: sour cream and chopped fresh cilantro

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



Fast and Delicious Black Bean Soup image

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

2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
1 large carrot, peeled and thinly sliced
3 cloves garlic, minced
2 (15 ounce) cans black beans
1 (14 ounce) can chicken broth
2 cups cubed cooked ham
¼ teaspoon cumin
½ teaspoon salt
ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup sour cream

BLACK BEAN SOUP WITH CHIPOTLE CHILES

Categories     Soup/Stew     Bean     Sauté     Low Fat     Vegetarian     Yogurt     Bell Pepper     Healthy     Cilantro     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 15



Black Bean Soup with Chipotle Chiles image

Steps:

  • Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
  • Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
  • *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles*
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

VEGAN BLACK BEAN SOUP

Easy to make, thick, hearty soup with a zesty flavor.

Provided by YCHRISTINE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12



Vegan Black Bean Soup image

Steps:

  • Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
  • Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 75.3 g, Fat 5 g, Fiber 25 g, Protein 21.9 g, SaturatedFat 0.8 g, Sodium 1733.6 mg, Sugar 7.2 g

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

SPICY BLACK BEAN SOUP

Provided by Katherine Burk

Categories     Soup/Stew     Bean     Sauté     Summer     Bon Appétit     Seattle     Washington

Yield Makes 4 servings

Number Of Ingredients 11



Spicy Black Bean Soup image

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons cilantro.

2 tablespoons olive oil
1 1/2 cups chopped red onion
1 4-ounce can diced mild green chilies
2 garlic cloves, chopped
1 tablespoon chopped jalapeño chili with seeds
1 tablespoon ground cumin
2 15-ounce cans black beans, undrained
2 cups canned low-salt chicken broth
8 tablespoons chopped fresh cilantro
Sour cream
Tortilla chips

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



Quick Black Bean Soup image

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.

2 tablespoons olive oil
1 1/4 cups chopped onion
4 large garlic cloves, chopped
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
3 15-ounce cans black beans, drained, 1 cup liquid reserved
2 14 1/2-ounce cans low-salt chicken broth
1 28-ounce can diced tomatoes in juice
2 teaspoons ground cumin
1 1/2 teaspoons hot pepper sauce

BLACK BEAN SOUP

Categories     Soup/Stew     Bean     Bacon     Fall     Winter     Thyme     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11



Black Bean Soup image

Steps:

  • Place beans in large bowl. Add enough cold water to cover beans by 3 inches and soak overnight.
  • Drain beans; transfer to heavy large pot. Add 4 1/2 cups water and next 7 ingredients. Bring to boil. Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes.
  • Working in batches, puree black bean soup in blender with 2 cups chicken stock. Return soup to pot. Stir in chopped cilantro. (Soup can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with additional chicken stock if necessary. Season to taste with salt and pepper.

1 1/2 cups dried black beans
4 1/2 cups water
1 medium onion, chopped
1 large carrot, chopped
3 bacon slices, chopped
5 large fresh thyme sprigs
3 garlic cloves
1 bay leaf
2 1/4 teaspoons ground cumin
2 cups (or more) chicken stock or canned low-salt chicken broth
1/4 cup chopped fresh cilantro

CHORIZO BLACK BEAN SOUP

This delicious soup recipe was aired on Rachael Ray's show on 10/30/08. Since my dad loves chorizo and I love black bean soup, we decided to make it. It came out sooo good that I decided to post it on here for others to try. Enjoy!

Provided by Goralka

Categories     Black Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14



Chorizo Black Bean Soup image

Steps:

  • Place a large saucepan over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the chorizo to the pan and cook until crispy, 4-5 minutes. Remove the chorizo from the pan and reserve.
  • Add the onion, garlic, serrano peppers, paprika and some salt and pepper to the pan and cook until the onions are tender, about 5-6 minutes. Add the black beans and chicken stock to the pan and bring the liquids up to a bubble.
  • Ladle a couple of scoops of the soup into the bowl of a food processor and process until smooth. Return the pureed soup to the pot and keep warm.
  • After pureeing the beans, rinse the food processor bowl out and return it to the base. Remove the pit from the avocados and scoop them out into the bowl along with the sour cream, lime zest and juice and process until smooth.
  • Serve the soup topped with some avocado cream and reserved crispy chorizo.

Nutrition Facts : Calories 1246, Fat 71.5, SaturatedFat 23.7, Cholesterol 117.8, Sodium 1689.2, Carbohydrate 93.5, Fiber 33.8, Sugar 4.8, Protein 62

1 tablespoon extra virgin olive oil
1 lb cured chorizo sausage, casing removed and chopped
1 small Spanish onion, chopped
3 -4 garlic cloves, grated
2 serrano peppers, seeded and chopped
2 teaspoons smoked paprika
salt, to taste
pepper, to taste
3 (14 ounce) cans black beans, drained
3 cups chicken stock
2 ripe avocados
1/2 cup sour cream
1 lime, juice and zest of
1/2 cup flat leaf parsley or 1/2 cup cilantro

BLACK BEAN, YELLOW PEPPER, AND CUMIN CHILI

Categories     Soup/Stew     Bean     Pepper     Sauté     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8



Black Bean, Yellow Pepper, and Cumin Chili image

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.)

6 tablespoons olive oil
1 12-ounce onion, coarsely chopped (about 3 cups)
1 large yellow bell pepper, chopped
1 1/2 tablespoons cumin seeds
4 teaspoons minced canned chipotle chilies
3 15-ounce cans black beans, well drained
2 14 1/2-ounce cans diced tomatoes with roasted garlic
2 cups vegetable broth

HEARTY & THICK BLACK BEAN SOUP

These black beans are delicious. I have made these for years, everyone likes them. I have passed along the recipe to lots of people. I got the recipe out of a PG&E pamphlet (years ago). The recipe is from MUSTARD'S GRILL' in St. Helena CA, the Napa Valley. Prep time does not include soaking the beans.

Provided by Barb G.

Categories     Black Beans

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 15



Hearty & Thick Black Bean Soup image

Steps:

  • Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
  • Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
  • Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.
  • Cook until vegetables are tender, stirring occasionally, about 10 minutes.
  • Add chili powder, cumin, cayenne and pepper.
  • Stir until aromatic, about 1 minute.
  • Add beans and broth.
  • Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
  • I have used more broth to make it a soup.
  • Season with salt.
  • Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.

Nutrition Facts : Calories 264.1, Fat 11.2, SaturatedFat 3.5, Cholesterol 12.9, Sodium 1213.4, Carbohydrate 24.8, Fiber 8.1, Sugar 2.7, Protein 16.2

1 lb black beans
4 1/2 cups water
1/4 lb bacon
5 garlic cloves, minced
2 stalks celery, minced
1 large carrot, peeled and diced
1 medium onion, diced
1 jalapeno pepper, seeded and minced
1 bay leaf
1 tablespoon chili powder
2 teaspoons cumin
1/2-1 teaspoon cayenne pepper
1/2-3/4 teaspoon ground pepper
8 cups chicken broth or 8 cups beef broth
salt

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