CONTEST-WINNING BLACK BEAN SOUP
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
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
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
OUR VERY FAVORITE BLACK BEAN SOUP
Creamy black beans pureed with cumin, jalapeno, and lime ... yum. This super-easy soup is so simple to put together, you'll want it in your weeknight dinner rotation forevermore.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 45m
Number Of Ingredients 20
Steps:
- Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using whole tomatoes, break them up with a spoon.
- Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
- Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
- Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
- Serve with optional toppings.
Nutrition Facts : Calories 252 kcal, Sugar 4 g, Sodium 1117 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 44 g, Fiber 16 g, Protein 15 g, ServingSize 1 serving
OUR FAVORITE BLACK BEAN SOUP
Another family favorite recipe that has been scratched on a piece of paper without knowing where it came from. It's a delicious soup and though we've tried many black bean soups on Zaar and elsewhere and really liked them, this one is our favorite.
Provided by Enjolinfam
Categories Black Beans
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mash one of the cans of beans with the juice with a potato masher. Drain and rinse the other two cans of beans and set these whole beans aside.
- Add salsa, garlic powder, chili powder, salt, and cumin to the one can of beans that were mashed, then set aside.
- In a pot bring the broth, water, and onion to a boil.
- Simmer until the onions are clear. Then add the corn and all of the beans to the pot (both the mashed and the ones not mashed).
- Stir well and then simmer at a low heat for about a half hour.
- Can serve topped with sour cream and diced green onions.
Nutrition Facts : Calories 387.4, Fat 2.4, SaturatedFat 0.5, Cholesterol 0.1, Sodium 625.3, Carbohydrate 72.6, Fiber 22.8, Sugar 5.4, Protein 23.9
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
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