Pantry Black Bean Soup Recipes

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.

Steps:

• Heat oil in the soup pot on medium heat.
• Add onions and cook for 3 minutes, stirring occasionally.
• While onions brown slightly, pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon, mash the beans until they are broken up and pasty.
• Add the garlic into the soup pot and cook 1 minute.
• Raise the heat to high and add broth.
• Both cans of beans and their juice, stir well.
• Add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired.
• Cover pot and bring to a boil.
• Reduce heat to low and simmer for 8 minutes, or until ready to serve.
• Stir often to prevent sticking.

Steps:

• Heat 2 tablespoons olive oil. Saute 1/2 cup each finely diced onion and red pepper, cover and cook until tender. Add 2 cloves minced garlic and 1 teaspoon ground cumin and saute a few seconds. Add two (15 ounce) cans rinsed and drained black beans and 4 cups chicken broth. Bring to a simmer and cook for 10 minutes to bring flavors together.
• If too thick, thin with water, then adjust seasoning. Garnish with 4 ounces finely shredded or diced smoked ham, sour cream and pickled jalapeno or nacho peppers, if you wish.

Steps:

• In a large nonstick saucepan, combine the salsa and allspice. Cook over medium heat for 3 minutes. Stir in the black beans and chicken broth; raise the heat to medium-high and bring to a boil. Reduce the heat and simmer 10 minutes. Use an immersion blender or potato masher to coarsely mash the beans in the pot.
• Make it a Drop 5 Meal by adding: A dollop of reduced-fat sour cream on top, and serve with 2 cups mixed greens tossed with 10 pumps spray dressing, 1 ounce baked tortilla chips (around 17 chips) and a pear. 513 complete meal calories.

Steps:

• For the Stove Top version, Combine all the ingredients and simmer for about 1 hour. Garnish with sour cream and red onions.
• HOME CANNED DIRECTIONS: Place 1 cup of dried black beans into each clean quart jar and cover with water--either overnight or for at least 8 hours. The jars end up looking like there are about three cups of beans in each.
• Chop enough of the red onions and jalapeno peppers to accommodate the number of jars you will be canning. I used 'pre-chopped garlic in a jar' for the home canned version.
• Drained the water from the soaking beans and add to each jar the amounts from the recipe above, assembly line style. Remember that the store bought canned beans are being replaced with the freshly soaked beans. NOTE: Since fresh beans contain no salt, I only added the salt that I would normally add to plain home canned beans (approximately 3/4 to 1 teaspoon per jar).
• Following general preparations for canning your jars.
• Pour boiling water into each jar leaving at least 1" (probably a little more) of head space. I released any air bubbles by giving each jar a little stir to incorporate the soup ingredients better.
• Wipe the rim of each jar and place on the simmer lid. Screw on the ring until resistance is felt.
• Place in a canner that has simmering water in it and pressure can for 90 minutes at 10lbs pressure.
• The soup appears to have a little more liquid or is more runny than the stove top version. But I like it this way, I always thought the stove top version with store bought beans ended up too thick and I added more water anyways. The beans end up whole and tender.
• The resulting soup was a tiny bit more spicy-hot than I would have made on the stove top. This could be because I included the seeds in the home canned version. The sour cream garnish tames any hotness and our wimpy family could handle the increased heat.

Steps:

• In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 1/2 cups bean mixture to an airtight container. Let cool, then refrigerate, and save for Mushroom and Black Bean Tortilla Casserole.
• In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
• Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper. To serve, top with avocado, diced onion, cilantro, yogurt, and tortilla strips if desired.

Steps:

• In a pot, combine the first six ingredients; simmer for 10 minutes.
• Add half a can of beans, salt and cumin; cook for 5 minutes.
• Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
• Add the rest of the beans to the soup.
• Combine the cornstarch with 1 1/2 tablespoons of water.
• Add the lemon and the cornstarch to the soup; cook until thickened.