A Really Yummy Black Bean Soup Recipes

CONTEST-WINNING BLACK BEAN SOUP

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.

A REALLY YUMMY BLACK BEAN SOUP

Steps:

• Heat a large Dutch oven with 1-2 tablespoons olive oil over medium heat. Add onion, carrots, celery, garlic, and pepper. Sauté until vegetables are tender, about 5-7 minutes.
• Add broth, spinach, tomatoes, chickpeas, and black beans. Bring to a boil. Cover and reduce heat. Simmer for 10-15 minutes. Stir in fresh or dried thyme, or just top it with fresh thyme leaves.
• You may also top each serving with a dollop of sour cream or Greek yogurt.

EASY AND SUPER DELICIOUS BLACK BEAN SOUP

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.

YUMMY BLACK BEAN SOUP

Steps:

• Saute the onions and garlic in the oil till fragrant and the onions are transparent, about 5-7 minutes.
• Add beans, stock, vinegar, salsa, spices and salt and pepper. Simmer for 30 minutes to combine flavors.
• Remove about 1 cup (more if you prefer a very thick soup) of the beans and puree in the blender or food processor and add back to the soup.
• Stir, and when soup is at desired thickness, serve.
• Garnish with lime wedges, sour cream and cilantro as desired.

AWESOME HEALTHY BLACK BEAN SOUP

Steps:

• Place onion, water, broth and cumin in a stock pot and bring to a boil. Reduce to medium heat.
• When onions are soft, place beans and rotel in the stock pot. Simmer for 20 minutes.
• Blend with a hand blender. ( I don't like thin soup, so I only do this for 20-30 seconds)
• Add diced tomatoes and cilantro. Simmer for 10-15 more minutes.
• Serve topped with a bit of sour cream and crushed tortilla chips.

BEST BLACK BEAN SOUP

Steps:

• Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
• In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
• Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
• Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
• Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
• Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
• Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
• Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.