Black Bean Confetti Soup Recipes

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CONFETTI BEAN SOUP MIX



Confetti Bean Soup Mix image

With its colorful variety of beans and delicious flavor, this soup is tempting. I like to give it to friends each Christmas. -Rebecca Lambert, Staunton, Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 9 servings (2-1/4 quarts) per batch.

Number Of Ingredients 13

1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peas
SEASONING MIX:
12 beef bouillon cubes
3/4 cup dried minced chives
4 teaspoons dried savory
2 teaspoons ground cumin
2 teaspoons coarsely ground pepper
4 bay leaves
ADDITIONAL INGREDIENTS FOR SOUP:
12 cups water, divided
1 can (14-1/2 ounces) stewed tomatoes, undrained
1-1/2 teaspoons salt
1/4 teaspoon hot pepper sauce, optional

Steps:

  • Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside. , In each of four snack-size resealable plastic bags, place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags. Yield: 4 batches., To prepare soup: Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour. , Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, about 1 hour., Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.

Nutrition Facts : Calories 230 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 477mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 14g fiber), Protein 15g protein.

CONTEST-WINNING BLACK BEAN SOUP



Contest-Winning Black Bean Soup image

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

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

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

BLACK BEAN CONFETTI SALAD



Black Bean Confetti Salad image

This black bean confetti salad is a large crowd pleaser.

Provided by Donna Prew

Time 20m

Yield 10

Number Of Ingredients 14

2 (15 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
4 medium tomatoes, diced
½ large onion, chopped
2 medium limes, juiced
3 tablespoons olive oil
1 teaspoon ground cumin
¾ teaspoon kosher salt
½ teaspoon honey
⅛ teaspoon cayenne pepper
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Combine beans, bell peppers, tomatoes, and onion in a large bowl.
  • Whisk lime juice, oil, cumin, salt, honey, and cayenne together for dressing in a separate bowl.
  • Pour dressing over salad, toss well, and adjust seasonings to taste. Top with cilantro just before serving.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 21.3 g, Fat 4.6 g, Fiber 7.7 g, Protein 6.3 g, SaturatedFat 0.7 g, Sodium 475.7 mg, Sugar 3.5 g

BLACK BEAN SOUP RECIPE



Black Bean Soup Recipe image

This thick vegan black bean soup recipe can be made in under ten minutes!

Provided by Chocolate Covered Katie

Categories     Soup

Time 10m

Number Of Ingredients 7

1 can black beans, or 1 1/2 cups cooked
1 cup salsa of choice
1/2 cup water
3/4 tsp ground cumin
1/4 tsp salt
optional 1 tbsp mayo, sour cream, or cashew cream, (for added richness)
optional garnishes, (including diced avocado, cilantro, parsley, crushed tortilla chips, etc.)

Steps:

  • Combine all ingredients. I like to pulverize (leaving some texture) with a hand blender, but it's not required. Heat on the stove, or the soup can be eaten cold if you prefer. The recipe is easily customizable - feel free to add diced roasted sweet potato, corn, etc. Leftovers can be frozen.

Nutrition Facts : Calories 170 kcal, ServingSize 1 serving

OUR VERY FAVORITE BLACK BEAN SOUP



Our Very Favorite Black Bean Soup image

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

1 tablespoon olive oil
1 large yellow onion (diced)
1 teaspoon dried oregano
6 large cloves garlic (minced) (about 2 tablespoons)
1 tablespoon ground cumin
1 jalapeno pepper (seeded and minced)
4 (15-ounce) cans cooked black beans, undrained
1 (28-ounce) can fire-roasted diced tomatoes (can also use whole tomatoes)
4 cups low-sodium vegetable broth
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
2 tablespoons fresh lime juice (about 1 juicy lime)
Fresh-sliced jalapeno
Fresh cilantro
Chopped scallions
Chopped avocado
Diced tomatoes
Cheddar cheese or vegan cheese
Sour cream or vegan sour cream
Your favorite hot sauce

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

BLACK BEAN CONFETTI SOUP



Black Bean Confetti Soup image

Love black beans, love soup, love to eat healthfully? This soup is a no brainer. It's my comfort food when it's rainy and cold outside and it doesn't keep me in the kitchen for hours like my other comfort food (chicken and dumplings) You can easily make this a vegetarian soup by substituting the chicken stock with vegetable...

Provided by nancy mackel

Categories     Bean Soups

Time 1h10m

Number Of Ingredients 15

1 1/2 Tbsp canola oil
1 medium onion, diced
3 clove garlic, minced
1 medium red bell pepper, seeded and diced
1 medium yellow bell pepper
4 carrots, diced
3 ribs, celery, thinly sliced
1 medium jalepeno, seeded and diced (optional for a spicy soup)
1 Tbsp chili powder
1/2 tsp cumin
6 c low sodium chicken stock
4 can(s) black beans (15oz), drained and rinsed
salt and pepper
6 Tbsp low fat greek yogurt or sour cream
2 Tbsp chopped cilantro

Steps:

  • 1. Heat oil in a large pot over medium-high heat. Add onion, garlic, bell peppers, carrots and celery (add jalapeño if spicy soup is desired). Cook stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Saute for another 3 minutes.
  • 2. Stir in stock and beans, bring to a boil. Reduce heat to low and simmer for 25 minutes, stir occasionally. Remove two cups of soup and puree in a blender or food processor. Stir puree back into pot and cook for 5 more minutes. Season with salt and pepper.
  • 3. Serve in bowls topped with a spoon of yogurt/sour cream and sprinkle of cilantro. *Don't like yogurt/sour cream? Add cheese instead.

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