Black Bean Soup From Dried Beans Recipes

CLASSIC BLACK BEAN SOUP

Steps:

• In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
• In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
• In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.

BLACK BEAN SOUP

Steps:

• Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
• Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
• Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
• Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

SPICY SLOW COOKER BLACK BEAN SOUP

Steps:

• Drain black beans, and rinse.
• Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
• Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

BLACK BEAN SOUP

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.

BLACK BEAN SOUP FROM DRIED BEANS

Steps:

• Soak the beans as recommended on the package.
• Drain the beans and cover them with fresh water. Bring to a boil over medium-high heat.
• Reduce the heat, cover, and gently simmer the beans to simmer gently for one hour. Add water as needed to keep them covered.
• Once the beans are tender, add the vegetable oil, chopped vegetables and seasonings. Taste and add salt if you think it needs it.
• Cover the pot and simmer the soup for another 30 minutes, or until the carrots are tender. When everything is tender, it's ready to serve.

BLACK BEAN SOUP FROM DRIED BEANS

Steps:

• In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
• After soaking, or the next day, drain the beans and cover them with fresh water.
• Bring the beans to a boil over medium-high heat.
• Reduce the heat. You want the beans to simmer gently for most of the cooking process.
• Cover the pot and simmer the beans for an hour.
• Add more water, if needed, to keep the beans covered.
• Taste the beans after an hour and see if they are tender.
• If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
• When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
• Taste and add salt if you think it needs it.
• Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
• The soup will be rich and dark with vibrant colors from the vegetables peeking through.
• When everything is tender, it's ready to serve.

EASY BLACK BEAN SOUP RECIPE

Steps:

• Add all ingredients to a slow cooker (not the garnishes), except add only a teaspoon of sea salt (you'll add the remaining sea salt during the last 30 minutes of cooking.)
• Cook on low for 8-9 hours or high for 4-5 hours until beans are soft and easily mash with a fork.
• Add 2 teaspoons of sea salt in the last 30 minutes of cooking time.
• Taste to make sure the beans are soft; they should mash easily with a fork. Puree about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth then pour back in and stir. Or use an immersion blender to blend 1/4-1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.
• Add all ingredients to the Instant Pot, except add only a teaspoon of sea salt (you'll add the remaining sea salt before blending.)
• Pressure cook on high for 45 minutes.
• Do a natural release of 25 minutes.
• After 25 minutes, perform a manual release if the pin hasn't dropped.
• Add 2 teaspoons of sea salt (more or less to taste).
• Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.
• Add all ingredients to a large soup pot or Dutch oven.
• Bring mixture to a boil over medium-high heat, then reduce to a simmer.
• Cover and cook on medium-low heat until beans are soft and easily mash with a fork (about 5-6 hours).
• Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.
• Heat a large soup pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil then saute the diced onions for 5-6 minutes until softened. Add the garlic and spices and saute 1 additional minute with the onions until fragrant.
• Add the rest of the ingredients (except the garnishes), reducing the liquid to 4 cups instead of 6. Bring the mixture to a low boil over high heat, then reduce to a simmer.
• Cover and cook on medium-low heat until beans are soft and easily mash with a fork (about 5-6 hours).
• Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.

BLACK BEAN SOUP

Steps:

• Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
• Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
• When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
• Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
• Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.