Black Bean Soup Iii Recipes

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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

CLASSIC BLACK BEAN SOUP



Classic Black Bean Soup image

Enjoy your dinner with this black bean soup - perfect for a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 17

1 1/4 cups dried black beans, sorted, rinsed
1 tablespoon olive oil
3 cups chopped onions (3 large)
1 cup chopped red bell pepper
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
4 cloves garlic, finely chopped
2 cans (14 oz each) vegetable broth
2 cups water
2 tablespoons fresh lime juice
1 teaspoon red pepper sauce
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
3 tablespoons shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Fat 1/2, Fiber 11 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg

THREE BEAN SOUP



Three Bean Soup image

This soup is not only pretty, it is very easy and healthy as well and truly delicious. Top with chopped green onions and grated cheddar cheese.

Provided by DEBOKC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 30m

Yield 10

Number Of Ingredients 9

2 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans black beans, drained
1 (15 ounce) can pinto beans, drained
2 (15 ounce) cans kidney beans, drained

Steps:

  • In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 34.6 g, Fat 3.6 g, Fiber 12 g, Protein 11.3 g, SaturatedFat 0.5 g, Sodium 294.7 mg, Sugar 1.4 g

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