Black Bean Soup Vegetarian Recipes

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VEGAN BLACK BEAN SOUP



Vegan Black Bean Soup image

Easy to make, thick, hearty soup with a zesty flavor.

Provided by YCHRISTINE

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

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Steps:

  • Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
  • Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 75.3 g, Fat 5 g, Fiber 25 g, Protein 21.9 g, SaturatedFat 0.8 g, Sodium 1733.6 mg, Sugar 7.2 g

VEGETARIAN BLACK BEAN SOUP



Vegetarian Black Bean Soup image

Provided by Food Network

Categories     appetizer

Time 6h25m

Yield 6 servings

Number Of Ingredients 8

2 cups organic dried black beans
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
4 cloves garlic, diced
Salt and freshly ground black pepper
Cumin
1/2 cup Sherry

Steps:

  • On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary.
  • Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry.

VEGETARIAN BLACK BEAN SOUP



Vegetarian Black Bean Soup image

"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth, divided
2 cans (15 ounces each) black beans, rinsed and drained
1 cup diced peeled potato
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 to 1/2 teaspoon hot pepper sauce
2 green onions, sliced

Steps:

  • In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender., Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 818mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it's incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)-it is easily halved, or you can freeze the leftovers.

Provided by Cookie and Kate

Categories     Soup

Time 55m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 medium yellow onions, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and sliced into thin rounds
6 garlic cloves, pressed or minced
4 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes (use 1/4 teaspoon if you're sensitive to spice)
4 cans (15 ounces each) black beans, rinsed and drained
4 cups (32 ounces) low-sodium vegetable broth
1/4 cup chopped fresh cilantro (optional)
1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
Sea salt and freshly ground black pepper, to taste
Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips...

Steps:

  • Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
  • Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
  • Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it's very hot). Or, use an immersion blender to blend a portion of the soup.
  • Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

Nutrition Facts : Calories 342 calories, Sugar 4.2 g, Sodium 1563.1 mg, Fat 6.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 56 g, Fiber 21.3 g, Protein 18.7 g, Cholesterol 0 mg

VEGETARIAN BLACK BEAN SOUP



Vegetarian Black Bean Soup image

Packed with protein and fiber, this soup doesn't need meat to be satisfying. Soaking and cooking the beans yourself, rather than opening a can, ensures you'll have wonderful flavor and texture. (And the slow cooker does most of the work!)

Provided by EatingWell Test Kitchen

Categories     Healthy Lime Recipes

Time 10h10m

Number Of Ingredients 12

10 ounces dried black beans (1 1/2 cups), rinsed
8 cups water
1 medium onion, chopped (1/2 cup)
1 jalapeño pepper, seeded and chopped (see Tip)
3 cloves garlic, minced
6 cups no-salt-added vegetable broth
2 tablespoons ground cumin
1 tablespoon chili powder
½ teaspoon salt
½ cup chopped fresh cilantro or cilantro sprigs
Lime slices or wedges
1 (8 ounce) container Light sour cream

Steps:

  • Combine beans and water in a large pot. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
  • Transfer the beans to a 4-quart slow cooker. Stir in onion, jalapeno, garlic, broth, cumin, chili powder and salt.
  • Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours. Use a potato masher to coarsely mash the beans. Top each serving with cilantro and serve with lime slices or wedges for squeezing. If desired, top each serving with sour cream.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 37.4 g, Fat 1.4 g, Fiber 10.2 g, Protein 11.3 g, SaturatedFat 0.2 g, Sodium 367.4 mg, Sugar 4 g

BLACK BEAN VEGETARIAN SOUP RECIPE BY TASTY



Black Bean Vegetarian Soup Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, garlic, chili powder, tomato, canned black bean, water, kosher salt, ground black pepper, red onion, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Time 30m

Yield 3 cups

Number Of Ingredients 11

2 tablespoons olive oil
½ medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 cup tomato, with juice
15 oz canned black bean, 2 cans, drained
3 cups water
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons red onion, diced
2 tablespoons fresh cilantro, chopped

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
  • Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
  • Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
  • Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 32 grams, Fat 9 grams, Fiber 11 grams, Protein 9 grams, Sugar 4 grams

BLACK BEAN SOUP



Black Bean Soup image

Black bean soup, a healthy, hearty, satisfying and comforting meal or side dish. It's ready in 30 minutes and extremely easy to make.

Provided by Simple Vegan Blog

Categories     Main dish

Time 30m

Yield 4

Number Of Ingredients 13

1-2 tbsp extra virgin olive oil (optional)
2 celery ribs, chopped
2 cloves of garlic, chopped
1 onion, chopped
1 red bell pepper, chopped
2 bay leaves
1 tbsp dried oregano
2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp crushed red pepper flakes (optional)
2 15-ounce cans of black beans (850 g), drained and rinsed
2 cups vegetable stock or water (500 ml)

Steps:

  • Heat the oil in a large pot, add the veggies (celery, garlic, onion and red bell pepper) and cook over medium-high heat for 5 minutes or until golden brown, stirring occasionally. If you don't eat oil, just use some vegetable stock or water instead.
  • Add all the remaining ingredients, stir and bring to a boil. Then simmer for 10 to 15 minutes. Once the soup is ready, remove and discard the bay leaves.
  • To thicken the soup, use an immersion blender and do 3-4 quick pulses. You could also transfer 1 cup (250 ml) of the soup to a regular blender and blend, then transfer back into the pot. This step is totally optional.
  • Serve immediately with your favorite toppings (I added tortilla chips, diced avocado and chopped cilantro) or keep leftovers in an airtight container in the fridge for 5-7 days.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 278 calories, Sugar 4.8 g, Sodium 316 mg, Fat 5.9 g, SaturatedFat 0.6 g, Carbohydrate 44.2 g, Fiber 15.5 g, Protein 14.9 g

VEGETARIAN BLACK BEAN SOUP



Vegetarian Black Bean Soup image

A hearty bean/vegetable soup--even if you're not a vegetarian. You could save time and use canned beans instead of dried.

Provided by Parsley

Categories     Clear Soup

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups dried black beans
2 tablespoons olive oil
5 garlic cloves, minced
2 cups chopped onions
2 cups chopped red bell peppers
2 cups chopped celery
1/4 cup chopped celery leaves
2 cups diced carrots
10 cups water
3 bay leaves
14 1/2 ounces diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro

Steps:

  • Soak beans overnight; drain.
  • In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
  • Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
  • Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
  • Discard bay leaves and serve.

BLACK BEAN SOUP, VEGETARIAN



Black Bean Soup, Vegetarian image

this is a lighter soup,from cooking light, and i do like to garnish it with baked tortilla strips and crema.

Provided by chia2160

Categories     Black Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1/2 cup diced celery
1/2 cup minced onion
1/4 cup diced green bell pepper
3 tablespoons chopped carrots
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon fresh ground black pepper
2 cups vegetable broth
1 cup water
3 (15 ounce) cans black beans, rinsed and drained
sliced green onion (optional)
corn tortilla strips (to garnish) (optional) or chips (to garnish) (optional)
crema (to garnish) (optional)

Steps:

  • Heat oil in a large saucepan over medium heat.
  • Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); sauté 3 minutes.
  • Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
  • Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Garnish with sliced green onions, if desired.

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