Chunky Black Bean Soup Recipes

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BLACK BEAN SOUP



Black Bean Soup image

You can have this warming veggie-rich black bean soup ready to go in 30 minutes.

Provided by Jennifer Segal

Categories     Soups

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 medium yellow onions, roughly chopped
4 large garlic cloves, crushed and peeled
2 carrots, peeled and roughly chopped
2 (15-ounce) cans black beans, drained and rinsed
4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
¾ teaspoon oregano
1 teaspoon ground coriander
1¾ teaspoons ground cumin
⅛ teaspoon cayenne pepper
Scant ½ teaspoon salt
1 tablespoon fresh lime juice
⅓ cup sour cream
Handful chopped fresh cilantro

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.)

Nutrition Facts : ServingSize about 2 cups, Calories 475, Fat 14g, Carbohydrate 66g, Protein 27g, SaturatedFat 4g, Sugar 5g, Fiber 21g, Sodium 424mg, Cholesterol 10mg

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

CHUNKY BLACK BEAN SOUP



Chunky Black Bean Soup image

Make and share this Chunky Black Bean Soup recipe from Food.com.

Provided by threeovens

Categories     Black Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, diced (about 1 cup)
1 celery rib, diced (about 1/2 cup)
3 (15 1/2 ounce) canned black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with sweet onions and roasted garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon fresh coarse ground black pepper
3 cups water
1 tablespoon balsamic vinegar

Steps:

  • Heat oil in a Dutch oven or large saucepan over medium-high heat; stir in onion and celery, and cook, stirring occasionally, 4 to 6 minutes or until onion is softened.
  • Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water; cover and bring to a boil, then reduce heat and simmer 10 minutes.
  • Transfer 3 cups beans and liquid to a food processor and process to a coarse puree.
  • Return puree to pot, stir in vinegar, heat thoroughly and serve.

(PANERA BREAD) BLACK BEAN SOUP



(Panera Bread) Black Bean Soup image

This is my own version of Panera Bread's black bean soup. It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian.

Provided by najwa

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 -1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch

Steps:

  • In a pot, combine the first six ingredients; simmer for 10 minutes.
  • Add half a can of beans, salt and cumin; cook for 5 minutes.
  • Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
  • Add the rest of the beans to the soup.
  • Combine the cornstarch with 1 1/2 tablespoons of water.
  • Add the lemon and the cornstarch to the soup; cook until thickened.

BLACK BEAN SOUP WITH CHUNKY RAITA



Black bean soup with chunky raita image

Rustle up this spice-rich soup and hearty raita for a tasty and speedy lunch. It's also healthy, delivering four of your 5-a-day

Provided by Sara Buenfeld

Categories     Lunch, Starter

Time 25m

Number Of Ingredients 14

1-1½ tsp cumin seeds
2 tsp smoked paprika
2 tsp ground coriander
4 x 400g cans black beans
400g can chopped tomatoes
1 tbsp tomato purée
1 tbsp vegetable bouillon powder
3 large garlic cloves, finely grated
2 small avocados, chopped
200g cherry tomatoes, quartered, smaller ones halved
2 spring onions, finely chopped
2 tbsp lemon juice
2 x 120g pots bio yogurt
15g coriander, chopped, plus extra to serve

Steps:

  • Toast the cumin seeds briefly in a large saucepan over a medium heat. Spoon in the paprika and coriander, then tip in 2½ cans of beans along with their liquid, the tomatoes, tomato purée, bouillon, garlic and 500ml water. Cover and leave to simmer for 15 mins.
  • Meanwhile, stir the ingredients for the raita together in a bowl.
  • Blitz the cooked beans using a hand blender until completely smooth, then stir in the remaining beans and return to the boil. Serve half and top with half the raita, a chopped avocado and some extra coriander. Leave the remaining soup to cool, then chill for another day. Will keep chilled for four days; the raita will keep for two days. Reheat the soup in a pan over a low-medium heat until piping hot.

Nutrition Facts : Calories 485 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 13 grams sugar, Fiber 22 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium

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