Time 20m Yield 2 Number Of Ingredients 6 Steps:
Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes. Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.
Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Saute onion in olive oil. When onion becomes translucent, add cumin. Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds. Add 1 can black beans and 2 cups vegetable broth. Bring to a simmer, stirring occasionally. Turn off heat. Using a hand blender, blend the ingredients in the pot, or transfer to a blender. Add the second can of beans to the pot along with blended ingredients and bring to a simmer. Serve soup with bowls of red onion and cilantro for garnish. I add a bit of cilantro to the pot, too. Can be doubled or frozen.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes. Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes. Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.
Time 50m Yield 4 Number Of Ingredients 16 Steps:
Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp. Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden. Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer. Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it’s cooking, mash about half the beans to thicken the soup. Stir in black pepper and cumin. Add salt to taste. Make the relish by stirring together minced green onion, sambal paste, and lime juice. Serve garnished with relish, chopped green onions, and sour cream.
Time 40m Yield 8 Number Of Ingredients 16 Steps:
Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through. Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.
Time 25m Yield 2 servings. Number Of Ingredients 8 Steps:
In a large saucepan, cook onion and garlic in 2 tablespoons of broth over medium heat until onion is tender. Stir in the oregano, thyme, cumin and cayenne; cook for 1 minute. In a blender or food processor, cover and process half of the beans for 30 seconds; add to saucepan with the remaining beans and broth. Cook, uncovered, over low heat for 15 minutes or until heated through.
Time 25m Yield 6 Number Of Ingredients 10 Steps:
Drain some of the liquid from 2 cans black beans. Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes. Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.
Time 3h10m Yield 6 Number Of Ingredients 17 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.
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some remaining salsa dn the sour cream and cilantro, if using.
More about “easy black bean soup recipes”
Yield 6 servings Number Of Ingredients 17 Steps:
Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer. Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften. Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent. Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer. Cover the pot and cook over low heat for 30 minutes until the beans are very tender. Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen. Pour blended soup back into the pot and mix to incorporate. Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips. Enjoy!
