Recipes for "black bean soup"

Rinse beans and remove any particles or bad beans. Place beans in a saucepan; cover with 2 inches water. Add celery and bay leaves.; bring to a boil over high heat. Cook, adding more water as necessary, for 10 minutes. Drain beans; discard celery.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and carrot; sauté until onion fairly translucent, about 5 minutes. Add garlic, salt, cumin, and pepper flakes; cook until heated through and fragrant, 1 to 2 minutes. Transfer to a slow cooker.

Add tomatoes and water to slow cooker; stir in beans and bay leaves. Cover slow cooker.

Cook on Low until beans are tender enough that you can easily smash one between your tongue and the top of your mouth for 6 hours (or on High for 4 hours). Add vinegar. Taste and adjust seasonings; add hot pepper sauce.

Place ham bone in a large slow cooker.

Heat olive oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; sauté until onion is translucent, about 5 minutes. Add to slow cooker.

Sauté potatoes, bell pepper, and carrots in the same saucepan until coated in oil, about 1 minute; transfer to the slow cooker. Add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover slow cooker.

Cook on High until warm, 45 to 60 minutes. Reduce heat to Low; continue cooking for 5 to 6 hours.

Remove ham bone from soup; separate meat from the bone. Add meat to soup; discard bone. Cover soup and refrigerate 8 hours to overnight. Discard thick fat on top of soup; reheat then serve.

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.

Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.

Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.

Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.

Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.

Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

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.

Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.

Discard bay leaves from the soup. Serve with croutons.

Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.

Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.

Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.

Heat oil in a large pot over medium heat. Stir in onion, bell pepper, carrot, and garlic; cook until tender, about 5 minutes. Mix in 1/2 of the black beans, then add chicken broth.

In a blender, purée remaining beans until smooth; stir into the pot and bring soup to a boil. Reduce the heat to low. Mix in ham, salt, cumin, and pepper; simmer for 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

Purée two cans of black beans and diced tomatoes in a food processor until smooth.

Melt butter in a soup pot over medium heat; add onion, garlic, salt, and pepper. Cook and stir until onion is translucent, about 5 minutes. Stir in puréed bean mixture, reserved whole black beans, broth, pumpkin purée, and vinegar until combined; simmer until thick enough to coat the back of a metal spoon, about 25 minutes. Stir in ham and cook until heated through, 3 to 4 minutes.

Gather all ingredients.

Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute.

Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.

Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth.

Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.

Drain black beans, rinse well, and place into a slow cooker. Add chicken broth and jalapeño peppers. Season with chili powder, cumin, cayenne, black pepper, garlic powder, and hot pepper sauce.

Cook on High for 4 hours. Reduce heat to Low and continue cooking for 2 more hours.

Place 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.

Add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook soup for 15 minutes.

Place 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top each serving with 1 tablespoon sour cream.

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.

Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.

Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.

Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, condensed soup, diced green chiles, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil.

Reduce heat to medium-low and simmer until heated through and flavors have blended, about 20 minutes.

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.

Heat oil in a large pan over medium-high heat. Add onion and jalapeno. Cook until onions are translucent, about 5 minutes.

Stir in chili powder, cumin, and oregano. Blend one can of beans in a blender until smooth and add to pot.

Rinse and drain the other 2 cans of black beans and add to pot. Add water or broth. Bring pot to a boil. Reduce heat and simmer for 20 minutes. Season with salt to taste.

Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.

Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.

Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.

Pour broth over onion mixture and add 1 1/2 cans black beans, corn, and black pepper. Bring broth mixture to a boil.

Blend together tomatoes and remaining 1 1/2 cans black beans in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover the pot, and simmer until carrots are tender, 10 to 15 minutes.

Place beans and ham shank or hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil. Then, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves.

Pressure cooking instructions: If you have a pressure cooker, you can save time by putting the un-soaked dry beans and the ham shank into a pressure cooker. Add 5 cups of water, 2 bay leaves, baking soda, and salt. Cook at high pressure for 20 minutes, and do a natural release of pressure for 10 minutes before completely releasing the pressure. Remove and discard the bay leaves.

Remove the ham shank or hock from the pot. Cut the ham meat away from the bone and cut into small, bite-sized pieces. Set aside.

While the beans are cooking, heat olive oil in a large 6- to 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking.

Add the onions, celery, carrot, sweet potato, and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, 10 to 15 minutes.

Reduce heat to medium, add the cumin, chile powder, and garlic. Cook for an additional 2 minutes, stirring constantly.

Once the beans are tender, add the beans, their cooking liquid, chicken stock, molasses, and bell pepper to the pot with the onion mixture.

Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

Using an immersion blender, purée about a third of the soup. Or remove about 3 cups of the soup to a blender and purée it, return it to the soup.

Return the reserved ham pieces to the soup to serve. Add 3 tablespoons of lime juice. Adjust the seasonings to your tastes. If on the sweet side, add a bit more lime juice. Add more salt to taste.

Serve with garnishes.

Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.