Spicy Black Bean Soup Best Recipes

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SPICY BLACK BEAN SOUP

2011-02-25



Spicy Black Bean Soup image

For a crunchy topping to this flavorful soup, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h45m

Number Of Ingredients 11

Ingredients:

  • 1 pound dried black beans, picked over, soaked overnight, and drained
  • 2 large yellow onions, diced small
  • 2 jalapenos, minced
  • 1 tablespoon extra-virgin olive oil
  • 4 garlic cloves, minced
  • Coarse salt and ground pepper
  • 2 teaspoons ground cumin
  • 1 3/4 cups low-sodium vegetable broth
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh lime juice (from 2 limes)
  • Diced avocado, diced onion, cilantro, low-fat plain yogurt, and tortilla strips, for serving (optional)

Steps:

  • In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 1/2 cups bean mixture to an airtight container. Let cool, then refrigerate, and save for Mushroom and Black Bean Tortilla Casserole.
  • In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
  • Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper. To serve, top with avocado, diced onion, cilantro, yogurt, and tortilla strips if desired.

Nutrition Facts : Calories 366 g, Fat 5 g, Fiber 20 g, Protein 20 g

SPICY BLACK BEAN SOUP

1999-01-26



Spicy Black Bean Soup image

A tasty combination of spices to create a black bean soup that is full of flavor.

Provided by ANGCHICK

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

Yield 9

Number Of Ingredients 20

Ingredients:

  • 1 pound black beans, washed
  • 10 cups water
  • 1 pound chopped ham
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 cup shredded carrots
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon minced garlic
  • 4 teaspoons garlic powder
  • 4 teaspoons dried parsley
  • 2 teaspoons salt
  • 1 teaspoon celery salt
  • 1 teaspoon Worcestershire sauce
  • 2 cubes chicken bouillon
  • 1 bay leaf
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground mustard
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme

Steps:

  • In an eight quart stock pot, add rinsed black beans, water, ham, onion, celery, carrots, diced tomatoes, minced garlic, garlic powder, parsley, salt, celery salt, Worcestershire sauce, bouillon cubes, bay leaf, pepper, mustard, cayenne pepper, oregano and thyme. Cover and bring to a boil.
  • Reduce heat and simmer for 2 hours. Discard bay leave and serve.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 39.5 g, Cholesterol 29.9 mg, Fat 6.1 g, Fiber 9 g, Protein 20.4 g, SaturatedFat 1.9 g, Sodium 1736 mg, Sugar 3.8 g

SPICY BLACK BEAN SOUP

2021-11-06



Spicy Black Bean Soup image

A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. -Tia Musser, Hudson, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 13

Ingredients:

  • 1 large red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 3-1/2 cups vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup sherry or additional vegetable broth
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup fat-free sour cream
  • 1/4 cup shredded cheddar cheese

Steps:

  • In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.

Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 556mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.

Top Asked Questions

  1. How do you make spicy black bean soup?
    Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil.
  2. How does Valerie Bertinelli make black bean soup?
    Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid.
  3. How to make black bean soup with jalapenos?
    In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 1/2 cups bean mixture to an airtight container.
  4. When to add tomatoes to black bean soup?
    Dried beans - Either soak the beans overnight or quick soak (boil 10 minutes then let sit covered for and hour). DO NOT ADD TOMATOES until the beans are soft. TOO LATE?

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