Best 6 Beezies Black Bean Soup Recipes

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Discover the tantalizing flavors of Southern cuisine with our exploration of "Beezies Black Bean Soup", a delectable recipe that combines the richness of black beans with a symphony of aromatic spices. This hearty and satisfying soup is a culinary journey that will transport you to the vibrant kitchens of the American South, where the tradition of slow-simmered stews and brothy delights reigns supreme. As you embark on this culinary adventure, prepare to indulge in a bowlful of goodness, where tender black beans mingle with a savory blend of herbs, vegetables, and spices, creating a symphony of flavors that will tantalize your taste buds and warm your soul.

Let's cook with our recipes!

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving

Steps:

  • 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. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

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

BEEF & BLACK BEAN SOUP



Beef & Black Bean Soup image

I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

Steps:

  • In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

BEEZIE'S BLACK BEAN SOUP



Beezie's Black Bean Soup image

This soup has gained rave reviews from my non-veggie friends and family! It's bursting with healthy goodness, never mind that it tastes so wonderfully yummy! The soup loves to change, if you're cleaning out your refrigerator, be creative...

Provided by Beezie

Categories     Lentil Soup

Time 6h

Yield 10

Number Of Ingredients 17

1 pound dry black beans
1 ½ quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
¼ cup dry lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
½ teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
½ cup uncooked white rice

Steps:

  • In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
  • In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
  • Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
  • Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 43.4 g, Fat 1.2 g, Fiber 12.3 g, Protein 12.6 g, SaturatedFat 0.2 g, Sodium 851.2 mg, Sugar 4.1 g

BOBBY FLAY'S BLACK BEAN SOUP



Bobby Flay's Black Bean Soup image

Lots of spice in this one, just as Bobby is known for. I clipped this out of our newspaper which credits Bobby Flay's Mesa Grill Cookbook.

Provided by PrimQuilter

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium carrot, peeled and coarsely chopped
1 medium Spanish onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 cup red wine
3 (15 -16 ounce) cans black beans, drained and rinsed
3 jalapenos, chilies roasted, peeled and seeded
1 poblano chile, chilie roasted, peeled and seeded
4 cups low sodium chicken broth or 4 cups water
2 tablespoons fresh lime juice
kosher salt
pepper, freshly ground

Steps:

  • Heat olive in in a medium saucepan over medium heat.
  • Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent.
  • Add wine, bring to a boil and cook until reduced by half.
  • Add beans and reduce heat to medium.
  • Add chilies and broth and simmer for 30 minutes.
  • Remove from heat and add lime juice and salt and pepper to taste.
  • Using a blender or food processor, puree half of the soup and return it to the pot.
  • Bring to a simmer before serving.
  • Top with garnishes such as finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.

Nutrition Facts : Calories 399.8, Fat 6.7, SaturatedFat 1.2, Sodium 60.3, Carbohydrate 58.2, Fiber 19.4, Sugar 2.4, Protein 22.7

BEEZIE'S BLACK BEAN SOUP



Beezie's Black Bean Soup image

This soup has gained rave reviews from my non-veggie friends and family! It's bursting with healthy goodness, never mind that it tastes so wonderfully yummy! The soup loves to change, if you're cleaning out your refrigerator, be creative...

Provided by Beezie

Categories     Lentil Soup

Time 6h

Yield 10

Number Of Ingredients 17

1 pound dry black beans
1 ½ quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
¼ cup dry lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
½ teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
½ cup uncooked white rice

Steps:

  • In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
  • In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
  • Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
  • Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 43.4 g, Fat 1.2 g, Fiber 12.3 g, Protein 12.6 g, SaturatedFat 0.2 g, Sodium 851.2 mg, Sugar 4.1 g

Tips:

  • Soak the black beans overnight: This will help to soften them and reduce the cooking time.
  • Use a variety of vegetables: This will add flavor and nutrients to the soup.
  • Don't be afraid to experiment with spices: A little bit of cumin, chili powder, or smoked paprika can go a long way.
  • Serve the soup with your favorite toppings: Some popular options include sour cream, shredded cheese, or avocado.

Conclusion:

Black bean soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it can be easily customized to your liking. So next time you're looking for a satisfying and nutritious meal, give this black bean soup recipe a try.

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