Best 16 Black Bean Soup From Scratch Recipes

CONTEST-WINNING BLACK BEAN SOUP

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.

SPICY BLACK BEAN SOUP FROM SCRATCH

Steps:

• In a large heavy pot, heat oil over medium heat. Sauté carrots, onions and garlic, stirring occasionally, for 10-12 minutes, until soft and fairly dry. Don't brown. Add sherry and cook until it is fully absorbed, a minute or two. Add jalapeños, chipotle chilies, adobo sauce and cumin. Cook, stirring, for a minute or so.
• Add beans, stock, oregano and bay leaves. Bring to a boil. Lower to a simmer and cook uncovered for 1 ½ - 2 hours, until the beans are tender. If the broth gets too thick, add a little water from time to time. After one hour of cooking, add 1 teaspoon of salt.
• Finish the soup: Depending on how thin the broth is, you may choose to purée or mash some of the soup to create a thicker, creamier broth. I like to purée about 1/3 of the soup, right in the pot, using an immersion blender. A potato masher also works well.
• Taste and correct seasoning with salt and pepper. Add a teaspoon or two of red wine vinegar to brighten the flavors. For more heat, stir in more adobo sauce.
• Serve soup hot in deep bowls garnished with your favorite toppings.

BLACK BEAN SOUP FROM SCRATCH

Steps:

• Wash beans; place into a 6-quart stockpot with water to cover and let soak for 8 hours.
• Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.
• Blend onion and bell pepper in a food processor until smooth.
• Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.

HOMEMADE BLACK BEAN SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to pan; add broth and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. , Meanwhile, in a large skillet, saute the onions, celery, carrot, peppers and garlic in oil until tender. Add the tomato paste, herbs and seasonings to the bean mixture. Add the sauteed vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Discard bay leaves. Garnish with chopped tomato if desired.

BLACK BEAN SOUP

Steps:

• Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
• Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

BLACK BEAN SOUP

Steps:

• Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
• Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
• When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
• Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
• Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.

QUICK BLACK BEAN SOUP

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.

BLACK BEAN SOUP

Steps:

• Soak beans according to package directions. Drain and rinse beans, discarding liquid., In a Dutch oven, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the beans, ham hocks, water, chilies, bouillon, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender., Meanwhile, in a large skillet, cook kielbasa until a thermometer reads 160°. Cut in half lengthwise; slice into 1/4-in. pieces. Add kielbasa and tomatoes to soup., Remove ham hocks; cool slightly. Remove meat from bones; cut into cubes. Return to soup and heat through. Discard bay leaves.

QUICK BLACK BEAN SOUP

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.

FAST AND DELICIOUS BLACK BEAN SOUP

Steps:

• Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
• In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

CLASSIC BLACK BEAN SOUP

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.

OLD-FASHIONED BLACK BEAN SOUP

Steps:

• Combine the drained beans, ham bone or hock, and broth in the slow cooker. Cover and cook on High until boiling, about 1 hour.
• Meanwhile, in a large skillet over medium heat, melt the butter. Add the onions, garlic, and celery and cook, stirring a few times, until softened, about 5 minutes. Add to the cooker along with the marjoram and bay leaf. Cover, turn the cooker to Low, and cook the soup for 7 to 8 hours.
• Stir in the salt, pepper, and sherry, cover, and continue to cook on Low 15 minutes longer.
• Discard the bay leaf and ham bone, returning any bits of meat left on the bone to the soup. Puree in batches in a food processor or in the cooker with a handheld immersion blender. Taste to adjust the seasonings. Add some boiling water to thin, if desired. Ladle into soup bowls and serve hot.

EASY BLACK BEAN SOUP

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.

BEST BLACK BEAN SOUP

Steps:

• Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
• In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
• Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
• Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
• Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
• Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
• Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
• Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

EASY AND QUICK BLACK BEAN SOUP

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.

BLACK BEAN SOUP

Steps:

• Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
• Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.
• Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.
• Serve soup topped with sour cream, chopped cilantro, and reserved bacon.