Best 10 Black Bean Soup With Greens Recipes

BLACK BEAN SOUP

Steps:

• Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
• Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
• Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
• Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

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 WITH GREENS

Steps:

• Soak the beans overnight in cold water to cover in a large saucepan. When you are ready to cook the beans, add the onion and other vegetables, the herb bouquet, allspice, mace, garlic and chili. Simmer gently for an hour to an hour and a half, adding salt and pepper after a half hour's cooking.
• Remove the herb bouquet from the soup and the cloves from the onion. Then puree the soup in a food processor, doing it in batches. Return the puree to the saucepan, bring the puree to a boil and correct the seasoning. Add the greens and heat them through until they are wilted.
• To serve, pour the soup into heated individual bowls. If you so desire, each serving can be garnished with a dollop of creme fraiche along with a lemon slice and a teaspoon of dark rum.

BLACK BEAN AND TOMATO SOUP

Steps:

• Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
• Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS

Steps:

• To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
• To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
• Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
• Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
• Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

BLACK BEAN VEGETABLE SOUP

Steps:

• Soak black beans in water overnight.
• The next day, drain and rinse before using.
• In a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil.
• Reduce heat; cover and simmer for 6 to 8 minutes.
• or until onions are jnst tender.
• Stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil.
• Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.
• Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes.
• Adjust seasonings to taste.
• Garnish each serving with chopped green onions.
• Refrigerate any unused portion.
• You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count.
• You can also use canned black beans to speed up the process.
• Use 2- 15 fluid ounce cans, drained and rinsed.
• Cauliflower florets would also enhance the soup, use about 1 cup of florets.

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.

GREEN BEAN SOUP

Steps:

• In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

ITALIAN BEAN SOUP WITH GREENS

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
• Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
• Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.

HEARTY & THICK BLACK BEAN SOUP

Steps:

• Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
• Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
• Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.
• Cook until vegetables are tender, stirring occasionally, about 10 minutes.
• Add chili powder, cumin, cayenne and pepper.
• Stir until aromatic, about 1 minute.
• Add beans and broth.
• Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
• I have used more broth to make it a soup.
• Season with salt.
• Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.