Best 9 Quick Black Bean Soup Recipes

QUICK AND EASY BLACK BEAN SOUP

Steps:

• 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.

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.

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.

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.

QUICK SPICY BLACK BEAN SOUP

Steps:

• 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.

QUICK BLACK BEAN SOUP

Steps:

• Heat oil in large pot over medium heat. Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
• Working in 2 batches, purée 2 1/2 cups soup in blender until smooth. Mix purée back into soup in pot. Season with salt and pepper. Ladle soup into bowls.

QUICK BLACK BEAN SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until onion is tender, about 10 minutes. Mix in tomatoes with their juices, chilies and thyme. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes. Add beans and 2 cups chicken broth. Puree soup in batches in processor or blender until smooth. Return soup to pot. (Can be prepared 4 days ahead. Cover and refrigerate.)
• Bring soup to simmer. Thin with more broth if necessary. Season to taste with salt and pepper. Garnish with sour cream and sliced green onions.

QUICK BLACK BEAN SOUP

Steps:

• Heat oil in 3-quart saucepan over medium heat until hot. Add bell pepper and onion; cook and stir 2 to 3 minutes or until crisp-tender.
• Add all remaining ingredients except sour cream and cilantro; mix well. Cook over medium heat for about 5 minutes or until thoroughly heated, stirring frequently. Top individual servings with a dollop of sour cream. Sprinkle with cilantro.

TODAY’S LEAN: ISLAND BLACK BEAN SOUP WITH QUICK MANGO SALSA

Steps:

• -Heat the oil in a large pot over medium heat. Add all but 2 tablespoons of the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the beans, tomatoes, cumin, coriander, vegetable broth, and salt and pepper to taste. Bring to a boil, then reduce heat to medium and simmer until the flavors are blended, about 15 minutes. -While the soup is simmering combine the reserved 2 tablespoons onion in a bowl with the mango, cilantro, and lime juice. Mix well and set aside. -When ready to serve, ladle the soup into bowls and top with a spoonful of the salsa.