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Home > MAKE SOUP > Soup Recipes > Black Bean
 
Black Bean
Black Bean Soup Recipes
Black Bean And Chorizo Soup Black Bean Pumpkin Soup Black Bean Soup Recipe #1 Black Bean Soup Recipe #2
Black Bean Soup Recipe #3 Black Bean Soup With Avocado Chutney Black Bean Soup With Cajun Spice Black Bean Soup with Garlic and Summer Savory
Black Bean Soup With Jalapeno Pepper Black Bean Soup With Rice And Sherry Black Bean Tortilla Soup Black Bean Vegetable Soup
Brazilian Black Bean Soup Chicken Black Bean Soup Hearty Black Bean Soup Low Fat Black Bean Soup
Mexican Black Bean Soup Panera Bread Black Bean Soup Quick Black Bean Soup Spicy Black Bean Soup With Cajun Sausage
TGIFriday's Black Bean Soup Black Bean And Corn Soup Black Bean Bisque With Crab

Black Bean And Chorizo Soup Recipe

Ingredients

  • 1 link Spanish Chorizo, sliced
  • 1 onion chopped
  • 1 clove garlic crushed
  • 1/2 green bell pepper chopped
  • 1/4 teaspoon Ground black pepper (optional)
  • 1/2 teaspoon ground cumin
  • salt to taste
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 2 cans black beans
  • 1/2 cup sherry
  • chopped onion
  • chopped cilantro

    Directions
    Cook chorizo, onion, garlic, bell pepper, pepper, cumin and salt in a heavy soup pot, over medium heat, stirring until vegetables are softened. Add the chicken broth and the beans and simmer, partially covered for 15 to 20 minutes. Lightly mash some beans to thicken the soup's texture. Add the sherry and heat. Serve with the garnishes in individual bowls.
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    Black Bean And Corn Soup Recipe

    Ingredients

  • 1/4 cup olive oil
  • 8 fresh medium-size tomatoes
  • 1 cup frozen corn
  • 1 serrano chili
  • 1 green pepper (or red or yellow)
  • 3 cloves garlic, grated or minced
  • 2 medium onions, minced
  • 1 teaspoon cumin
  • 3 cups cooked black beans (rinsed if from a can)
  • 3 cups unsalted chicken broth
  • salt and pepper
  • 4 tablespoons chopped cilantro

    Directions
    Brush a baking pan with some of the olive oil, and on it lay halved tomatoes and the corn. (If using canned tomatoes, skip this step). Roast at 450F for 20 minutes (turning the corn occasionally), or grill or broil until beginning to brown. Peel and seed the tomatoes and roughly chop (save and strain any juice). Using either the broiler or the stovetop, blacken the chili and the pepper. Put into a paper bag for five minutes, and then seed and peel the pepper, and peel and partially seed the chili. Mince both and set aside. Into a Dutch oven or heavy large skillet brown the onions and garlic in the remaining olive oil (the browning adds more flavor). Add the cumin and cook for a minute, and then add the vegetables (and any tomato juice). After two minutes add the beans and the chicken broth. Add salt and pepper to taste, and simmer for twenty minutes. Let the soup sit for at least an hour to allow the flavors to mingle (or refrigerate for up to two days). Reheat, check for salt and pepper, sprinkle with the cilantro, and serve with a sweet corn bread. VARIATION: Mince six strips of bacon, and saute in pan until fat is rendered. Add the onions and garlic and continue with the recipe as above. Add olive oil if the bacon is particularly lean.
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    Black Bean Bisque With Crab Recipe

    Ingredients

  • 3 cups low sodium chicken broth, defatted
  • 1 jar (16 ounce size) Black Bean Dip (Spicy or Mild)
  • 1 can (6 ounce size) crabmeat, drained
  • 2 tablespoons brandy (optional)
  • 6 tablespoons low fat sour cream
  • Chopped fresh chives (optional)

    Directions
    Microwave Directions: Combine broth and bean dip in 2-quart glass measure or microwave-safe casserole dish. Cover with vented plastic wrap or lid; microwave on HIGH (100% power) 6 minutes or until soup starts to bubble. Stir in crabmeat and brandy, if desired; microwave on MEDIUM (50% power) 2 minutes or to desired serving temperature. To serve, ladle bisque into individual ramekins or soup bowls, dividing evenly. Swirl 1 tablespoon sour cream into each serving. Garnish with chives, if desired. Stove Top Directions: Combine broth and bean dip in 2-quart saucepan; bring to a boil over medium heat. Stir in crabmeat and brandy, if desired; cook 2 minutes or to desired serving temperature. Serve as directed.
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    Black Bean Pumpkin Soup Recipe

    Ingredients

  • 1 ancho chili
  • 1 teaspoon cumin seeds
  • 15 ounces canned black beans
  • 1 cup chopped onion
  • 2 cloves garlic -- peeled
  • 2 cups vegetable broth or fat-free reduced-sodium chicken broth
  • 1 cup water
  • 15 ounces canned pumpkin
  • salt and pepper -- to taste
  • finely chopped cilantro

    Directions
    Heat ancho chili in dry skillet over medium heat until softened; remove chili and discard veins and seeds. Add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn!) Process ancho chili, cumin seeds, black beans, onions, garlic, broth, and water at high speed in blender until smooth. Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling. Reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper. Serve in bowls; sprinkle with cilantro.
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    Black Bean Soup Recipe #1

    Ingredients

  • 1 1/2 cup Dried Black Beans
  • 4 cups Water
  • 2 tablespoons Olive Oil
  • 1 Onion,Finely Chopped
  • 1/2 Green Bell Peppers,Finely Chopped
  • 2 cloves Garlic, Minced
  • 2 Carrot, Finely Chopped
  • 2 stalks Celery, Finely Chopped
  • 1 teaspoon Cumin
  • 1/4 teaspoon Cayenne
  • 1 tablespoon Lime Juice
  • 1/4 cup Salsa

    Directions
    Soak beans in water overnight. In a large Dutch oven, saute onion, pepper, garlic, carrots and celery until almost soft. Add spices and saute a few minutes more. Add beans, water, lime juice and salsa and simmer until beans are beginning to fall apart, 1 1/2 to 2 hours.
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    Black Bean with Rice Soup Mix Quick & Easy

    Black Bean with Rice Soup Mix

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    Black Bean Soup Recipe #2

    Ingredients

  • 1 slice (8 ounces) cooked ham, 1/2 inch thick
  • 1 tablespoon vegetable oil
  • 1 small red onion, finely chopped
  • 1 jalapeño chile, finely chopped (seeds removed for less heat, if desired),
  • plus more for garnish (optional)
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 1/2 cup lightly packed fresh cilantro leaves, plus sprigs for garnish (optional)
  • 1 lime, quartered (optional)

    Directions
    In a large pot (6 to 8 quarts), brown ham over medium-high heat, 2 to 3 minutes per side. Transfer to a cutting board; set aside. Reduce heat to medium. Heat oil. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Add jalapeño, garlic, cumin and oregano; cook, stirring, until fragrant and garlic is tender, 1 to 2 minutes. Add beans and 4 cups water. Simmer 10 minutes. Remove from heat; stir in cilantro leaves. Using an immersion blender or regular blender (work in batches so as not to fill regular blender more than halfway), purée soup until smooth. Add more water to thin soup, if desired.Ladle soup into bowls. Cut ham into 1/2-inch cubes; sprinkle over soup. Garnish with jalapeño, cilantro sprigs and lime wedges, as desired.
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    Black Bean Soup Recipe #3

    Ingredients

  • 1/4 cup mild salsa
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups water
  • 1 cup cherry tomatoes
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon white sugar

    Directions
    Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use. Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree. Stir in reserved black beans and refrigerate until ready to serve.
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    Black Bean Soup With Avocado Chutney Recipe


    Ingredients ***SOUP***

  • 2 tablespoons vegetable oil
  • 1 spanish onion -- finely chopped
  • 1 yellow bell pepper -- cored, seeded, and finely chopped
  • 2 stalks celery -- finely chopped
  • 2 cloves garlic -- finely chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 small dried chili pepper -- crumbled
  • 8 ounces ham -- cut into 1/8-inch cubes
  • 1 quart chicken stock or water
  • ounce cans black beans -- rinsed and drained
  • salt and black pepper -- to taste
  • 3 tablespoons chopped fresh cilantro ***CHUTNEY***
  • 2 ripe avocados -- halved, pitted, peeled, and cut into 1/4-inch cubes
  • 1/2 lemon -- juiced
  • 4 scallions -- finely chopped
  • 1/2 yellow bell pepper -- cored, seeded, and finely chopped
  • 1 tablespoon chopped fresh parsley
  • salt and black pepper -- to taste

    Directions
    In a large flameproof casserole, heat the oil. Add the onion, bell pepper, and celery and cook over medium heat, stirring often, for 10 minutes or until the vegetables soften. Add the garlic, cumin, oregano, chili pepper, and ham. Cook, stirring, for 1 minute. Stir in the stock or water and the beans. Bring to a boil, turn the heat to medium-low, add salt and black pepper, and cover with the lid. Simmer the soup for 30 minutes. In a food processor, puree 2 cups of the soup with a little liquid. Return the mixture to the remaining soup. Stir in the cilantro and taste for seasoning. Add more salt and black pepper if you like. Return the soup to a boil and then set it over very low heat. CHUTNEY: In a small bowl, combine the avocados, lemon juice, scallions, bell pepper, parsley, salt, and black pepper. Toss gently. Ladle the soup into bowls and garnish with the avocado chutney. Serve at once.
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    Black Bean Soup With Cajun Spice Recipe

    Ingredients

  • 1 pound extra lean ground beef
  • 1/4 pound sliced smoked sausage
  • 1 1/2 teaspoon olive oil
  • 1/2 small onion, chopped
  • 1/3 cup red wine
  • 2 cups cooked rice (see note)
  • 3 cans (14 1/2 ounces each) black beans, with juice
  • 1 tablespoon tomato paste
  • 1 can (14 1/2 ounces) low-sodium, no fat chicken broth
  • 1 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon kosher salt

    Directions
    In a 3- to 4-quart pot, brown ground beef with smoked sausage and onion. Add olive oil and cook over medium heat until onion is soft but not browned. Stir in red wine and cook over high heat until wine has reduced by half, about three minutes. Add cooked rice, black beans with their juices, tomato paste and the chicken broth. Stir in the Cajun seasoning and kosher salt to taste. Stir well and cook until completely heated through and flavors have blended, about 10 minutes. Note: If you don't have the rice already cooked, add an extra cup of the low-sodium, no fat chicken broth and one-half cup uncooked rice to the soup with the black beans. Cook the soup about 15 minutes instead of 10, or until the rice is tender.
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    Black Bean Soup with Garlic and Summer Savory Recipe

    Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup onion, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup summer savory leaves
  • 6 cups cooked black beans
  • 2 cups water
  • 4 cups chicken stock
  • 1 lime, juice of
  • 4 tablespoons olive oil
  • salt and paprika to taste

    Directions
    In hot vegetable oil, saute onions and jalapeno pepper for 3 minutes. Add garlic and half of the summer savory, and saute for another 3 minutes. Add 2 cups black beans and 2 cups water. Saute, mixing constantly, until all water is absorbed by the beans and mixture acquires the consistency of thick puree. This will be your roux, or base, for the soup. Add the chicken stock and boil for 5 minutes. Strain creamy liquid through fine sieve, pressing all juices and puree through. Return liquid to pot and add remaining 4 cups of beans, salt and paprika. Boil for another 5 minutes. Sprinkle with mixture of olive oil, lime juice and remaining fresh summer savory leaves. Serve with flour tortilla chips, preferably homemade, or cut store-bought flour tortillas into wedges and deep fry for 5 minutes in very hot vegetable oil.
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    Black Bean Soup With Jalapeno Pepper Recipe

    Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup onion, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup summer savory leaves
  • 6 cups cooked black beans
  • 2 cups water
  • 4 cups chicken stock
  • 1 lime, juice of
  • 4 tablespoons olive oil
  • salt and paprika to taste

    Directions
    In hot vegetable oil, saute onions and jalapeno pepper for 3 minutes. Add garlic and half of the summer savory, and saute for another 3 minutes. Add 2 cups black beans and 2 cups water. Saute, mixing constantly, until all water is absorbed by the beans and mixture acquires the consistency of thick puree. This will be your roux, or base, for the soup. Add the chicken stock and boil for 5 minutes. Strain creamy liquid through fine sieve, pressing all juices and puree through. Return liquid to pot and add remaining 4 cups of beans, salt and paprika. Boil for another 5 minutes. Sprinkle with mixture of olive oil, lime juice and remaining fresh summer savory leaves. Serve with flour tortilla chips, preferably homemade, or cut store-bought flour tortillas into wedges and in very hot vegetable oil.
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    Mesa Black Bean Soup Mix Quick & Easy

    Mesa Black Bean Soup Mix

    Click here for this product!

    Black Bean Soup With Rice And Sherry Recipe

    Ingredients

  • 1 cup dry black beans, rinsed
  • 4 cups beef broth
  • 4 cups chicken broth
  • 1/2 pound smoked ham hock
  • 1 large yellow onion, sliced
  • 1 carrot, sliced
  • 4 sprigs parsley
  • 2 cloves garlic
  • 1 teaspoon ground thyme
  • Salt
  • Pepper
  • 3 cups hot cooked rice
  • 1/2 cup dry sherry
  • 1 small red onion, chopped

    Directions
    Place beans in large bowl. Cover with water; soak overnight. Drain beans; discard water. Place beans in large stockpot. Add broths, ham hock, yellow onion, carrot, parsley, garlic and thyme. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 6 to 8 hours, stirring occasionally. Strain soup into large saucepan, re serving bean mixture and discarding ham hock. Puree bean mixture, in batches, in blender or food processor. Stir bean mixture into broth. Cook over low heat 2 hours more, stirring occasionally. Season to taste with salt and pepper. Ladle soup into bowls. Top with rice, sherry and red onion.
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    Black Bean Tortilla Soup Recipe

    Ingredients

  • 1 1/4 cup rinsed dried black beans (not soaked)
  • Salt
  • 1 sprig epazote, optional
  • 2 dried ancho chiles
  • 3 cloves garlic
  • 1 onion, peeled and halved
  • 1 Roma tomato
  • 6 cups chicken stock, divided
  • 1 tablespoon olive oil
  • 6 corn tortillas
  • Oil for frying
  • 1 cup cilantro leaves
  • 12 ounces queso fresco, crumbled

    Directions
    Put the beans in a large pot and add 2 quarts water, one-half teaspoon salt and the epazote, if using. Bring to a boil, cover almost completely and simmer until the beans are tender, about 1 hour. In batches, puree the beans with 4 cups of the cooking liquid in a blender. Strain; discard the bean skins. Roast the chiles on a grill just until fragrant, a few seconds. Do not allow them to burn (they burn rapidly). Remove and set aside for garnish. Roast the garlic, one onion half and the tomato until spotted with brown. Peel and core the tomato and puree in a blender with the garlic, onion and 1 1/2 cups of the chicken stock. Heat the olive oil in a large saucepan over high heat. Add the tomato puree and cook for 5 minutes. Add the remaining chicken stock, bring to a boil and boil for 2 minutes. Reduce the heat and cook, stirring occasionally, 15 minutes until slightly reduced. Add the strained black bean puree. Simmer for 45 minutes, skimming the surface occasionally. Season with 1 teaspoon salt. Cut the tortillas in half and cut each half into thin strips. Heat one-half inch oil in a small skillet, add the tortilla pieces a few at a time and fry, turning at least once, for about 3 minutes or until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Cut the chiles into one-eighth-inch-thick strips and remove the seeds. Coarsely chop the cilantro and finely dice the remaining onion half. To serve, add tortilla strips, cilantro and onions to each bowl of soup. Garnish each with a few rings of ancho chile and queso fresco. Note: The beans are not soaked before cooking.
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    Black Bean Vegetable Soup Recipe

    Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 cans (each 14 oz) black beans, drained and rinsed
  • 1 can (7 oz) corn kernels
  • 1/4 teaspoon pepper
  • 1 can (10 oz) stewed tomatoes

    Directions
    In large saucepan, heat oil over medium heat; cook onion, garlic and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover and simmer for 10 to 15 minutes or until carrots are tender.
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    Brazilian Black Bean Soup

    Ingredients

  • 2 cups dried black beans
  • 8 cups water
  • 3/4 pound cooked ham -- diced
  • 1 ham bone -- if desired
  • 4 cloves garlic -- minced
  • 2 teaspoons salt -- or to taste
  • 1/2 cup onion -- diced
  • 2 whole cloves
  • 1/2 teaspoon ground cumin -- or to taste
  • 1 tablespoon New Mexico hot red chile -- crushed
  • 1 lime -- juice of
  • 1/4 cup dark rum
  • 4 green onions -- finely chopped
  • 1/2 cup Monterey jack cheese -- shredded
  • sour cream -- for garnish
  • lime wedges -- if desired

    Directions
    Sort & rinse beans, then soak overnight in water to cover. (Or place in a large saucepan & add water to cover; bring to a boil. Remove from heat, cover & let stand 1 hour. Simmer 1 1/2 hours, then proceed with recipe.) Drain beans; place in a large saucepan & add 8 cups of cold water, ham, ham bone (if desired), garlic, salt, diced onions, chile & lime juice. Bring to a boil; reduce heat, cover & simmer 2 hours or until beans are tender & soup is thick. Taste & adjust seasonings. To serve, remove ham bone, if used. Lace soup with rum; spoon into bowls & top with green onions, cheese or sour cream & lime wedges if desired. Makes 4 to 6 servings. Note: USE JAMAICAN RUM!!!! It definitely adds that certain something to make this dish memorable!!
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    Chicken Black Bean Soup Recipe

    Ingredients

  • 3-4 cooked chicken breasts, cubed (I poached mine with some peppercorns,
  • bay leaves and cilantro)
  • 3 cans black beans (drain two of the cans)
  • 8-10 cups chicken broth (I use low-sodium)
  • 4 stalks celery (sliced)
  • 1 onion (diced)
  • 3 cloves garlic (smashed/minced)
  • 2 green bell peppers (cut into 1in squares)
  • 1 habanero (or other small hot pepper), seeded and diced
  • 1 tsp thyme
  • 1 tbsp cumin
  • 1 tsp cayenne
  • 1 tsp oregano
  • 1/8 cup chopped fresh cilantro
  • 1 bay leaf
  • 1-2 tbsp olive oil
  • salt and pepper

    Directions
    Saute onion, celery and green pepper in olive oil over medium-medium high heat. In a large heavy bottomed pot until softened. Add garlic and habanero, cook for 1-2 minutes or until fragrant. Add rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Stir every 10-15 minutes and check spices, add more or less according to taste.
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    Mesa Black Bean Vegetable Soup Mix Quick & Easy

    Mesa Black Bean Vegetable Soup Mix

    Click here for this product!

    Hearty Black Bean Soup

    Ingredients

  • 1 lg. yellow onion,
  • chopped 2 cloves garlic,
  • minced 1/2 tsp. dried oregano,
  • crumbled 1/4 tsp. dried thyme,
  • crumbled 1/4 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • 1 1/2 c. cooked & drained black beans
  • 1 1/2 c. low sodium chicken broth
  • 4 tsp. chopped fresh coriander or parsley (optional)

    Directions
    In a large heavy saucepan, heat the olive oil over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, for 5 minutes or until the onion is soft. Stir in the oregano, thyme, cumin and cayenne pepper; cook, stirring 1 minute longer. Meanwhile, place half of the black beans in an electric blender or food processor and puree by whirling for 30 seconds. Add the bean puree, the remaining beans and the chicken broth to the saucepan, reduce the heat to low and cook, uncovered, for 15 minutes. Ladle the soup into bowls and garnish, if you like, with the coriander. Serves 4.
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    Low Fat Black Bean Soup Recipe

    Ingredients

  • 2 cans black beans
  • 16 oz chicken or vegetable stock
  • 8 oz low fat enriched soy milk
  • 2 Tablespoons chili powder
  • 1 small onion
  • 4 cloves of garlic
  • Chili sauce to taste (Spiracha aka rooster sauce)
  • pepper flakes to taste
  • 1 Tablespoon EVOO

    Directions
    Dice onion. Put soup pan on medium heat and saute onion. Crush and add 2 gloves of garlic. When onions become translucent add beans, stock and milk, chili powder. Bring to a boil and reduce heat to simmer. Add pepper flakes and chili sauce to taste (or save and serve at table). Simmer for 10 minutes. Crush and add rest of garlic (trust me, the layering of garlic is fabu). Dish out and enjoy with a hunk of hearty bread.
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    Mexican Black Bean Soup

    Ingredients

  • 1 lb. dried black beans
  • 1 ham bone (or 1/2 lb. salt pork, chopped into match sticks)
  • 2 med. onions, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 or 2 cloves garlic, crushed
  • 1 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 bay leaf or laurel leaf
  • 1/4 c. wine vinegar (optional)

    Directions
    Wash the beans and pick out rocks. Place beans with all ingredients (except vinegar) in 3 quarts of water in heavy pot. Bring to a boil and simmer 1 1/2 to 2 hours, until beans "lose their shape". Puree. Add vinegar, if desired. Add more water or stock if too thick. Remove bones or bay leaf. Top with a spoonful of sour cream or a dusting of chili powder, Or, serve garnished with a sieved hard boiled egg, finely chopped green onions or a lemon slice.
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    Panera Bread Black Bean Soup

    Ingredients

  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 celery ribs, finely chopped
  • 1/4 large red bell pepper, finely chopped
  • 2 small chicken bouillon cubes
  • 1-1 1/2 cup boiling water
  • 2 (15ounce)cans black beans, undrained
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ lemon, juice of
  • 1 1/2 tablespoons cornstarch

    Directions
    In a pot, combine the first six ingredients; simmer for 10 minutes. Add half a can of beans, salt and cumin; cook for 5 minutes. Puree soup (I use an immersion blender which makes it easy to do it right in the pot). Add the rest of the beans to the soup. Combine the cornstarch with 1 1/2 tablespoons of water. Add the lemon and the cornstarch to the soup; cook until thickened.
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    Quick Black Bean Soup Recipe

    Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, finely chopped
  • 3 or 4 cloves garlic, finely chopped
  • 4 1-pound cans black beans, drained and rinsed
  • Juice of 1/2 lemon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 tablespoons finely chopped parsley
  • Freshly-ground black pepper, to taste
  • 4 cups water

    Directions
    Heat the oil in a large soup pot. Saute the onions over moderate heat until translucent, 3 or 4 minutes. Add the garlic and saute until the onion is lightly golden, another 3 or 4 minutes. Add the remaining ingredients, except the toppings, along with the water, and bring to a simmer. Mash some of the beans with a potato-masher, just enough to thicken the liquid base of the soup. Cover and simmer gently but steadily for 10 minutes. Serve hot topped with one or two of the optional toppings.
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    Texas Wrangler Black Bean Soup Mix Quick & Easy

    Texas Wrangler Black Bean Soup Mix

    Click here for this product!

    Spicy Black Bean Soup With Cajun Sausage

    Ingredients

  • 1 tablespoon olive oil
  • 12 to 16 ounces Andouille or spicy sausage, thinly sliced
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced, about 1/2 cup
  • 2 tablespoons diced jalapeno peppers
  • 4 cups beef broth
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dried leaf thyme
  • 1 teaspoon Cajun seasoning
  • Salt, to taste
  • 1/4 teaspoon pepper

    Directions
    Heat olive oil in a large saucepan or Dutch oven. Add sausage and cook over medium heat until browned. Add onion, celery, red bell pepper, and jalapeno peppers; sauté for about 3 minutes, until tender. Add garlic and sauté for 1 minute longer. Add the beef broth, beans, tomatoes, lemon juice, and remaining seasonings. Bring to a boil. Cover, reduce heat to low, and simmer for about 45 minutes. Serve with cornbread or crusty rolls.
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    TGIFriday's Black Bean Soup

    Ingredients

  • 2 tablespoons vegetable oil
  • 3/4 cup diced white onions
  • 3/4 cup diced celery
  • 1/2 cup diced carrots
  • 1/4 cup diced green bell peppers
  • 2 tablespoons minced garlic
  • 4(15ounce) cans black beans
  • 4 cups chicken stock
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon hickory liquid smoke
  • Garnish
  • shredded monterey jack and cheddar cheese blend, blend
  • chopped green onions, sour cream

    Directions
    Heat 2 tablespoons of oil in a large saucepan over medium/low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or"sweat" as it's called), for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will be bitter. While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water. Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock. Puree on high speed until smooth. When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.
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