Best Classic Black Bean Soup Recipes

Classic Black Bean Soup image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h10m

Yield 6

Number Of Ingredients 17

1 1/4 cups dried black beans, sorted, rinsed
1 tablespoon olive oil
3 cups chopped onions (3 large)
1 cup chopped red bell pepper
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
4 cloves garlic, finely chopped
2 cans (14 oz each) vegetable broth
2 cups water
2 tablespoons fresh lime juice
1 teaspoon red pepper sauce
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
3 tablespoons shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Fat 1/2, Fiber 11 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg

CLASSIC BLACK BEAN SOUP image

Provided by Ellen Bales

Categories Bean Soups

Time 3h30m

Number Of Ingredients 14

1 3/4 c dried black beans, soaked overnight
6 to 8 c water
2 tsp olive oil
1 1/2 c onion, diced
2 tsp garlic, minced
1/2 c green onion, diced
3/4 c carrot, diced
3/4 c red bell pepper, diced
2 tsp ground sage
1 bay leaf
1 tsp salt
1 tsp chicken granules - or - 1 chicken bouillon cube
1 dash(es) freshly ground pepper
lemon slices, hard-boiled egg slices, fresh chives, or sour cream for garnish.

Steps:

1. Discard the soaking water from beans and set aside.
2. In a large pot, heat olive oil and onion, garlic, green onion, carrots, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt.
3. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top.
4. Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that the beans do not stick.
5. At the end of cooking time, uncover and allow soup to contnue cooking as you stir in salt, if desired, bouillon and fresh pepper to taste. Discard bay leaf.
6. Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings.
7. Garnish soup with a dollop of sour cream, a lemon slice, one or two slices of hard-boiled egg, or some fresh chives. Or all of the above.