Best 7 Barts Black Bean Soup Recipes

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Indulge in a culinary journey with Bart's Black Bean Soup, a symphony of flavors that will tantalize your taste buds. This hearty and wholesome soup is a delightful blend of textures and spices, featuring tender black beans simmered in a rich and flavorful broth. Enhanced with a medley of aromatic vegetables, including sweet bell peppers, crisp celery, and savory onions, this soup offers a delightful crunch in every bite. The addition of zesty spices, like earthy cumin and smoky paprika, creates a harmonious balance of flavors that will leave you craving more.

But the culinary adventure doesn't stop there. This article presents a diverse collection of recipes that cater to various dietary preferences and culinary desires. Whether you're a vegetarian seeking a meatless marvel or a spice enthusiast looking for a fiery kick, this article has something for everyone. From the classic black bean soup recipe to its tantalizing variations, each dish promises a unique and satisfying experience. So, prepare to embark on a culinary adventure and discover the delectable delights that await you within these recipes.

Let's cook with our recipes!

CONTEST-WINNING BLACK BEAN SOUP



Contest-Winning Black Bean Soup image

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

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.

Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

BEST BLACK BEAN SOUP



Best Black Bean Soup image

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 10 servings

Number Of Ingredients 21

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

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.

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

BART'S BLACK BEAN SOUP FOR TWO



Bart's Black Bean Soup for Two image

This soup is made in minutes. We enjoy it with Herbed Dinner Rolls from an older issue of Simple & Delicious. Add a salad for a complete meal that's really tasty! -Sharon Ullyot, London, Ontario

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

3/4 cup canned black beans, rinsed and drained
3/4 cup chicken broth
1/3 cup salsa
1/4 cup whole kernel corn
Dash hot pepper sauce
1 teaspoon lime juice
1/2 cup shredded cheddar cheese
1 tablespoon chopped green onion

Steps:

  • In a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 2 minutes or until heated through. Pour into two serving bowls; drizzle each with lime juice. Sprinkle with cheese and green onions.

Nutrition Facts : Calories 218 calories, Fat 8g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 964mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.

CLASSIC BLACK BEAN SOUP



Classic Black Bean Soup image

Enjoy your dinner with this black bean soup - perfect for a tasty meal.

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

BLACK BEAN SOUP



Black Bean Soup image

With our Garlic-Pepper Sauce as its base, this soup can be served as an appetizer or a main dish.

Provided by Martha Stewart

Categories     Soup Recipes

Time 15m

Number Of Ingredients 6

1 cup thawed Garlic-Pepper Sauce
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 cans (15 1/2 ounces each) black beans, drained and rinsed
Coarse salt and ground pepper
2 to 3 teaspoons fresh lime juice
Sour cream (optional)

Steps:

  • In a medium saucepan, heat Garlic-Pepper Sauce over medium heat. Cook, stirring occasionally, 2 minutes.
  • Stir in black beans, chicken broth, and 1/2 cup water. Bring to a boil; reduce to a simmer. Cook 5 minutes.
  • Puree with an immersion blender or regular blender (work in batches, filling container halfway each time). Season with salt and pepper.
  • Reheat if necessary. Stir in lime juice; serve with sour cream, if desired.

Nutrition Facts : Fat 4 g, Fiber 7 g, Protein 9 g

BLACK BEAN SOUP FOR TWO



Black Bean Soup for Two image

I cooked for two people for the first 7 years of my marriage. Today, I'm a stay-at-home mom with a toddler, but I still appreciate small-scale recipes. I like to serve this zesty soup with tortillas topped with melted cheese.-Wendy Anderson, Santa Rosa, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1 can (15 ounces) tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) vegetable or beef broth
1 bay leaf
1 to 2 tablespoons lime juice
1/8 teaspoon hot pepper sauce
Pepper to taste

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Stir in the cumin, oregano and chili powder; saute 2 minutes longer. Add the tomato sauce, beans, broth and bay leaf., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in lime juice; simmer 10-15 minutes longer. Discard bay leaf. Add pepper sauce and pepper.

Nutrition Facts : Calories 314 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1419mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 10g fiber), Protein 17g protein.

Tips:

  • Soak the black beans overnight. This will help them cook more evenly and reduce the cooking time.
  • Use a variety of vegetables. This will give your soup more flavor and texture. Some good options include onions, celery, carrots, bell peppers, and corn.
  • Add some spices. Spices like cumin, chili powder, and paprika will give your soup a delicious smoky flavor.
  • Don't be afraid to experiment. There are many different ways to make black bean soup, so feel free to add your own personal touch. Some good ideas include adding different types of beans, using different vegetables, or adding different spices.

Conclusion:

Black bean soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover black beans. So next time you are looking for a quick and easy soup recipe, give black bean soup a try.

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