Best 5 Black Bean Blender Soup Recipes

BLACK BEAN BLENDER SOUP

Steps:

• In a blender, combine beans, broth, salsa, and cumin.
• Blend until fairly smooth.
• Heat soup in a saucepan over medium heat.
• Serve topped with chopped cilantro.

BLACK BEAN SOUP

Steps:

• Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and cook for 5 minutes. Remove from the heat, cover, and set aside for 1 hour. Drain, and reserve the beans.
• In a large soup pot heat the oil over medium to medium-high heat. Add the onions and carrots, and cook until lightly brown, about 10 minutes. Stick the cloves in the halves of the garlic. Add to the pot with the bay leaves, oregano, the beans and hocks. Add the water and bring to a full rolling boil. Season with 2 teaspoons salt. Adjust the heat to maintain a simmer, cook until beans and meat are tender, about 1 1/2 hours.
• Pull the pot off the heat and cool slightly. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender until smooth. Additional water can be added to desired consistency. Add the sherry and vinegar and combine well. Return the soup to medium heat and simmer with the reserved meat. Season with additional salt and pepper, to taste. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.
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BLACK BEAN SOUP

Steps:

• Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and set aside for one hour. Drain and reserve.
• In a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, and saute until wilted and golden, about 10 minutes. Add the garlic and thyme and saute for 3 minutes more. Add the beans, hocks, water or stock, and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, cook until beans and meat are tender, about 1 1/2 hours.
• Turn the soup off. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes. Puree the soup, with an immersion blender or in batches in a blender. Heat the soup to a simmer with the meat. Season with salt and pepper. Add the sherry. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.

BLENDER BLACK BEAN SOUP RECIPE

Steps:

• Add all ingredients to a blender. Cover and blend for approximately 20 seconds or until smooth.
• Pour into a soup pot and heat over medium heat, stirring occasionally, until heated through. You could also heat it on the lowest setting in a slow cooker until ready to serve.

HOME-STYLE BLACK BEAN SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil for 2-3 minutes or until tender., In a blender, combine 1/2 cup chicken broth and 1 can beans; cover and process until smooth. Add to onion mixture., Stir in the tomatoes, cumin, garlic salt, remaining beans and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serve with cilantro, parsley, sour cream and tortilla chips if desired.