Best 4 Bushs Best Black Bean Soup Recipes
Black bean soup, a delectable dish brimming with bold flavors and wholesome goodness, is a culinary journey into the vibrant heart of Latin American cuisine. This hearty soup, often featuring a medley of black beans, aromatic spices, and a chorus of fresh vegetables, is a symphony of textures and flavors that dances on the palate.
Our collection of black bean soup recipes takes you on a culinary adventure, showcasing a diverse range of tastes and styles. From the classic Cuban black bean soup, a harmonious blend of smoky ham hocks, bell peppers, and sweet plantains, to the vibrant Mexican black bean soup, alive with heat from roasted poblano peppers and the tang of lime, each recipe captures the essence of its culinary heritage.
For those seeking a taste of the Caribbean, our Jamaican black bean soup enchants with its spicy kick and the subtle sweetness of coconut milk. For a vegan delight, our hearty black bean soup without meat delivers a symphony of flavors, thanks to the careful balance of roasted vegetables, earthy spices, and the richness of black beans. And for a quick and effortless feast, our easy black bean soup shines with its simplicity, using pantry staples and a few fresh ingredients to create a nourishing and delicious meal.
No matter your taste preferences or dietary restrictions, our curated selection of black bean soup recipes promises a culinary adventure that will leave you craving for more. So, get ready to embark on a journey of taste and discover the delightful nuances of this beloved Latin American classic.
CONTEST-WINNING BLACK BEAN SOUP
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
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
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
BUSH'S BEST BLACK BEAN SOUP
Steps:
- In large pot over medium heat, cook onion in hot oil for five minutes. Stir in garlic, cumin, chili powder and oregano.
- Puree one can of beans, add to pot. Add remaining cans of beans (draining liquid from one).
- Reduce heat and simmer for 15 minutes, stirring often. Add black pepper to taste. Garnish with salsa, shredded cheese or fresh herbs on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUSH'S® BEST BLACK BEAN SOUP
A black bean soup recipe with a little salsa and chili powder to spice things up. Try topping with shredded cheese and sour cream to cool things back down.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Mash one can of beans with potato masher or food processor. Pour both cans of beans into medium saucepan. Add chicken broth, salsa, and chili powder. Bring to a boil. If desired top with shredded cheese, sour cream, onion, and cilantro.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 24.2 g, Cholesterol 2.1 mg, Fat 1.2 g, Fiber 8.4 g, Protein 9.3 g, SaturatedFat 0.3 g, Sodium 684.9 mg, Sugar 2.1 g
BEST BLACK BEAN SOUP
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
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.
Tips:
- For a smoky flavor, use chipotle peppers in adobo.
- Add a tablespoon of cumin and chili powder for a more flavorful soup.
- If you like a thicker soup, mash some of the beans before adding them to the pot.
- Garnish your soup with fresh cilantro, sour cream, and avocado for a delicious and colorful meal.
- Serve with a side of cornbread or tortilla chips for a complete meal.
Conclusion:
Bush's Best Black Bean Soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its simple ingredients and bold flavors, this soup is sure to be a hit with the whole family. Whether you are looking for a hearty soup to warm you up on a cold day or a light and refreshing soup for a summer lunch, this recipe is sure to satisfy. So next time you are looking for a quick and easy meal, give this Bush's Best Black Bean Soup a try.
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