Best 2 Classic Black Bean Soup Recipes

Black bean soup is a hearty and flavorful soup made with black beans, vegetables, and spices. It is a popular dish in many Latin American countries, and it is also enjoyed in many other parts of the world. This article provides three different recipes for black bean soup: a classic black bean soup, a vegan black bean soup, and a slow-cooker black bean soup.

The classic black bean soup is a simple and traditional recipe that uses basic ingredients such as black beans, onions, garlic, cumin, and chili powder. The vegan black bean soup is a plant-based version of the classic soup that uses vegetable broth and vegan-friendly ingredients. The slow-cooker black bean soup is a convenient option that can be made in a slow cooker, making it perfect for busy weeknights.

All three of these recipes are delicious and easy to make. They are also a great way to use up any leftover black beans you may have. Whether you are looking for a classic, vegan, or slow-cooker recipe, you are sure to find one that you will enjoy in this article.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

CLASSIC BLACK BEAN SOUP image

Got some dried black beans from my organic delivery company last week and I've been looking for the perfect recipe for Black Bean Soup. I think I may have found it. Recipe by:RecipeLion.com

Provided by Ellen Bales

Categories Bean Soups

Time 3h30m

Number Of Ingredients 14

Ingredients

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.

Tips:

Soak the black beans overnight: This will help them cook more evenly and quickly.
Use a variety of vegetables: This will add flavor and nutrients to your soup.
Don't skimp on the spices: They're what give black bean soup its characteristic flavor.
Use a good quality broth: It will make a big difference in the flavor of your soup.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
Serve with your favorite toppings: Such as sour cream, avocado, or cilantro.

Conclusion:

Black bean soup is a delicious, healthy, and affordable meal that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give black bean soup a try.