Best 6 Creamy Black Bean Soup Recipes

CREAMY BLACK BEAN SOUP

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add carrots and white parts of the onion and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes.
• Add beans, 3 cups water, salt and pepper and bring to a boil.
• Reduce heat, cover and simmer until carrots are tender, 12 to 14 minutes more.
• Working in batches, carefully transfer contents of pot to a blender and purée until smooth.
• Return soup to pot and heat over medium-low heat until hot throughout.
• Stir in sour cream and garnish with remaining sliced gren onions.

BLACK BEAN SOUP

Steps:

• Blend together the black beans with one of the cans chicken broth.
• Add black bean mixture, the other can of chicken broth, and salt to a large pan or pot. Cook on medium heat until nice and hot. (You don't need to bring it to a boil).
• In individual bowls, layer the rice, then the soup, then the other toppings.

CONTEST-WINNING BLACK BEAN SOUP

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.

CREAMY BLACK BEANS

Steps:

• Soak the beans in a pot of water overnight. Drain.
• Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
• Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.

CREAMY BLACK BEAN SOUP

Steps:

• Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
• Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of dutch oven; cover and bring to a boil. Uncover, reduce heat to medium low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Cool 5 minutes.
• Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to dutch oven, and stir until blended. Serve with desired toppings.

CREAM OF BLACK BEAN SOUP

Steps:

• Heat oil in 5 qt dutch oven or heavy sauce pot over medium-high heat.
• Add bacon, onions, and celery and bring to a simmer.
• Reduce heat to medium.
• Cook, stirring occasionally,30-40 minutes until vegetables are very soft and lightly browned.
• Add garlic.
• Pick over beans,remove bad ones, rinse and drain.
• Add beans to pan with cayenne, cumin, and broth; bring everything to a boil over high heat.
• Reduce heat to simmer and cover.
• Cook until beans mash easily,about 3 hours.
• Skim fat from the soup and discard.
• Allow soup to cool slightly and then puree small portions at a time in food processor or blender.
• Soup must be cool enough not to crack the pitcher.
• Also, be sure to do in small batches Return soup to pan and cook over medium-high until very hot.
• Remove from heat, stir in vinegar and sherry.
• Serve with condiments.