BLACK BEAN CARROT SOUP RECIPES

BLACK BEAN AND CARROT SOUP RECIPE - QUERICAVIDA.COM

Black Bean and Carrot Soup Recipe - QueRicaVida.com image

Those who know me, know that I love soups. I start soup season and extend it for as long as I can, even when it’s hot out. A bowl of soup always makes me feel good. This black bean with carrot soup is delicious, easy-to-make and only calls for 5 ingredients. Black beans are big in protein and ever-present at the Latin American dinner table. I encourage you to try this recipe today!

Provided by QUERICAVIDA.COM

Total Time 40 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 5

Ingredients

6 cups beef broth
2 chorizos, sliced
2 large carrots, peeled & thinly sliced
2 (15 oz) cans black beans
1/4 cup freshly chopped cilantro

Steps:

In a medium-sized pot combine all ingredients, except the cilantro. Cook for 30 minutes over medium-low heat.
Add the chopped cilantro and serve immediately.

Nutrition Facts : ServingSize 1 Serving

OUR FAVORITE BLACK BEAN SOUP - INSPIRED TASTE

Our Favorite Black Bean Soup - Inspired Taste image

This quick black bean soup recipe is healthy, delicious, and easy to make. It’s also vegetarian and vegan when you use vegetable broth. See our article above for an explanation of chipotles in adobo sauce.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 cup diced onion (1/2 large onion)
3/4 cup diced carrots (1 large carrot)
1 tablespoon minced garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon red wine vinegar, apple cider vinegar or lime juice
1/2 to 1 pepper from 7-oz. tin chipotle chiles in adobo or use 2 tablespoons hot sauce, see notes
1 (15-ounce) can diced tomatoes, try fire roasted tomatoes
4 cups vegetable stock, see our homemade veggie broth
4 (15-ounce) cans black beans, drained and rinsed or use 6 cups cooked black beans
1 bay leaf
1/2 cup cilantro leaves, roughly chopped
For serving: Avocado, lime wedges, cilantro, sour cream, cheese

Steps:

Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the onions and carrot. Cook, stirring often, until they have softened slightly and smell sweet, about 5 minutes.
Stir in the garlic, cumin, oregano, and cook for for 30 seconds. Add the vinegar, chipotle peppers, can of tomatoes, broth, black beans, and bay leaf. Bring to a simmer, taste, and then season with salt and pepper.
Simmer the soup until the carrots are tender and the broth reduces slightly, about 20 minutes. Stir in the cilantro and the juice from half a lime (or substitute the lime with an additional tablespoon of vinegar).
For a brothy soup (like in our photos and video), serve the soup straight away. For a thicker, more velvety soup, transfer 1/4 of the soup to a blender and blend until smooth. Pour the blended portion back into the soup and serve.

Nutrition Facts : ServingSize 1 cup, Calories 169, FatContent 2.9g, SaturatedFatContent 0.5g, CholesterolContent 0mg, SodiumContent 387.2mg, CarbohydrateContent 27.4g, FiberContent 10.6g, SugarContent 2.4g, ProteinContent 9g

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