BLACK BEAN CURRY SOUP RECIPES

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CURRIED BLACK BEAN SOUP RECIPE - NYT COOKING



Curried Black Bean Soup Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 1 hours 50 minutes

Yield Four servings

Number Of Ingredients 12

2 teaspoons unsalted butter
2 teaspoons olive oil
1 medium onion, peeled and cut into small dice
1 large carrot, peeled and cut into small dice
2 cloves garlic, peeled and minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1 cup black beans, soaked overnight and drained
10 cups chicken broth, homemade or low-sodium canned
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped cilantro

Steps:

  • Heat the butter and olive oil in a large saucepan over low heat. Add the onion and carrot and cook until soft, stirring often, about 10 minutes. Stir in the garlic and cook for 2 minutes. Stir in the curry powder and coriander and cook for 2 minutes longer. Add the beans and chicken broth and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 1/2 hours.
  • Remove half of the beans from the pan with a slotted spoon and set aside. Place the remaining beans with their liquid in a food processor and process until smooth. Stir the puree into the reserved beans. Stir in the salt and pepper. Ladle the soup among 4 bowls, top with cilantro and serve.

Nutrition Facts : @context http//schema.org, Calories 443, UnsaturatedFatContent 8 grams, CarbohydrateContent 57 grams, FatContent 12 grams, FiberContent 9 grams, ProteinContent 26 grams, SaturatedFatContent 4 grams, SodiumContent 1633 milligrams, SugarContent 13 grams, TransFatContent 0 grams

PUMPKIN BLACK BEAN SOUP RECIPE - FOOD.COM



Pumpkin Black Bean Soup Recipe - Food.com image

This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon curry powder
2 cups chicken broth
1/2 teaspoon thyme
1 cup pumpkin puree, pack down the cup, NOT pumpkin pie filling
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can diced tomatoes, undrained
1/4 cup fat free sour cream

Steps:

  • In a large soup pot, heat the olive oil.
  • Sauté the onion and garlic in the olive oil for about 4-5 minutes.
  • Add the cumin and curry powder and sauté for an additional 4-5 minutes.
  • Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
  • Stir in the black beans and tomatoes.
  • Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
  • Remove from heat.
  • Stir in the 1/4 cup nonfat sour cream.
  • Serve.

Nutrition Facts : Calories 211, FatContent 3.7, SaturatedFatContent 0.7, CholesterolContent 1, SodiumContent 457.1, CarbohydrateContent 33.6, FiberContent 10.5, SugarContent 4.6, ProteinContent 12.5

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