HOW TO MAKE THICK BEAN SOUP RECIPES

Name: Cuban Black Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 servings (2-1/4 quarts).
Cuisine: Caribbean, Cuban, North America, Mexican
Ingredients: 4 celery ribs, sliced; 1 large onion, chopped; 8 garlic cloves, minced; 1 jalapeno pepper, seeded and chopped; 4 teaspoons canola oil; 4 cans (15 ounces each) black beans, rinsed and drained; 2 cans (14-1/2 ounces each) vegetable broth; 3/4 cup water; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1 to 2 teaspoons chili powder; 1 to 2 teaspoons pepper; 1/2 teaspoon ground coriander; 1/4 to 1/2 teaspoon crushed red pepper flakes; 1/8 to 1/4 teaspoon hot pepper sauce; GARNISH:; 9 tablespoons chopped tomatoes; 9 teaspoons fat-free sour cream; 9 teaspoons minced fresh cilantro

CUBAN BLACK BEAN SOUP RECIPE: HOW TO MAKE IT

Cuban Black Bean Soup Recipe: How to Make It image

Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.—Tracy Lohr, Urbandale, Iowa

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 19

Ingredients

4 celery ribs, sliced
1 large onion, chopped
8 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
4 teaspoons canola oil
4 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
3/4 cup water
2 teaspoons dried oregano
2 teaspoons ground cumin
1 to 2 teaspoons chili powder
1 to 2 teaspoons pepper
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon hot pepper sauce
GARNISH:
9 tablespoons chopped tomatoes
9 teaspoons fat-free sour cream
9 teaspoons minced fresh cilantro

Steps:

In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.

Nutrition Facts : Calories 202 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 786mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 9g fiber), ProteinContent 11g protein. Diabetic Exchanges 2 starch

EASY BLACK BEAN SOUP RECIPE - HOW TO MAKE BEST ... - DELISH

Easy Black Bean Soup Recipe - How to Make Best ... - Delish image

This Black Bean Soup from Delish.com is warm and spicy and completely delicious.

Provided by Rian Handler

Categories gluten-free low-cost low sugar nut-free weeknight meals dinner lunch soup

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
1 jalapeño, minced
2 cloves garlic, minced
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1/2 tsp. ground cumin
1 tsp. chili powder
3 (15-oz.) cans black beans, drained
3 c. low-sodium chicken or vegetable broth, plus more as needed
1 bay leaf
Sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Lime wedges, for serving (optional)

Steps:

In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.
Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.)
Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.

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CUBAN BLACK BEAN SOUP RECIPE: HOW TO MAKE IT

Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.—Tracy Lohr, Urbandale, Iowa
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Lunch
Cuisine Caribbean, Cuban, North America, Mexican
Calories 202 calories per serving

In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.

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