VEGETARIAN SPICY BLACK BEAN SOUP RECIPES

SPICY BLACK BEAN VEGETABLE SOUP | ALLRECIPES

Spicy Black Bean Vegetable Soup | Allrecipes image

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

Provided by Allrecipes Member

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 - 8 servings

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Steps:

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutrition Facts : Calories 164.5 calories, CarbohydrateContent 26.9 g, FatContent 3.4 g, FiberContent 7.8 g, ProteinContent 7.6 g, SaturatedFatContent 0.4 g, SodiumContent 683.4 mg, SugarContent 4.3 g

INSTANT POT® SPICY BLACK BEAN SOUP (VEGAN) RECIPE | ALLRECIPES

Instant Pot® Spicy Black Bean Soup (Vegan) Recipe | Allrecipes image

You don't have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.

Provided by bd.weld

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 8 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 medium white onion, chopped
1 yellow bell pepper, diced
5 cloves garlic, crushed
4 teaspoons chili powder
1?½ teaspoons ground cumin
1?½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon chipotle pepper powder
6 cups vegetable broth
1 pound dry black beans
1 (4 ounce) can chopped Hatch chile peppers, undrained
1 pinch garlic salt, or to taste
1 cup pico de gallo
1 red bell pepper, sliced
1 lime, cut into wedges

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.

Nutrition Facts : Calories 280.2 calories, CarbohydrateContent 45 g, FatContent 5 g, FiberContent 10.8 g, ProteinContent 13.8 g, SaturatedFatContent 0.7 g, SodiumContent 870.2 mg, SugarContent 6.4 g

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