Black Bean Soup

Black Bean Soup

Ready in 45 minutes

Try this Black Bean Soup recipe, or contribute your own. "Beans" and "Soup" are two of the tags cooks chose for Black Bean Soup .

"I made this soup and followed all of the instructions except the yogurt and chicken broth. Instead, I used Osem chicken-style soup mix (kosher/vegan) with water, and Tofutti with lemon juice to be totally vegan. We heated corn tortillas to go with it. It was delicious! All of my family enjoyed the soup!"

- Kathrynpaine

Top-ranked recipe named "Black Bean Soup "

4.2 avg, 13 review(s) 92% would make again

Ingredients

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black beans; undrained
1/2 cup Chicken broth
1 tablespoon Vegetable oil
1 cup onion; chopped
4 cloves garlic; finely chopped
1 cup Thick & Chunky Salsa; (24-ounce jar)
2 tablespoons lime juice
1 tablespoon Ground cumin
3/4 teaspoon Crushed red pepper
1/2 cup Plain yogurt

Original recipe makes 8

Servings  

Preparation

Procedures:

1 PLACE beans with liquid and chicken broth in blender or foodprocessor; cover.

2 Blend until smooth (may be done in batches ifnecessary).

3 HEAT vegetable oil in large saucepan over medium-highheat.

4 Add onion and garlic; cook for 1 to 2 minutes or until onions aretender.

5 Add bean mixture, salsa, lime juice, cumin and red pepper.

6 Bring to a boil.

7 Reduce heat to low; cover.

8 Cook, stirring occasionally, for 25 to 30 minutes.

9 Serve topped with dollop of yogurt

Calories Per Serving: 44 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Black Bean Soup

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Reviews

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Love this recipe! I do not blend it in a food processor. I use a 26.5 oz can of Bushes Black Beans and it comes out perfect. I also squeeze the juice of a 1/2 lime. It is very rich so it makes a great side. ??
Luckylucy712 6 months ago
Great soup. A trick I've learned is after sautéing onions and garlic in oil, add the salsa. Allow it to become fragrant and wake up in the oil for a minute or two before continuing with lime juice and cumin and beans.
Nikhomemadegood 1 year ago
fborchert 1 year ago
Kferguson630 1 year ago
Very good a little surprised with the level of heat. But very good
Kain7481 1 year ago
I used a full 30oz bag of beans and doubled the rest, and the beans were clearly too much. It turned into more of a paste/bean dip. Still good though! I've been spreading it on tortillas with cheese and rice or meat and fresh avocado for a month now, and I still enjoy it.
AggieTuba1 2 years ago
I used one can of black beans (the recipe does not specify) and that worked well. I also added a little bit of heavy cream and garnished with shredded jalapeño jack cheese. Delicious!
Mereolson 2 years ago
This was an instant hit! I started with 30 oz of dry black beans and left about 2 cups of them whole. Then I just doubled the recipe. Delicious! Now I have enough for another dinner and plenty to freeze.
AyaneBttrFly 2 years ago
I made this soup and followed all of the instructions except the yogurt and chicken broth. Instead, I used Osem chicken-style soup mix (kosher/vegan) with water, and Tofutti with lemon juice to be totally vegan. We heated corn tortillas to go with it. It was delicious! All of my family enjoyed the soup!
Kathrynpaine 3 years ago
This is one of my fav soups!!!!
Robilin 3 years ago
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