Black Bean Soup Recipes
Soups made with black beans are often spicy and flavorful. They are common in Southwestern, Mexican, Cajun and vegetarian cooking. This page contains recipes for black bean soup.
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Here is a recipe my kids love. It's a good comfort food and will warm you up on a cold day. This works well in a crock pot but I made it in my cast iron Dutch oven.
Total Time: 3 Hours
Yield: 8-10 servings
- 1 lb dry black beans
- 1/2 lb turkey, cubed
- 6 cups vegetable stock
- pinch cayenne pepper
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp paprika
- 1/8 tsp turmeric
- 1/2 tsp garlic powder
- 1 package frozen peas
- Sort and rinse black beans.
- Cube turkey meat. Use cooked or uncooked. I used cooked to use up leftovers.
- Add beans, turkey, stock, frozen peas, and spices to pot.
Black bean soup with red peppers and onions, garnished with yogurt, onion and cilantro.
- 3 15 oz cans black beans, undrained
- 1 1/2 cups chicken broth
- 1 Tbsp vegetable oil
- 1 small onion, chopped
- 2 tsp minced garlic
- 1 16 oz jar of any salsa
- 2 Tbsp lime juice
- 1 Tbsp ground cumin
- 1/2 - 1 tsp crushed red pepper flakes
- 1/2 cup plain yogurt
- optional chopped red onion
- optional chopped fresh cilantro
- Put black beans and liquid and the chicken broth in a blender, food processor or use a hand blender and blend until smooth.
- In a large saucepan heat the vegetable oil over medium high heat.
- Add onion and garlic to hot oil and cook until onion is tender.
- Put the bean mixture into the saucepan along with the salsa, lime juice. cumin and red pepper flakes.
- Bring to a boil, reduce heat to low.
- Cover and cook, stirring occasionally for 25 - 30 minutes.
- Serve in bowls drizzled with the yogurt. Garnish with onion and fresh cilantro if desired.
- Makes 8 servings
- 2 (15 oz.) cans black beans, rinsed and drained
- 1 1/2 cups of water
- 1 cup of chicken broth
- 1 medium green pepper, sliced
- 1/2 small onion, chopped
- 1 garlic clove, minced
- 2 Tbsp. olive oil
- 2 Tbsp. red wine
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. dried oregano
- 1/4 tsp. paprika
- 1 bay leaf
In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer covered for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.
Source: Taste of Home Magazine
By Raymonde G. from North Bay, Ontario
Brown steak in skillet sprayed with nonstick spray if not using leftovers. Remove steak from pan. Respray pan with with non stick and add onions, garlic, all bell peppers and chili and "dry" saute until onion is translucent (about 5 minutes).Read More...
June 14, 20051 found this helpful
Heat oil in large skillet and add onion, garlic and cumin. Cook until onions are tender (about 5 minutes). Take 2 cans of black beans and place in blender with chicken broth and blend.Read More...
Brown beef in oil in large kettle. Add onions. Cook for 5 minutes; drain off fat. Add water and remaining ingredients. Cook, uncovered, for 15 minutes.Read More...
This soup is made with my favorite kind of bean, other than green beans, of course. :) This tastes great!Read More...
October 11, 20050 found this helpful
Sort beans. Rinse well and drain. In 6 qt. Dutch oven, combine beans and 6 cups water.Read More...
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March 1, 20160 found this helpful
This page contains Cuban black bean soup recipes. This hearty black bean soup is full of flavor and not too spicy for any member of your family.
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May 13, 20100 found this helpful
- 2 cups black beans
- 2 qts. cold water
- 4 Tbsp. butter
- 1/2 cup chopped celery leaves
- 1/2 cup chopped onion
- 2 medium sized carrots, chopped
- 2 stalks celery, cut up
- 4 whole cloves
- 10 peppercorns
- 2 bay leaves
- 8 grains mustard seed
- 2 tsp. salt
- 2 small cloves garlic
- large ham bone
- dash cayenne pepper
- thin lemon slices
- hard boiled egg
Wash and pick beans. Put them in soup kettle with water and bring to a boil. Meanwhile, saute' in butter the celery leaves, onion, carrots and celery until they just begin to brown. Add these to beans, as well as cloves, peppercorns gently bruised, bay leaves, mustard seed, salt, garlic and large ham bone. Let simmer until beans are tender - about 4 hours. Add a little more water if it cooks away too much. At end of cooking time, remove ham bone and puree soup in blender. Reheat to boiling point; taste for seasoning; add cayenne. When serving, place a thin slice of lemon and a slice of hard boiled egg in each soup plate or bowl and pour hot soup over them.
By Robin from Washington, IA