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Black Bean Soup Recipe?

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Hi everyone! My son (8) loves black beans, so I thought I would try making some black bean soup for dinner. Does anyone have a good recipe they use for it?
TIA!

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  1. Dried or canned beans?

    1 Reply
    1. re: monavano

      Probably canned, but if the recipe is great and uses dried, I can go that way.

    2. This one is from my daughter. It originally called for pumpkin, but sweet potatoes work just as well.

      Black Bean Sweet Potato Soup Recipe

      Ingredient List

      2 cans black beans, drained and rinsed (3220 mg salt)*
      1 (14.5 oz.) can diced tomatoes (770 mg salt)*
      3 sweet potatoes,(1 large, 2 medium), baked at 375˚F for 1½ hours
      1 medium onion, diced
      3 garlic cloves, minced
      4 Tablespoons olive oil
      1 teaspoon ground cumin
      4½ cups of homemade vegetable stock
      1 teaspoon ground cinnamon

      Instructions

      1. Place oil, onion, garlic and seasonings into a Dutch oven.
      2. Saute onion and minced garlic until onions are translucent.
      3. Puree beans and tomatoes with half the vegetable stock. Add to Dutch oven. Puree peeled sweet potato with 1 cup of stock, and add to other ingredients, and rest of the stock to the pot.
      4. Simmer uncovered until thick, about 40-45 minutes.

      * Try substituting cooked dried beans and Hunt’s No Salt Added Tomato Sauce to reduce salt content.

      Buon appetito e mangia bene!

      1. Does he like tacos? My kids (& husband) love what we call Taco Soup. No idea where the recipe came from, but it is quick & easy. Full disclosure: it calls for pre-made seasoning packets, but you can certainly spice it to your tastes. What I use depends on the day.

        brown 1 lb ground beef, adding onions if you like
        in soup pot mix the ground beef/onion with 2 cans diced tomato, 2 cans black beans, 1 can pinto beans (if you like, or 3rd can black beans, or just skip this can), 1 can corn.
        Here's where recipe calls for 1 pkg taco seasoning & 1 pkg ranch dressing mix (dry). Seriously, you can just add your own seasonings for tacos & you probably would never miss the ranch mix.
        Simmer all, the longer the better.

        I serve with shredded cheese & tortilla sticks (flour tortillas cut into strips, sprayed w/oil & salted, baked at 425 til crispy).

        Not gourmet, but tasty & freezes well.

        1. feijoada - the national dish of Brasil. It's more of a stew meant to go over rice and served with sauteed kale and a slice or orange. (supposedly the orange helps the digestion)

          Soak bag of dry black beans in water overnight after removing stones.
          Saute 2 diced onions and 8 cloves of garlic, add drained and dried beans along with 2 bay leafs, enough water to cover by two inches. (some would also add an orange cut in half with peel to this mixture) Bring to a boil, and once boiling reduce heat to keep at mild simmer. After simmering for a couple hours, test consistency of beans. If done, add in chopped meat. For a thicker stew remove beans a half cup at a time and mash or blend with immersion blender until you reach desired consistency. You can really let this stew as long as you want with the occasional stir to prevent beans at bottom from burning. If it gets too thick, add some water.

          Meanwhile, boil about 3 lbs of any kinds of meat you find interesting - beef ribs, sausage, (Portuguese or Brasilian linguica if you can find it) stewing meats in salted water. Remove and let cool, cut if necessary once cool.

          Boil some rice, saute your kale and you have one of the most traditional Brasilian meals (minus the pig snout, ear and tail that would go in some of the families')

          This is a HEAVY meal, so don't take too much. I also winged the recipe based on the few times we've made it. More proper recipes exist online.

          1. This is a recipe I have used so long I don't remember the original source.

            Black Bean Soup

            2 8oz cans tomato paste
            6 cans (15 ounces each) black beans, rinsed and drained
            4 cans (14-1/2 ounces each) beef broth
            1Tbl of Beef base or 3 beef bouillon cubes
            1 teaspoon paprika
            dash cayenne pepper
            1 teaspoon onion powder
            1 teaspoon garlic powder
            3/4 teaspoon pepper
            1/2 bunch fresh cilantro, chopped
            2 fresh jalapenos, seeded and sliced
            1 bunch green onions, chopped

            Optional ½ lb of chorizo, cubed
            _____

            sour cream
            chopped fresh cilantro

            Combine tomato paste, black beans, broth, bouillon cubes, paprika, cayenne, onion powder, garlic salt, and pepper in a large saucepan. Bring to a boil, reduce heat, and simmer 15 minutes. Add cilantro, jalapenos, and green onions. Simmer 2 minutes more. Use a stick blender to process until smooth or transfer to a food processor or blender and process in batches.
            Optional:
            Add cubed fully cooked sausage such as chorizo or Cajun after you puree the beans and let the soup simmer for another 15 minutes for the flavor to develop.

            You can garnish each serving with sour cream, mexican grated cheese and/or cilantro.

            1. They all sound great. Going to make it soon and will report back. Thanks!

              1. This probably should go in the "dirty" recipes thread, lol, but this is one of my fave easy and quick black bean soup recipes:

                1 can black beans
                1 can corn
                1 can rotel
                Top with shredded cheese, serve with chips.

                Obviously you can substitute real ingredients for any of these, and it's got no added spices. But something about the simple flavors of tomato, corn, and beans is so yummy to me!

                1 Reply
                1. re: emilyjh75

                  and mine might even be simpler...
                  2 cans black beans
                  1 jar salsa
                  combine....heat...mash a bit to thicken
                  serve...quick ...easy...and delish~

                2. Try the recipe in James Beard's classic American Cooking...he declares it to be one of the best of all soups...and it is indeed wonderful.