Contest-Winning Black Bean Soup
Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. —Angee Owens, Lufkin, Texas
Ingredients
- 3 cans (15 ounces each) black beans, rinsed and drained, divided
- 3 celery ribs with leaves, chopped
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
- 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
- 3 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 1 teaspoon Louisiana-style hot sauce
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 teaspoon lime juice
- 1/2 cup reduced-fat sour cream
- 1/4 cup chopped green onions
Reviews
My daughter is been vegetarian for about a year, and we are always trying to find new recipes to make for her. The cumin made it taste a lot like the chili I make, so it was a welcome blend of flavors. My husband and son were afraid to try it because of the fresh jalapeño pepper, but the flavor was subtle, and she and I both added extra Louisiana hot sauce. She and I both had multiple bowls soon after making it. Definitely a keeper recipe.
I loved this soup! I made it as written with the exception of adding another can of black beans. I also found it to be broth-ier (as another reviewer indicated) than most bIack bean soups, so I did thicken it just a bit by adding a little corn starch/ water combo. Regardless, it was wonderful (my friends echoed that sentiment). I doubled the recipe and froze the extra. I found it to be thicker (and just as great) after defrosting and reheating. I will definitely make this again!
Unlike the reviews below who submit reviews of THEIR recipe, this is a review of the recipe as it is written. This is a delicious soup as is! After it was finished, I added some gumbo filé powder just to thicken it a little bit more, and also a teaspoon of salt. It's a keeper! The lime juice, sour cream, and scallions really topped it off. You can also make a little roux with flour and water to thicken, I just happened to have filé powder on hand. Yummy!
Really liked this recipe. Did not put tomatoes or lime juice in it.. Allergies. Used lime zest instead. Dialed back a little bit of the heat. Still spicy enough for me. Will make it again. Will also put tomatoes directly in the bowls. Thanks for the recipe.
Good soup. I had a few links of hot sausage I had and used them along with some sofrito and the soup was very well received
This is an excellent recipe! I mostly followed it but started with dry beans (2lb) and went from there. I pureed 2 cans of Rotel tomatoes with 1/2 the beans , doubling everthing else. What I want to say is that this soup is also excellent cold. I topped it with scallions, sour cream and avacado. YUM.
Left out the coriander and topped with cilantro. Everyone really liked this soup!
We liked this soup, actually I love anything with black beans. My soup didn't look quite as thick as pictured, in fact it was quite brothy ( if that's a word) looking. I added a can of refied black beans to thicken it up, I didn't use the whole onion and I only used 1.5 tsp of cumin., other than that it perfect. I should've made some corn bread to go with it. I'll be making it again.
We really loved this soup. This is the first time I have made black bean soup and I am so glad I picked this recipe! I did not have coriander, so I replaced it with curry powder. I will be making this again, for sure!!
Great tasting soup and so easy. I used dried black beans that I had cooked previously and froze. This will be a new staple in my house!