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Easy Black Bean Soup
SUBMITTED BY:
FLOWER753
PHOTO BY:
Erimess
"A quick black bean soup."
RECIPE RATING:
Read Reviews
(12)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
1 cup chopped white onions
1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
3/4 teaspoon allspice
1/8 teaspoon celery salt
3 cups vegetable broth
1 (14.25 ounce) can tomato puree
2 (16 ounce) cans refried black beans
1/8 teaspoon black pepper
1 teaspoon white sugar
2 (15 ounce) cans black beans, rinsed and drained
1/4 cup fresh lemon juice
1 (8 ounce) container sour cream
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DIRECTIONS
Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.
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REVIEWS
Reviewed on Jun. 30, 2007 by klant
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klant
Jun. 30, 2007
Without question the best black bean soup recipe I have ever tasted. What sets this black bean soup apart from the others is the refried black beans. This gives the soup a rich smooth base that I have not found in others. I had trouble finding refried black beans at my grocery so I googled it and made my own. Very simple and very good. I halved the recipe below to make the quantity about equal to that called for in the soup recipe. Amazing soup... This is a must try. Refried Bean Recipe 2 (32-ounce) cans black beans, rinsed and drained 2 cups water 3 tablespoons lard or vegetable oil 1 large onion, diced 1 1/2 teaspoons salt 1 tablespoon cumin Puree 2 cans of black beans in 2 cups water in food processor. Heat the lard or other fat in a large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.
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6 users found this review helpful
Without question the best black bean soup recipe I have ever tasted. What sets this black...
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Reviewed on Aug. 25, 2005 by
Sola
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Sola
Aug. 25, 2005
This was pretty good. I added green pepper and did tomato sauce, not puree. I had a can of refried black beans, but none of the regular, so I ended up doing 1 1/3 cups prepared dried black beans. I'm sure it's better, texture-wise, with the canned ones, but these worked. There's another black bean soup recipe on this site that I like a bit better, but this one was good.
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6 users found this review helpful
This was pretty good. I added green pepper and did tomato sauce, not puree. I had a can of...
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Reviewed on Feb. 11, 2008 by Laura
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Laura
Feb. 11, 2008
With all of the rave reviews I was really dissappointed. The refried black beans although sounded like a good idea, just left "chunks" and a "gritty" texture, the more I stirred the more the other beans broke down. I would like to try it again but I would definitly use a food processor for the refried beans and broth and maybe add a little more fat somehow for the gritty factor. Other than that sounded like a great recipe, can't figure out where it went wrong.
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1 user found this review helpful
With all of the rave reviews I was really dissappointed. The refried black beans although...
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Reviewed on Feb. 15, 2007 by Erimess
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Erimess
Feb. 15, 2007
I love this kind of stuff, as long as it's spicy like it oughta be. First time I couldn't find refried black beans, so I made it using the Low-Fat Refried Beans recipe on here. Made it again after I found canned refried beans. I used chicken broth rather than vegetable broth because I never have that around, and I too used tomato sauce because I also never have tomato puree around. Overall I didn't do anything to change the flavor really, which was very good, and was good on a cold day. (Though admittedly, I started getting tired of it after making it twice too close together.) I liked it best with sour cream stirred into it. (In fact, without the sour cream, it's more of a 4.) Oh yes, and it was pretty easy - not a lot of prep other than measuring and dumping into the pot.
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1 user found this review helpful
I love this kind of stuff, as long as it's spicy like it oughta be. First time I couldn't...
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Reviewed on Dec. 16, 2006 by knicolelynch
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knicolelynch
Dec. 16, 2006
Super fast and delicious!
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1 user found this review helpful
Super fast and delicious!
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Reviewed on May 31, 2008 by
KERIS1172
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KERIS1172
May 31, 2008
This soup tasted more like Tomato with Black Bean Soup. I'm use to having cilantro and lime juice in my black bean soups but I gave this recipe a try anyways. I didn't care for the it but my Husband liked it.
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0 users found this review helpful
This soup tasted more like Tomato with Black Bean Soup. I'm use to having cilantro and lime...
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Reviewed on Mar. 11, 2008 by Sherry A.
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Sherry A.
Mar. 11, 2008
Delicious! It reminded me of a black bean soup that I had in a local restaurant. They added bits of tender brisket to their soup and it was wonderful!
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Delicious! It reminded me of a black bean soup that I had in a local restaurant. They added...
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Reviewed on Mar. 5, 2008 by Kimberly C.
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Kimberly C.
Mar. 5, 2008
This recipe has too many ingredients to be considered easy. The tomato flavor was a little over-powering, and the refried beans gave it a strange texture. I prefer some of the other recipes that use pureed black beans instead.
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0 users found this review helpful
This recipe has too many ingredients to be considered easy. The tomato flavor was a little...
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Reviewed on Mar. 2, 2008 by
FoodLuvar
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FoodLuvar
Mar. 2, 2008
This soup was extremely easy to make. I had refried (pinto) beans in my cupboard, so I used those plus a can of sweet corn, and it was delicious!
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0 users found this review helpful
This soup was extremely easy to make. I had refried (pinto) beans in my cupboard, so I used...
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Reviewed on Nov. 8, 2007 by Newlywed Learner
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Newlywed Learner
Nov. 8, 2007
Delicious last-minute soup, as long as you have refried and regular black beans handy. Easily halved for a dinner for 2 with sour cream to garnish and tortilla chips for dipping. Thanks for posting the recipe!
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