Spicy Black Bean Soup Allrecipes

Quick Spicy Black Bean Soup Allrecipes

WebMar 10, 2020 · Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper …

Rating: 5/5(11)
1. Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
2. Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
3. Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.

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Slow Cooked Spicy Caribbean Black Bean Soup

WebOct 17, 2011 · Rinse 16 oz. of dry black beans. Wash thoroughly. Place the beans in a slow cooker and soak over night or for 8-10 hours. Once …

1. Rinse 16 oz. of dry black beans. Wash thoroughly. Place the beans in a slow cooker and soak over night or for 8-10 hours.
2. Once beans are done soaking, rinse off and drain water. Place beans, canned tomatoes, garlic, onion, vegetable broth, water salt, pepper, cumin, cayenne, tabasco sauce, bay leaf and jalapenos in slow cooker. Mix well. Cover and cook on high for 4 hours.
3. After 4 hours, uncover and add in carrots, cilantro and yellow, red and orange peppers. Put crock-pot on low and cook another 2-3 hours.
4. Taste to see if you like the flavor. Add more salt, pepper, and seasoning if necessary. I often have to add additional salt.

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Spicy Black Bean Soup Recipe Cookie and Kate

WebFeb 11, 2024 · Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 …

Rating: 4.9/5(623)
1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
4. Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

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