Reviews (2) Add Rating & Review 97 Ratings 5 star values: 20 4 star values: 35 3 star values: 22 2 star values: 17 1 star values: 3 Martha Stewart Member Rating: 5 stars 10/07/2011 Amazing - Had it this week and it will be making a return appearance. I used canned beans as well and 2 cups of vegetable broth was enough to get it right. It's a filling meatless dish Martha Stewart Member Rating: Unrated 03/15/2011 This is one of my favorite recipes yet! So healthy and so delicious! Even my 8 year old daughter loves it and asks for it in her lunch for school. I use the canned black beans, and substitute 1/2 cup of white wine and 2 1/2 cups of water, instead of 3 cups of just water. I also use a couple extra cloves of garlic. Such a great recipe!!!
Back to Spicy Black Bean Soup All Reviews for Spicy Black Bean Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 1 hr 45 mins Servings: 4 med106461_0111_bag_black_beans.jpg
Ingredients Ingredient Checklist 1 pound dried black beans, picked over, soaked overnight, and drained 2 large yellow onions, diced small 2 jalapenos, minced 1 tablespoon extra-virgin olive oil 4 garlic cloves, minced Coarse salt and ground pepper 2 teaspoons ground cumin 1 3/4 cups low-sodium vegetable broth 1 tablespoon cornstarch 2 tablespoons fresh lime juice (from 2 limes) Diced avocado, diced onion, cilantro, low-fat plain yogurt, and tortilla strips, for serving (optional)
Cook’s Notes Instead of soaking dried beans overnight, cover them with cold water by 2 inches in a pot; bring to a boil and cook 2 minutes. Remove from heat, cover, and let sit 1 hour. Or use 3 cans (15.5 ounces each) of black beans. Freeze leftover soup, up to 1 month.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 1 hr 45 mins Servings: 4 med106461_0111_bag_black_beans.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 1 hr 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 45 mins
Servings: 4
prep: 25 mins
total: 1 hr 45 mins
prep:
25 mins
total:
1 hr 45 mins
Servings: 4
4
med106461_0111_bag_black_beans.jpg
med106461_0111_bag_black_beans.jpg
Ingredients
Ingredients
- 1 pound dried black beans, picked over, soaked overnight, and drained 2 large yellow onions, diced small 2 jalapenos, minced 1 tablespoon extra-virgin olive oil 4 garlic cloves, minced Coarse salt and ground pepper 2 teaspoons ground cumin 1 3/4 cups low-sodium vegetable broth 1 tablespoon cornstarch 2 tablespoons fresh lime juice (from 2 limes) Diced avocado, diced onion, cilantro, low-fat plain yogurt, and tortilla strips, for serving (optional)
Directions
In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 1/2 cups bean mixture to an airtight container. Let cool, then refrigerate, and save for Mushroom and Black Bean Tortilla Casserole.
In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper. To serve, top with avocado, diced onion, cilantro, yogurt, and tortilla strips if desired.
Cook’s Notes Instead of soaking dried beans overnight, cover them with cold water by 2 inches in a pot; bring to a boil and cook 2 minutes. Remove from heat, cover, and let sit 1 hour. Or use 3 cans (15.5 ounces each) of black beans. Freeze leftover soup, up to 1 month.
Cook’s Notes
Instead of soaking dried beans overnight, cover them with cold water by 2 inches in a pot; bring to a boil and cook 2 minutes. Remove from heat, cover, and let sit 1 hour. Or use 3 cans (15.5 ounces each) of black beans. Freeze leftover soup, up to 1 month.
Reviews (2)
Add Rating & Review 97 Ratings 5 star values: 20 4 star values: 35 3 star values: 22 2 star values: 17 1 star values: 3
Martha Stewart Member Rating: 5 stars 10/07/2011 Amazing - Had it this week and it will be making a return appearance. I used canned beans as well and 2 cups of vegetable broth was enough to get it right. It's a filling meatless dish Martha Stewart Member Rating: Unrated 03/15/2011 This is one of my favorite recipes yet! So healthy and so delicious! Even my 8 year old daughter loves it and asks for it in her lunch for school. I use the canned black beans, and substitute 1/2 cup of white wine and 2 1/2 cups of water, instead of 3 cups of just water. I also use a couple extra cloves of garlic. Such a great recipe!!!
Reviews (2)
Add Rating & Review 97 Ratings 5 star values: 20 4 star values: 35 3 star values: 22 2 star values: 17 1 star values: 3
Add Rating & Review
97 Ratings 5 star values: 20 4 star values: 35 3 star values: 22 2 star values: 17 1 star values: 3
97 Ratings 5 star values: 20 4 star values: 35 3 star values: 22 2 star values: 17 1 star values: 3
97 Ratings 5 star values: 20 4 star values: 35 3 star values: 22 2 star values: 17 1 star values: 3
5 star values: 20 4 star values: 35 3 star values: 22 2 star values: 17 1 star values: 3
Martha Stewart Member Rating: 5 stars 10/07/2011 Amazing - Had it this week and it will be making a return appearance. I used canned beans as well and 2 cups of vegetable broth was enough to get it right. It's a filling meatless dish Martha Stewart Member Rating: Unrated 03/15/2011 This is one of my favorite recipes yet! So healthy and so delicious! Even my 8 year old daughter loves it and asks for it in her lunch for school. I use the canned black beans, and substitute 1/2 cup of white wine and 2 1/2 cups of water, instead of 3 cups of just water. I also use a couple extra cloves of garlic. Such a great recipe!!!Martha Stewart Member
Rating: 5 stars 10/07/2011
Amazing - Had it this week and it will be making a return appearance. I used canned beans as well and 2 cups of vegetable broth was enough to get it right. It’s a filling meatless dish
Rating: 5 stars
Rating: Unrated 03/15/2011
This is one of my favorite recipes yet! So healthy and so delicious! Even my 8 year old daughter loves it and asks for it in her lunch for school. I use the canned black beans, and substitute 1/2 cup of white wine and 2 1/2 cups of water, instead of 3 cups of just water. I also use a couple extra cloves of garlic. Such a great recipe!!!
Rating: Unrated
All Reviews for Spicy Black Bean Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spicy Black Bean Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
