Spicy Black Bean Soup


Spicy Black Bean Soup Lynn’s Recipes

Video taken from the channel: lynnsrecipes


Spicy Black Bean Soup


Video taken from the channel: Cookie and Kate


Spicy Black Beans Recipe Laura Vitale “Laura In The Kitchen” Episode 14

Video taken from the channel: Laura in the Kitchen


Healthy & Hearty Black Bean Soup • Tasty

Video taken from the channel: Tasty


Spicy Black Bean Soup

Video taken from the channel: Connoisseurus Veg


Spicy Black Bean Soup Everyday Food with Sarah Carey

Video taken from the channel: Everyday Food


Healthy Black Bean Soup | Jamie Oliver

Video taken from the channel: Jamie Oliver

Black Bean and Salsa Soup “It took 10 minutes to whip up a healthy and homemade recipe! We served it with fresh flour tortillas and avocado slices on the side. Seriously delicious!” – House of Aqua. Easy and Quick Black Bean Soup “[As written], this was way too hot for my family.

2 cans black beans, drained and rinsed; 2 cups of stock (‘no chicken’ stock is best) 1 tbsp hot sauce (Texas Pete or habanero) 4 sprigs of cilantro, chopped; Sauté onion, garlic, celery, carrot, cumin and chili powder. Add black beans, stock, and hot sauce. Simmer for 20 min.

Blend 3 cups of soup and then add it back to the pot. spicy black bean soup. Prep Time. 10 mins. Cook Time.

20 mins. Total Time. 30 mins. now, granted, there’s hardly a dearth of black bean soup recipes out there. what i like about this one, though, is that the results are far tastier than you would expect after a mere 20 minutes of cook time. many soup recipes seem to call for simmering the. Spicy White Bean Garlic & Kale Soup | HonestlyYUM.

Simple Chipotle Black Bean Tortilla Soup made in just 1 pot in 45 minutes! So flavorful, healthy, and satisfying!Black bean spicy soup A black bean soup, full of flavor to prepare at any moment. Rating.

Time. Difficulty. Servings. 4 Print. Share.

Today’s Soup Ginger Chicken Noodle Soup Stuffed Pepper Soup Bacon Mac & Cheese Soup cup $3.45 bowl $4.55 Vegan White Bean & Kale Soup cup $3.85 bowl $4.95 315-331-3133 Dine in or on the deck or take-out! Open 7am 2pm, Mon.-Sat. See More.

Your Spicy Black Bean soup was wonderful. I did add 1 jalapeno pepper without seeds, 1 whole red pepper and Swanson’s low sodium chicken broth instead of the vegetable broth. I also did not rinse one can of the low sodium black beans.

The soup was delicious and thick. But I did not serve it after the suggested 30 minutes. Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softene. For the soup: Heat the olive oil in a Dutch oven over medium-high heat.

Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes.

List of related literature:

WHY THIS RECIPE WORKS: A great black bean soup has carefully balanced sweet, spicy, and smoky flavors.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS: A great black bean soup has carefully balanced sweet, spicy, and smoky flavors and a luscious consistency.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

For a black bean soup recipe full of sweet, spicy, smoky flavors, we went with dried beans, which release flavor into the broth as they cook, unlike canned beans.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

You can add other ingredients of your choice to the soup, such as whole scallions, beans, chicken or fish, and additional spices like garlic or ginger.

“The Allergy Solution” by Leo Galland, M.D., Jonathan Galland
from The Allergy Solution
by Leo Galland, M.D., Jonathan Galland
Hay House, 2016

Add broth, water, beans, bay leaves, oregano, thyme, 1 teaspoon pepper, ½ teaspoon salt, and cayenne and bring to boil over high heat.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Add the remaining minced garlic and salt (2 teaspoons or more), cover, and simmer another 30 minutes to 1 hour, until the beans are thoroughly cooked and the soup very fragrant.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Once the beans are soft, add the cloves (in a cheesecloth bag or a metal tea caddy if you wish to retrieve them before serving the soup), and season with salt and black pepper.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Bean soup 1 tablespoon olive oil; 1 onion, diced; 3 garlic cloves, Saute the onion with oil until soft, and then add the garlic and minced; 2 cups dried black beans (soaked overnight); cook for 1 minute.

“Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School” by Jill Castle, Maryann Jacobsen
from Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School
by Jill Castle, Maryann Jacobsen
Wiley, 2013

Baked black bean shrimp (with “Seasonings: 2 tablespoons fermented black beans, rinsed and drained; 2 tablespoons minced scallions, white part only; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; and 1 teaspoon dried chile [chili] flakes.”

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Spicy Black Bean Soup (page 64) is finished with a sprinkling of chopped cilantro, an ideal flavor match.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Perfect. I use dried black beans and chicken broth instead of water. Feta cheese is the best topping Salsa: cilantro, tomato, a wee bit of red pepper, onion, cucumber salt & lime juice salsa

  • This is the shittiest laziest commercial I’ve seen on this channel. You know if you used raw black beans you avoid all the unnecessary salt added to canned beans and you also save money by not having to buy four cans of the stuff. You also get the authentic black bean soup look when you’re done cooking without having to use a blender. Honestly this is just a shitty blender commercial anyway. I don’t know why I bothered.

  • Every time I watched this, it is easy to see that he makes this up because in Costa Rica there is not such a thing as Black bean soup but Gallo Pinto and it does not have eggs neither the chilli/coriander sauce at the end ������������

  • What is he adding at 0:56? I am not a native English speaker and I just cannot understand what he says (as a rule he speaks way too fast for people to take notes. that is the only negative point) Otherwise the recipes are great!

  • Amazing! Will cook this tonight as I have all the ingredients just waiting for this recipe! Your enthusiasm is so great during lockdown. Thanks so much.

  • What’s up with using somebody else’s cooked beans? Not all canned beans are equal. Master the dried bean. Time an issue? Pressure cooker. Be the complete master of your frijoles.

  • Thanks Lynn for sharing this soup,perfect for this time of the year. I love when it´s cold outside and you are warm inside with this great soup. Have a great day Lynn!

  • Mi papá estudió su máster en Costa Rica ���� y le hice este plato por su cumpleaños. Le encantó! Lo serví como menestra y quedó riquísimo. La salsa también espectacular. I can always count on your recipes Jamie! Thank you ��

  • This channel’s obsession with cumin remains. So very disappointing. Cumin should be used only sparingly and strictly in Middle Eastern cooking or in cuisines that traditionally use cumin. Black bean soup doesn’t fall in either of these categories. It’s become painfully obvious that you toss cumin into recipies that not only do not call for this over powering spice (only a dash should ever be used) but too, that you use it in recipies that are ruined because of it. This is no exception.

  • هههههههه ده فول في السودان بنقول ليهو فول مضبط ههههه والله جيمي ده بظحك زبط فول this a Sudanes main dishes we ate morning. THANK You my mom well be so happy when watch this video ����������

  • My kiddos will love this, I will just reduce the spice for them. I went to a meeting with my daughter’s teachers…one asked as we were leaving what was that beautiful fresh fragrance I was wearing….ahem, I was cooking before I headed over so I’m guessing bay leaves, thyme, and peppers. It’s so sad that people are so unused to how home cooking smells and that it’s a rare skill to have these days. My child would rather not eat than eat the lunch provided to all children at her school at no cost. My mother didn’t cook and as a result me and my siblings were extremely unhealthy. I had to teach myself and we are lucky to have youtube and the internet in general to learn this forgotten skill.

  • I can’t eat this dish, unless I pour in olive oil makes it wonderful flavor tool and healthy to the body….I really like this chief!

  • oh please, do people immature people can access youtube for only arguing each other… this is food’s channel… and FOOD IS LOVE!.. stop spreading hates and just say love things.. this is not your kindergarten, grow up kids

  • Everything looks good but the beans from the supermarket!
    I am Italian and I soak them overnight, completely a different taste. Also I use carrot, celery, garlic, fresh parsley,olive oil,fresh tomatoes,black pepper and a bit of turmeric for the colour. I think it’s tastier that the Jamie Oliver one

  • That looks delish! I think I am going to try it, but w/o the eggs b/c I am semi-vegan (vegan + one can of sardines once a week as a source of omega-3 FAs).

  • WOW!!! That’s a sh*tload of cumin!!! What’s wrong with you people? Add only a teaspoon and it should be more than enough. And scrape that damn bowl, don’t waste food. Great recipe though. Love you Tasty =)

  • As one of those people whose taste buds believes cilantro tastes like soap, I would substitute the cilantro with 5-7g of unsweetened 100% dark chocolate. 😉 The Happy Pear did a chocolate chilli and when used judiciously, chocolate is a valid and delicious seasoning!

  • I really love this soup, thank you, I add some thinly sliced onions, and diced fresh tomatoes as well to garnish, so delicious!!!

  • Thank you! I hope you enjoy it. If you haven’t ever used chipotles before, you may want to start with a small amount and add more. They are very spicy, but delicious and add a great smokey flavor.

  • Wish everyone liking this video actually tried authentic black bean soup, your world would literally change. Feels weird adding celery and carrot:(

  • Dry black beans are also less expensive than canned. We make our own whole milk yogurt which is so easy and then we drain a cup to get a Greek yogurt consistency.  Folks allergic to corn might want to see about using potato starch instead of corn starch.

  • hey thanks!  i have not seen a black bean soup from start to finish before!  looks delicious.  thanks for mentioning the quick soak method.  i have no patience. =) 

  • No needs longer cooking for flavour to develop too raw otherwise this type of soup is common I love it minus the eggs My mother in law adds a lump of pulled pork Labne so good

  • That brings back old memories. I grew up eating frijoles and when there was a fresh bash of cooked beans my mom would make sopa negra. Only thing Ticos don’t eat hot pepper, not like that anyway. But I can understand how for others that gives it an extra kick.

  • No recipe? Did I miss it in the plethora of links above? Wonderful recipe I’d like to print and stash but you want to sell me kitchen gadgets and send me to social media (BAH HUMBUG)? Recent subscriber but perhaps not for long. Please tell me I missed the recipe link!

  • I just made this. It was really good but I used half of a jalapeño and still found it pretty spicy… I will use less next time. Otherwise very good!

  • Very nice recipe, quick, easy, healthy, looks tasty, i like that you stick blended 1/2 the pot to make it more of a soup than a stew type texture. A boneless/ skinless chix breast or thigh diced up with some of the cumin sprinkled on & sauted in a separate pan in a tsp. of olive oil til cooked through & added to the finished soup would be nice also.

  • My family is from Guatemala. This is very similar to what we do. Except for the cumin….why does everyone think Latin food always has cumin? It’s gross. Still adding it!:)

  • stupid looking girl: then why trevor why did you just walk out on me why!!?

    stupid looking guy: I didn’t want to sleep with you
    stupid looking crowd: ��

  • A really old repost. How do I know? Because I make this recipe all the time XD. I literally made it last week. I love it. I recommend 10/10

  • This is SO cute!! I’m dying!!! I love your consistency. Thank you for teaching me so much! My husband thanks you too. You’ve changed my life!!!!!!!!!! (I just watched your 956th episode. YUM)

  • Now that’s what I call ‘how a real bloke cooks!’ No fancy schmancy measuring cups, impossible to find herbs and seasonings and easy peasy ready prepped black beans, all done with I think that’ll work (coriander stems) and it does. Gotta learn how to crack eggs like that and chop garlic with a sharp knife without looking.

  • To be honest, I followed the same philosophy apart from eggs. My version had typical white beans which I had rinsed in cold water beforehand overnight and leeks in addition to the onion and carrots as well. The binding factor was tomato paste and tomato juice and I let it simmer without blending it.:D

  • I had a random can of black beans I needed to dispose of.Garlic and jalapeños are staples so this was simple enough to make it worth a shot. Thanks Laura!

  • 4 cans of beans…what cans, what size? What if I don’t use cans? I use raw beans. List your ingredients in grams raw food. Not everyone eats out of cans like a bum.

  • I’ve made this recipe twice now, and both times it was absolutely delicious! The only thing I did differently is cut up some little bacon pieces and used the fat to sweat the onions/garlic/pepper instead of using olive oil. So good! Thanks Laura!

  • What type of vegetable stock do you use? Whatever I usually buy doesn’t look that rich in color and is basically just colored water

  • First time I saw your videos I thought, “who is this chick with the crazy hair.”  I found out.  A great teacher, entertaining with great recipes.  Keep on doing what you do and don’t change the hair.

  • This looks like just the thing for a cold winter Cleveland day! I’m going to try it. Never cooked with chipotles before, but this looks great.

  • Jamie I have an incredible recipe for you. I’d like you to develop it a bit for me, and show me your improvements. I’ve learned everything I know about cooking from watching you.

    So, I roasted a while butternut yesterday, and today I halved it lengthwise and did the scoop. Then scuffed it all up a bit and seasoned it. I added a pouch of chorizo chili Mexican beans (Heinz!), Then topped with a shaken up mix of fresh chilli, garlic slices and parsley, then cheese.

    It was delicious but I’m sure you could add your inspiring twist to improve it I’d love to see what you’ve got..

  • Lynn, your Spicy Black Bean Soup looks wonderful! It’s just the kind of meal that Rick loves. It’s cold here today, so I just might make that soup for him. Thanks for another great recipe, Lynn!