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Home » Recipes » Bountiful Black Bean Soup
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Bountiful Black Bean Soup

This recipe can be found on our bags of Bountiful Black Bean Soup Mix.

  • 2 cups Roasted Corn
  • 3 Tbsp Olive Oil
  • 1 medium Onion, chopped
  • 4 stalks Celery, including leaves, chopped
  • 4 cloves Garlic, minced
  • 8 cups Vegetable Broth
  • 1/2 pkg BLACK BEAN SOUP MIX (1-3/4 cups)
  • 28 oz can Tomatoes, diced
  • 2 cups Butternut Squash, cut into large bite-size cubes
  • 2 Bay Leaves
  • 1 tsp Basil
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 tsp Smoked Paprika
  • Salt and Pepper to taste

Directions

Heat oil in a large stock pot over medium-high heat; add onions and celery and sauté until translucent, about 5-7 minutes. Add garlic and sauté for one more minute. Carefully pour in stock and scrape bottom of the pan to release any brown bits.

Stir in the Black Bean Soup Mix and tomatoes. Add the butternut squash and roasted corn. Add herbs, stir and bring to a boil. Once boiling, reduce to a simmer, cover with a lid and cook for 1 ½ hours, stirring every ½ hour to prevent sticking. Add more stock or water if beans and squash absorb too much liquid.


To roast corn: It is convenient to use frozen corn. Preheat oven to 350°F. Spread frozen corn on a cookie sheet and roast in oven for 15-20 minutes stirring occasionally. Remove from oven and cool.


Variation: Omit herbs except for bay leaves and use 2 tablespoons Bob’s Red Mill Soup Seasoning Mix.


Meat option: Omit the butternut squash, roasted corn and vegetable stock. After sautéing onions, celery and garlic, add ½ lb smoked ham (cut into one inch cubes) and sauté for 2-3 minutes. Add ½ lb zesty smoked sausage (sliced on the diagonal about ½-inch thick) and sauté for 2-3 minutes more. Continue the directions above using chicken stock instead of vegetable stock.

Makes 10 servings.
Bountiful Black Bean Soup

Servings: 10

Rating

****

Products Used in this Recipe

Entrees
BLACK BEAN SOUP MIX

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Ratings & Comments (14)

5 Stars  64%  9
4 Stars 14%  2
3 Stars 7%  1
2 Stars 7%  1
1 Star 7%  1

****

14 Reviews

Write A Review »

*****
E L April 10, 2012
I omitted the butternut squash but still added all the other veggies, plus 3 sliced green onions, 1/2 pound ham and 1 tbsp penzys spices Ham soup base. Very good
*
Pat April 15, 2012
What a completely bad recipe! Adding tomatoes to uncooked beans prevents the beans from ever softening. Dont add tomatoes until the beans have cooked.
****
Sue July 22, 2012
Made the soup with only 1 TB of Olive Oil and 8 oz of Turkey Polish Sausage/Chicken Stock instead of squash. Left in the roasted corn. Very good, but needed some extra spice for our taste, so added some chopped jalapeno for leftovers.
*****
Radharc September 8, 2012
I followed the recipe to the letter, except I used fire-roasted tomatoes extra squash, and sliced the garlic. My beans came out perfect, and I got 14 servings out of the batch!
*****
Janelle September 16, 2012
I thought this tasted very good. It had a lot of flavor and turned out to have a slight sweet taste which surprised me because of the smell of the spices. I would definitely make it again. I'm going to add some avocado to it right before I eat it for lunch tomorrow.
*****
ButchieMae November 4, 2012
Bountiful Black Bean Soup is delicious using the original recipe. (Note the online version should say 28 oz. Tomatoes, diced)
For my vegetable stock, I used Better Than Bouillon Vegetable Base (Superior Quality Foods), and that seemed to compliment the herbs and beans well. Yummy!
*****
cnrgy November 6, 2012
Fabulous! I was generous with the herbs and spices, used a pinch of ground ginger ,chicken broth, and before serving added a tablespoon of plain Greek yogurt to each bowl. Even the meat eaters in my family loved it.
*****
ASH242012 November 17, 2012
This recipe was delicious! I followed the meatless recipe version and added one 14.5 oz can of fire roasted tomatoes and one 14.5 oz can of tomates with green chiles. I let it simmer for close to two hours and the beans and squash softened nicely. A very flavorful soup for cold nights!
*****
Emiley November 29, 2012
Just tried this recipe tonight and we LOVED it! I used a little smoked sea salt and probably cooked it for 15-30 mins longer than the recipe called for to get the beans fully cooked, but we enjoyed this soup immensely with a little cornbread and conversation on the side.
*****
Jean December 11, 2012
We love this soup and have it at least once per week! I\'ve never had smoked paprika, so used chipotle chile pepper in combo with regular hot paprika instead. Gives it a nice spice. I am glad to see someone using a meat addition which is why I came here to check out variations.
*****
Peggy December 9, 2013
Wonderful and tasty recipe! It's great as is, but I add chopped carrots at the start and then toss in a couple of handfuls of chopped kale in the last ten minutes of cooking to add color and even more nutrients.
***
Dee J December 13, 2013
As written, this is a 2 star recipe. Good flavors, beans stay tough. Dry beans shouldn't be cooked with acidic food (like tomato) or salt. Cook the beans first, then add remaining ingredients. With the modification, 5 stars.
**
Jess February 9, 2014
Adding tomatoes and squash at the same time as the beans results in hard beans and very overcooked squash. Acids like tomatoes and lemon should never be added until after the beans are soft. Wish I had read these ratings and comments before I made the soup!
****
Lizabeth T. February 20, 2014
Quite good. Followed recipe closely except that I presoaked the beans. Kept thinking there was something missing that could make it better - probably meat - lol!! - I'm trying to stay to a vegan diet. I'll make this again.

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