Reviews (1) Add Rating & Review 49 Ratings 5 star values: 11 4 star values: 12 3 star values: 19 2 star values: 3 1 star values: 4 Martha Stewart Member Rating: 5 stars 01/24/2019 since it uses chicken broth, it isn't really a meatless meal. to make it truly meatless i use roasted garlic and veggie broth. this soup can be adapted many ways and always satisfying! if you want leftovers you will have to make enough to have them! One variation i have is to add shredded chicken breast i either grill or sous vide. Fresh guacamole is also an option. Lime wedges, sliced radish, jalapeno, mexican sour cream, hummus...this soup can do anything!
Back to Black Bean and Almond Soup All Reviews for Black Bean and Almond Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Black Bean and Almond Soup Recipe Summary prep: 30 mins total: 50 mins Servings: 4 Yield: Makes 5 cups
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 2 cups finely chopped red onion (from 1 large onion) Coarse salt and freshly ground pepper 4 cloves garlic, finely chopped (about 1 rounded tablespoon) 1/2 teaspoon ground cumin 2 cans (about 15 ounces each) black beans, drained and rinsed 4 cups chicken broth 1/2 cup lightly packed fresh cilantro leaves, plus more for serving 1/4 cup sliced almonds, toasted, plus more for serving Sliced avocado, for serving Plain Greek yogurt or sour cream, for serving
Cook’s Notes Soup can be made 3 days ahead and stored in refrigerator.
Gallery Black Bean and Almond Soup
Recipe Summary prep: 30 mins total: 50 mins Servings: 4 Yield: Makes 5 cups
Gallery
Black Bean and Almond Soup
Black Bean and Almond Soup
Black Bean and Almond Soup
Recipe Summary prep: 30 mins total: 50 mins Servings: 4 Yield: Makes 5 cups
Recipe Summary
prep: 30 mins total: 50 mins
Servings: 4 Yield: Makes 5 cups
prep: 30 mins
total: 50 mins
prep:
30 mins
total:
50 mins
Servings: 4
Yield: Makes 5 cups
4
Makes 5 cups
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 2 cups finely chopped red onion (from 1 large onion) Coarse salt and freshly ground pepper 4 cloves garlic, finely chopped (about 1 rounded tablespoon) 1/2 teaspoon ground cumin 2 cans (about 15 ounces each) black beans, drained and rinsed 4 cups chicken broth 1/2 cup lightly packed fresh cilantro leaves, plus more for serving 1/4 cup sliced almonds, toasted, plus more for serving Sliced avocado, for serving Plain Greek yogurt or sour cream, for serving
Directions
Heat oil in a medium pot over medium heat. Add 1 1/2 cups onion, season with salt and pepper, and cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and cumin and cook, stirring, until fragrant, about 1 minute. Add beans and broth; bring to a boil. Reduce heat; simmer until beans are heated through and creamy, about 10 minutes; let cool 10 minutes.
Working in batches, transfer soup to a blender and add some cilantro and almonds. Pulse until beans are coarsely chopped but not pureed (do not overprocess). Season with salt and pepper and rewarm in pot. Divide soup among 4 bowls and serve with remaining 1/2 cup onion, cilantro, almonds, avocado, and yogurt.
Cook’s Notes Soup can be made 3 days ahead and stored in refrigerator.
Cook’s Notes
Soup can be made 3 days ahead and stored in refrigerator.
Reviews (1)
Add Rating & Review 49 Ratings 5 star values: 11 4 star values: 12 3 star values: 19 2 star values: 3 1 star values: 4
Martha Stewart Member Rating: 5 stars 01/24/2019 since it uses chicken broth, it isn't really a meatless meal. to make it truly meatless i use roasted garlic and veggie broth. this soup can be adapted many ways and always satisfying! if you want leftovers you will have to make enough to have them! One variation i have is to add shredded chicken breast i either grill or sous vide. Fresh guacamole is also an option. Lime wedges, sliced radish, jalapeno, mexican sour cream, hummus...this soup can do anything!
Reviews (1)
Add Rating & Review 49 Ratings 5 star values: 11 4 star values: 12 3 star values: 19 2 star values: 3 1 star values: 4
Add Rating & Review
49 Ratings 5 star values: 11 4 star values: 12 3 star values: 19 2 star values: 3 1 star values: 4
49 Ratings 5 star values: 11 4 star values: 12 3 star values: 19 2 star values: 3 1 star values: 4
49 Ratings 5 star values: 11 4 star values: 12 3 star values: 19 2 star values: 3 1 star values: 4
5 star values: 11 4 star values: 12 3 star values: 19 2 star values: 3 1 star values: 4
Martha Stewart Member Rating: 5 stars 01/24/2019 since it uses chicken broth, it isn't really a meatless meal. to make it truly meatless i use roasted garlic and veggie broth. this soup can be adapted many ways and always satisfying! if you want leftovers you will have to make enough to have them! One variation i have is to add shredded chicken breast i either grill or sous vide. Fresh guacamole is also an option. Lime wedges, sliced radish, jalapeno, mexican sour cream, hummus...this soup can do anything!Martha Stewart Member
Rating: 5 stars 01/24/2019
since it uses chicken broth, it isn’t really a meatless meal. to make it truly meatless i use roasted garlic and veggie broth. this soup can be adapted many ways and always satisfying! if you want leftovers you will have to make enough to have them! One variation i have is to add shredded chicken breast i either grill or sous vide. Fresh guacamole is also an option. Lime wedges, sliced radish, jalapeno, mexican sour cream, hummus…this soup can do anything!
Rating: 5 stars
All Reviews for Black Bean and Almond Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Black Bean and Almond Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
