Black Bean Bisque with Crab
Indulge in the rich, velvety goodness of Black Bean Bisque with Crab, a luxurious fusion of earthy and coastal flavors. This hearty yet refined soup combines the warmth of creamy black beans, seasoned with aromatic spices like cumin, smoked paprika, and oregano, with the delicate sweetness of tender lump crab meat. Perfectly balanced with a splash of heavy cream and a hint of cayenne for optional heat, this bisque is both comforting and elegant. Garnished with fresh lime wedges and cilantro, it’s a visually stunning and flavor-packed dish that’s ideal for cozy dinners or special occasions. Ready in under an hour, this gluten-free recipe is the ultimate combination of simplicity and sophistication.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper (optional)
- 4 cups black beans, cooked or canned, drained and rinsed
- 4 cups chicken or vegetable stock
- 1 bay leaf
- 0.5 cups heavy cream
- 8 ounces lump crab meat, picked over for shells
- 1 lime, cut into wedges (for garnish)
- 0.25 cups fresh cilantro, chopped (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, celery, and carrot to the pot and sauté until softened, about 5 minutes.
Stir in the minced garlic, cumin powder, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 additional minute until fragrant.
Add the black beans, chicken or vegetable stock, and the bay leaf to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Remove the pot from the heat and discard the bay leaf.
Blend the soup until smooth using an immersion blender or by carefully transferring it to a countertop blender in batches. Return the soup to the pot if needed.
Stir in the heavy cream and season the bisque with salt and black pepper to taste. Heat over low for 2-3 minutes until warmed through.
Ladle the bisque into bowls and top each serving with a generous portion of lump crab meat.
Garnish with lime wedges and freshly chopped cilantro, if desired. Serve hot.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4470 mg | 194% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.8 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
