BLACK BEAN SOUP
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, main course
Time 3h
Yield Eight to 12 servings
Number Of Ingredients 19
Steps:
- This soup is preferably made at least one day in advance.
- Slice off and reserve the rind of the bacon. Cut the bacon into quarter-inch cubes. There should be about one and one-half cups.
- Put the bacon cubes and the rind into a heavy kettle or casserole and cook, stirring often, until rendered of fat. When ready, the bacon cubes should be well-browned and crisp.
- Add the onions, celery, carrots, bay leaf, garlic, thyme, three tablespoons of the cumin, black pepper and oregano. Stir to blend and cover the kettle or casserole closely. Cook about five minutes over moderately low heat. Do not allow the mixture to burn.
- Add the tomato paste and stir briefly. Add the chicken broth and bring to the boil.
- Rinse and drain the beans and add them to the soup. Cook, uncovered, over relatively high heat about two and one-half hours, skimming the surface occasionally to remove foam, scum and fat as it rises to the top. The soup is ready when the beans are soft and some of them have disintegrated because of the cooking heat and stirring.
- Stir in the lime juice, cayenne pepper, salt, cilantro and remaining cumin. Remove and discard the bacon rind and bay leaf.
- Ladle the soup into individual soup bowls. Serve the salsa and sour cream on the side, to be added at will. This soup is best served with jalapeno corn-bread muffins as an accompaniment.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 15 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 1234 milligrams, Sugar 10 grams, TransFat 0 grams
BLACK BEAN SOUP
With our Garlic-Pepper Sauce as its base, this soup can be served as an appetizer or a main dish.
Provided by Martha Stewart
Categories Soup Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat Garlic-Pepper Sauce over medium heat. Cook, stirring occasionally, 2 minutes.
- Stir in black beans, chicken broth, and 1/2 cup water. Bring to a boil; reduce to a simmer. Cook 5 minutes.
- Puree with an immersion blender or regular blender (work in batches, filling container halfway each time). Season with salt and pepper.
- Reheat if necessary. Stir in lime juice; serve with sour cream, if desired.
Nutrition Facts : Fat 4 g, Fiber 7 g, Protein 9 g
BLACK-BEAN SOUP WITH HAM
If you prefer to make a vegetarian version of this soup, you can leave out the ham.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a large pot (6 to 8 quarts), brown ham over medium-high heat, 2 to 3 minutes per side. Transfer to a cutting board; set aside.
- Reduce heat to medium. Heat oil. Add onion, and cook, stirring often, until lightly browned, 2 to 3 minutes. Add jalapeno, garlic, cumin, and oregano; cook, stirring, until fragrant and garlic is tender, 1 to 2 minutes. Add beans and 4 cups water. Simmer 10 minutes.
- Remove from heat; stir in cilantro leaves. Using an immersion or regular blender (work in batches so as not to fill regular blender more than halfway), puree soup until smooth. Add more water to thin soup, if desired.
- Ladle soup into bowls. Cut ham into 1/2-inch cubes; sprinkle over soup. Garnish with jalapeno, cilantro sprigs, and lime wedges, as desired.
Nutrition Facts : Calories 332 g, Fat 10 g, Fiber 9 g, Protein 22 g
BEST BLACK BEAN SOUP
This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
- In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
- Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
- Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
- Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
- Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
- Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
- Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
BLACK BEAN SOUP FOR TWO
I cooked for two people for the first 7 years of my marriage. Today, I'm a stay-at-home mom with a toddler, but I still appreciate small-scale recipes. I like to serve this zesty soup with tortillas topped with melted cheese.-Wendy Anderson, Santa Rosa, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in the cumin, oregano and chili powder; saute 2 minutes longer. Add the tomato sauce, beans, broth and bay leaf., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in lime juice; simmer 10-15 minutes longer. Discard bay leaf. Add pepper sauce and pepper.
Nutrition Facts : Calories 314 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1419mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 10g fiber), Protein 17g protein.
BART'S BLACK BEAN SOUP FOR TWO
This soup is made in minutes. We enjoy it with Herbed Dinner Rolls from an older issue of Simple & Delicious. Add a salad for a complete meal that's really tasty! -Sharon Ullyot, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 2 minutes or until heated through. Pour into two serving bowls; drizzle each with lime juice. Sprinkle with cheese and green onions.
Nutrition Facts : Calories 218 calories, Fat 8g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 964mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.
More about "barts black bean soup recipes"
BLACK BEAN AND SWEET POTATO SOUP - FORKS OVER KNIVES
From forksoverknives.com
4.7/5 (3)Total Time 40 minsEstimated Reading Time 2 mins
18 BEST BLACK EYED PEA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
SOUP SEASON: 22 SLOW COOKER RECIPES - MSN
From msn.com
BART'S BLACK BEAN SOUP! | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
7 GRANDMA-APPROVED SLOW COOKER RECIPES
From allrecipes.com
EASIEST BLACK BEAN SOUP RECIPE [4 WAYS] | ELIZABETH RIDER
From elizabethrider.com
ONE-POT BLACK BEAN & PEPPER SOUP RECIPE | HELLOFRESH
From hellofresh.com
BART’S BLACK BEAN SOUP | RECIPE | BEAN SOUP, CANNING ... - PINTEREST
From pinterest.com
EASY BLACK BEAN SOUP - AVERIE COOKS
From averiecooks.com
BART’S BLACK BEAN SOUP | RECIPE | BLACK BEAN SOUP, BEAN SOUP …
From pinterest.com
BART'S BLACK BEAN SOUP FOR TWO RECIPE | BOTTOMLESS BITES
From bottomlessbites.com
BART'S BLACK BEAN SOUP RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
BEST BARTS BLACK BEAN SOUP FOR TWO RECIPES
From alicerecipes.com
BART’S BLACK BEAN SOUP | RECIPE | BEAN SOUP, CANNING
From pinterest.com
BART'S BLACK BEAN SOUP RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
BASICALLY BLACK BEAN SOUP RECIPE | BON APPéTIT
From bonappetit.com
INA GARTEN BLACK BEAN SOUP - DELISH SIDES
From delishsides.com
EASY BLACK BEAN SOUP {ONLY ONE POT!} | THE RECIPE CRITIC
From therecipecritic.com
BART'S BLACK BEAN SOUP FOR TWO RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
BART'S BLACK BEAN SOUP FOR TWO RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
30-MINUTE BLACK BEAN SOUP RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love