CONTEST-WINNING BLACK BEAN SOUP
Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
BLACK BEAN AND OLIVE SOUP
This is a good dish to make the day before you need it, as it tastes better the longer it sits. A variation of a typical Cuban dish from the "Caribbean Light" cookbook.
Provided by FLKeysJen
Categories One Dish Meal
Time 5h
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and drain the beans. In an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. Remove the pan from the heat, cover and let it sit for 1 hour. (The dish may be prepared in advance up to this point.).
- To continue, add the chicken broth to the pan, cover and bring it to a boil. Reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender.
- While the beans are cooking, start the sofrito by heating the oil in a large skillet. Add all the remaining ingredients. Cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. Don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. Add a tablespoon or two of water if the mixture starts to stick.
- When the beans and sofrito are done, stir the sofrito into the beans. Scoop out 1 cup, and puree in a blender. Return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes.
- Stir in the vinegar 5 minutes before serving.
Nutrition Facts : Calories 189.1, Fat 2.5, SaturatedFat 0.5, Sodium 92.2, Carbohydrate 32.2, Fiber 7.7, Sugar 2.6, Protein 11
BLACK BEAN SOUP
Provided by Melissa d'Arabian : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups).
- Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.
- Serve with Cubano Sandwiches.
- Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.
BLACK BEAN SOUP
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.
GREAT NORTHERN BEAN & OLIVE SOUP
Make and share this Great Northern Bean & Olive Soup recipe from Food.com.
Provided by TGM1613
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Saute the onions and garlic in olive oil over medium heat until onions are translucent.
- Add carrot to mixture and simmer for 4 minutes.
- Add the remaining ingredients.
- Bring to a boil, reduce heat and simmer 15 minutes until vegetables are cooked.
- Serve with italian or sourdough bread slices.
EASY AND QUICK BLACK BEAN SOUP
This is a quick and easy soup with a little spice. Great over brown rice or with a simple salad.
Provided by mmr
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
- Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
- Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 43.6 g, Cholesterol 0.9 mg, Fat 7.9 g, Fiber 16.5 g, Protein 14.1 g, SaturatedFat 1.2 g, Sodium 1033.2 mg, Sugar 4 g
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