BLACK BEAN AND TOMATO SOUP
This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.
Provided by judy2304
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
- Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g
BLACK BEAN AND ROASTED TOMATO SOUP
Categories Soup/Stew Food Processor Bean Tomato Vegetable Roast Vegetarian Yogurt Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
- Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
ROASTED RED PEPPER, TOMATO, AND BLACK BEAN SOUP
Make and share this Roasted Red Pepper, Tomato, and Black Bean Soup recipe from Food.com.
Provided by AmyZoe
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400. LIne a rimmed baking sheet with tin foil.
- Place the tomatoes, garlic, and jalapeno on the sheet.
- Drizzle with oil and toss to coat the vegetables. Arrange them cut side down in a single layer. Roast for about 30 minutes, until the vegetables are soft and the skin of the peppers is blistered.
- Remove from the oven. When the peppers are cool enough to handle, peel off their skin.
- Meanwhile, in a large soup pot, heat a drizzle of oil over medium-high heat and saute the onion and celery for 5 minutes, until soft. Add the cumin and cook for another minute.
- Scrape the roasted tomatoes and peppers into the pot, including any juices that have collected in the bottom of the pan, and add the stock. Bring to a simmer and cook for about 20 minutes, until everything is nice and soft.
- Season with salt and pepper and puree with a handheld immersion blender until smooth.
- Stir in the black beans and cream (if using) and heat through. If you like, pile some rice and/or feta in the bottom of each serving bowl before ladling the hot soup overtop.
Nutrition Facts : Calories 155, Fat 2.6, SaturatedFat 0.6, Cholesterol 4.8, Sodium 243.1, Carbohydrate 24.5, Fiber 6.2, Sugar 7.6, Protein 9.5
EASY BLACK BEANS AND TOMATOES
A quick side dish to serve with fish tacos or grilled chicken; serve in small bowls or use slotted spoon to plate alongside fish tacos or grilled chicken.
Provided by Liz Eck
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 23.6 g, Fat 0.7 g, Fiber 8.7 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 426.1 mg, Sugar 2.8 g
ROASTED POBLANO AND BLACK BEAN SOUP
This is something I whipped up one night with cans I had in the pantry. Try different pepper/bean combinations. For instance, red pepper and great northern beans; poblanos and black eyed peas. It seems like a lot of steps, but time went quickly as I used prepared ingredients.
Provided by Michelle Minicucci
Categories Black Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to broil.
- Wash peppers and cut in half. Remove seeds and stems.
- Cut onion in half. Peel 1/2 onion in layers and place on sheet of aluminum foil with halves of peppers (skin side up).
- Spray with olive oil and broil until skins turn black and start to bubble. Remove peppers and onions with tongs and place in plastic bag.
- Let these steam in bag while you dice reserved onion and celery, then peel peppers. (I rub them between my hands while wearing rubber gloves).
- Heat olive oil on medium and add celery and diced onion. Saute until onions are translucent, approx 3-4 minutes.
- In the meantime, dice broiled onions and peppers - add to onion and celery mix.
- Drain can of beans into bowl and save 1/4 cup liquid from can. Rinse beans and add to vegetables in pot.
- Toss beans and veggies with oregano, garlic and cumin, heat for one minute.
- Add cans of tomatoes with juice. Simmer for 15 minutes.
- Remove 2 cups of vegetables from soup. Pour remainder of soup into food processor to cool slightly.
- Pour can of vegetable broth and saved bean liquid into soup pot. Heat on medium as you puree vegetables in food processor.
- Turn puree through food mill into broth and combine with reserved vegetables (food mill is not absolutely necessary, but gave it a really silky texture).
- Heat through, approx 5 minutes and serve warm. This is delicious on a bed of rice or whole grains.
Nutrition Facts : Calories 242.1, Fat 5.4, SaturatedFat 0.8, Sodium 522.9, Carbohydrate 42.5, Fiber 12.4, Sugar 11.6, Protein 10.8
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.
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