Black Bean Blender Soup Recipes

Steps:

• Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and cook for 5 minutes. Remove from the heat, cover, and set aside for 1 hour. Drain, and reserve the beans.
• In a large soup pot heat the oil over medium to medium-high heat. Add the onions and carrots, and cook until lightly brown, about 10 minutes. Stick the cloves in the halves of the garlic. Add to the pot with the bay leaves, oregano, the beans and hocks. Add the water and bring to a full rolling boil. Season with 2 teaspoons salt. Adjust the heat to maintain a simmer, cook until beans and meat are tender, about 1 1/2 hours.
• Pull the pot off the heat and cool slightly. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender until smooth. Additional water can be added to desired consistency. Add the sherry and vinegar and combine well. Return the soup to medium heat and simmer with the reserved meat. Season with additional salt and pepper, to taste. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.
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Steps:

• In a blender, combine beans, broth, salsa, and cumin.
• Blend until fairly smooth.
• Heat soup in a saucepan over medium heat.
• Serve topped with chopped cilantro.

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.

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
• Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.