CHILLED BEAN SOUP
Betty Nickels of Tampa, Florida combines crunchy fresh veggies with black beans and a splash of hot pepper sauce to create this spicy chilled soup. "I often server this during the warm summer months, when tomatoes are in season," Betty writes. "It tastes best when you let it mellow overnight in the refrigerator."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a blender, combine tomatoes and V8 juice; cover and process just until blended. , Transfer to a large bowl. Stir in the beans, chopped cucumber, sweet pepper, onion, vinegar, sugar and seasonings. , Cover and refrigerate for at least 4 hours or overnight. Serve with sour cream. Garnish with sliced cucumber if desired.
Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
CHILLED WHITE BEAN SALSA SOUP
Make and share this Chilled White Bean Salsa Soup recipe from Food.com.
Provided by evelynathens
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, simmer beans, yellow onion, bay leaf and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 40-50 minutes.
- Season beans with salt and cool completely in cooking liquid.
- Drain beans in colander and discard yellow onion, bay leaf and thyme.
- Finely chop enough of tomatoes to measure 1 ½ cups and reserve.
- In a blender, puree remaining tomatoes, half of bell peppers and half of onion until smooth and in a bowl stir together puree, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeno, vinegar, oil and salt to taste.
- Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
- Before serving, season with salt and pepper, if necessary.
- Before serving, stir in coriander.
Nutrition Facts : Calories 286.4, Fat 4.5, SaturatedFat 0.7, Sodium 24.5, Carbohydrate 50.5, Fiber 12.5, Sugar 11.5, Protein 15.3
CHILLED WHITE BEAN SALSA SOUP
Categories Soup/Stew Bean Pepper Tomato Freeze/Chill Low Cal Low/No Sugar Summer Chill Gourmet
Yield Makes about 8 cups, serving 4 as a main course
Number Of Ingredients 12
Steps:
- In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
- Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender purée remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together purée, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeño, vinegar, oil, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.
CHILLED YELLOW PEPPER AND WHITE BEAN SOUP
Categories Soup/Stew Food Processor Bean Pepper Low Cal Lunch Arugula Bell Pepper Summer Chill Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add bell peppers and crushed red pepper and sauté 1 minute. Add broth and cannellini. Bring to boil. Reduce heat, cover and simmer 15 minutes. Strain vegetables, reserving broth. Transfer vegetables to processor; purée. Gradually mix in 2 cups reserved broth. Transfer purée to bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
- Ladle soup into bowls. Top with generous amount of arugula and serve.
BLACK BEAN AND SALSA SOUP
This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together.
Provided by Maryanne
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
- Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 5 g, Fiber 12.9 g, Protein 13.3 g, SaturatedFat 1.9 g, Sodium 1216.1 mg, Sugar 3.2 g
WHITE BEAN SOUP WITH SALAD SALSA
I got this recipe from a friend. I believe it originally came from a cookbook called HeartSmart. It is very good and good for you. For a quick meal, substitute canned beans. I have also substituted chicken stock for the vegetable stock with no problems. The salsa is best in the summer when there are "real" tomatoes!
Provided by Just Call Me Martha
Categories Beans
Time 4h55m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cover beans with water and soak for 3 hours or overnight in fridge.
- Rinse and drain well.
- Heat oil in large pot.
- Add garlic, onions and hot pepper flakes and cook for a few minutes without browning.
- Add beans and stock.
- Bring to boil.
- Lower heat and simmer gently, covered for 1 hour or until beans are tender.
- Add potato and cook for 10 minutes or until tender.
- Puree soup in blender or food processor in small batches.
- Return to saucepan and thin with additional stock or water until soup reaches desired consistency.
- Add pasta or rice and cook for 10 min.
- Add salt& pepper.
- Pasta or rice with thicken soup slightly, so thin soup again if you wish.
- Taste and adjust seasonings if necessary.
- Combine all salsa ingredients.
- Serve soup in flat bowls with large spoonful of salsa in centre.
Nutrition Facts : Calories 124.4, Fat 1.7, SaturatedFat 0.3, Sodium 149.2, Carbohydrate 23.4, Fiber 4.2, Sugar 3.2, Protein 5
WHITE BEAN, GARLIC, AND TOMATO SALSA
Categories Condiment/Spread Blender Food Processor Bean Garlic Herb Tomato Appetizer Side Picnic Low Fat Basil Legume Summer Gourmet Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skins from each clove and in a bowl with a fork mash garlic pulp until smooth.
- Rinse and drain enough beans to measure 1 cup, reserving remainder for another use, and add to garlic. Cut 2 tomatoes into 1/4-inch dice and add to beans. Quarter remaining tomato and in a blender or food processor puree until smooth. Add puree to bean mixture. Finely chop onion and basil and add to bean mixture with lemon juice, tossing to combine. Season salsa with salt and pepper. Salsa may be made 1 hour ahead and chilled, covered.
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