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
HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
- Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
- Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
- Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
- Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
- Pour blended soup back into the pot and mix to incorporate.
- Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams
BLACK BEAN SOUP WITH LIME SHRIMP
A slight adaptation of Rachael Ray's recipe from Express Lane Meals. Just about everything in this book is great and easy.
Provided by ThinkAndDrive
Categories Black Beans
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sweat the onions and half of the garlic in two tablespoons of the olive oil. Toss in the Cumin, Chile Powder, and Salt and Pepper. Cook for about three minutes on medium-high heat.
- Peel, devein, and rinse the shrimp. Zest and juice the limes into a bowl and add the rest of the olive oil and garlic. Add the red pepper flakes to the bowl. Toss the shrimp in and allow to marinade.
- Add the black beans to the onion mixture and mash about half of them. Add the tomatoes, Tobasco, veggie broth, and half and half. Stir until well mixed. Allow to come to a bubble and then lower the heat to simmer. Let the soup simmer for about 12 minutes.
- In the mean time, cook the shrimp on both sides in a pan (no oil or butter) about two to three minutes a side. After you flip the shrimp, pour in the lime juice mixture to the pan to help "steam" the shrimp. You be the judge on when they're fully cooked.
- Ladle out the soup into a bowl and add five shrimp to the bowl. You can add more salt or pepper to taste.
Nutrition Facts : Calories 314.5, Fat 12.4, SaturatedFat 2.7, Cholesterol 28.2, Sodium 626.3, Carbohydrate 39, Fiber 10.7, Sugar 5.8, Protein 14.3
SHRIMP AND BLACK BEAN SOUP
Packed with tomatoes, beans, corn and, of course, shrimp, this bold and spicy soup is shared by Elizabeth Lewis of Hayden, Alabama. She writes, "My family likes spicy foods and everyone really enjoys this soup. It's especially good in cold weather."
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 3g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 983mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
LEMONY SHRIMP AND BEAN STEW
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
- In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
- Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
BLACK BEAN SOUP WITH LIME SHRIMP-THE CHEW RECIPE - (5/5)
Provided by wing118677
Number Of Ingredients 20
Steps:
- For the Black Bean Soup: In a large soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, cumin, chili powder, and salt and pepper to taste. Stir and cook for a few minutes, until the onions become tender, about 4-5 minutes. Add the black beans to the onion mixture. Use a rubber spatula or potato masher to mash half the beans. Stir in the tomatoes, heavy cream, and vegetable broth. Let the soup come to a boil. Once it's boiling, reduce the heat to a simmer and cook for about 11 minutes, stirring occasionally. For the Lime Shrimp: In a large bowl, combine the garlic with the olive oil, lime zest, crushed red pepper, parsley, and a sprinkle of salt. Add the shrimp to this mixture and toss them until they are coated; remove the shrimp. Heat a skillet over medium-high heat. Add the shrimp and cook for 2 or 3 minutes. Flip the shrimp, add the lime juice, and cook for another few minutes, until the shrimp are opaque. Add the hot sauce to the soup and adjust the salt and pepper to your taste. Ladle the soup into 4 bowls and top each with 4 shrimp. Tip: Not a shellfish fan? Substitute your favorite protein, like chicken or steak!
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