Sheilas Black Bean Soup Recipes

Steps:

• Cover the sundried tomatoes with the boiling water and set aside.
• In a large pot heat oil and saute the onions, garlic and jalapeno pepper, stirring frequently until soft.
• Add the cumin, 1/3 cup water and tomatoes.
• (Break up large chunks if you haven't already zapped them.).
• Bring to a boil.
• Cover and simmer over low heat for 5 minute.
• Add the undrained black beans and continue to simmer, stirring occasionally to prevent sticking.
• Drain and chop the sundried tomatoes and add to soup.
• Cook 5-10 minutes longer.
• Stir in cilantro and remove from heat.
• Puree half the soup in food processor or blender and return to pot.
• If soup is too thick, add some water or tomato juice if you prefer.
• Serve with a dollop of sour cream.

Steps:

• 1. Combine beans and enough water to cover. Bring to a boil. Remove from heat and let set for 1 hour. Cool and drain.
• 2. Combine beans, water and all remaining ingredients. Bring to a boil. Lower heat, cover and simmer for 3-4 hours.
• 3. Add additional water if needed. Discard bay leaf. Remove ham hock to cool. Take masher and mash a portion of the beans to a thickened state. Leaving whole beans. Once ham hock is cooled pull meat from bone removing fat and skin. Place ham meat back into pot. Taste and season as needed. More salt may be needed. (Salt to taste)

Steps:

• In a microwave-safe bowl, combine the first 5 ingredients. Cover and microwave on high until heated through, about 2 minutes. Pour into 4 serving bowls; drizzle each with lime juice. Sprinkle with cheese and green onions.

Steps:

• In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender.
• Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve.
• Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables.
• Bring mixture to a simmer and cook approximately 15 minutes.
• In a blender, puree 1 quart of the soup, and put back into the pot.
• In a separate bowl, combine the cornstarch and 2 tablespoons water.
• Add the cornstarch mix to the soup and bring to a boil for 1 minute.
• Serve with cornbread, white rice, or your favorite side dish.