VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
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
BLACK BEAN SOUP FOR TWO
I cooked for two people for the first 7 years of my marriage. Today, I'm a stay-at-home mom with a toddler, but I still appreciate small-scale recipes. I like to serve this zesty soup with tortillas topped with melted cheese.-Wendy Anderson, Santa Rosa, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in the cumin, oregano and chili powder; saute 2 minutes longer. Add the tomato sauce, beans, broth and bay leaf., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in lime juice; simmer 10-15 minutes longer. Discard bay leaf. Add pepper sauce and pepper.
Nutrition Facts : Calories 314 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1419mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 10g fiber), Protein 17g protein.
BART'S BLACK BEAN SOUP
This soup is ready in minutes. We enjoy it with Herbed Dinner Rolls. Add a salad for a complete meal that's really tasty! -Sharon Ullyot, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings (1 quart).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 229 calories, Fat 8g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 1004mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 5g fiber), Protein 12g protein.
BLACK BEAN SOUP
Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor.
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
- Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
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