Bean And Cilantro Soup Food

WHITE BEAN CILANTRO LIME SOUP

Steps:

• In a stock pot, combine the oil, onion, and garlic. When onions and garlic cook down a bit, add the beans and lime zest. Cook for another minute or two.
• Add in the stock. Then add the cilantro and lime juice.
• Cover with a lid and bring to a slight boil. Reduce heat to low and simmer for another 5 minutes.
• Use an immersion blender (or cool slightly and use your regular blender) to make the soup creamy and smooth.
• Add a bit of salt and pepper to taste, if needed. Set aside with the lid on tight to keep the soup hot while you finish making any other sides.

BLACK BEAN SOUP WITH CUMIN AND CILANTRO

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
• Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.

CORN, CILANTRO AND BLACK BEAN SOUP

Steps:

• Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer.
• While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through.

BLACK BEAN AND COCONUT MILK SOUP

Steps:

• In a soup pot over medium heat, warm the olive oil. Add the onion, garlic, cumin and chipotle. Saute, stirring occasionally for approximately 5 minutes.
• Add 1/2 cup water, reducing heat to low, continuing to cook for 12-15 minutes or until onion is softened.
• Add the black beans (plus the bean liquid if using canned), coconut milk, and 2 1/2 cups water or stock. Increase heat to high and bring to a boil.
• Reduce the heat to medium-low and simmer the soup for 15 minutes.
• Scoop out 1 cup of the beans and some liquid; place in a mixing bowl. Puree the 1 cup of beans until smooth then return to the soup pot. Stir to thicken, blending more beans if you wish to desired consistency. (Or you can use a hand held immersion blender and blend the soup that way.).
• Adjust seasoning if necessary, adding salt and pepper as needed.
• Garnish each serving with lime wedges, diced white onion and cilantro leaves and diced tomatoes.

CHICKEN, BLACK BEAN, AND CILANTRO SOUP

Steps:

• In a large heavy soup pot, saute onions and celery in olive oil 3 to 5 minutes, until soft but not browned. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more.
• Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green tabasco if desired. Add black beans and chicken and simmer 15 to 20 minutes more. While the soup is simmering, wash and chop enough fresh cilantro to make a cup of chopped cilantro and squeeze enough limes to make 3 tablespoons juice.
• After 15 to 20 minutes, ad the chopped cilantro and simmer 5 minutes. Then add lime juice and cook 2 to 3 minutes more. Serve hot with fresh limes to squeeze into the soup and serve with sour cream and additional chopped cilantro.

BLACK BEAN SOUP WITH CUMIN AND CORIANDER

Steps:

• Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
• Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
• Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
• In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
• Serve soup hot in heated bowls, topping each serving with sour cream mixture.

HAM AND BLACK BEAN TOSS WITH CILANTRO

Steps:

• Sautee onion in olive oil in skillet or sauce pan under medium heat.
• Add garlic. Cook until onions are translucent.
• Add ham chunks.
• Drain black beans and rinse thoroughly. Add to pan.
• Stir frequently until well mixed and heated throughout.
• Garnish with cilantro and sour cream.

BEAN AND CILANTRO SOUP

Steps:

• In fry pan brown meat and onions with a bit of oil and set aside. In Large Pot add water and bouillon, heat and stir until powder is dissolved. Add tomatoes, meat, onions and juice from one lime into the pot. Let stew for about 15 minutes. Add the beans and cilantro and let it heat through will be ready to serve in about 5 minutes.