Beezies Black Bean Soup Food

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BLACK BEAN SOUP



Black Bean Soup image

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

10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

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.

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

BEEZIE'S BLACK BEAN SOUP



Beezie's Black Bean Soup image

This soup has gained rave reviews from my non-veggie friends and family! It's bursting with healthy goodness, never mind that it tastes so wonderfully yummy! The soup loves to change, if you're cleaning out your refrigerator, be creative...

Provided by Beezie

Categories     Lentil Soup

Time 6h

Yield 10

Number Of Ingredients 17

1 pound dry black beans
1 ½ quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
¼ cup dry lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
½ teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
½ cup uncooked white rice

Steps:

  • In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
  • In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
  • Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
  • Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 43.4 g, Fat 1.2 g, Fiber 12.3 g, Protein 12.6 g, SaturatedFat 0.2 g, Sodium 851.2 mg, Sugar 4.1 g

BEEZIE'S BLACK BEAN SOUP



Beezie's Black Bean Soup image

This soup has gained rave reviews from my non-veggie friends and family! It's bursting with healthy goodness, never mind that it tastes so wonderfully yummy! The soup loves to change, if you're cleaning out your refrigerator, be creative...

Provided by Beezie

Categories     Lentil Soup

Time 6h

Yield 10

Number Of Ingredients 17

1 pound dry black beans
1 ½ quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
¼ cup dry lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
½ teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
½ cup uncooked white rice

Steps:

  • In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
  • In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
  • Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
  • Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 43.4 g, Fat 1.2 g, Fiber 12.3 g, Protein 12.6 g, SaturatedFat 0.2 g, Sodium 851.2 mg, Sugar 4.1 g

PANTRY BLACK BEAN SOUP



Pantry Black Bean Soup image

This is an adapation of a recipe that was published in the book, Desperation Dinners by Beverly Mills and Alicia Ross

Provided by James Craig

Categories     Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 medium onion, chopped
2 (15 ounce) cans black beans
garlic
1 (14 ounce) can chicken broth
1 can salsa flavored tomatoes
1 teaspoon dried thyme
3 bay leaves
1/2 teaspoon cumin
1 teaspoon vinegar
1 (15 ounce) can corn kernels, drained

Steps:

  • Heat oil in the soup pot on medium heat.
  • Add onions and cook for 3 minutes, stirring occasionally.
  • While onions brown slightly, pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon, mash the beans until they are broken up and pasty.
  • Add the garlic into the soup pot and cook 1 minute.
  • Raise the heat to high and add broth.
  • Both cans of beans and their juice, stir well.
  • Add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired.
  • Cover pot and bring to a boil.
  • Reduce heat to low and simmer for 8 minutes, or until ready to serve.
  • Stir often to prevent sticking.

BLACK BEAN SOUP



Black Bean Soup image

There are several BBS recipes but this one is slightly different and my family's favorite. Made in the slowcooker.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion, chopped
1 carrot, chopped
1/2 green bell pepper, chopped
3 -4 garlic cloves, minced
2 (15 1/2 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
4 cups vegetable stock (homemade is better but canned will do)
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried thyme
1/4-1/2 teaspoon cayenne pepper, to taste
salt
fresh ground pepper
2 teaspoons fresh lemon juice

Steps:

  • In a large skillet, let the oil heat over medium heat.
  • Add in the onion, carrot, bell pepper, and garlic; cover and cook for about 5 minutes or until the veggies are softened.
  • Transfer veggie mixture to a 4-6 quart slowcooker.
  • Add in the beans, tomatoes with juice, vegetable stock, bay leaves, cumin, thyme, cayenne, salt and pepper; stir to mix.
  • Cover and cook on LOW for 8 hours.
  • Remove and throw away bay leaf; adjust seasonings to taste.
  • Add in lemon juice right before you are ready to serve.
  • To thicken soup, puree about 2 cups (or up to one-half) of soup solids by using an immersion blender right in the cooker or take out soup solids and tranfer to a blender or food processor; return puree to slow-cooker.

Nutrition Facts : Calories 284.2, Fat 4.7, SaturatedFat 0.8, Sodium 18.5, Carbohydrate 47.5, Fiber 16.4, Sugar 4.9, Protein 15.8

BOBBY FLAY'S BLACK BEAN SOUP



Bobby Flay's Black Bean Soup image

Lots of spice in this one, just as Bobby is known for. I clipped this out of our newspaper which credits Bobby Flay's Mesa Grill Cookbook.

Provided by PrimQuilter

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium carrot, peeled and coarsely chopped
1 medium Spanish onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 cup red wine
3 (15 -16 ounce) cans black beans, drained and rinsed
3 jalapenos, chilies roasted, peeled and seeded
1 poblano chile, chilie roasted, peeled and seeded
4 cups low sodium chicken broth or 4 cups water
2 tablespoons fresh lime juice
kosher salt
pepper, freshly ground

Steps:

  • Heat olive in in a medium saucepan over medium heat.
  • Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent.
  • Add wine, bring to a boil and cook until reduced by half.
  • Add beans and reduce heat to medium.
  • Add chilies and broth and simmer for 30 minutes.
  • Remove from heat and add lime juice and salt and pepper to taste.
  • Using a blender or food processor, puree half of the soup and return it to the pot.
  • Bring to a simmer before serving.
  • Top with garnishes such as finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.

Nutrition Facts : Calories 399.8, Fat 6.7, SaturatedFat 1.2, Sodium 60.3, Carbohydrate 58.2, Fiber 19.4, Sugar 2.4, Protein 22.7

CHEESY BLACK BEAN SOUP



Cheesy Black Bean Soup image

A cheesy, creamy, black bean soup. The cheesy bread topper is the perfect foil for this. You can change the texture of the soup for your taste easily by holding back some whole beans (and extra bacon) to add in at the end or by blending for less time. Servings depend on whether you serve as a main course or as part of a Soup & Sandwich/Salad combo. Prep time includes cheese grating but you could do it while the soup simmers and save a few minutes overall - it was designed to be a weekday meal and that means fast in my house.

Provided by Mrs. Rum

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 slices bacon, diced
1 large carrot, diced
1 large celery, diced
1 large shallot, minced
1 (14 ounce) can beef broth
1/4 teaspoon cayenne pepper (or less depending on your taste, we like it zippy)
3 (15 ounce) cans black beans, - 2 cans drained, 1 can undrained
salt and pepper
1 French baguette, cut into 1/2-inch slices
1/2 cup grated asiago cheese
1 cup grated smoked gouda cheese

Steps:

  • In a largish pot over medium heat render down the bacon until it's just crispy bits.
  • Add the carrot, celery, and shallot and sautee until the carrot and celery start to become tender.
  • Add the beef broth and cayenne pepper and bring to a simmer, simmer for 5 minutes.
  • Add the black beans and continue to simmer for an additional 5 minutes, until the beans are heated through.
  • Using a stick blender, (or your regular blender in batches), blend the soup until smooth.
  • With the soup back on the heat stir in the Asiago until it's melted.
  • Ladle the soup into individual crocks (or other broiler proof dishes) and top with a slice of the french bread. Sprinkle each round with grated Gouda. Broil on high for about 3 minutes until the cheese is melted and bubbly. Watch it carefully!

Nutrition Facts : Calories 915.7, Fat 19.1, SaturatedFat 7.9, Cholesterol 40.9, Sodium 1814, Carbohydrate 138.3, Fiber 31.9, Sugar 2, Protein 49.6

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