Best Canned Black Bean Soup Food

BLACK BEAN SOUP

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.

FAST AND DELICIOUS BLACK BEAN SOUP

Steps:

• Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
• In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

CONTEST-WINNING BLACK BEAN SOUP

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.

HOME CANNED OR STOVE TOP BLACK BEAN SOUP

Steps:

• For the Stove Top version, Combine all the ingredients and simmer for about 1 hour. Garnish with sour cream and red onions.
• HOME CANNED DIRECTIONS: Place 1 cup of dried black beans into each clean quart jar and cover with water--either overnight or for at least 8 hours. The jars end up looking like there are about three cups of beans in each.
• Chop enough of the red onions and jalapeno peppers to accommodate the number of jars you will be canning. I used 'pre-chopped garlic in a jar' for the home canned version.
• Drained the water from the soaking beans and add to each jar the amounts from the recipe above, assembly line style. Remember that the store bought canned beans are being replaced with the freshly soaked beans. NOTE: Since fresh beans contain no salt, I only added the salt that I would normally add to plain home canned beans (approximately 3/4 to 1 teaspoon per jar).
• Following general preparations for canning your jars.
• Pour boiling water into each jar leaving at least 1" (probably a little more) of head space. I released any air bubbles by giving each jar a little stir to incorporate the soup ingredients better.
• Wipe the rim of each jar and place on the simmer lid. Screw on the ring until resistance is felt.
• Place in a canner that has simmering water in it and pressure can for 90 minutes at 10lbs pressure.
• The soup appears to have a little more liquid or is more runny than the stove top version. But I like it this way, I always thought the stove top version with store bought beans ended up too thick and I added more water anyways. The beans end up whole and tender.
• The resulting soup was a tiny bit more spicy-hot than I would have made on the stove top. This could be because I included the seeds in the home canned version. The sour cream garnish tames any hotness and our wimpy family could handle the increased heat.

VEGETARIAN BLACK BEAN SOUP

Steps:

• Soak beans overnight; drain.
• In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
• Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
• Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
• Discard bay leaves and serve.