BEEF & BLACK BEAN SOUP
I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama
Provided by Taste of Home
Time 6h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.
Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
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 AND SMOKED SAUSAGE SOUP
I can easily make this after work, even if I have to prep everything from scratch. The original recipe was adapted from a Better Homes and Gardens Cookbook. It called for 1 lb of dried black beans but for us, canned works best on a weeknight. I've used either 2 or 3 cans of beans, it depends on how thick you like your bean soup. I think the coriander and sherry are the key to it's taste.
Provided by TigerJo
Categories Black Beans
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
- In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
- Add sausage& dry sherry; stir 2-3 minutes or until heated through.
- Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.
STEAK AND BEAN SOUP
Make and share this Steak and Bean Soup recipe from Food.com.
Provided by Pinay0618
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- In small saucepan, heat 1 teaspoon oil over medium heat. When oil is hot, add corn; stir and cook until slightly browned, 3 to 4 minutes. Add milk and bring to a boil. Simmer one minute, then remove from heat and set aside to cool.
- In medium mixing bowl, beat softened butter with baking powder and salt until smooth. Add cooled corn and milk and blend on low speed till combined. Gradually add cornmeal and flour. Knead dough just a few minutes, adding more flour if sticky. Wrap in plastic and store in fridge.
- Season steak with salt and pepper. Heat oil in Dutch oven over medium high heat until hot; add steak and let it cook about 5 minutes per side or until you have a good, dark color. Remove from pot and set aside.
- Add onions, garlic, chili powder and cumin to Dutch oven. Cook and stir 5 minutes or til nicely browned. Add broth, water and tomatoes and bring to a boil. Cover, reduce heat and simmer 20 minutes. Add pinto beans.
- Remove dough from fridge. My friend hand-forms the dumplings - I roll it out and cut strips that are about 1/2" by 1 1/2". Just make sure they're not very thick so they cook all the way through. Add dumplings to the Dutch oven, cover and cook 10 minutes.
- Meanwhile, cut your steak into bite-sized pieces. When the dumplings are cooked, add steak and lime juice to pot; taste and adjust seasonings as needed. Bring to a boil to heat through and serve with cilantro garnish.
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
QUICK AND EASY BLACK BEAN SOUP
All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
- Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
- Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
- Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
- Stir in black pepper and cumin. Add salt to taste.
- Make the relish by stirring together minced green onion, sambal paste, and lime juice.
- Serve garnished with relish, chopped green onions, and sour cream.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 43.5 g, Cholesterol 19.9 mg, Fat 8.8 g, Fiber 15.9 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 1182.3 mg, Sugar 2.7 g
TIM'S BLACK BEAN & BEEF SOUP
This is an easy to throw together crock pot recipe. The soup is spicy but not overpowering. Jalapenos can be substituted for the chiles to give the soup more of a kick. An all natural stock or broth is recommended as the base. Of course properly prepared dry beans make the dish all the better.
Provided by Rootsman
Categories Black Beans
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in 6 quart crock pot and stir.
- Simmer all day on low.
- All ingredients can be adjusted to taste as you cook and as room allows in pot.
Nutrition Facts : Calories 279.1, Fat 7.9, SaturatedFat 2.9, Cholesterol 41.4, Sodium 470.4, Carbohydrate 32.4, Fiber 9.3, Sugar 4.8, Protein 22.1
BLACK BEAN AND CORN SOUP
From Pillsbury's Fast and Healthy cookbook. This is an easy but yummy soup recipe that kids love. Give it a try!
Provided by Loves2Teach
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Spray dutch oven with nonstick cooking spray.
- Add ground beef; cook over med high heat until browned.
- Drain on paper towels and return to dutch oven.
- Add all remaining ingredients, mix well.
- Bring to a boil.
- Reduce heat, cover and simmer 15 minutes to blend flavors.
Nutrition Facts : Calories 388.9, Fat 8.5, SaturatedFat 3.1, Cholesterol 44.2, Sodium 706.7, Carbohydrate 50.3, Fiber 14, Sugar 3.3, Protein 31.3
SOUTHWEST BLACK BEAN SOUP
A friend brought this recipe to a gathering, and it's been a hit with my family ever since! I use brown rice for more fiber and whole grain goodness. -Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.
Nutrition Facts : Calories 273 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 655mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges
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BLACK BEAN SOUP RECIPE (RESTAURANT-STYLE) • FOOD FOLKS …
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5/5 (10)Total Time 1 hr 50 minsCategory Main CourseCalories 447 per serving
- In a large saucepan over medium-high heat add the beans, ham, bay leaves, water, and baking soda. Bring to a boil. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 75 to 90 minutes (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Remove and discard bay leaves. Remove ham steak, cut into 1/4-inch cubes, and set aside.
- Over medium-high heat, add oil to a large heavy-bottomed pot over until shimmering but not smoking. Add onions, carrot, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 8-10 minutes. Reduce heat to medium-low and add garlic and cumin; constantly stir until fragrant, about 1-2 minutes. Stir in cooked beans, bean cooking liquid, chipotle sauce, and chicken stock. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.
- Ladle 3 ½ cups of soup into food processor or blender, process until smooth, and return to pot. Stir together cornstarch and water in small bowl until combined. Gradually stir in cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. Off heat, stir in lime juice and reserved ham. Top with garnishes and serve immediately.
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