Black Bean And Tomato Soup Food

BLACK BEAN AND TOMATO SOUP

Steps:

• Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
• Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

TOMATO BEAN SOUP

Steps:

• Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.

EASY BLACK BEANS AND TOMATOES

Steps:

• Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.

TOMATO-BLACK BEAN BARLEY SOUP

Steps:

• Cook onions and garlic in dressing in large saucepan on medium heat 5 min. or until onions are tender, stirring frequently.
• Add all remaining ingredients except green peppers; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
• Remove from heat. Stir in green peppers; cover. Let stand 5 min.

BLACK BEAN SOUP

Steps:

• Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.

BLACK BEAN AND TOMATO SOUP

Steps:

• Cut bacon into 1/2-inch pieces; saute bacon and onions in large saucepan until onions are tender.
• Add beans, tomatoes, water and Soul Food Seasoning.
• Simmer over medium heat for one hour.
• Serve with corn bread, if desired.
• For milder soup, replace Ro-Tel tomatoes with regular diced tomatoes.

BLACK BEAN AND ROASTED TOMATO SOUP

Steps:

• Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
• Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.

BLACK BEAN SOUP WITH CILANTRO-TOMATO SALSA

Steps:

• Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.
• Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour.
• Purée reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.)
• Top soup with salsa and serve.

BLACK BEAN AND ROMA TOMATO SOUP

Steps:

• In a large frying pan or wok over medium heat combine onion, oil, garlic, tomato, cumin, and oregano and cook until soft, about 5 minutes.
• Add black beans and chicken broth, and cook stirring occasionally for about 15 minutes. You can mash up some beans on the side of the pan if you want a bit of a thicker texture to your broth.