Black Bean Onion Soup Food

BLACK-BEAN SOUP WITH HAM

Steps:

• In a large pot (6 to 8 quarts), brown ham over medium-high heat, 2 to 3 minutes per side. Transfer to a cutting board; set aside.
• Reduce heat to medium. Heat oil. Add onion, and cook, stirring often, until lightly browned, 2 to 3 minutes. Add jalapeno, garlic, cumin, and oregano; cook, stirring, until fragrant and garlic is tender, 1 to 2 minutes. Add beans and 4 cups water. Simmer 10 minutes.
• Remove from heat; stir in cilantro leaves. Using an immersion or regular blender (work in batches so as not to fill regular blender more than halfway), puree soup until smooth. Add more water to thin soup, if desired.
• Ladle soup into bowls. Cut ham into 1/2-inch cubes; sprinkle over soup. Garnish with jalapeno, cilantro sprigs, and lime wedges, as desired.

VEGAN BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
• Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

BLACK BEAN SOUP

Steps:

• Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
• Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
• Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
• Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

BLACK BEAN SOUP RECIPE

Steps:

• Rinse 2 cans of beans; blend in blender until smooth. Rinse remaining can of beans; reserve for later use.
• Heat oil in large saucepan on medium heat. Add onions, garlic, cumin and crushed pepper; stir. Cook 3 min. or until onions are crisp-tender, stirring frequently. Add puréed beans, broth, salsa, lime juice and reserved (whole) beans; mix well. Bring to boil, stirring frequently. Simmer on medium-low heat 30 min., stirring occasionally.
• Serve topped with sour cream.

SPICY BLACK BEAN VEGETABLE SOUP

Steps:

• In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
• Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

HAM AND BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.

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.

SPICY BLACK BEAN SOUP

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.

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.

HEARTY & THICK BLACK BEAN SOUP

Steps:

• Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
• Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
• Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.
• Cook until vegetables are tender, stirring occasionally, about 10 minutes.
• Add chili powder, cumin, cayenne and pepper.
• Stir until aromatic, about 1 minute.
• Add beans and broth.
• Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
• I have used more broth to make it a soup.
• Season with salt.
• Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.

THE BEST BLACK BEAN SOUP

Steps:

• Heat the oil in a soup pot. Add the celery, red bell pepper, carrot, onion, garlic and tomato paste cook over medium-high until they start to soften, about 5 minutes
• Add the chili powder, smoked paprika, cumin, salt and red pepperflakes and continue cooking for an additional 3-4 minutes. Add a cup of the water or vegetable broth, and cook for another 2-3 minutes
• Add the black beans with their liquid, the remaining 2 cups of water or vegetable broth and the brown rice. Bring to a boil and simmer for 20 -30 minutes, or until rice is cooked and all the veggies are tender (the longer you cook the soup, the better it will taste)
• Add a little more water, if you want the soup to be less thick, but don't add too much or it will water down the flavor

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.

QUICK AND EASY BLACK BEAN SOUP

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.

BLACK BEAN SOUP

Steps:

• Heat the oil in a large pot, add the veggies (celery, garlic, onion and red bell pepper) and cook over medium-high heat for 5 minutes or until golden brown, stirring occasionally. If you don't eat oil, just use some vegetable stock or water instead.
• Add all the remaining ingredients, stir and bring to a boil. Then simmer for 10 to 15 minutes. Once the soup is ready, remove and discard the bay leaves.
• To thicken the soup, use an immersion blender and do 3-4 quick pulses. You could also transfer 1 cup (250 ml) of the soup to a regular blender and blend, then transfer back into the pot. This step is totally optional.
• Serve immediately with your favorite toppings (I added tortilla chips, diced avocado and chopped cilantro) or keep leftovers in an airtight container in the fridge for 5-7 days.

BLACK BEAN AND ONION SOUP

Steps:

• .Heat oil over med-high heat in large soup pot.
• Add the next nine ingredients (include salt, if using).
• Stir fry until onion is soft. Stir frequently.
• Add black beans, spinach, and broth.
• Bring to a boil, then turn down to a simmer, stir and cover.
• Simmer about 25 minutes, stirring occasionally.
• When serving, drizzle some half "n" half over soup, if desired.
• I served pita halfs stuffed with lettuce, tomato, and pepperjack cheese with this for a complete meal. I can also see some cooked rice added for a heartier meal.

BRAZILIAN BLACK BEAN SOUP

Steps:

• Heat oil in large sauce pan over medium heat.
• Add onion, half of the garlic and carrots.
• Season with cumin.
• Cook stirring until onion and carrots are tender.
• Stir in remaining garlic and the red pepper.
• Continue cooking till tender.
• Add beans, water broth, and orange juice.
• Season with cayenne.
• Place 1/2 or more of mixture in blender or food processor.
• Process until smooth.
• Return puree to pan.
• Simmer 10-15 minutes to blend flavors.
• Serve in bowls.
• Garnish with sour cream.
• Serves 6.

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 SOUP

Steps:

• Rinse beans and place in a large pot with about 8 cups of water.
• Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)
• Drain the water, then add 8-10 cups of cold water when ready to cook.
• Add 1 bell pepper, 2 garlic, small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)
• Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.
• Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if needed.
• Cover and simmer on low about 15 - 20 minutes.
• Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot.
• Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl.
• Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!

VEGAN BLACK BEAN SOUP

Steps:

• In a soup pot over medium heat, sauté the onion and garlic in 1/4 cup water until soft and translucent, about 5 to 6 minutes.
• Add the red bell pepper and sauté 2 to 3 minutes until starting to soften.
• Add the cumin, oregano, smoked paprika and salt and sauté another minute or two until the spices are fragrant.
• Add the black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). Increase heat to high to bring to a boil, then reduce heat to medium-low and simmer 15 to 20 minutes.
• Using an immersion blender, purée as much as the soup as you like (I do about 1/2). Alternately, you can carefully transfer 1/2 of the soup to a blender, purée, and add back to the pot. Add the other cup of broth if you like a thinner soup.
• Serve hot with the toppings of your choice.

BLACK BEAN ONION SOUP

Steps:

• In a skillet over medium heat, saute the onion and garlic in the oil until soft (approx 5-7 min/).
• Combine the onion and garlic in large pot with beans and water. Bring to a boil.
• Add the green pepper, reduce heat and simmer for 10 minutes.
• Allow to cool slightly and then puree half of the soup in a blender.
• Return mixture from blender to pot and heat to serving temperature.
• Top with cheese and serve with whole wheat bread or crackers.

QUICK BLACK BEAN SOUP

Steps:

• Heat oil in large pot over medium heat. Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
• Working in 2 batches, purée 2 1/2 cups soup in blender until smooth. Mix purée back into soup in pot. Season with salt and pepper. Ladle soup into bowls.

BLACK BEAN AND ONION SOUP MEXICANA STYLE.

Steps:

• Heat the olive oil in a pot over medium heat. Add the chili powder, paprika, and garlic to the oil. Mix around.
• Throw in the sliced onion and mix well until onion is tinted red by the color of the chili powder and paprika.
• Drain the cans of black bean and add to the pot once onions are tender (not caramelized).
• Cook for 2-3 minutes then add the cans of tomatoes and then fill one can with water and add that to the pot as well.
• Add the rest of the ingredients except cilantro.
• Simmer for 20 minutes to and hour depending on how rich you want the flavor.
• Garnish with cilantro.
• ENJOY! =D.