BLACK BEAN AND BACON SOUP
Canned black beans, crisp bacon, onion, garlic, carrots, celery and ground red pepper make a hearty and delicious soup.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Cook bacon in large saucepan on medium heat 12 min. or until crisp, stirring frequently. Drain bacon, reserving 3 Tbsp. of the drippings in pan. Drain bacon.
- Meanwhile, add onions, celery, carrots and garlic to bacon drippings in saucepan; cook and stir until crisp-tender. Stir in beans, broth and pepper. Simmer 15 min., stirring occasionally.
- Pour soup into food processor or blender container; cover. Process until pureed. Return to saucepan. Stir in bacon; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 13 g
HEARTY BLACK BEAN & BACON SOUP
Garlic, onions and bacon give this thick and savory black bean soup a deep, rich flavor.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from pan.
- Add onions, celery, carrots and garlic to drippings in pan; cook and stir 5 min. or until crisp-tender. Stir in beans, broth and pepper; simmer on low heat 15 min.
- Process soup in food processor or blender container until smooth. Return to pan. Stir in bacon and sherry; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 12 g
BLACK BEAN AND BACON SOUP
I really love this soup! I love how everything is pureed except for the crumbled bacon and green onions at the end. If you like a chunky soup, you could omit pureeing the soup or just puree half of the mixture! This recipe can easily be done in the crockpot, too. Great served with cornbread. Enjoy!!
Provided by KPD123
Categories Black Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, celery, carrots, peppers and garlic in bacon drippings in saucepan over medium heat. Cook until crisp-tender.
- Stir in beans, broth and cayenne. Simmer 15 min., stirring occasionally.
- Pour soup into food processor or blender container; cover. Process until pureed. (I use an immersion blender, so I puree right in the saucepan.) Return soup to saucepan.
- Stir in bacon; cook until heated through, stirring occasionally.
- Garnish with green onions if desired.
Nutrition Facts : Calories 500.4, Fat 26.6, SaturatedFat 9.3, Cholesterol 32.3, Sodium 720.4, Carbohydrate 45.5, Fiber 15.3, Sugar 3.9, Protein 21
BLACK BEAN SOUP
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
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.
HAM, BEAN AND BACON SOUP WITH SAUERKRAUT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
- Cool completely and store for a make-ahead meal.
- To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.
BEAN WITH BACON SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
- Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
- While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
- Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
- Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
- When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.
BEST BLACK BEAN SOUP
This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
- In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
- Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
- Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
- Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
- Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
- Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
- Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
CUBAN STYLE BLACK BEANS WITH BACON
I started experimenting with black beans awhile ago. I tried a bunch of Cuban recipes and although most were very good, I wanted the dish to look as good as it tasted. This dish combines complimentary flavors to the beans while adding tons of color. I usually serve this dish alongside rice. If you have time you can cook your own beans in a pressure cooker, but canned beans work fine too. If jalapenos are too spicy for you, you can substitute Anaheim peppers instead.
Provided by Ellixstraz
Categories Black Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat large saute pan and add bacon drippings. Throw in all veggies with the exception of the garlic and the beans. Cook until softened and onion is translucent to brown. Add the beans, your seasoning, lemon, vinegar, sugar and bacon. Add the cilantro and your garlic last. They key to this dish is tasting it often to make sure the flavoring is as desired. Serve immediately.
BLACK-EYED PEA AND BACON SOUP
A hearty and delicious soup made with black-eyed peas and diced bacon. Serve with fresh baked rolls or biscuits.
Provided by EmpressChristine
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
- Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 50.8 g, Cholesterol 10.6 mg, Fat 4.7 g, Fiber 9.6 g, Protein 10.7 g, SaturatedFat 1.5 g, Sodium 961.6 mg, Sugar 6.1 g
BLACK BEANS WITH BACON
The Brazilian answer to baked beans!!! It is delicious when served as a sidedish with meat, but you can also make it a main dish and hand some rice with it!
Provided by Marlies Monika
Categories Side Dish Beans and Peas
Time 13h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
- Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
- Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
- Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 28.2 g, Cholesterol 25.7 mg, Fat 24.4 g, Fiber 6.7 g, Protein 13.1 g, SaturatedFat 6.8 g, Sodium 338.6 mg, Sugar 2.9 g
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
BLACK BEAN SOUP
Steps:
- Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
- Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.
- Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.
- Serve soup topped with sour cream, chopped cilantro, and reserved bacon.
SPICY BLACK BEAN SOUP WITH BACON
Add heat to your day with Spicy Black Bean Soup with Bacon, featuring peppers and garlic. When the weather turns cold turn to a black bean soup with bacon!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook bacon, onions, garlic and peppers in Dutch oven or small stockpot sprayed with cooking spray on medium heat 8 to 10 min. or until vegetables are tender, stirring frequently. Add cumin; cook and stir 30 sec.
- Add water, beans and bouillon cubes; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
- Blend soup, in small batches, in blender until smooth.
- Serve topped with sour cream.
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 11 g
BEAN AND BACON SOUP
Make and share this Bean and Bacon Soup recipe from Food.com.
Provided by Bangbang
Categories Beans
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in soup pot till browned but still limp.
- Remove bacon from pan and reserve two tablespoons bacon fat.
- Cook carrots,onions, and celery in bacon fat over medium heat till soft.
- add beans and broth to soup pot with bacon and veggies.
- Bring to boil and turn heat down to simmer for 1/1/2 hours.
- Season with celery salt and pepper and serve with crusty bread and butter.
Nutrition Facts : Calories 656.7, Fat 20.7, SaturatedFat 6.2, Cholesterol 32.1, Sodium 731.3, Carbohydrate 82.2, Fiber 28.3, Sugar 10.3, Protein 37.1
MEXICAN BLACK BEAN SOUP
This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.
Provided by Jami Robin
Categories Black Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in large pot over medium heat until crisp, stirring frequently.
- Remove bacon and chop coarsely.
- Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
- When onion is tender, add tomatoes and seasonings and stir until aromatic.
- Add beans and broth.
- Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
- Serve with a dollop of sour cream and shredded cheese on top.
Nutrition Facts : Calories 431.6, Fat 11.1, SaturatedFat 3.5, Cholesterol 12.9, Sodium 967.6, Carbohydrate 59.2, Fiber 20, Sugar 1.4, Protein 26
BEAN AND BACON SOUP
A hearty, tasty soup for those cold winter days
Provided by elessario
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Chop the bacon, then fry it in the large saucepan you will use the the soup. The idea is not to crisp it but to render the fat: cook it on a low heat with the lid on for about 10 minutes. Remove from the pan, leaving any rendered fat in the pan
- Whilst the bacon is cooking, roughly chop the onion, garlic and leek and peel and slice the carrot. Once the bacon is done, put all of these into the pan and stir in the bacon fat. Add a generous splash of cider vinegar and allow to cook gently for about 5 minutes.
- Add the water, stock, bouillon, paprika, bay leaves and puree to the vegetables. Stir through and then leave to simmer for about an hour.
- Once cooked, add the bacon and then put through a blender and return to the pan (or use an immersion blender in the pan) before adding the drained and rinsed beans. Allow to heat through for 15 minutes.
- Season to taste and serve with crusty bread.
- This recipe is my (remarkably successful) attempt to recreate a covent garden soup of the month recipe - I think I actually like this mor than the original!
HEARTY CUBAN BLACK BEAN SOUP
Make and share this Hearty Cuban Black Bean Soup recipe from Food.com.
Provided by KathyP53
Categories Cuban
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place beans in a heavy pot. Add enough cold water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, ans simmer until beans are tender, adding more water by cupfuls as needed to cover beans, 1 1/2 to 2 hours. Drain beans.
- Heat same pot over medium heat. Add chorizo and bacon and cook until chorizo is brown and bacon is crisp, stirring frequently and breaking up chorizo with back of spoon, about 10 minutes. Add onion and next 4 ingredients. Cook until onion is translucent, stirring frequently about 5 minutes. Add 4 cups broth, tomatoes with juice, and beans. Bring to boil, reduce heat to medium, and simmer 20 minutes for flavors to blend. Cool slightly.
- Working batches, coarsely puree soup in processor using on/off turns. Return puree to pot, adding more broth as needed for desired consistency. Can be made ahead to this point. Refrigerate uncovered until cold, then cover and keep chilled.
- Bring soup to boil. Add sherry; reduce heat to medium and simmer 3 minutes. Stir in 1/2 cup chopped cilantro. Season to taste with salt and pepper.
- Place large spoonful salsa in each of 6 large bowls. Ladle soup over salsa. Serve, passing additional salsa, chopped cilantro, sour cream, guacamole, and chili powder alongside.
Nutrition Facts : Calories 664.3, Fat 33.8, SaturatedFat 11.7, Cholesterol 59, Sodium 983.6, Carbohydrate 57.1, Fiber 12.9, Sugar 5.3, Protein 34
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