SPICY BLACK BEAN SOUP
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together.
- Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.
- For the sour cream: Mix all the ingredients in a bowl.
- Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions.
BLACK & WHITE NAVY BEAN & HAM SOUP
My husband & I both love Bean Soups any kind at all. When it is extremely cold outside it is a great opportunity to make & serve bean soup. Black beans are loaded with fiber, & Navy beans have plenty as well, but the Black Beans have even more. By combining the two, with Ham I created a hearty filling & comforting soup. Adding...
Provided by Rose Mary Mogan
Categories Other Soups
Time 3h45m
Number Of Ingredients 14
Steps:
- 1. If time permits you can soak beans over night covered in cold water, and that will lessen the cooking time. Cover at least a few inches over beans because they will swell and absorb more water. But I didn't do this, so the cooking time required was much longer. These are both of the beans I used.
- 2. Pick through beans for sand grit & pebbles, then rinse & drain. Cover with water and bring to a boil and cook about 1 1/2 hours.
- 3. Chop the onions. Can also add minced garlic if desired. I was out, hence the addition of granulated garlic.
- 4. Chop the celery and carrots, I had enough vegetables to make 8 cups. Set aside till needed.
- 5. After the beans have cooked for about 1 1/2 hours, begin to add,
- 6. Ham cubes & chopped vegetables, spices and bay leaves. Stir, and add more liquid or water to cover if needed. Make sure they didn't cube the ham through the netting as they did with mine, I had to remove the netting from each piece, the netting is inedible.
- 7. Cover with tight fitting lid, lower heat to a simmer & continue to cook for an additional 2 hours or until beans are soft & tender & broth becomes thick and rich. REMEMBER TO STIR PERIODICALLY DURING THE ENTIRE COOKING PROCESS TO PREVENT BEANS FROM STICKING.
- 8. SERVE WITH YOUR FAVORITE BREAD AND ENJOY.
VEGAN BLACK AND WHITE BEAN SOUP
Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal!
Provided by Connie Fabian Byrnes
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.
Nutrition Facts : Calories 222 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.4 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 894 mg, Sugar 6.1 g
FASSOULATHA (WHITE BEAN SOUP)
Also known as fasolada, this simple, rich stew is popular in Greek cuisine. Featuring a medley of white beans, tomatoes, carrots and celery, this fragrant stew is perfect for cooler weather.
Provided by James Chatto
Categories Healthy Soup Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.
- Heat oil in a Dutch oven or soup pot over medium heat. Saute onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer until the vegetables are tender, about 20 minutes. Taste and adjust seasonings.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 42.3 g, Fat 4.6 g, Fiber 16 g, Protein 13.2 g, SaturatedFat 0.8 g, Sodium 321.2 mg, Sugar 3.8 g
BLACK AND WHITE BEAN SOUP WITH TOMATILLO SALSA
Steps:
- Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat.
- In another large saucepan, saute 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 cups of the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes.
- Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.
- Remove bay leaves and transfer black bean mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. (Be sure to leave space for the air to escape). Return to a clean saucepan. Rinse out blender and repeat with white bean mixture.
- Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning.
- Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with Tomatillo Salsa.
BLACK LENTIL SOUP
Hearty, healthy black lentil soup is gluten free and vegan.
Provided by Kelly Roenicke
Categories Soup
Time 50m
Number Of Ingredients 11
Steps:
- Saute the onion, garlic, and carrots in the olive oil over medium heat, until softened, about 5-7 minutes.
- Add the mushrooms and cook for about 5 minutes.
- Add the lentils, broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and cook on medium low until lentils are tender, about 30 minutes. If the liquid gets too low, add a bit of water.
- Add vinegar and stir. Serve immediately.
Nutrition Facts : Calories 153 kcal, Carbohydrate 23 g, Protein 9 g, Fat 2 g, Sodium 1013 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
BLACK AND WHITE SOUP
This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight.
Provided by Dave5003
Categories Beans
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute vegetables until tender, about 6 minutes.
- Add flour and stir 2 minutes.
- Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes.
- Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth.
- Season to taste with salt and pepper.
- To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, a llowing soups to meet in center. Top with tomatillo salsa and sour cream.
Nutrition Facts : Calories 307.9, Fat 24.9, SaturatedFat 15.4, Cholesterol 82.6, Sodium 285.9, Carbohydrate 11.1, Fiber 0.9, Sugar 4, Protein 10.7
BLACK-KALE AND WHITE-BEAN SOUP WITH BARLEY
Tuscan black kale, or cavolo nero, has impressive stores of calcium and vitamins A and C. A sprinkle of freshly grated Parmesan gives the soup creaminess and tang without excessive calories.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Bring 8 cups water to a boil in a large pot. Reduce heat, add barley, and simmer until just tender, about 1 hour.
- Add 2 cups stock to pot, and bring to a boil. Reduce heat, and add onion, garlic, red-pepper flakes, and salt. Season with pepper. Simmer until barley is soft, about 20 minutes.
- Add beans with liquid, kale, and remaining 2 cups water and 1 cup stock. Simmer until kale is tender and cooked through, about 7 minutes.
- Divide among 4 bowls. Sprinkle with Parmesan and lemon zest, and season with pepper.
BLACK & WHITE SOUP
Categories Soup/Stew Bean Cheese Dairy Onion Pepper Vegetable Sauté Quick & Easy Cheddar Bell Pepper Fall Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For Cheese Soup:
- Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Sauté vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper.
- To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and sour cream.
SMOKY BLACK-BEAN SOUP WITH SAUSAGE
Cozy and filling, this weeknight friendly soup stars Andouille sausages and fire-roasted tomatoes. They give canned black beans a complex, smoky flavor in just 40 minutes.
Provided by Sarah Carey
Categories Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
- Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
- Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.
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