Boulder Black Bean Soup Food

INSTANT POT BLACK BEAN SOUP

Steps:

• Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
• Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

BLACK BEAN SOUP

Steps:

• Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
• Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
• When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
• Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
• Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.

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 SOUP RECIPE

Steps:

• Roast the tomatoes, onion, and garlic until they are blackened. You can do this under the broiler or in a pan on the stove.
• Blend the roasted vegetables, cumin, and oregano until smooth. (Add a little water if necessary to blend)
• Next, blend the black beans with the vegetable mixture until very smooth. (Add 1 cup of water to blend, add more if necessary)
• Place the blended soup in a pan on the stove.
• Simmer the soup for one hour. (Add water if necessary so that it doesn't become too thick.)
• Salt to taste.
• To serve, divide the soup into 6 bowls.
• Garnish each bowl of soup with the tortilla strips, 1 tablespoon of Mexican cream, 1 ounce of cubed queso fresco cheese, and the cubed avocado.

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.

BOULDER BLACK BEAN SOUP

Steps:

• Heat oil in large saucepan over medium heat. Saute onion and garlic until tender (about 5 minutes). Stir in oregano, thyme, cumin, and pepper; cook one minute longer. Place half of beans in a blender and puree until smooth, adding chicken broth as needed to make a smooth puree. Add puree and remaning whole beans and broth to saucepan. Bring to a boil over medium heat, then simmer uncovered for 20-30 minutes. Serve garnished with diced tomatoes, and if desired, onion and shredded cheese.

CLASSIC BLACK BEAN SOUP

Steps:

• In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
• In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
• In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.

BLACK BEAN SOUP

Steps:

• Heat the olive / canola oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, jalapeño and sauté, stirring occasionally until onions are soft and translucent - about 6-7 minutes. Do not brown.
• Add the black beans, potatoes, tomatoes, bay leaf, bouillon powder, chicken and salt .
• Sauce for about a minute or two , add broth then bring to a boil.
• Reduce the heat, cover and simmer gently for about 25 minutes or more until potatoes are tender and soup has a creamy consistency.
• Adjust seasonings and thickness of soup according to preference with broth and spices.
• Remove, garnish with fresh parsley leaves or cilantro and serve warm with corn bread and avocado

BOUNTIFUL BLACK BEAN SOUP

Steps:

• To roast corn: It is convenient to use frozen corn. Preheat oven to 350. Spread frozen corn on a cookie sheet and roast in oven for 15 to 20 minutes stirring occasionally. Remove from oven and cool.
• Heat oil in a large stock pot over medium-high heat.
• Add onions and celery and saute until translucent, about 5 to 7 minutes.
• Add garlic and saute for one more minute.
• Carefully pour in stock and scrape the bottom of the pan to release any brown bits.
• Stir in the black bean soup mix and tomatoes.
• Add the butternut squash and roasted corn.
• Add herbs, stir, and bring to a boil.
• Once boiling, reduce to a simmer, cover with a lid and cook for 1 1/2 hours, stirring every 1/2 hour to prevent sticking.
• Add more stock or water if beans and squash absorb too much liquid.
• Note: To reduce cooking time by 1/2 hour, beans may be soaked overnight, rinsed and then added to soup.

BOULDER BLACK BEAN SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Sauté onion and garlic until tender (about 5 minutes). Stir in oregano, thyme, cumin, and cayenne pepper; cook one minute longer. Place half of beans in a blender and purée until smooth, adding chicken broth as needed to make a smooth purée. Add purée, remaining whole beans and broth to saucepan. Bring to a boil over medium heat then simmer uncovered for 20-30 minutes. Serve garnished with diced tomatoes and, if desired, onion and shredded cheese. Fun Fact: The City of Boulder, Colorado, is in Boulder Valley where the Rocky Mountains meet the Great Plains, 35 miles northwest of Denver. Just west of the city are imposing rock formations of sedimentary stone along the east slope of Green Mountain, known as the Flatirons. The Flatirons are a widely recognized symbol of Boulder.