Creamy Black Bean Soup Food

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.)

SPICY BLACK BEAN SOUP

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.

CREAMY BLACK BEAN SOUP

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add carrots and white parts of the onion and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes.
• Add beans, 3 cups water, salt and pepper and bring to a boil.
• Reduce heat, cover and simmer until carrots are tender, 12 to 14 minutes more.
• Working in batches, carefully transfer contents of pot to a blender and purée until smooth.
• Return soup to pot and heat over medium-low heat until hot throughout.
• Stir in sour cream and garnish with remaining sliced gren onions.

CREAMY BLACK BEAN SOUP

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring regularly until tender and translucent, about 5 minutes. Add the garlic and continue to sauté for 1 minute.
• Add all of the spices, salt, beans and stock. Turn the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
• Scoop 1 cup of the soup from the pot and place in the blender or food processor. Blend until smooth, then add back to the soup pot and combine well. Stir in lemon juice. Add a little more stock or water if soup is too thick.
• Serve in bowls topped with a dollop of sour cream, if desired.

BLACK BEAN SOUP

Steps:

• Blend together the black beans with one of the cans chicken broth.
• Add black bean mixture, the other can of chicken broth, and salt to a large pan or pot. Cook on medium heat until nice and hot. (You don't need to bring it to a boil).
• In individual bowls, layer the rice, then the soup, then the other toppings.

CREAMY BLACK BEAN SOUP

Steps:

• Chop the tomatoes and place in a blender along with the chopped onion and garlic. Process until you have a smooth sauce.
• Heat the olive oil in a medium saucepan and then pour the tomato sauce.
• Cook the tomato sauce over medium-high heat for about 7-8 minutes until it starts to boil.
• While the tomato sauce is cooking, puree the black beans and their broth in a blender or food processor until they have a fine texture.
• Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results. If the soup is too thick, add the chicken broth a tablespoon at the time to get a creamy texture. Don't pour it all at once, since it could result in a watery soup. Season soup with salt and pepper.
• Simmer the soup, stirring frequently for about 15 minutes. Serve warm with your choice of toppings.

CREAM OF BLACK BEAN SOUP

Steps:

• Heat oil in 5 qt dutch oven or heavy sauce pot over medium-high heat.
• Add bacon, onions, and celery and bring to a simmer.
• Reduce heat to medium.
• Cook, stirring occasionally,30-40 minutes until vegetables are very soft and lightly browned.
• Add garlic.
• Pick over beans,remove bad ones, rinse and drain.
• Add beans to pan with cayenne, cumin, and broth; bring everything to a boil over high heat.
• Reduce heat to simmer and cover.
• Cook until beans mash easily,about 3 hours.
• Skim fat from the soup and discard.
• Allow soup to cool slightly and then puree small portions at a time in food processor or blender.
• Soup must be cool enough not to crack the pitcher.
• Also, be sure to do in small batches Return soup to pan and cook over medium-high until very hot.
• Remove from heat, stir in vinegar and sherry.
• Serve with condiments.

CREAMY LEEK & BEAN SOUP

Steps:

• Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.
• Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.
• Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.

CREAMY BLACK BEAN SOUP

Steps:

• Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
• Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of dutch oven; cover and bring to a boil. Uncover, reduce heat to medium low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Cool 5 minutes.
• Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to dutch oven, and stir until blended. Serve with desired toppings.