Favorite Black Bean Soup Food

OUR VERY FAVORITE BLACK BEAN SOUP

Steps:

• Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using whole tomatoes, break them up with a spoon.
• Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
• Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
• Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
• Serve with optional toppings.

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.

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.

BLACK BEAN SOUP

Steps:

• In a large skillet, let the oil heat over medium heat.
• Add in the onion, carrot, bell pepper, and garlic; cover and cook for about 5 minutes or until the veggies are softened.
• Transfer veggie mixture to a 4-6 quart slowcooker.
• Add in the beans, tomatoes with juice, vegetable stock, bay leaves, cumin, thyme, cayenne, salt and pepper; stir to mix.
• Cover and cook on LOW for 8 hours.
• Remove and throw away bay leaf; adjust seasonings to taste.
• Add in lemon juice right before you are ready to serve.
• To thicken soup, puree about 2 cups (or up to one-half) of soup solids by using an immersion blender right in the cooker or take out soup solids and tranfer to a blender or food processor; return puree to slow-cooker.

OUR FAVORITE BLACK BEAN SOUP

Steps:

• Mash one of the cans of beans with the juice with a potato masher. Drain and rinse the other two cans of beans and set these whole beans aside.
• Add salsa, garlic powder, chili powder, salt, and cumin to the one can of beans that were mashed, then set aside.
• In a pot bring the broth, water, and onion to a boil.
• Simmer until the onions are clear. Then add the corn and all of the beans to the pot (both the mashed and the ones not mashed).
• Stir well and then simmer at a low heat for about a half hour.
• Can serve topped with sour cream and diced green onions.

FAVORITE BLACK BEAN SOUP

Steps:

• Saute onion, garlic, cumin, and pepper in oil until tender. Remove from heat.
• Puree 1-1/2 to 2 cans of beans with the chicken broth.
• add puree to pot along with remaining ingrediants.
• Heat to a boil the reduce to low.
• Simmer 30 minute.