MEXICAN BEAN AND SQUASH SOUP
This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers.
Provided by Patty Ruth Hand Pirko
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h22m
Yield 8
Number Of Ingredients 18
Steps:
- Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
- To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 43.8 g, Cholesterol 40.1 mg, Fat 27.6 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 11.7 g, Sodium 601.9 mg, Sugar 3.8 g
BUTTERNUT SQUASH AND BEAN SOUP
Steps:
- Soak the beans overnight, or for at least 6 hours, in enough cold water to cover. Drain and transfer to a large pot or Dutch oven. Add the water and bay leaves. Bring to a boil, reduce the heat, and simmer, covered, until almost tender, 45 to 50 minutes. Add 1 tablespoon of the salt and cook 10 more minutes.
- Make the croutons: Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and bake until golden brown, 5 to 10 minutes. Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage. Let stand 30 minutes.
- Meanwhile, heat the oil in a second large pot or Dutch oven over medium heat. Add the onion, carrot, celery, parsnip, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes. Add the squash and cook for 10 more minutes. Season with the remaining tablespoon of salt, and the black and Aleppo peppers. Remove from the heat and set aside.
- Spoon 1 cup of the cooked beans along with 1/4 cup of their cooking liquid into a blender and puree until smooth. Using a rubber spatula, scrape the puree into the pan with the vegetables. Add the whole beans with their cooking liquid, the bay leaves, and honey, and simmer until the vegetables are completely tender, about 10 more minutes. Taste and adjust the seasoning if desired.
- Serve the soup in warm bowls, topped with the croutons.
MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
MEXICAN BEAN AND SQUASH SOUP
This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers.
Provided by Patty Ruth Hand Pirko
Categories Butternut Squash Soup
Time 1h22m
Yield 8
Number Of Ingredients 18
Steps:
- Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
- To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 43.8 g, Cholesterol 40.1 mg, Fat 27.6 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 11.7 g, Sodium 601.9 mg, Sugar 3.8 g
BUTTERNUT SQUASH AND WHITE BEAN SOUP
A nice thick soup in which the many flavours blend together as a result of pureeing. Perfect for a crisp fall, or cold winter day.
Provided by LUv 2 BaKE
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
- Add rest of ingredients except the beans, bring to a boil.
- Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
- Remove from heat and cool slightly, uncovered about 5 minutes.
- In a blender, blend until smooth.
- Return pureed soup to the soup pot and stir in the beans.
- Cook on medium heat about 5-10 minutes, or until heated.
- 1 serving = 1 1/2 cup.
GLEN'S MEXICAN PORK AND BEAN SOUP
I don't know how many times i've made this recipe but it's so simple and very easy to make. Delishhh.
Provided by karadale
Categories Mexican
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy saucepan, brown and crumblepork. Stir in onion and garlic, cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients and bring to a boil, lower heat and simmer about 10 minutes. Serve it with love. Enjoy.
Nutrition Facts : Calories 230.5, Fat 9.1, SaturatedFat 3.2, Cholesterol 27.2, Sodium 535.2, Carbohydrate 23, Fiber 6.7, Sugar 1, Protein 14.9
MEXICAN BEAN AND SQUASH SOUP
This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers.
Provided by Patty Ruth Hand Pirko
Categories Butternut Squash Soup
Time 1h22m
Yield 8
Number Of Ingredients 18
Steps:
- Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
- To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 43.8 g, Cholesterol 40.1 mg, Fat 27.6 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 11.7 g, Sodium 601.9 mg, Sugar 3.8 g
ROASTED BUTTERNUT SQUASH AND BLACK BEAN SOUP
Adapted from Black Bean Chili With Butternut Squash By Queen Dana. This version is more soup-like and uses canned beans.
Provided by Cook4_6
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees.
- Split butternut squash in half, longwise and brush with 2 T olive oil.
- Bake for 40 minutes on convection or 60 minutes on standard until soft.
- Meanwhile, heat 1 1/2 T. olive oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.
- Add garlic; stir 1 minute.
- Sprinkle chili powder and coriander over; stir 1 minute.
- Stir in tomatoes with juice, beans with juice, chipotles, and oregano.
- Add water and broth.
- Bring to boil, reduce heat to low and simmer, stirring occasionally until the squash in the oven is done.
- Remove squash from the oven and allow it to cool for about 10 minutes or until it can be handled. Scoop it from the shell and cut into bite sized pieces.
- Using a emulsion blender, blend about 60% of the contents of the soup to thicken it.
- Season to taste with coarse salt and freshly ground black pepper.
- Top with any or all of the ingredients listed.
Nutrition Facts : Calories 341.2, Fat 8, SaturatedFat 1.3, Sodium 435.4, Carbohydrate 60.6, Fiber 15.2, Sugar 10.7, Protein 13.7
CHIPOTLE BUTTERNUT SQUASH SOUP
Steps:
- In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.
Nutrition Facts : Calories 279 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1097mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 10g fiber), Protein 10g protein.
MEXICAN HAM AND BEAN SOUP
Cooking time includes time to "quick soak" the beans -- this method seems to work well for those of us who never remember to soak in advance. You can eliminate this step if you soak overnight, or use canned beans. This was published in Cooking Light, Oct 2002. It was "paired" in the article with Recipe #198437. It's subtle sweetness is the perfect foil to the smoky spicy flavours of this soup. You could reduce the liquid a little to make this more like a chili or stew.
Provided by Gingernut
Categories Ham
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To "quick soak" beans: Rinse and pick over beans and place in a large pot. Cover with cold water to 2 inches above beans and bring to a boil for 2 minutes. Remove from heat, cover and let sit for at least an hour. Alternatively, you can soak your beans overnight, or use rinsed, canned beans.
- "Refresh" the dried chile by placing in very hot water for 15 - 30 minutes. Discard seeds and chop finely.
- Drain beans and put them in a large soup pot with broth, onion, water, ham, and herbs and spices. Bring to a boil, cover lightly, and reduce heat to medium-low.
- If you are using dried beans: Simmer 1 1/2 hours or until beans are tender. Then, stir in tomatoes (including juice if you wish) and "refreshed" chile; simmer an additional 30 minutes.
- If you are using canned (or pre-cooked) beans: you can add the tomato and chile with the other ingredients. Cook for a total of 30 minutes or as long as you wish to develop flavours fully.
- Discard bay leaves.
- Serve in bowls garnished with cilantro and a squeeze of lime.
- This freezes well, just freeze (without lime or cilantro) in 1 or 2 serving portions. Thaw in the fridge or microwave straight from frozen. A squeeze of lime after reheating really "freshens" this up after freezing.
MEXICAN BEAN SOUP
Make and share this Mexican Bean Soup recipe from Food.com.
Provided by jazmine9293
Categories Stew
Time 4h30m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- 1.) In a medium pot put 1/2 lb of pinto beans along with water and boil on high for 4 hours or untill soft adding more water as needed.
- 2.)Mean While slice bacon into small peices, cube winners and canadian bacon into small cubes. (Do so ones beans are almost cooked) Slice vegtables small(tomatoe,Jalapeno,onion and cilantro ) and set aside.
- 3.) In a large pan fry bacon untill medium brown and put bacon and bacon fat along with boiling beans.Now reduce pot to low.
- 4.) On same pan where bacon was sauted add winners and canadian bacon. Fry untill brown.
- 5.) Now add winners and canadian bacon to pot along with vegtables and seasoning and put heat on high for five minutes.
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