Southwest Black Bean Soup Food

SOUTHWEST BLACK BEAN SOUP

Steps:

• In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

SOUTHWEST CHICKEN BLACK BEAN SOUP

Steps:

• In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
• Dice and set aside.
• Finely chop bell peppers, onion and jalapeño slices in food processor or by hand if you like larger pieces.
• Combine all peppers, onion and jalapeño and add lemon juice and a pinch of salt.
• Melt margarine in a large stock pot.
• Sauté pepper and onion mixture until soft.
• Add can of crushed tomatoes, stirring.
• Add three cans of black beans, undrained.
• Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
• Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
• Let simmer until flavors are combined and peppers and onion are soft and tender about one hour, or until it smells so good you cannot wait.
• Serve with Recipe #43730.

SOUTHWESTERN BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTO SANDWICHES

Steps:

• Heat a medium soup pot over medium-high heat. Add the oil to the hot pot, then the garlic, celery, onions, jalapeno and bay leaf. Cook 3 to 4 minutes, and then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining cans. Stir the mashed beans into the pot and season with 2 to 3 tablespoons hot sauce, the cumin, coriander, salt and pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat to low and simmer, about 15 minutes. Add the lime juice. Remove and discard the bay leaf.
• While stoup cooks, make the Monte Cristos. Spread the bread with a light layer of hot pepper jelly. Build the sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat the eggs with the milk and the remaining 2 teaspoons hot sauce. Sprinkle the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt the cheese and warm the meats through.
• Ladle up the black bean stoup and top with the sour cream and scallions. Cut the Monte Cristos corner to corner and serve halves alongside the stoup for dipping and munching.

SOUTHWEST BEAN SOUP

Steps:

• In a large nonstick saucepan, saute veggies and garlic until almost tender.
• Stir in all but cilantro and bring to a boil.
• Simmer 20 minutes. Stir in cilantro.
• Freezes well.

SOUTHWESTERN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.