Spicy Black Bean Soup With Bacon Food

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.

SPICY BLACK BEAN SOUP WITH BACON

Steps:

• Cook bacon, onions, garlic and peppers in Dutch oven or small stockpot sprayed with cooking spray on medium heat 8 to 10 min. or until vegetables are tender, stirring frequently. Add cumin; cook and stir 30 sec.
• Add water, beans and bouillon cubes; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• Blend soup, in small batches, in blender until smooth.
• Serve topped with sour cream.

SPICY BLACK BEAN SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

SPICY BLACK BEAN SOUP

Steps:

• In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.

SYLVIE'S SPICY BEAN AND BACON SOUP

Steps:

• Soak the beans overnight in water, drain and rinse.
• Cover generously with fresh water and boil rapidly for about 10 minutes, skim the foam off and simmer for 1 1/4 hour or until cooked.
• Boil the potatoes in salt water until done, approximately 10-15 minutes, drain, cover and set aside.
• Fry the bacon and shallots until bacon starts to crisp and shallots turn golden, set aside.
• When the beans are cooked, take about 1/3 of them out with a slotted spoon and set aside.
• Add the tomatoes to the rest of the beans and the 'bean water' and puree using a stick blender or food processor until fairly smooth.
• Depending on how much liquid you have from the beans you may want increase/decrease the amount of broth.
• Add the broth and stir, then add the peppers, bacon (make sure you get all the juices from the pan), shallots, sausages (if using), potatoes and the rest of the beans.
• Season to taste with the above spices and the garlic (if using) and simmer for another 30 minutes until all the flavours have combined and everything is heated through.
• Serve with crusty bread.
• The flavours are even better the next day, as with many bean or lentil soups.

SPICY BLACK BEAN SOUP

Steps:

• In a 3 quart sauce pan, heat oil over medium heat. Add onion and saute, stirring occasionally until tender. This takes about 5-7 minutes.
• Stir in garlic and spices, cook for about a minute.
• Stir in beans, broth, and can of tomatoes (including liquid from tomatoes). Add a pinch of salt, if you'd like.
• Heat to high heat until soup is boiling. Reduce heat and simmer, uncovered, for about 15 minutes.
• Spoon about 1/3 of mixture into a blender or food processor and pulse until smooth. You can do more or less, depending on how thick you want the soup or how many whole beans you want in it. Combine pureed mixture with rest of soup and serve with lime wedges.

MINI'S SPICY BLACK BEAN SOUP

Steps:

• Cook bacon in a large saucepan over medium/high heat till browned.
• Add onion, celery, carrot, bell pepper and garlic to the bacon/grease mixture and simmer for 15 minutes or until the onions are clear. Do not let the veggies turn brown.
• While cooking the vegetables, pour 3 cups of the drained beans and 1 cup of chicken stock to a food processor and puree until smooth.
• When veggies are done add pureed beans, the rest of the chicken stock and every other ingredient in the list to the pot bring to a boil.
• Reduce the heat and simmer uncovered for 50-60 minutes or until the soup has thickened.

BLACK BEAN SOUP WITH HABANEROS (CAN BE SPICY OR NOT)

Steps:

• Soak beans overnight in 4 cups of water. Drain off the water and put beans in a large pot.
• Add 10 cups of water to the pot with the beans. Bring the beans to a boil and then turn down to a simmer and cover. Cook until the beans are tender. Approximately 2 hours.
• When the beans are tender, add the remaining ingredients, and simmer until desired consistency. You may need to add more water. If it is too thin, cook longer until some of the liquid has cooked off.
• Remove habaneros from soup when they become soft, or leave them in if you like your soup spicy.
• Garnish with fresh cilantro, sour cream, sliced green onions, and grated cheese, if desired.