BLACK BEAN SOUP
Provided by Tyler Florence
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
- Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
- When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
- Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
- Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.
BLACK BEAN SOUP
Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor.
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
VEGETABLE-BEAN SOUP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g
TRADITIONAL COSTA RICAN BEAN SOUP
One of the local favorites in Costa Rica, it's a wonderful and comforting meal. Black beans are the best in my opinion! I would recommend spicing this up a little with some hot sauce or even some slices of fresh hot peppers! It's very simple to make as well.
Provided by sassafrasnanc
Categories Black Beans
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans well.
- Soak beans in water in a saucepan for 2 hours.
- Bring to a boil.
- Cover and simmer until beans are soft about 1 ½ hours. Remove from heat.
- Puree beans with their liquid, onions, bell peepers, oregano, cilantro, celery, garlic, and cilantro in a blender.
- Transfer to a saucepan and heat the soup at medium low temperature.
- Poach eggs in soup.
- Serve hot w/ fried flour or corn tortillas.
Nutrition Facts : Calories 527.5, Fat 28.8, SaturatedFat 10.8, Cholesterol 233.2, Sodium 89.6, Carbohydrate 47.2, Fiber 11.2, Sugar 4.8, Protein 21.1
COSTA RICAN BLACK BEAN SOUP
This sounds like a really good black bean soup...though I love most ALL black bean soup! I'll update once I've tried it. I'm posting this for ZWT 4. This is a recipe I got by Cinda Sanners from her "Soup Buffet" show.
Provided by Enjolinfam
Categories Black Beans
Time 50m
Yield 8 1 cup servings
Number Of Ingredients 20
Steps:
- In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic and ginger in oil over medium heat until vegetables are tender and onion is clear.
- Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.
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