Black Bean And Onion Soup Mexicana Style Recipes

Steps:

• In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

Steps:

• Heat the olive oil in a pot over medium heat. Add the chili powder, paprika, and garlic to the oil. Mix around.
• Throw in the sliced onion and mix well until onion is tinted red by the color of the chili powder and paprika.
• Drain the cans of black bean and add to the pot once onions are tender (not caramelized).
• Cook for 2-3 minutes then add the cans of tomatoes and then fill one can with water and add that to the pot as well.
• Add the rest of the ingredients except cilantro.
• Simmer for 20 minutes to and hour depending on how rich you want the flavor.
• Garnish with cilantro.
• ENJOY! =D.

Steps:

• In a skillet over medium heat, saute the onion and garlic in the oil until soft (approx 5-7 min/).
• Combine the onion and garlic in large pot with beans and water. Bring to a boil.
• Add the green pepper, reduce heat and simmer for 10 minutes.
• Allow to cool slightly and then puree half of the soup in a blender.
• Return mixture from blender to pot and heat to serving temperature.
• Top with cheese and serve with whole wheat bread or crackers.

Steps:

• .Heat oil over med-high heat in large soup pot.
• Add the next nine ingredients (include salt, if using).
• Stir fry until onion is soft. Stir frequently.
• Add black beans, spinach, and broth.
• Bring to a boil, then turn down to a simmer, stir and cover.
• Simmer about 25 minutes, stirring occasionally.
• When serving, drizzle some half "n" half over soup, if desired.
• I served pita halfs stuffed with lettuce, tomato, and pepperjack cheese with this for a complete meal. I can also see some cooked rice added for a heartier meal.

Steps:

• Cook bacon in large pot over medium heat until crisp, stirring frequently.
• Remove bacon and chop coarsely.
• Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
• When onion is tender, add tomatoes and seasonings and stir until aromatic.
• Add beans and broth.
• Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
• Serve with a dollop of sour cream and shredded cheese on top.