Black Bean And Salsa Soup Recipes

Steps:

• In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
• Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Steps:

• Combine beans through cumin in a blender or food processor fitted with metal blade.
• Process until smooth (about 1 minute).
• Heat in a medium saucepan over medium heat until heated through.
• Ladle into 2 soup bowls.
• Spoon a 1 Tbs dollop of sour cream on top of each and swirl gently.
• Sprinkle with sliced scallions.

Steps:

• In a food processor with a metal blade or a blender container, combine the beans, broth, salsa, and cumin. Process 1 minute, or until smooth.
• Heat bean mixture in a medium saucepan over medium heat, until thoroughly heated.
• To serve, ladle soup into 2 individual bowls. Spoon 1 tablespoon of sour cream on top of each; swirl gently. Sprinkle with green onions.

Steps:

• Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat.
• In another large saucepan, saute 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 cups of the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes.
• Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.
• Remove bay leaves and transfer black bean mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. (Be sure to leave space for the air to escape). Return to a clean saucepan. Rinse out blender and repeat with white bean mixture.
• Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning.
• Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with Tomatillo Salsa.

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Steps:

• Put the beans, broth, salsa and cumin in a saucepan over a medium heat and heat through.
• Use a hand mixer to blend until fairly smooth.
• To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.

Steps:

• Before beginning, drain and rinse two of the cans of black beans and set aside.
• Using a potato masher, mash up the remaining can of beans with the juice.
• Add the salsa and cumin to the mashed beans and set aside.
• In your pot, combine the broth, water and onion, and bring to a boil.
• Simmer till onions are tender.
• Add the rinsed and mashed beans and stir well.
• Simmer at a low heat for half an hour or so.
• Serve with a dollop of sour cream.

Steps:

• PLACE 1 can of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.
• ADD blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro.