BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM
Categories Soup/Stew Blender Bean Tomato Super Bowl Lunch Lime Bacon Healthy Sour Cream Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 20
Steps:
- Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
- Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
- Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.
ULTIMATE BLACK BEAN AND RICE SOUP
When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's.
Provided by KitKat54
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
- Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
- Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
- Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
- Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.
Nutrition Facts : Calories 317.3, Fat 5.5, SaturatedFat 1, Cholesterol 0.1, Sodium 1135.8, Carbohydrate 54.8, Fiber 11.8, Sugar 2.8, Protein 15.9
BLACK BEAN SOUP WITH LIME
Categories Soup/Stew Bean Pork Super Bowl Lunch Lime Winter Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
- Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.
BLACK BEAN SOUP WITH CUMIN AND CILANTRO
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
- Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
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BLACK BEAN SOUP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Tex-MexTotal Time 30 minsCategory SoupsCalories 475 per serving
- Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
- Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
- Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
- Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
BLACK BEAN AND RICE SOUP – KALYN'S KITCHEN
From kalynskitchen.com
4.3/5 (6)Total Time 8 hrs 5 minsCategory Slow CookerCalories 174 per serving
- In small Crockpot, combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano (affiliate link), Ancho chile powder and Chipotle chile powder.
- Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.
- When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice (affiliate link) is done, about 30 minutes.
- Add fresh lime juice and cilantro and cook 5 minutes more. Serve hot, with additional fresh lime pieces for each person to squeeze into soup and more cilantro if desired.
BLACK BEAN SOUP - IOWA GIRL EATS
From iowagirleats.com
5/5 (4)Estimated Reading Time 6 minsServings 4
- Heat oil in a soup pot over medium heat then add shallots/onions and jalapenos, season with salt and pepper, and saute until softened, 8-10 minutes. Add garlic cloves then saute until very fragrant, 1-2 minutes, then add chili powder and cumin and saute for 1 more minute. Add black beans, 3 cups chicken stock or vegetable broth then turn heat up to high to bring to a boil. Turn heat down to medium/medium-low and simmer for 10 minutes.
- If you like a thicker soup, transfer 2+ ladlefuls beans into a blender with a couple ladlefuls of broth then blend until very smooth and stir back into the soup. For a slightly thickened soup, blend just 1 ladleful beans plus a couple ladlefuls of broth. Add up to 1 cup additional stock/broth if necessary to reach desired consistency. Drizzle in lime juice then taste and add more salt/pepper if necessary, and then serve with toppings.
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