EASY SHERRY BLACK BEAN SOUP
From Real Simple magazine, Fake it, Don't Make it section, Nov. 2003. Canned black beans, salsa, sour cream and canned chicken broth-and Lime and dry sherry are optional. OK to freeze since it reheats beautifully.
Provided by Oolala
Categories Black Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
- Stir in the beans and broth, then heat to boiling; reduce heat to low; cover and simmer 15 minutes.
- Cool slightly, then spoon half the soup into a food processor or blender and puree.
- Return the pureed soup to the saucepan and heat through. (I think this means with the other half that is not pureed so that it has some texture).
- Serve with sour cream, additional salsa, and a squeeze of lime (if using). Or stir in 1-2 tablespoons dry sherry to each bowl.
Nutrition Facts : Calories 352.4, Fat 4.5, SaturatedFat 2.1, Cholesterol 5.3, Sodium 778.7, Carbohydrate 57.1, Fiber 20.1, Sugar 2.4, Protein 23.3
SHERRIED BLACK BEANS
Provided by Florence Fabricant
Categories weekday, one pot, side dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Rinse beans and place in a bowl. Cover with boiling water and set aside.
- In a saucepan of at least two-quart capacity, saute the salt pork until it just begins to brown. Add one-half cup of the onion and green pepper and continue to cook over medium heat until sauced. Add garlic and continue to cook, stirring, for another minute or so.
- Drain beans and add them to the saucepan along with three cups of water.
- Bring to a boil, lower heat and simmer, covered, for one-and-ahalf hours, until the beans are just tender. Add salt and pepper to taste, simmer uncovered for another 30 minutes, but watch carefully and stir from time to time so the beans do not stick.
- Remove one-half cup of the beans, mash or puree them and return them to the saucepan along with the sherry. Adjust seasonings if necessary and serve, topped with remaining chopped onion and sour cream.
FAST AND DELICIOUS BLACK BEAN SOUP
A fast and easy recipe for black bean soup sure to delight your taste buds.
Provided by FLOPORAMA
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
- In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 6.7 g, Cholesterol 67.8 mg, Fat 28.8 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 13.6 g, Sodium 1257.5 mg, Sugar 2.3 g
CONTEST-WINNING BLACK BEAN SOUP
Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
BLACK BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and set aside for 1 hour. Drain and reserve.
- In a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, and saute until wilted and golden, about 10 minutes. Add the garlic and thyme and saute for 3 minutes more. Add the beans, hocks, water or stock, and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, cook until beans and meat are tender, about 1-1/2 hours.
- Turn the soup off. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender. Simmer the soup with the reserved meat. Season with salt and pepper to taste and add the sherry. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.
- Copyright 2001 Television Food Network, G.P. All rights reserved
BLACK-BEAN SOUP WITH SHERRY AND LIME
Categories Soup/Stew Bean Citrus Vegetarian Quick & Easy Lunch Lime Sherry Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Purée black beans in batches in a blender (use caution if beans are hot) and transfer as puréed to a 2 1/2- to 3-quart heavy saucepan. Stir in 1 cup water, Sherry, lime juice, and salt to taste, then thin soup, if necessary, to desired consistency with additional water. Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
SHERRIED BLACK BEAN SOUP
When I was first introduced to the Mexican author Laura Esquivel, I didn't realize who she was. After one of NTWH's performances, she told me she wanted to write on our behalf. "Are you a writer?" I queried. Much to my embarrassment, in her humility she simply answered "Yes." A fellow Jesuit whispered into my ear, "Dunderhead, she's the author and screenwriter of Like Water for Chocolate." We have since become great friends. She cooks for me often, and shows me the warmth and love of all of Mexico from her kitchen. This Sherried Black Bean Soup has a Mexican tang.
Provided by Food Network
Time 4h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
- In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
- Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.
- Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.
BLACK BEAN SOUP
Provided by Food Network
Categories appetizer
Yield Serves 6 as a main course
Number Of Ingredients 14
Steps:
- Pick over the beans, discarding any stones or bits of debris. Place the beans in a colander or strainer and rinse well under cold running water. Drain. Place the beans in a large stockpot or bowl, add the water (it should cover the beans by 2 inches) and soak for 8 hours or overnight in the refrigerator.
- Heat the oil in a very large stockpot over medium-low heat. Add the bacon and saute, stirring occasionally, until browned, about 15 minutes.
- Add the onion, carrot, and garlic to the pot and sweat, uncovered, stirring occasionally, until the vegetables are soft but not browned, about 10 minutes.
- Drain the soaked beans. Add them to the pot along with 8 cups stock and the bay leaves. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the beans are tender and the vegetables have practically dissolved, 1 to 1 1/2 hours. Stir the soup occasionally to make sure the beans aren't sticking to the bottom of the pot. If the soup becomes too thick, add additional stock or water. Most of the beans should keep their shape, but some will fall apart enough to thicken the soup.
- Remove the pot from the heat and season with salt, pepper, Tabasco, dry sherry, and vinegar. Remove the bay leaves.
- Ladle the soup into bowls and garnish with any combination you like of sour cream, diced onion, fresh cilantro leaves, and chopped hard-cooked egg.
KEMP'S VEGETARIAN BLACK BEAN SOUP WITH SHERRY & LIME
Entered for safe-keeping, adapted from Gourmet Executive Food Editor Kemp Minifie in April 2007 Gourmet. Kemp is speaking my language with these ingredients! I swear the shot of Cream Sherry added to my Black Bean Soup at El Tio Pepe's launched an endless search for the perfect Black Bean Soup. This recipe calls for dried black beans cooked according to Recipe #512333. Corn bread goes well with this, and so does a beer or a margarita. (Please don't mark down this recipe if you don't use Recipe#512333; it's integral to the taste.) I have not included the preparation time for Recipe#512333 in this recipe's times.
Provided by KateL
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the puréed beans to a 2 1/2 - 3-quart heavy saucepan.
- Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
- Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
- Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.
BEST BLACK BEAN SOUP
This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
- In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
- Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
- Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
- Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
- Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
- Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
- Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
More about "black bean soup with sherry recipes"
SPICY BLACK BEAN SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (568)Calories 342 per servingCategory Soup
- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
- Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
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.
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