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.
SPICY BLACK BEAN SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.
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
This is perfect for those bluster days when you want something substantial in your belly after you brush the snow off your boots and thaw your hands and face. Perfect for a January in Buffalo area. This is a vegetarian soup however it can be made meatless by adding in any number of cooked meats (hamburger, stew beef, chicken, ham or turkey. Your choice) Sit down with the fire roaring, crunchy bread and a steaming bowl of soup and you are close to heaven. Copied / adapted from the Buffalo News 7 day meal planner section.
Provided by Chef1MOM-Connie
Categories Black Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Take first 4 ingredients and cook in a dutch oven until tender.
- Puree 1 can black beans with 2 c vegetable broth stir into pot.
- Cook 1 minute, then add in tomatoe paste.
- Add in 2nd can black beans unddrained with the spices and stir.
- Bring to boil on highthen reduce heat to simmer.
- This is where you can add in cooked meat if you choose.
- Cover pot partially and simmer10 minute.
- Stir in 1/4 c dry sherry if you choose.
- Ladle into bowls and top with chopped tomatoes, serve with crusty bread and a spinach salad.
Nutrition Facts : Calories 82.2, Fat 2.5, SaturatedFat 0.4, Sodium 28.5, Carbohydrate 13.9, Fiber 1.6, Sugar 2.2, Protein 2.5
BLACK BEAN SOUP
My good friend Connie (she says this is classic Cuban Frijoles Negro soup) made this great dish for her family. I likes it thicker so I added the 3rd can of blended beans and occasionally the heavy cream to make it thicker still. We serve it over rice without the garnish, but if we have company, I love to make it look pretty�Enjoy!!
Provided by sunshinekb17
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except vinegar and 1 can of black beans stir well and begin cooking over med-low heat.
- Take the put 3rd can of beans and put in a blender or a cup and use a stick mixer to blend them thoroughly; add them to the soup; stir well.
- ***If you want a creamier thicker soup add the ½ cup of heavy cream at this time.
- After soup comes to a boil add the dash of vinegar. Reduce heat and cook stirring regularly for 10 minutes.
- Serve with optional dopple of sour cream & chopped scallions in the center of each serving.
- You can also use a pinch of parsley if you don�t have/like scallions on top of the sour cream for a little color. You can also serve soup over cooked rice.
Nutrition Facts : Calories 278.5, Fat 9.8, SaturatedFat 1.4, Sodium 2.9, Carbohydrate 36.1, Fiber 12.9, Sugar 0.8, Protein 13
FANTASTIC BLACK BEAN CHILI
I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish! Can be frozen very well and doubled for a larger crowd. Top with your favorite shredded cheese.
Provided by Rebecca Slone
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 44.1 g, Cholesterol 55.8 mg, Fat 9.2 g, Fiber 17.5 g, Protein 29.6 g, SaturatedFat 2.1 g, Sodium 969.2 mg, Sugar 1 g
FAST BLACK BEAN SOUP
Don't spend a long time making a thick and cheesy black bean soup. Make this fast and fantastic version in 10 minutes instead! Warm and delicious, this Fast Black Bean Soup is perfect for warming up chilly days.
Provided by My Food and Family
Categories Soup Recipes
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Blend all ingredients except VELVEETA in blender until smooth.
- Pour into medium saucepan; cook on medium heat 5 min. or until heated through, stirring occasionally.
- Add VELVEETA; cook 1 min. or until melted, stirring constantly.
Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 810 mg, Carbohydrate 40 g, Fiber 13 g, Sugar 5 g, Protein 18 g
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BLACK BEAN SOUP - ONCE UPON A CHEF
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- 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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