Black Bean And Onion Soup Recipes

CONTEST-WINNING BLACK BEAN SOUP

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.

BLACK BEAN AND TOMATO SOUP

Steps:

• Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
• Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

QUICK AND EASY BLACK BEAN SOUP

Steps:

• Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
• Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
• Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
• Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
• Stir in black pepper and cumin. Add salt to taste.
• Make the relish by stirring together minced green onion, sambal paste, and lime juice.
• Serve garnished with relish, chopped green onions, and sour cream.

FAST AND DELICIOUS BLACK BEAN SOUP

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.

BLACK BEAN AND ONION SOUP

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.

BLACK BEAN ONION SOUP

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.

BLACK BEAN SOUP

Steps:

• Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups).
• Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.
• Serve with Cubano Sandwiches.
• Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.

QUICK BLACK BEAN SOUP

Steps:

• Heat oil in large pot over medium heat. Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
• Working in 2 batches, purée 2 1/2 cups soup in blender until smooth. Mix purée back into soup in pot. Season with salt and pepper. Ladle soup into bowls.

BLACK BEAN AND ONION SOUP MEXICANA STYLE.

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.