Black Bean Soup Mix Recipes

BLACK BEAN SOUP FROM DRIED BEANS

Steps:

• In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
• After soaking, or the next day, drain the beans and cover them with fresh water.
• Bring the beans to a boil over medium-high heat.
• Reduce the heat. You want the beans to simmer gently for most of the cooking process.
• Cover the pot and simmer the beans for an hour.
• Add more water, if needed, to keep the beans covered.
• Taste the beans after an hour and see if they are tender.
• If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
• When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
• Taste and add salt if you think it needs it.
• Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
• The soup will be rich and dark with vibrant colors from the vegetables peeking through.
• When everything is tender, it's ready to serve.

BOUNTIFUL BLACK BEAN SOUP

Steps:

• To roast corn: It is convenient to use frozen corn. Preheat oven to 350. Spread frozen corn on a cookie sheet and roast in oven for 15 to 20 minutes stirring occasionally. Remove from oven and cool.
• Heat oil in a large stock pot over medium-high heat.
• Add onions and celery and saute until translucent, about 5 to 7 minutes.
• Add garlic and saute for one more minute.
• Carefully pour in stock and scrape the bottom of the pan to release any brown bits.
• Stir in the black bean soup mix and tomatoes.
• Add the butternut squash and roasted corn.
• Add herbs, stir, and bring to a boil.
• Once boiling, reduce to a simmer, cover with a lid and cook for 1 1/2 hours, stirring every 1/2 hour to prevent sticking.
• Add more stock or water if beans and squash absorb too much liquid.
• Note: To reduce cooking time by 1/2 hour, beans may be soaked overnight, rinsed and then added to soup.

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 SOUP MIX

Steps:

• Put the black beans into an airtight glass container.
• In a small bowl, mix together the remaining ingredients.
• Transfer to a small air tight container.
• Include the following directions with the container of beans and spices: Soak the beans in water to cover, overnight in a large soup pot.
• Drain the beans and set aside.
• In a large soup pot, heat 2 tablespoons oil.
• Add in 1 medium chopped onion and 1/2 pound sliced polish sausage; saute over medium-high heat until onion is translucent.
• Add in the beans and spice mixture; stir.
• Add in 8 cups water; bring to a boil.
• Lower heat and simmer, partially covered, for 2 hours or until beans are tender.
• Season to taste with salt and pepper.