Black Bean Soup With Cilantro Cream Recipes

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BLACK BEAN-TOMATO SOUP WITH CILANTRO-LIME CREAM



Black Bean-Tomato Soup With Cilantro-Lime Cream image

From Cooking Light. This was one of the first black bean soups I made and we all enjoyed it very much. I used an immersion blender right in the pot. Timings are approximate

Provided by wicked cook 46

Categories     Black Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 center-cut bacon, slices chopped
1/2 cup chopped onion (about 1 small)
1/4 cup chopped celery
1 teaspoon ground cumin, divided
1/2 teaspoon dried chipotle powder
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can no-salt-added organic diced tomatoes, undrained
1 (14 ounce) can reduced-sodium fat-free chicken broth
1/4 cup reduced-fat sour cream
1 tablespoon minced fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice

Steps:

  • Cook bacon in a large saucepan over medium heat until crisp.
  • Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside.
  • Add onion and celery to pan; cook 5 minutes or until celery is tender.
  • Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute.
  • Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil.
  • Cover, reduce heat, and simmer 10 minutes.
  • Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).
  • Blend until smooth.
  • Pour into a large bowl.
  • Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
  • Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.

BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM



Black Bean Soup with Cilantro-Lime Sour Cream image

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

1 16-ounce package (about 2 1/2 cups) dried black beans
6 bacon slices, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned low-salt chicken broth
1 large tomato, chopped
1 cup (packed) chopped fresh cilantro
1/3 cup (packed) chopped fresh parsley
1 1/2 tablespoons minced garlic
1 jalapeño chili, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Additional chopped fresh cilantro
Additional chopped tomato

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.

BLACK BEAN SOUP WITH CILANTRO CREAM



Black Bean Soup With Cilantro Cream image

The best thing about this soup, apart from the delicious taste, is that it's so easy and quick to make. Please serve it with the Cilantro Cream - it's like the icing on the cake! You can make this soup for a vegetarian, just leave out the bacon and use vegetable stock - this is how I make it for my husband and it's still delicious. This recipe has been adapted from a leaflet I found in a supermarket, promoting Sonoma dried tomato halves.

Provided by Nic2371

Categories     Black Beans

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 15

1/2 cup sun-dried tomato
1 cup boiling water
4 slices bacon, chopped
1 small onion, chopped
1 tablespoon olive oil
1 (425 g) can black beans, drained and rinsed
14 ounces chicken stock or 14 ounces vegetable stock
1 large garlic clove, peeled and minced
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce (Tabasco)
1/4 cup chopped fresh cilantro leaves (coriander)
1/4 cup sour cream or 1/4 cup creme fraiche
1 tablespoon chopped fresh cilantro leaves (coriander)
1/2 teaspoon ground coriander, spice
1 1/2 tablespoons fresh lime juice

Steps:

  • Combine the sun dried tomatoes and 1 cup boiling water in a small bowl. Make sure the tomatoes are covered and let stand until the tomatoes are soft. Drain, reserving the liquid, and then chop the tomatoes.
  • Heat the olive oil in a large saucepan and sauté the bacon and onion until the onion is soft. Add the tomatoes, tomato liquid, beans, chicken or vegetable stock, garlic, cumin and hot pepper sauce. Mix well. Bring to a boil, then reduce heat and simmer, covered, for five minutes. Remove from the heat and stir in the cilantro (coriander) leaves.
  • Blend with a stick blender (or in batches in the blender or food processor) until smooth. Return to the saucepan and heat gently before serving.
  • To make the coriander cream: Combine all ingredients in a small bowl and mix well.
  • Ladle hot soup into bowls and drizzle with the Cilantro Cream. You may garnish with some more chopped cilantro (coriander) if you wish.
  • Notes: I have made this using my own oven dried cherry tomatoes and I usually save half a cup of the soup which does not get blended to give a bit more texture when added at the end.

Nutrition Facts : Calories 741.4, Fat 37.4, SaturatedFat 12.5, Cholesterol 49.4, Sodium 986.9, Carbohydrate 72.4, Fiber 21.2, Sugar 10.1, Protein 32.8

BLACK BEAN SOUP WITH CILANTRO-TOMATO SALSA



Black Bean Soup with Cilantro-Tomato Salsa image

Categories     Soup/Stew     Bean     Tomato     Low Fat     Fall     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 1/2 cups dried black beans
2 1/2 teaspoons ground cumin
7 cups (or more) Roasted Vegetable Broth
2 cups reserved cooked vegetables from Roasted Vegetable Broth
2 teaspoons minced garlic
Cilantro-Tomato Salsa

Steps:

  • Place beans in large bowl. Pour enough cold water over beans to cover by 3 inches. Let soak overnight. Drain beans.
  • Stir cumin in heavy large pot over medium heat until fragrant, about 20 seconds. Add 7 cups broth and beans. Cover and simmer until beans are almost tender, about 1 hour.
  • Purée reserved cooked vegetables in processor until smooth. Stir into soup. Add garlic. Cover and simmer until beans are tender, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if desired.)
  • Top soup with salsa and serve.

VEGAN BLACK BEAN SOUP WITH CILANTRO



Vegan Black Bean Soup With Cilantro image

Wow, this is one of the best soup recipes I've ever made! I got this from worldsoups.com and it's absolutely fantastic. I love having this with locally made tortilla chips as opposed to bread or crackers.

Provided by tendollarwine

Categories     Black Beans

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 cups water (at least)
1 cup dried black beans, soaked for 1-2 days, rinsed and drained
4 bay leaves
1 tablespoon olive oil
2 teaspoons cumin seeds
3 garlic cloves, sliced
1 small onion, chopped
2 carrots, chopped
1 1/2 cups cauliflower florets
1 red bell pepper, chopped
1/2 cup sun-dried tomato, rehydrated
1/3 cup fresh cilantro, chopped
sea salt

Steps:

  • In a large soup pot, bring water, beans, and bay leaves to a boil, reduce the heat to medium-low and simmer, covered, until the beans are tender, about 1 hour.
  • In a pan over medium heat, heat the olive oil and add cumin seeds, garlic, onions, and carrots. Sauté, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
  • Remove the bay leaves from the beans. Add the sautéed vegetables to the beans and add cauliflower, bell pepper, and sun-dried tomatoes. Add more water if needed, to cover by at least 1 inch. Continue to simmer for around 20 minutes, until the cauliflower is tender.
  • Stir in cilantro and salt to taste.
  • Either leave the soup chunky, or use an immersion blender (or a couple cups of soup in a blender) and purée until desired consistency.

Nutrition Facts : Calories 257.4, Fat 4.7, SaturatedFat 0.7, Sodium 184.8, Carbohydrate 43.8, Fiber 11, Sugar 8, Protein 13.3

BLACK BEAN SOUP WITH CUMIN AND CILANTRO



Black Bean Soup with Cumin and Cilantro image

Categories     Soup/Stew     Bean     Onion     Pepper     Vegetable     Spice     Winter     Jalapeño     Bon Appétit

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 1/2 cups chopped onion
8 garlic cloves, chopped
1/4 cup chopped jalapeños with seeds
2 cups dried black beans (about 13 ounces)
1 tablespoon ground cumin
2 teaspoons ground coriander
8 cups (or more) vegetable stock or canned vegetable broth
1 cup coarsely chopped fresh cilantro
Lime wedges

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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