Corn Cilantro And Black Bean Soup Recipes

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

Ingredients

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.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Southwestern Corn and Black Bean Skillet image

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Corn

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

Steps:

Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g

HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA

Heather's Cilantro, Black Bean, and Corn Salsa image

This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.

Provided by hvoeltner

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 25m

Yield 72

Number Of Ingredients 12

Ingredients

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
¼ cup lime juice
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste

Steps:

Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Nutrition Facts : Calories 30 calories, Carbohydrate 4.9 g, Fat 0.9 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 84.9 mg, Sugar 0.7 g

BLACK BEAN SOUP WITH CUMIN AND CORIANDER

Black Bean Soup With Cumin and Coriander image

This was printed in the Montreal Gazette and can be found in Deborah Madison's Vegetable Soups. I think I'll try it some time soon.

Provided by Studentchef

Categories Kosher

Time 50m

Yield 8 cups

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil or 3 tablespoons sunflower oil
1 large onion, chopped
2 small carrots, chopped
3 celery ribs, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 bunch fresh coriander, leaves and stems chopped separately
1 teaspoon salt
1 -2 teaspoon cumin
1 teaspoon paprika (Spanish smoked paprika being preferred in this recipe)
2 bay leaves
1/4 teaspoon cayenne
1 cup water
2 (19 ounce) cans black beans, draind
1/2 cup sour cream
1/2 lime, juice of

Steps:

Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
Serve soup hot in heated bowls, topping each serving with sour cream mixture.

Nutrition Facts : Calories 223.3, Fat 8.6, SaturatedFat 2.5, Cholesterol 7.5, Sodium 326.9, Carbohydrate 28.5, Fiber 9.8, Sugar 2.6, Protein 9.7

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