CREAMY BLACK BEAN SOUP
Garnish this thick, velvety soup with an extra dollop of sour cream and pinch of chopped fresh thyme, if you like.
Time 25m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oil in a medium saucepan over medium heat.
- Add carrots and white parts of the onion and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes.
- Add beans, 3 cups water, salt and pepper and bring to a boil.
- Reduce heat, cover and simmer until carrots are tender, 12 to 14 minutes more.
- Working in batches, carefully transfer contents of pot to a blender and purée until smooth.
- Return soup to pot and heat over medium-low heat until hot throughout.
- Stir in sour cream and garnish with remaining sliced gren onions.
Nutrition Facts : Calories 270 calories, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 440 milligrams, Carbohydrate 41 grams, Protein 14 grams
CREAMY BLACK BEAN SOUP
From Bush's Beans. Here is their description: "Spread warmed leftover soup over crispy tostadas and layer with chopped rotisserie chicken, shredded lettuce, chopped tomatoes, and avocado for a quick supper or snack. For a thinner soup, use only 2 cans of black beans."
Provided by KeeperAtHome
Categories Black Beans
Time 30m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
- Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of dutch oven; cover and bring to a boil. Uncover, reduce heat to medium low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Cool 5 minutes.
- Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to dutch oven, and stir until blended. Serve with desired toppings.
Nutrition Facts : Calories 236.4, Fat 5.2, SaturatedFat 0.9, Sodium 1793.3, Carbohydrate 34.8, Fiber 11.2, Sugar 5, Protein 14.4
CREAMY BLACK BEAN SOUP
This is an easy and forgiving recipe, so you can play around with it a lot. There are many variations all over Mexico: some with cream or milk, others with chicken broth or without it. Some also use dried peppers or fresh peppers.
Provided by Mely Martínez
Categories Soups
Time 30m
Number Of Ingredients 12
Steps:
- Chop the tomatoes and place in a blender along with the chopped onion and garlic. Process until you have a smooth sauce.
- Heat the olive oil in a medium saucepan and then pour the tomato sauce.
- Cook the tomato sauce over medium-high heat for about 7-8 minutes until it starts to boil.
- While the tomato sauce is cooking, puree the black beans and their broth in a blender or food processor until they have a fine texture.
- Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results. If the soup is too thick, add the chicken broth a tablespoon at the time to get a creamy texture. Don't pour it all at once, since it could result in a watery soup. Season soup with salt and pepper.
- Simmer the soup, stirring frequently for about 15 minutes. Serve warm with your choice of toppings.
Nutrition Facts : ServingSize 1 bowl, Calories 206 kcal, Carbohydrate 23 g, Protein 11 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 976 mg, Fiber 8 g, Sugar 1 g
CREAM OF BLACK BEAN SOUP
There are many places to vary the recipe. It is a very rich soup with the addition of half and half cream, about a quart, at the final addition of vinegar and sherry. The soup is great as it appears above in the recipe without any changes, and gets even better the next day, and the next, in the fridge.
Provided by TishT
Categories Pork
Time 4h20m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in 5 qt dutch oven or heavy sauce pot over medium-high heat.
- Add bacon, onions, and celery and bring to a simmer.
- Reduce heat to medium.
- Cook, stirring occasionally,30-40 minutes until vegetables are very soft and lightly browned.
- Add garlic.
- Pick over beans,remove bad ones, rinse and drain.
- Add beans to pan with cayenne, cumin, and broth; bring everything to a boil over high heat.
- Reduce heat to simmer and cover.
- Cook until beans mash easily,about 3 hours.
- Skim fat from the soup and discard.
- Allow soup to cool slightly and then puree small portions at a time in food processor or blender.
- Soup must be cool enough not to crack the pitcher.
- Also, be sure to do in small batches Return soup to pan and cook over medium-high until very hot.
- Remove from heat, stir in vinegar and sherry.
- Serve with condiments.
Nutrition Facts : Calories 303.1, Fat 19.1, SaturatedFat 4.8, Cholesterol 15.4, Sodium 880.1, Carbohydrate 18.7, Fiber 5.2, Sugar 3.5, Protein 12
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