SHRIMP AND BLACK BEAN SOUP
Packed with tomatoes, beans, corn and, of course, shrimp, this bold and spicy soup is shared by Elizabeth Lewis of Hayden, Alabama. She writes, "My family likes spicy foods and everyone really enjoys this soup. It's especially good in cold weather."
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 3g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 983mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
SPICY SHRIMP AND RED BEAN SOUP
Shrimp, red beans (or kidney), tomatoes with chiles, and cream of mushroom soup make this soup an easy-to-make crowd pleaser that looks and tastes like soup from a fine restaurant. Serve with Garlic Toast to make it a complete meal. I created this completely by accident and it turned out great!
Provided by Kim Berley
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 25.8 g, Cholesterol 127.7 mg, Fat 12.9 g, Fiber 7.5 g, Protein 24.7 g, SaturatedFat 2.2 g, Sodium 1099 mg, Sugar 1.4 g
BLACK BEAN SOUP WITH LIME SHRIMP
A slight adaptation of Rachael Ray's recipe from Express Lane Meals. Just about everything in this book is great and easy.
Provided by ThinkAndDrive
Categories Black Beans
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sweat the onions and half of the garlic in two tablespoons of the olive oil. Toss in the Cumin, Chile Powder, and Salt and Pepper. Cook for about three minutes on medium-high heat.
- Peel, devein, and rinse the shrimp. Zest and juice the limes into a bowl and add the rest of the olive oil and garlic. Add the red pepper flakes to the bowl. Toss the shrimp in and allow to marinade.
- Add the black beans to the onion mixture and mash about half of them. Add the tomatoes, Tobasco, veggie broth, and half and half. Stir until well mixed. Allow to come to a bubble and then lower the heat to simmer. Let the soup simmer for about 12 minutes.
- In the mean time, cook the shrimp on both sides in a pan (no oil or butter) about two to three minutes a side. After you flip the shrimp, pour in the lime juice mixture to the pan to help "steam" the shrimp. You be the judge on when they're fully cooked.
- Ladle out the soup into a bowl and add five shrimp to the bowl. You can add more salt or pepper to taste.
Nutrition Facts : Calories 314.5, Fat 12.4, SaturatedFat 2.7, Cholesterol 28.2, Sodium 626.3, Carbohydrate 39, Fiber 10.7, Sugar 5.8, Protein 14.3
HEALTHY BLACK BEAN SOUP
A healthy, flavorful variation of black bean soup which is great with tortilla chips on the side. I found it at http://www.cookingwithtraderjoes.com/Sample_Recipe_1.html
Provided by Fazimoto
Categories Black Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium pot, sauté onions in olive oil until they are soft and translucent.
- Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes.
- Ladle soup into individual bowls and top with a dollop of yogurt. Chili and Lime Tortilla Chips or other white corn tortilla chips go nicely on the side.
Nutrition Facts : Calories 341.8, Fat 9.2, SaturatedFat 2.1, Cholesterol 5.3, Sodium 413.3, Carbohydrate 51, Fiber 15.9, Sugar 7.4, Protein 17.1
BLACK BEAN SOUP WITH LIME SHRIMP-THE CHEW RECIPE - (5/5)
Provided by wing118677
Number Of Ingredients 20
Steps:
- For the Black Bean Soup: In a large soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, cumin, chili powder, and salt and pepper to taste. Stir and cook for a few minutes, until the onions become tender, about 4-5 minutes. Add the black beans to the onion mixture. Use a rubber spatula or potato masher to mash half the beans. Stir in the tomatoes, heavy cream, and vegetable broth. Let the soup come to a boil. Once it's boiling, reduce the heat to a simmer and cook for about 11 minutes, stirring occasionally. For the Lime Shrimp: In a large bowl, combine the garlic with the olive oil, lime zest, crushed red pepper, parsley, and a sprinkle of salt. Add the shrimp to this mixture and toss them until they are coated; remove the shrimp. Heat a skillet over medium-high heat. Add the shrimp and cook for 2 or 3 minutes. Flip the shrimp, add the lime juice, and cook for another few minutes, until the shrimp are opaque. Add the hot sauce to the soup and adjust the salt and pepper to your taste. Ladle the soup into 4 bowls and top each with 4 shrimp. Tip: Not a shellfish fan? Substitute your favorite protein, like chicken or steak!
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- Add the beans, broth, tomatoes, and chiles; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the soup thickens slightly, about 25 minutes. Puree one-third of the soup in a blender or food processor then stir the puree into the remaining soup. Add the shrimp, chopped cilantro, and hot pepper sauce; simmer until the shrimp is heated through, about 1 minute. Divide the soup among 6 bowls. Top evenly with the sour cream and top each with a cilantro sprig. Yields 1 3⁄4 cups soup with generous 1 tablespoon sour cream per serving.
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