BLACK BEAN SOUP (SOPA DE FRIJOLES NEGROS)
Make and share this Black Bean Soup (Sopa De Frijoles Negros) recipe from Food.com.
Provided by kolibri
Categories Black Beans
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place beans with liquid and chicken broth in blender or food processor and blend until smooth. You can leave part of the beans whole if you wish, it gives a nice texture.
- Heat oil in large saucepan over medium heat. Add onion and garlic: cook for 1-2 or until the onion is tender. Add beans, salsa, lime juice, cumin and red pepper.
- Bring to boil and reduce heat to low, cover. Cook while stirring occasionally, for 25-30 minutes.
- Serve with a drizzle of youghurt, and garnish with chopped red onion and fresh cilantro.
Nutrition Facts : Calories 143, Fat 3.1, SaturatedFat 0.7, Cholesterol 2, Sodium 526.1, Carbohydrate 22.3, Fiber 6.7, Sugar 3.3, Protein 8.3
BLACK BEAN SOUP RECIPE
An easy, hearty, Mexican black bean soup, "sopa de frijol negro," garnished with tortilla strips, fresh avocado, and queso fresco.
Provided by Douglas Cullen
Categories Soup
Time 1h20m
Number Of Ingredients 11
Steps:
- Roast the tomatoes, onion, and garlic until they are blackened. You can do this under the broiler or in a pan on the stove.
- Blend the roasted vegetables, cumin, and oregano until smooth. (Add a little water if necessary to blend)
- Next, blend the black beans with the vegetable mixture until very smooth. (Add 1 cup of water to blend, add more if necessary)
- Place the blended soup in a pan on the stove.
- Simmer the soup for one hour. (Add water if necessary so that it doesn't become too thick.)
- Salt to taste.
- To serve, divide the soup into 6 bowls.
- Garnish each bowl of soup with the tortilla strips, 1 tablespoon of Mexican cream, 1 ounce of cubed queso fresco cheese, and the cubed avocado.
Nutrition Facts : Calories 294 kcal, Carbohydrate 29 g, Protein 14 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 280 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
BLACK BEAN SOUP (SOPA DE FRIJOLES)
Provided by Food Network
Time 1h45m
Yield 24 servings
Number Of Ingredients 16
Steps:
- Soak the beans overnight in cold water. Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf.
- Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes. Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste. Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.
SOPA DE FRIJOLES NEGROS -- BLACK BEAN SOUP
Categories Soup/Stew Bean Vegetable Kid-Friendly High Fiber Lunch Healthy
Yield 8-10
Number Of Ingredients 27
Steps:
- 1. Pick through black beans, place in pot, cover with tap water and let soak overnight. 2. Heat bacon fat in 6-8 quart stock pot. Add onion, carrot, celery, red pepper and garlic. Sauteed until vegetables are tender. 3. Add chicken stock, ham hocks, drained beans and all spices. Bring to the boil, then simmer, partially covered for about 2 1/2 until beans are exceedingly tender. 4. Remove from heat, and remove ham bones and bay leaf. Combine vinegar and sugar and add to soup. 5. Using a slotted spoon, remove about 1 1/2 cup beans and reserve. Using an immersion blender, purée soup until reasonably smooth. Add back reserved beans. 6. Reheat soup, ladle into bowls, and garnish with a dolop of sour cream, chopped red onion, diced tomato, diced avocado and torn cilantro leaves. Sprinkle a squeeze of fresh lime juice atop all.
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- After about 8 minutes of simmering, transfer roughly ⅓ of the soup to a blender and mix on high until smooth. Once blended, add it back to the pot and simmer for a final few minutes.
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