Spinach And Mushroom Black Bean Soup Recipes

SPINACH, MUSHROOM, AND BLACK BEAN QUESADILLAS

Steps:

• Place the black beans in a medium bowl and coarsely mash them; set aside.
• In a small skillet, heat the olive oil over medium heat.
• Add the onion and garlic and cover and cook until softened, about 5 minutes.
• Stir in the mushrooms and cook, uncovered, until softened.
• Add the spinach, season with salt and pepper to taste, and cook, stirring, until the spinach is wilted, about 3 minutes.
• Stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed.
• To assemble quesadillas, place 1 tortilla at a time on a work surface and spoon about 1/4 mixture onto the bottom half of the tortilla.
• Fold the top half of the tortillas over the filling and press lightly.
• In a large skillet, heat a thin layer of oil over medium heat.
• Place the folded quesadilla 1 or 2 at a time, into the hot skillet and heat over medium heat until hot, turning once, about 1 minute per side.
• Cut the quesadilla into 3 or 4 wedges each and arrange on plates.
• Serve immediately.

SPINACH AND MUSHROOM BLACK BEAN SOUP

Steps:

• Drain and rinse the black beans and wash the veggies.
• Put two cans of the black beans in a blender with the broth, salsa, cumin, and pepper.
• Blend for two minutes.
• Add spinach and mushrooms, and blend for another four minutes, or until smooth.
• Pour into soup pan with remaining can of black beans, and cook for 20-25 minute.
• Serve as is, or with sour cream and corn chips.

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

BROWN RICE WITH BEANS, MUSHROOMS & SPINACH RECIPE - (4.4/5)

Steps:

• Heat the oil or water in a large saucepan over medium heat. Add the onion and cook until soft, about 7 minutes. Add the garlic and mushrooms and cook about 3 minutes or until the mushrooms are tender. Stir in the rice and cook, stirring, for 1 to 2 minutes. Stir in the vegetable broth and bring to a boil. Reduce the heat, season with salt and pepper to taste, cover, and simmer for 35 minutes, stirring occasionally. Uncover, and add the scallions and spinach, stirring until the spinach wilts. Stir in the beans and dill. Cook for 5 minutes longer, or until the broth is absorbed and the rice is tender. Taste and adjust the seasonings if needed. Serve hot.

SAUTEED BABY SPINACH WITH GARLIC, MUSHROOMS AND BEANS

Steps:

• Heat oil in large skillet.
• Add chopped garlic and stir a minute or two. Add sliced mushrooms and stir until garlic begins to turn golden. Add spinach and cannellini. Continue to stir until beans are warm and spinach is wilting. Remove to a plate and season to taste. Serve immediately.

MUSHROOM SPINACH SOUP

Steps:

• Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
• Strain out the vegetables.
• Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.