Black Bean And Bacon Soup Recipes

BLACK BEAN SOUP

Steps:

• Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
• Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

BEAN WITH BACON SOUP

Steps:

• Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
• Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
• While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
• Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
• Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
• When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

BLACK BEAN SOUP

Steps:

• Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
• Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.
• Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.
• Serve soup topped with sour cream, chopped cilantro, and reserved bacon.

BLACK BEAN AND BACON SOUP

Steps:

• Cook bacon in large saucepan on medium heat 12 min. or until crisp, stirring frequently. Drain bacon, reserving 3 Tbsp. of the drippings in pan. Drain bacon.
• Meanwhile, add onions, celery, carrots and garlic to bacon drippings in saucepan; cook and stir until crisp-tender. Stir in beans, broth and pepper. Simmer 15 min., stirring occasionally.
• Pour soup into food processor or blender container; cover. Process until pureed. Return to saucepan. Stir in bacon; cook until heated through, stirring occasionally.

BLACK BEAN AND BACON SOUP

Steps:

• Saute onions, celery, carrots, peppers and garlic in bacon drippings in saucepan over medium heat. Cook until crisp-tender.
• Stir in beans, broth and cayenne. Simmer 15 min., stirring occasionally.
• Pour soup into food processor or blender container; cover. Process until pureed. (I use an immersion blender, so I puree right in the saucepan.) Return soup to saucepan.
• Stir in bacon; cook until heated through, stirring occasionally.
• Garnish with green onions if desired.

BLACK BEAN SOUP

Steps:

• This soup is preferably made at least one day in advance.
• Slice off and reserve the rind of the bacon. Cut the bacon into quarter-inch cubes. There should be about one and one-half cups.
• Put the bacon cubes and the rind into a heavy kettle or casserole and cook, stirring often, until rendered of fat. When ready, the bacon cubes should be well-browned and crisp.
• Add the onions, celery, carrots, bay leaf, garlic, thyme, three tablespoons of the cumin, black pepper and oregano. Stir to blend and cover the kettle or casserole closely. Cook about five minutes over moderately low heat. Do not allow the mixture to burn.
• Add the tomato paste and stir briefly. Add the chicken broth and bring to the boil.
• Rinse and drain the beans and add them to the soup. Cook, uncovered, over relatively high heat about two and one-half hours, skimming the surface occasionally to remove foam, scum and fat as it rises to the top. The soup is ready when the beans are soft and some of them have disintegrated because of the cooking heat and stirring.
• Stir in the lime juice, cayenne pepper, salt, cilantro and remaining cumin. Remove and discard the bacon rind and bay leaf.
• Ladle the soup into individual soup bowls. Serve the salsa and sour cream on the side, to be added at will. This soup is best served with jalapeno corn-bread muffins as an accompaniment.

QUICK AND EASY BLACK BEAN SOUP

Steps:

• Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
• Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
• Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
• Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
• Stir in black pepper and cumin. Add salt to taste.
• Make the relish by stirring together minced green onion, sambal paste, and lime juice.
• Serve garnished with relish, chopped green onions, and sour cream.

HEARTY BLACK BEAN & BACON SOUP

Steps:

• Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from pan.
• Add onions, celery, carrots and garlic to drippings in pan; cook and stir 5 min. or until crisp-tender. Stir in beans, broth and pepper; simmer on low heat 15 min.
• Process soup in food processor or blender container until smooth. Return to pan. Stir in bacon and sherry; cook until heated through, stirring occasionally.

BEAN AND BACON SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

CONTEST-WINNING BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.