CORN, CILANTRO AND BLACK BEAN SOUP
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer.
- While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through.
BLACK BEAN-TOMATO SOUP WITH CILANTRO-LIME CREAM
From Cooking Light. This was one of the first black bean soups I made and we all enjoyed it very much. I used an immersion blender right in the pot. Timings are approximate
Provided by wicked cook 46
Categories Black Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon in a large saucepan over medium heat until crisp.
- Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside.
- Add onion and celery to pan; cook 5 minutes or until celery is tender.
- Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute.
- Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil.
- Cover, reduce heat, and simmer 10 minutes.
- Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).
- Blend until smooth.
- Pour into a large bowl.
- Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
- Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.
VEGAN BLACK BEAN SOUP WITH CILANTRO
Wow, this is one of the best soup recipes I've ever made! I got this from worldsoups.com and it's absolutely fantastic. I love having this with locally made tortilla chips as opposed to bread or crackers.
Provided by tendollarwine
Categories Black Beans
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, bring water, beans, and bay leaves to a boil, reduce the heat to medium-low and simmer, covered, until the beans are tender, about 1 hour.
- In a pan over medium heat, heat the olive oil and add cumin seeds, garlic, onions, and carrots. Sauté, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
- Remove the bay leaves from the beans. Add the sautéed vegetables to the beans and add cauliflower, bell pepper, and sun-dried tomatoes. Add more water if needed, to cover by at least 1 inch. Continue to simmer for around 20 minutes, until the cauliflower is tender.
- Stir in cilantro and salt to taste.
- Either leave the soup chunky, or use an immersion blender (or a couple cups of soup in a blender) and purée until desired consistency.
Nutrition Facts : Calories 257.4, Fat 4.7, SaturatedFat 0.7, Sodium 184.8, Carbohydrate 43.8, Fiber 11, Sugar 8, Protein 13.3
BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM
Categories Soup/Stew Blender Bean Tomato Super Bowl Lunch Lime Bacon Healthy Sour Cream Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 20
Steps:
- Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
- Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
- Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.
BLACK BEAN SOUP WITH CUMIN AND CILANTRO
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
- Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
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BLACK BEAN-TOMATO SOUP WITH CILANTRO-LIME CREAM RECIPE
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- Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
- Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.
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- In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the garlic, cumin and 1 teaspoon salt. Cook until fragrant, 2 minutes.
- Stir in the black beans, stock and chipotle, scraping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.
- Remove from the heat and add the lime juice. Transfer 2 cups of the soup to a food processor or blender and puree until smooth. Return to the pot and taste for seasoning.
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