DUTCH OVEN BLACK BEAN SOUP
The interesting blend of spices in this soup will remind you of the traditional Cuban meal of black beans and rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place beans in Dutch oven; add enough cold water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and reserve beans.
- In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
- Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce heat to low; cover and simmer about 2 hours or until beans are tender.
- Carefully pour soup into blender. Cover; blend until almost smooth.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1/2, Fiber 19 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g
DUTCH OVEN BLACK BEAN SOUP
This should be a thick soup, but I often add water if too much liquid has boiled away. It has a nice consistency, and the garnishes add flavor.
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- Rinse beans. In a Dutch oven, combine beans and water. Bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours. Add onion, pork, salt, garlic and oregano. Simmer, covered, 1-1/2 to 2 hours, or until beans and pork are tender. Stir in tomato paste; heat through. Ladle into soup bowls. If desired, top with radishes, cabbage, peppers and sour cream.
Nutrition Facts :
EASY AND QUICK BLACK BEAN SOUP
This is a quick and easy soup with a little spice. Great over brown rice or with a simple salad.
Provided by mmr
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
- Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
- Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 43.6 g, Cholesterol 0.9 mg, Fat 7.9 g, Fiber 16.5 g, Protein 14.1 g, SaturatedFat 1.2 g, Sodium 1033.2 mg, Sugar 4 g
HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
- Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
- Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
- Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
- Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
- Pour blended soup back into the pot and mix to incorporate.
- Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams
CUBAN BLACK BEAN SOUP
Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago was born in America, but this recipe is inspired by his mother's black bean soup, which offered robust flavor for people who didn't have money to spend on meat for stock. Here we use both fresh and dried oregano because each imparts a different flavor to the final dish. The ham is listed in the ingredients but since I have always made my black bean without "meat" I made it that way again. This was in Cooking Light, 01/01/2008! Just another take on black beans that I think are great!! Cuban cooking reflects the influence of Spain and Africa as well as other Caribbean countries. Spicy heat is not as pronounced in Cuban cuisine as in other Latin fare.
Provided by Manami
Categories Chowders
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Place bay leaves and beans in a Dutch oven.
- Add 12 cups water to pan; bring to a boil.
- Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
- Heat oil in a large skillet over medium heat.
- Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
- Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
- Remove from heat; let stand 10 minutes.
- Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
- Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
- Discard bay leaves.
- Combine avocado and juice; toss gently.
- Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper.
- Serve with lime wedges, if desired.
BLACK BEAN SOUP
This is perfect for those bluster days when you want something substantial in your belly after you brush the snow off your boots and thaw your hands and face. Perfect for a January in Buffalo area. This is a vegetarian soup however it can be made meatless by adding in any number of cooked meats (hamburger, stew beef, chicken, ham or turkey. Your choice) Sit down with the fire roaring, crunchy bread and a steaming bowl of soup and you are close to heaven. Copied / adapted from the Buffalo News 7 day meal planner section.
Provided by Chef1MOM-Connie
Categories Black Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Take first 4 ingredients and cook in a dutch oven until tender.
- Puree 1 can black beans with 2 c vegetable broth stir into pot.
- Cook 1 minute, then add in tomatoe paste.
- Add in 2nd can black beans unddrained with the spices and stir.
- Bring to boil on highthen reduce heat to simmer.
- This is where you can add in cooked meat if you choose.
- Cover pot partially and simmer10 minute.
- Stir in 1/4 c dry sherry if you choose.
- Ladle into bowls and top with chopped tomatoes, serve with crusty bread and a spinach salad.
Nutrition Facts : Calories 82.2, Fat 2.5, SaturatedFat 0.4, Sodium 28.5, Carbohydrate 13.9, Fiber 1.6, Sugar 2.2, Protein 2.5
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