Healthy Black Bean Soup With Shrimp Recipes

SHRIMP AND BLACK BEAN SOUP

Steps:

• In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.

SLOW-COOKER BLACK BEAN SOUP WITH CHORIZO

Steps:

• Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
• Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.
• Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.

BLACK-BEAN SHRIMP WITH CHINESE BROCCOLI

Steps:

• Stir together broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved.
• Remove any bruised or withered outer leaves from gai lan, then trim and peel stalks, halving thick ones lengthwise. Cut crosswise into 2 1/2-inch pieces, separating leafy parts from thick stems.
• Cook stems in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 3 minutes. Add leafy parts and cook until all of gai lan is just tender, 3 to 5 minutes. Drain well, then transfer to a clean kitchen towel and pat dry. Transfer to a large dish and keep warm, loosely covered with foil.
• Pat shrimp dry. Heat wok over high heat until a drop of water vaporizes instantly. Pour peanut oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, add ginger and stir-fry 5 seconds. Add black beans, garlic, and jalapeño and stir-fry 1 minute. Working quickly, add shrimp, spreading in 1 layer on bottom and side of wok. Cook, undisturbed, 3 minutes, then stir-fry until shrimp are just pink on both sides, about 1 minute more. Stir broth mixture, then add to shrimp and bring to a boil. Boil, stirring, 2 minutes. Remove from heat and drizzle with sesame oil, then stir to combine.
• Pour shrimp and sauce over gai lan.

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY

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!

BLACK BEAN SOUP WITH LIME SHRIMP

Steps:

• Sweat the onions and half of the garlic in two tablespoons of the olive oil. Toss in the Cumin, Chile Powder, and Salt and Pepper. Cook for about three minutes on medium-high heat.
• Peel, devein, and rinse the shrimp. Zest and juice the limes into a bowl and add the rest of the olive oil and garlic. Add the red pepper flakes to the bowl. Toss the shrimp in and allow to marinade.
• Add the black beans to the onion mixture and mash about half of them. Add the tomatoes, Tobasco, veggie broth, and half and half. Stir until well mixed. Allow to come to a bubble and then lower the heat to simmer. Let the soup simmer for about 12 minutes.
• In the mean time, cook the shrimp on both sides in a pan (no oil or butter) about two to three minutes a side. After you flip the shrimp, pour in the lime juice mixture to the pan to help "steam" the shrimp. You be the judge on when they're fully cooked.
• Ladle out the soup into a bowl and add five shrimp to the bowl. You can add more salt or pepper to taste.

HEALTHY BLACK BEAN SOUP WITH SHRIMP

Steps:

• In a large soup pot, warm oil to medium heat. Add Onion and cook for 2-3 minutes. Add Bell pepper and cook for another 2 minutes. Add Garlic and 2 tomatoes, cook for 1-2 additional minutes. Season with salt & pepper.
• Add Chipotle Pepper, oregano, chili powder, and cumin (Note my measurements on the spices are estimates, use as much of the flavors as you like).
• Add 2 cans of the beans and the chicken stock. Bring to a boil. Reduce heat to a simmer. Simmer for about 15 minutes uncovered.
• Using a hand-held blender, blend all ingredients while cooking in the pot. I like to make it fairly smooth, but some chunks are OK.
• Taste for seasoning -- add additional if appropriate for your taste.
• Add remaining beans and tomatoes. Simmer for another 10-20 minutes.
• Add shrimp and cook for about 5-6 minutes, or until shrimp is pink and cooked through. Remove from heat. Add 1/2 cup fresh cilantro.
• Serve in a bowl with remaining cilantro, avocado, scallions, and sour cream if desired.

SHERRIED BLACK BEAN SOUP

Steps:

• In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
• In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
• Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.
• Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.

BLACK BEAN SOUP WITH LIME SHRIMP-THE CHEW RECIPE - (5/5)

Steps:

• For the Black Bean Soup: In a large soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, cumin, chili powder, and salt and pepper to taste. Stir and cook for a few minutes, until the onions become tender, about 4-5 minutes. Add the black beans to the onion mixture. Use a rubber spatula or potato masher to mash half the beans. Stir in the tomatoes, heavy cream, and vegetable broth. Let the soup come to a boil. Once it's boiling, reduce the heat to a simmer and cook for about 11 minutes, stirring occasionally. For the Lime Shrimp: In a large bowl, combine the garlic with the olive oil, lime zest, crushed red pepper, parsley, and a sprinkle of salt. Add the shrimp to this mixture and toss them until they are coated; remove the shrimp. Heat a skillet over medium-high heat. Add the shrimp and cook for 2 or 3 minutes. Flip the shrimp, add the lime juice, and cook for another few minutes, until the shrimp are opaque. Add the hot sauce to the soup and adjust the salt and pepper to your taste. Ladle the soup into 4 bowls and top each with 4 shrimp. Tip: Not a shellfish fan? Substitute your favorite protein, like chicken or steak!

QUICK BLACK BEAN SOUP

Steps:

• Heat oil in large pot over medium heat. Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
• Working in 2 batches, purée 2 1/2 cups soup in blender until smooth. Mix purée back into soup in pot. Season with salt and pepper. Ladle soup into bowls.