Lazy Day Black Bean Soup Recipes

EASY AND SUPER DELICIOUS BLACK BEAN SOUP

Steps:

• Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
• Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

BLACK BEAN SOUP

Steps:

• Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
• Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
• Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
• Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

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.

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.

BOBBY FLAY'S BLACK BEAN SOUP

Steps:

• Heat olive in in a medium saucepan over medium heat.
• Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent.
• Add wine, bring to a boil and cook until reduced by half.
• Add beans and reduce heat to medium.
• Add chilies and broth and simmer for 30 minutes.
• Remove from heat and add lime juice and salt and pepper to taste.
• Using a blender or food processor, puree half of the soup and return it to the pot.
• Bring to a simmer before serving.
• Top with garnishes such as finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.

SUNDAY BLACK-BEAN SOUP

Steps:

• To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain.
• Meanwhile, slice meaty part of bacon from fat. Discard fat.
• When beans are ready to cook, add meaty bacon to beans along with chicken stock and enough water to cover generously; cover and bring to a boil. Reduce heat and simmer.
• In hot oil, saute carrots, onions, celery, jalapeno, garlic and cumin until onions are golden. When vegetables are ready, add to pot of beans. If there is not enough water, add more. Cook beans 1 1/2 to 2 hours, or until tender. Season with salt, if desired.
• Just before beans are ready, cook sausage; slice into small chunks.
• Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables, using some of the reserved liquid to make a thick soup. Return to cooking pot. Stir in sherry and lime juice. Add more reserved liquid, if necessary, and reheat to serve.
• Divide sausage chunks among bowls, and spoon soup into each bowl. Sprinkle with cilantro.

LAZY DAY BLACK BEAN SOUP

Steps:

• Pour the oil into a large dutch oven or soup pot. Add the diced onions and carrots. Cover and cook on medium until onions are translucent and the carrots are soft.
• While the onions and carrots are cooking, pour tomato sauce, one can of black beans and the liquid only from the other 3 cans of black beans into a blender. Add the jalapeno pepper, garlic cloves and chili powder. Blend on high until smooth.
• Add the blended black bean mixture and the beans from the other three cans to the soup pot. Pour the one cup of hot water into the blender. Swish around to clean out all the bean mixture from the blender. Pour into the soup pot. Stir together all the contents of the soup pot. Cook until boiling lightly. Then turn the heat on low and simmer for about 10 minutes.