Matthews Black Bean Soup Recipes

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.)

BLACK-BEAN SOUP WITH HAM

Steps:

• In a large pot (6 to 8 quarts), brown ham over medium-high heat, 2 to 3 minutes per side. Transfer to a cutting board; set aside.
• Reduce heat to medium. Heat oil. Add onion, and cook, stirring often, until lightly browned, 2 to 3 minutes. Add jalapeno, garlic, cumin, and oregano; cook, stirring, until fragrant and garlic is tender, 1 to 2 minutes. Add beans and 4 cups water. Simmer 10 minutes.
• Remove from heat; stir in cilantro leaves. Using an immersion or regular blender (work in batches so as not to fill regular blender more than halfway), puree soup until smooth. Add more water to thin soup, if desired.
• Ladle soup into bowls. Cut ham into 1/2-inch cubes; sprinkle over soup. Garnish with jalapeno, cilantro sprigs, and lime wedges, as desired.

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.

BLACK BEAN SOUP

Steps:

• Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth.
• Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes.
• Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release.
• Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it.
• Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges.

MRS. GARCIA'S BLACK BEAN SOUP RECIPE - (4.4/5)

Steps:

• The night before cooking the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large (4 quarts or larger) Dutch oven or soup pot with a lid and cover with enough cold water so that it comes to one inch over the top of the beans. Soak overnight. The next day, drain the water out of the pot and refill with clean cold water. Add enough water so that it comes an inch above the beans. Stir in the chopped onion, pepper, and garlic. Add the ham bone or hock, and stir in the olive oil. Add 2 teaspoons salt and a generous quantity of black pepper. Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Simmer for 4 to 5 hours, until the beans are very soft and the soup is creamy, not watery. Check after 2 hours. If the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick, and the soup should coat the back of a spoon. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.) Stir in the vinegar and simmer for an additional 15 minutes, uncovered. Serve over rice (optional) and garnish with chopped raw onions and sour cream. Also, if you like, little bits of chopped chicharrónes can be garnished on top. Add some sweet fried plantains as a side dish! This makes a large pot of soup, but it freezes very well.

CLASSIC BLACK BEAN SOUP

Steps:

• In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
• In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
• In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.

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.

BEEF & BLACK BEAN SOUP

Steps:

• In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

MATTHEW'S BLACK BEAN SOUP

Steps:

• Heat the olive oil in a large stock pot. Add the chopped fresh vegetables except the garlic (onion, carrot, green and red bell peppers, and jalapeno). Saute over medium heat until vegetables are softened, about 10 - 12 minutes.
• Stir in the garlic, the chopped ham, the cumin and the cayenne pepper and saute an additional 3 - 5 minutes, until garlic is softened and spices are toasted.
• Deglaze the pan with the sherry, and add in the black beans (for a thicker soup mash about 1 cup of the beans before adding). Also add the corn, tomato, and green chiles. Stir in the chicken stock, adding extra to cover if necessary. Bring the mixture to a boil and stir in the oregano.
• Lower the heat and bring the soup to a low simmer. Simmer the soup, partially covered for about 45 minutes, or until the desired consistency is reached (add more liquid if too much boils away). Stir in one-third to one-half of the cilantro.Taste for seasoning, adding more salt and pepper as desired. Reserve the rest of the cilantro for serving.
• Serve with your choice of fixins: fresh chopped cilantro, hot flour tortillas, shredded Colby-jack cheese, chopped onion or scallion, hot sauce, and/or sour cream.

BLACK BEAN AND TOMATO SOUP

Steps:

• Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
• Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

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.

BLACK BEAN SOUP

Steps:

• In a medium saucepan, heat Garlic-Pepper Sauce over medium heat. Cook, stirring occasionally, 2 minutes.
• Stir in black beans, chicken broth, and 1/2 cup water. Bring to a boil; reduce to a simmer. Cook 5 minutes.
• Puree with an immersion blender or regular blender (work in batches, filling container halfway each time). Season with salt and pepper.
• Reheat if necessary. Stir in lime juice; serve with sour cream, if desired.

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.