Miami Black Bean Soup Recipe 415

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

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.

MIAMI BLACK BEAN SOUP RECIPE - (4.1/5)

Steps:

• Heat the oil in a heavy 6-quart saucepan over medium-high heat. Add the onion, celery, bell pepper and garlic and cook, stirring, until the vegetables begin to soften, 3 to 5 minutes. Add the red pepper flakes or jalapeño pepper, bay leaf and black beans and stir well to combine with the vegetables. Stir in the broth and water and season with salt and pepper to taste. Raise the heat to high and bring to a boil. Reduce the heat to medium-low, partially cover the saucepan and simmer until the soup is thick, about 30 minutes. Transfer the soup in batches to a food processor or blender or use an immersion blender, and puree until the soup is smooth and turns a mauve-gray color. Return the soup to the saucepan and reheat before serving. Ladle into preheated bowls. If desired, top each with a tablespoon of nonfat sour cream.

MAUI BLACK BEAN SOUP

Steps:

• .In a large pan or skillet, heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Saute until onion becomes clear, about 8 minutes.
• Add garlic and spices. Cook for another 2 minutes.
• Add stock, beans and tomatoes. Bring to a boil and then reduce heat to low. Cover and let simmer for about 20 minutes.
• Puree the soup in a blender or hand-held blender to your desired consistency.
• Add corn and let simmer for 5 minutes. Season with salt and pepper and serve hot.

BLACK BEAN SOUP

Steps:

• Place beans in large Dutch oven. Add enough water to cover by 5 inches. Simmer until beans are tender, about 2 hours.
• Heat oil in large skillet over medium-high heat. Add peppers, onion and garlic. Sauté until brown, about 10 minutes. Add oregano and cumin; stir 1 minute. Add to beans. Add 4 cups water. Bring to boil. Reduce heat; simmer until mixture thickens, stirring often, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before serving thinning with more water if too thick.)
• Ladle soup into bowls. Serve with sour cream, cilantro and jalapeños.

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.

QUICK AND EASY BLACK BEAN SOUP

Steps:

• Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
• Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
• Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
• Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
• Stir in black pepper and cumin. Add salt to taste.
• Make the relish by stirring together minced green onion, sambal paste, and lime juice.
• Serve garnished with relish, chopped green onions, and sour cream.

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.