BLACK BEAN SOUP WITH CUMIN AND JALAPEñO
Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.
Provided by Jennifer Smith
Categories Soup/Stew Bean Cheese Garlic Herb Tomato Quick & Easy Jalapeño Bon Appétit Texas
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
- Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.
BRAZILIAN ORANGE & BLACK BEAN SOUP
I have served this recipe as soon as its cooked, as leftovers the next day, and even out of the freezer. It is extremely versatile - for brunch with tortillas, dinner with cornbread, or a soup and salad lunch. I always get tons of compliments. When I reheat, I re-season a bit and it also tends to thicken up over time. From one of the Moosewood cookbooks.
Provided by jerrilyn
Categories Black Beans
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Soak beans in plent of water for at least 4 hours (preferably overnight).
- Place the soaked beans in a kettle or dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 1.25 hours).
- Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot.
- Saute over medium heat until the carrot is just tender. Add the rest of the crushed garlic and diced bell pepper. Saute until everything is very tender (10-15 mins). Add the sauteed mixture to the beans, scraping out every last morsel.
- Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
- Puree all or some of the soup in a blender and return to kettle. Simmer over very low heat 10-15 mins more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.
Nutrition Facts : Calories 167.1, Fat 3.3, SaturatedFat 0.5, Sodium 789.1, Carbohydrate 29.3, Fiber 6.9, Sugar 8.4, Protein 7
MOOSEWOOD BLACK BEAN AND CHIPOTLE SOUP
Make and share this Moosewood Black Bean and Chipotle Soup recipe from Food.com.
Provided by leeners82
Categories Black Beans
Time 40m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Warm the oil in a non-reactive soup pot.
- Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
- Add the carrots and cumin and cook on medium heat, sitting often for a few minutes.
- Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. A.
- dd the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes.
- If you're not using canned beans, add 1/2 cup of beans cooking liquid or additional water.
- If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup.
- Top with optional sour cream and cilantro.
Nutrition Facts : Calories 502.5, Fat 15.4, SaturatedFat 2.3, Sodium 71, Carbohydrate 73.8, Fiber 23.4, Sugar 12.3, Protein 21.8
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