Pantry Black Bean Soup Recipes
PANTRY BLACK BEAN SOUP
This is an adapation of a recipe that was published in the book, Desperation Dinners by Beverly Mills and Alicia Ross
Provided by James Craig
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in the soup pot on medium heat.
- Add onions and cook for 3 minutes, stirring occasionally.
- While onions brown slightly, pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon, mash the beans until they are broken up and pasty.
- Add the garlic into the soup pot and cook 1 minute.
- Raise the heat to high and add broth.
- Both cans of beans and their juice, stir well.
- Add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired.
- Cover pot and bring to a boil.
- Reduce heat to low and simmer for 8 minutes, or until ready to serve.
- Stir often to prevent sticking.
(PANERA BREAD) BLACK BEAN SOUP
This is my own version of Panera Bread's black bean soup. It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian.
Provided by najwa
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a pot, combine the first six ingredients; simmer for 10 minutes.
- Add half a can of beans, salt and cumin; cook for 5 minutes.
- Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
- Add the rest of the beans to the soup.
- Combine the cornstarch with 1 1/2 tablespoons of water.
- Add the lemon and the cornstarch to the soup; cook until thickened.
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