Pattys Moms Black Bean Soup Recipes

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PATTY'S MOM'S BLACK BEAN SOUP



Patty's Mom's Black Bean Soup image

This is a simple recipe, yet it is the best black bean soup I've tried. I have been lucky to get home smoked ham, and used the bone from it. I've also made it with smoked ham hocks I've gotten from the butcher. Of course the home smoked ham makes the soup superlative, the butcher bone made it wonderful. Either way, I think you'll enjoy it. It can be made spicy if that's the way you prefer it. It can also be topped with sour cream.

Provided by Beverly

Categories     Black Bean Soup

Time 11h50m

Yield 5

Number Of Ingredients 11

2 cups dry black beans
8 cups water
1 tablespoon margarine
3 stalks celery, chopped
3 onions, chopped
2 bay leaves
1 tablespoon chopped fresh parsley
½ teaspoon salt
⅛ teaspoon ground black pepper
1 smoked ham bone (with some meat on it)
⅔ cup dry sherry

Steps:

  • Soak the beans overnight in a pan of water.
  • Drain off the soaking water. Simmer beans in 8 cups of water until soft.
  • While the beans are cooking, saute the chopped onion and celery in margarine until golden. Add the vegetables to the soup pot along with bay leaves, parsley, salt, pepper, and ham bone. Cook over medium heat for 3 hours, adding water if needed.
  • After the beans are cooked and soft, remove the ham. Set aside. Cool soup, and puree in batches. Return the soup to the pot, and add dry sherry.
  • Cut the meat off the bone, and add the meat to the soup. Cook over low heat until warmed through, and adjust seasonings.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 60.4 g, Fat 3.3 g, Fiber 13.3 g, Protein 17.7 g, SaturatedFat 0.7 g, Sodium 474.9 mg, Sugar 5 g

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY



Healthy & Hearty Black Bean Soup Recipe by Tasty image

Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip

Provided by Jordan Kenna

Categories     Lunch

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 onion, diced
2 stalks celery, chopped
1 carrot, chopped
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded, diced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cumin
60 oz black beans, 4 cans, drained, rinsed
4 cups vegetable stock
1 bay leaf
avocado, chopped, to serve
queso fresco, crumbled, to serve
fresh cilantro, chopped, to serve
tortilla chip, crumbled, to serve

Steps:

  • Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
  • Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
  • Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
  • Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
  • Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
  • Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
  • Pour blended soup back into the pot and mix to incorporate.
  • Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams

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