BLACK BEAN AND TOMATO SOUP
This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.
Provided by judy2304
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g
ROASTED TOMATO & BLACK BEAN SOUP
Easy, delicious and healthy Roasted Tomato & Black Bean Soup recipe from SparkRecipes. See our top-rated recipes for Roasted Tomato & Black Bean Soup.
Categories Appetizers / Soups / Salads Soup Appetizers / Soups / Salads Soup
Yield 4
Number Of Ingredients 13
Steps:
- 1) Preheat over to 375. Toss tomatoes, onion and garlic with olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in large bowl, then transfer to a large baking sheet. Roast until garlic cloves have softened, edges of onion are browned, and tomatoes have collapsed, 35 to 40 minutes, stirring once after first 20 minutes.
- 2) Transfer roasted vegetable mixture to 4 qt. saucepan. Add broth, beans, cumin, chili powder and remaining salt and pepper. Bring to boil, reduce heat, and simmer 10 minutes.
- 3) Remove from heat and blend until smooth with immersion blender or in batches in regular blender. Stir in hot sauce (if desired). Divide among 4 bowls and garnish with dollop of sour cream and sprinkle of cilantro.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
BLACK BEAN AND ROASTED TOMATO SOUP
Categories Soup/Stew Food Processor Bean Tomato Vegetable Roast Vegetarian Yogurt Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
- Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.
ROASTED RED PEPPER AND BLACK BEAN SOUP
I was looking for something light for dinner and opened up the pantry and came up with this. I'm posting to find out calories. I'm not sure if there is a similar recipe on here or not.
Provided by eatingrealfood
Categories Vegan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse black beans. Add beans, stock and diced tomatos (undrained) to pot.
- Add roasted red peppers to pot (with or without the juice in the jar).
- Rough chop garlic and add to pot along with onion, curry powder, salt and pepper.
- Simmer for 15 to 20 minutes.
- Use stick blender or regular blender to puree soup.
- ** I like it spicy so I add a few dashes of tabassco sauce to mine **.
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
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