Smokeyblackbeansoup Recipes

SMOKEY BLACK BEAN SOUP

Steps:

• Heat the oil in a pot over med heat.
• Add the onions, celery and garlic and saute for about 5 minutes.
• Add the broth, tomatoes, cilantro, cumin, and smoked paprika. Bring to a soft boil. Reduce heat, and cover and simmer for 20 minutes.
• Add the black beans and simmer for an additional 10 minutes.
• Stir.
• At this time, if desired, puree 1/3 to 1/2 of the soup for a thicker texture. Totally optional.
• Add salt, if needed.
• Serve garnished with a dallop of the optional FF sour cream.

SMOKY BLACK BEAN AND RICE STOUP

Steps:

• Heat a soup pot over medium-high heat; add olive oil, then add the bacon; cook 3-4 minutes to render to fat.
• Add in the bay leaf, celery, onions, and garlic; cook 3-4 minutes to soften the veggies.
• Add in corn and 1 can black beans and their juice.
• Drain the other can, then add half the can of beans.
• Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the pot.
• Add in coriander, chili powder, cumin, Worcestershire, hot sauce, salt/pepper to taste.
• Stir in the tomatoes, tomato sauce, and stock; cover pot, increase heat to bring the stoup to a boil.
• Add in the rice; cover the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes.
• Adjust seasonings and serve.

SMOKY BLACK-BEAN SOUP WITH SAUSAGE

Steps:

• Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
• Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
• Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.