SYLVIE'S SPICY BEAN AND BACON SOUP
I soaked some beans the other night to make a veggie chili, but then I found some bacon and spicy sausages (mine were German sausages similar to Kielbasa) in the freezer that needed using up, so I made up this soup instead. We enjoyed it so much that I thought I'd share. This is a very hearty and quite thick soup, which will fill you up and warm you through. Adjust the heat to your taste by reducing or increasing the amount of chili powder and chipotle. I used a 7-bean mix, but I'm sure any kind of bean mixture would work well. Eventhough the sausage is an optional ingredient, it really adds to the flavour of the soup. I followed one of the reviewers suggestions and added garlic the second time I made the soup and have since added it to the recipe as an optional ingredient, it was rather a good addition. Cooking times, include cooking the dried beans.
Provided by -Sylvie-
Categories Beans
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak the beans overnight in water, drain and rinse.
- Cover generously with fresh water and boil rapidly for about 10 minutes, skim the foam off and simmer for 1 1/4 hour or until cooked.
- Boil the potatoes in salt water until done, approximately 10-15 minutes, drain, cover and set aside.
- Fry the bacon and shallots until bacon starts to crisp and shallots turn golden, set aside.
- When the beans are cooked, take about 1/3 of them out with a slotted spoon and set aside.
- Add the tomatoes to the rest of the beans and the 'bean water' and puree using a stick blender or food processor until fairly smooth.
- Depending on how much liquid you have from the beans you may want increase/decrease the amount of broth.
- Add the broth and stir, then add the peppers, bacon (make sure you get all the juices from the pan), shallots, sausages (if using), potatoes and the rest of the beans.
- Season to taste with the above spices and the garlic (if using) and simmer for another 30 minutes until all the flavours have combined and everything is heated through.
- Serve with crusty bread.
- The flavours are even better the next day, as with many bean or lentil soups.
Nutrition Facts : Calories 208.7, Fat 10.6, SaturatedFat 3.5, Cholesterol 15.4, Sodium 202.3, Carbohydrate 23.8, Fiber 3.1, Sugar 2.1, Protein 5.6
MINI'S SPICY BLACK BEAN SOUP
This started on the quest of a great copy cat recipe of TGI Friday's Black Bean Soup that they took off their menu. With the help of my daughter we managed to mix what we liked from different recipes to make this great flavorful and spicy recipe. This is a great soup or can be used as a dip. Serve with chips or tortilla's and you have a tasty and complete meal. This is spicy so you might need to adjust some of the seasoning to your taste.
Provided by mini_1
Categories Black Beans
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon in a large saucepan over medium/high heat till browned.
- Add onion, celery, carrot, bell pepper and garlic to the bacon/grease mixture and simmer for 15 minutes or until the onions are clear. Do not let the veggies turn brown.
- While cooking the vegetables, pour 3 cups of the drained beans and 1 cup of chicken stock to a food processor and puree until smooth.
- When veggies are done add pureed beans, the rest of the chicken stock and every other ingredient in the list to the pot bring to a boil.
- Reduce the heat and simmer uncovered for 50-60 minutes or until the soup has thickened.
Nutrition Facts : Calories 424.3, Fat 10.4, SaturatedFat 3.1, Cholesterol 15.1, Sodium 389.6, Carbohydrate 59.6, Fiber 19.4, Sugar 4, Protein 24.9
RED BEAN AND BACON SOUP
Steps:
- In a heavy kettle cook the bacon over moderately low heat, stirring occasionally, until it is crisp, transfer it to paper towels to drain, and reserve it. Pour off all but 1/4 cup of the fat and in the remaining fat cook the onion, the garlic, the bay leaf, the chili powder, the cuminseed, and the cayenne, stirring, until the onion is softened. Add the celery, the carrot, the beans, 4 cups of the broth, and 2 cups water and simmer the soup, covered, for 1 to 1 1/2 hours, or until the beans are tender. Add the tomatoes with the reserved juice and simmer the soup, covered, for 20 minutes. Discard the bay leaf and force the soup in batches through a food mill into a large saucepan. Stir in the Sherry, salt and pepper to taste, and the additional broth or water to thin the soup to the desired consistency, simmer the soup for 5 minutes, and serve it with the reserved bacon, the scallion greens, and the sour cream.
- To quick-soak dried beans:
- In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
SPICY BLACK AND RED BEAN SOUP
Simple to prepare! Throw it in your crock pot in the morning, and it will be done when you get home from work! I use fat-free, low-sodium chicken broth, and no-salt-added diced tomatoes.
Provided by Chelsea
Categories Black Bean Soup
Time 1h25m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven over medium-high heat until hot. Add onion, carrot, and garlic; saute 5 minutes. Stir in broth, sugar, corn, beans, tomatoes, and chilies; bring to a boil. Cover, reduce heat, and simmer 2 hours.
- This soup can also be prepared in a crock pot. Combine everything in the pot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 29.9 g, Fat 2.5 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 774.7 mg, Sugar 7.2 g
SPICY BEAN WITH BACON SOUP
This savory and delicious soup warms the soul.
Provided by Buffy Ehlers Whitney
Categories Bean and Pea Soups
Time 7h35m
Yield 16
Number Of Ingredients 10
Steps:
- Place the pinto beans into a large container and cover with several inches of cool water; let stand 4 hours. Drain and rinse.
- Place the bacon in a large stock pot and cook and stir over medium-high heat until evenly browned, about 10 minutes. Add the onion, jalapeno peppers, and carrots; cook and stir until the carrots are soft. Pour in the chicken stock and bring to a boil. Stir in the drained beans, tomato sauce, garlic powder, cilantro, salt, and pepper; simmer until the beans are tender, 3 to 4 hours.
Nutrition Facts : Calories 266.1 calories, Carbohydrate 39.5 g, Cholesterol 11 mg, Fat 5.5 g, Fiber 13 g, Protein 16.6 g, SaturatedFat 1.7 g, Sodium 1046.6 mg, Sugar 3.5 g
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