Black Bean Soup With Lime Shrimp The Chew Recipe 55

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BLACK BEAN SOUP WITH LIME SHRIMP



Black Bean Soup With Lime Shrimp image

A slight adaptation of Rachael Ray's recipe from Express Lane Meals. Just about everything in this book is great and easy.

Provided by ThinkAndDrive

Categories     Black Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

5 tablespoons light olive oil
1 medium onion, chopped
5 garlic cloves, chopped fine
2 tablespoons chili powder
1 teaspoon cumin
1 tablespoon red pepper flakes
salt and black pepper
20 -25 medium shrimp
28 ounces black beans, drained and rinsed
20 ounces stewed tomatoes, chopped
4 cups vegetable broth
1/2 cup half-and-half
TABASCO® brand Chipotle Pepper Sauce

Steps:

  • Sweat the onions and half of the garlic in two tablespoons of the olive oil. Toss in the Cumin, Chile Powder, and Salt and Pepper. Cook for about three minutes on medium-high heat.
  • Peel, devein, and rinse the shrimp. Zest and juice the limes into a bowl and add the rest of the olive oil and garlic. Add the red pepper flakes to the bowl. Toss the shrimp in and allow to marinade.
  • Add the black beans to the onion mixture and mash about half of them. Add the tomatoes, Tobasco, veggie broth, and half and half. Stir until well mixed. Allow to come to a bubble and then lower the heat to simmer. Let the soup simmer for about 12 minutes.
  • In the mean time, cook the shrimp on both sides in a pan (no oil or butter) about two to three minutes a side. After you flip the shrimp, pour in the lime juice mixture to the pan to help "steam" the shrimp. You be the judge on when they're fully cooked.
  • Ladle out the soup into a bowl and add five shrimp to the bowl. You can add more salt or pepper to taste.

Nutrition Facts : Calories 314.5, Fat 12.4, SaturatedFat 2.7, Cholesterol 28.2, Sodium 626.3, Carbohydrate 39, Fiber 10.7, Sugar 5.8, Protein 14.3

BLACK BEAN SOUP WITH LIME



Black Bean Soup with Lime image

Categories     Soup/Stew     Bean     Pork     Super Bowl     Lunch     Lime     Winter     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 10

1 large ham hock (about 3/4 pound)
3 quarts plus 1 cup water
1 pound dried black beans, picked over
1 red onion, chopped (about 2 cups)
1 bay leaf
a 28-to 32-ounce can whole tomatoes with juice, chopped
3/4 teaspoon salt, or to taste
1 to 2 tablespoons fresh lime juice
Garnish:
lime slices

Steps:

  • In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
  • Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.

BLACK BEAN SOUP (SOUTH BEACH DIET PHASE 1) RECIPE - (4.2/5)



Black Bean Soup (South Beach Diet Phase 1) Recipe - (4.2/5) image

Provided by á-25010

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
4 scallions, thinly sliced
1 stalk celery, thinly sliced
4 garlic cloves, minced
2 teaspoons ground cumin
1 ⁄8 teaspoon cayenne
1 pinch salt
1 pinch fresh ground black pepper
30 ounces canned black beans, with their liquid
15 ounces canned diced tomatoes, with their liquid
1 1⁄2 cups low sodium chicken broth
1 tablespoon fresh lime juice

Steps:

  • In a medium saucepan, heat olive oil over medium heat. Add scallions, celery, garlic, cumin, cayenne, salt, and pepper, Cook, stirring occasionally until vegetables soften. Add cans of black beans, diced tomatoes, and chicken broth. Bring to a simmer and cook for 10 minutes. Transfer 2 cups of soup to a blender and process until smooth. Return soup to pan and stir to combine. Return to a simmer and cook for 10 minutes longer. season with lime juice, and adjust seasonings. Serve with hot pepper sauce and sliced scallions on the side (not in ingredients).

SHRIMP AND BLACK BEAN SOUP



Shrimp and Black Bean Soup image

Packed with tomatoes, beans, corn and, of course, shrimp, this bold and spicy soup is shared by Elizabeth Lewis of Hayden, Alabama. She writes, "My family likes spicy foods and everyone really enjoys this soup. It's especially good in cold weather."

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (3 quarts).

Number Of Ingredients 12

1 large onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4-1/2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.

Nutrition Facts : Calories 177 calories, Fat 3g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 983mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

HEALTHY BLACK BEAN SOUP WITH SHRIMP



Healthy Black Bean Soup With Shrimp image

Make and share this Healthy Black Bean Soup With Shrimp recipe from Food.com.

Provided by Melanie B.

Categories     Beans

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 18

4 (15 ounce) cans black beans, rinsed and drained
1 large onion, diced
4 roma tomatoes, diced
4 garlic cloves, minced
1 green bell pepper, diced
2 lbs jumbo shrimp, cleaned and peeled
32 ounces chicken stock
1 chipotle pepper, chopped
1 tablespoon salt
2 teaspoons black pepper
1 teaspoon Mexican oregano
2 teaspoons chili powder
2 teaspoons cumin
1 cup cilantro
1/2 cup avocado, slices
1/2 cup scallion
1/2 cup sour cream
2 tablespoons olive oil

Steps:

  • In a large soup pot, warm oil to medium heat. Add Onion and cook for 2-3 minutes. Add Bell pepper and cook for another 2 minutes. Add Garlic and 2 tomatoes, cook for 1-2 additional minutes. Season with salt & pepper.
  • Add Chipotle Pepper, oregano, chili powder, and cumin (Note my measurements on the spices are estimates, use as much of the flavors as you like).
  • Add 2 cans of the beans and the chicken stock. Bring to a boil. Reduce heat to a simmer. Simmer for about 15 minutes uncovered.
  • Using a hand-held blender, blend all ingredients while cooking in the pot. I like to make it fairly smooth, but some chunks are OK.
  • Taste for seasoning -- add additional if appropriate for your taste.
  • Add remaining beans and tomatoes. Simmer for another 10-20 minutes.
  • Add shrimp and cook for about 5-6 minutes, or until shrimp is pink and cooked through. Remove from heat. Add 1/2 cup fresh cilantro.
  • Serve in a bowl with remaining cilantro, avocado, scallions, and sour cream if desired.

Nutrition Facts : Calories 311.2, Fat 8.2, SaturatedFat 2.4, Cholesterol 121.5, Sodium 816.4, Carbohydrate 32.5, Fiber 10.4, Sugar 2.8, Protein 27.5

CONTEST-WINNING BLACK BEAN SOUP



Contest-Winning Black Bean Soup image

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

Steps:

  • In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

BLACK BEAN SOUP WITH LIME SHRIMP-THE CHEW RECIPE - (5/5)



Black Bean Soup with Lime Shrimp-The Chew Recipe - (5/5) image

Provided by wing118677

Number Of Ingredients 20

Black Bean Soup:
2 tablespoons olive oil
1 large onion (chopped)
3 cloves garlic (peeled, chopped)
1 teaspoon ground cumin
2 tablespoons chili powder
2 14- ounce cans black beans (rinsed, drained)
1 14- ounce cans fire-roasted tomatoes (diced)
1/2 cup heavy cream
5 cups low-sodium vegetable broth
hot sauce
Kosher salt and freshly ground black pepper (to taste)
Lime Shrimp:
1 clove garlic (peeled, chopped)
3 tablespoons olive oil
2 limes (zested and juiced)
1/2 teaspoon crushed red pepper
1/4 cup parsley (chopped)
pinch Kosher salt
16 jumbo shrimp, peeled, deveined, and butterflied

Steps:

  • For the Black Bean Soup: In a large soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, cumin, chili powder, and salt and pepper to taste. Stir and cook for a few minutes, until the onions become tender, about 4-5 minutes. Add the black beans to the onion mixture. Use a rubber spatula or potato masher to mash half the beans. Stir in the tomatoes, heavy cream, and vegetable broth. Let the soup come to a boil. Once it's boiling, reduce the heat to a simmer and cook for about 11 minutes, stirring occasionally. For the Lime Shrimp: In a large bowl, combine the garlic with the olive oil, lime zest, crushed red pepper, parsley, and a sprinkle of salt. Add the shrimp to this mixture and toss them until they are coated; remove the shrimp. Heat a skillet over medium-high heat. Add the shrimp and cook for 2 or 3 minutes. Flip the shrimp, add the lime juice, and cook for another few minutes, until the shrimp are opaque. Add the hot sauce to the soup and adjust the salt and pepper to your taste. Ladle the soup into 4 bowls and top each with 4 shrimp. Tip: Not a shellfish fan? Substitute your favorite protein, like chicken or steak!

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