Black White Soup Recipes

BLACK AND WHITE SOUP

Steps:

• For cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute vegetables until tender, about 6 minutes.
• Add flour and stir 2 minutes.
• Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes.
• Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth.
• Season to taste with salt and pepper.
• To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, a llowing soups to meet in center. Top with tomatillo salsa and sour cream.

VEGAN BLACK AND WHITE BEAN SOUP

Steps:

• Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

JALAPENO BLACK BEAN & WHITE BEAN SOUP

Steps:

• Set a medium soup pot over medium heat. When hot, add the olive oil. Add the onions. Saute, stirring occasionally, until transluscent, about 5 minutes. Add the garlic and the oregano, and cook, stirring frequently, for one minute. Add the cumin, jalapeno pepper, beans, tomatoes, broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil and then lower the heat to medium-low to simmer. Simmer uncovered until slightly reduced and thickened, about 25 minutes.
• Remove from heat and let cool until safe to handle. Remove about 3 cups of the soup and carefully pour it in a blender. Puree. Alternately, you can remove the 3 cups of soup and puree what's in the pot with an immersion blender. Combine all of the soup back in the original pot and set again over heat until soup returns to a simmer.
• Add lime juice. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings.

BLACK AND WHITE BEAN SOUP WITH TOMATILLO SALSA

Steps:

• Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat.
• In another large saucepan, saute 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 cups of the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes.
• Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.
• Remove bay leaves and transfer black bean mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. (Be sure to leave space for the air to escape). Return to a clean saucepan. Rinse out blender and repeat with white bean mixture.
• Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning.
• Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with Tomatillo Salsa.

BLACK & WHITE NAVY BEAN & HAM SOUP

Steps:

• 1. If time permits you can soak beans over night covered in cold water, and that will lessen the cooking time. Cover at least a few inches over beans because they will swell and absorb more water. But I didn't do this, so the cooking time required was much longer. These are both of the beans I used.
• 2. Pick through beans for sand grit & pebbles, then rinse & drain. Cover with water and bring to a boil and cook about 1 1/2 hours.
• 3. Chop the onions. Can also add minced garlic if desired. I was out, hence the addition of granulated garlic.
• 4. Chop the celery and carrots, I had enough vegetables to make 8 cups. Set aside till needed.
• 5. After the beans have cooked for about 1 1/2 hours, begin to add,
• 6. Ham cubes & chopped vegetables, spices and bay leaves. Stir, and add more liquid or water to cover if needed. Make sure they didn't cube the ham through the netting as they did with mine, I had to remove the netting from each piece, the netting is inedible.
• 7. Cover with tight fitting lid, lower heat to a simmer & continue to cook for an additional 2 hours or until beans are soft & tender & broth becomes thick and rich. REMEMBER TO STIR PERIODICALLY DURING THE ENTIRE COOKING PROCESS TO PREVENT BEANS FROM STICKING.
• 8. SERVE WITH YOUR FAVORITE BREAD AND ENJOY.

BLACK & WHITE SOUP

Steps:

• For Cheese Soup:
• Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Sauté vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper.
• To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and sour cream.