Memory Lane Black Bean Soup Recipes

MEMORY LANE BLACK BEAN SOUP

Steps:

• Soak 1 lb. of dried black beans in 6 cups water, either by the quick soak method (boil for 2 minutes, let sit one hour) or overnight.
• Drain the beans.
• Put them in a soup pot and add 8 cups of water.
• Add diced vegetables, bay leaf and oregano or Italian Seasoning.
• Bring to a boil, then turn heat to simmer.
• Cover and simmer until beans are very soft. This might take 2-plus hours.
• Stir from time to time and add water if it needs some.
• When beans are very soft, add 1/4 cup sherry, 2 teaspoons salt and black pepper to taste.
• Simmer another 15 minutes.
• Remove bay leaf.
• Puree with a stick blender if you have one, or in container of blender jar. (Safety warning: If you use a blender do not fill more than 1/2 full with hot soup and hold the lid on firmly with one hand to prevent volcanic eruption.)
• Garnish with avocado cubes or lemon and serve hot.

CONTEST-WINNING BLACK BEAN SOUP

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.

SOUTHWEST BLACK BEAN SOUP

Steps:

• In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.

BLACK BEAN SOUP

Steps:

• Pick over the beans, discarding any stones or bits of debris. Place the beans in a colander or strainer and rinse well under cold running water. Drain. Place the beans in a large stockpot or bowl, add the water (it should cover the beans by 2 inches) and soak for 8 hours or overnight in the refrigerator.
• Heat the oil in a very large stockpot over medium-low heat. Add the bacon and saute, stirring occasionally, until browned, about 15 minutes.
• Add the onion, carrot, and garlic to the pot and sweat, uncovered, stirring occasionally, until the vegetables are soft but not browned, about 10 minutes.
• Drain the soaked beans. Add them to the pot along with 8 cups stock and the bay leaves. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the beans are tender and the vegetables have practically dissolved, 1 to 1 1/2 hours. Stir the soup occasionally to make sure the beans aren't sticking to the bottom of the pot. If the soup becomes too thick, add additional stock or water. Most of the beans should keep their shape, but some will fall apart enough to thicken the soup.
• Remove the pot from the heat and season with salt, pepper, Tabasco, dry sherry, and vinegar. Remove the bay leaves.
• Ladle the soup into bowls and garnish with any combination you like of sour cream, diced onion, fresh cilantro leaves, and chopped hard-cooked egg.

SWEET SOUTHWESTERN BLACK BEAN SOUP

Steps:

• Spray pan with non-stick spray. Dice onion, add to pan. Add garlic.
• Cook on medium-high heat until onion is translucent.
• Add chicken broth, cumin, cinnamon, chili powder, cilantro, and diced tomatoes. Reduce to medium heat.
• Add drained corn and black beans.
• Simmer for 30 minutes to an hour. (the longer the better!).

BLACK BEAN SOUP

Steps:

• Pick over the beans. Put them in a large saucepan and add water to cover. Bring to boil, drain and add fresh water to cover.
• Add the remaining ingredients except the rum and sour cream and simmer, covered, for about two hours, or until the beans are tender. Add more water as necessary and stir frequently.
• When the beans are cooked, puree them in a food processor until smooth. Serve the soup in heated bowls garnished with a teaspoon of rum and a dollop of sour cream.

MEMORY LANE SCOTCH BROTH

Steps:

• Soak the barley in cold water while you make the lamb broth.
• Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil.
• Add 8 cups of beef broth and 4 cups of water.
• Bring to a simmer and simmer for ten minutes.
• Skim the scum off the surface until it is clear.
• Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot.
• Simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone.
• Remove lamb from the stock and cut meat into small pieces. Discard gristle, fat and bone.
• Chill the stock, then skim the congealed lamb fat off the top and discard it.
• Remove the bay leaf and discard.
• Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. Do not brown.
• Add the sauteed vegetables and the soaked drained barley to the stock and simmer, covered, about 45 minutes or until vegetables and barley are tender.
• Add lamb meat back into the soup.
• Taste and adjust the seasoning. Add a little salt if needed.
• Serve piping hot with freshly ground pepper on top.

CLASSIC BLACK BEAN SOUP

Steps:

• In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
• In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
• In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.