Soybeanor Black Bean And Artichoke Heart Soup Recipes

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HEART AND SOUL BLACK BEAN SOUP



Heart and Soul Black Bean Soup image

This soup is so easy to put together. Warms your heart and soul. Toppings are all optional, you don't want to miss out though :) Made for RSC #11

Provided by Queen uh Cuisine

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 shallot, chopped, approx 1/4 cup
2 large garlic cloves, chopped
6 ounces smoked ham steaks, diced
2 (15 ounce) cans whole black beans, drained
2 (15 ounce) cans refried black beans
1 (14 3/4 ounce) can creamed corn
1/4 cup sun-dried tomato, chopped
1/2-1 teaspoon cayenne pepper
30 ounces chicken stock
8 tablespoons gouda cheese, grated fine
4 key limes, just a squeeze over soup before serving

Steps:

  • In large pot, heat oil with medium heat and add shallots and garlic.
  • Saute until translucent, approx 2 minutes.
  • Add chopped ham and saute for another 2 minutes.
  • Add all beans. To drain black beans, place hand on top of opened can,
  • slowly turn over and let the juice flow out between your fingers. It's kind of fun :).
  • Mix well; the refried beans will need to be broken up.
  • Add creamed corn and chopped sun dried tomatoes.
  • Add cayenne pepper to taste.
  • Add chicken stock and bring to simmer, stirring occasionally for 20 minutes.
  • Serve in bowls topped with grated Gouda and a squeeze of lime juice.
  • I would suggest all the toppings too :).
  • Toppings: (Optional).
  • Avocado, cubed.
  • Cilantro, torn into small pieces.
  • Fat free sour cream.
  • Tortilla chips.
  • Big Spoon :).

SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA



Saucy Beans and Artichoke Hearts with Feta image

Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.

Provided by Anna Stockwell

Categories     Bean     Lima Bean     Onion     Tomato     Garlic     Oregano     Artichoke     Feta     Soy Free     Peanut Free     Lunch     Dinner     Wheat/Gluten-Free     Vegetarian     Summer     Spring

Yield 6-8 servings

Number Of Ingredients 11

1/2 cup plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
2 large tomatoes, grated on the large holes of a box grater
4 garlic cloves, finely grated
1 Tbsp. tomato paste
1 tsp. finely chopped fresh oregano (or 1 Tbsp. dried), plus more for serving
1/2 tsp. crushed red pepper flakes, plus more for serving
Kosher salt
2 (14-oz.) cans artichoke hearts, drained, halved lengthwise
3 (14-oz.) cans lima or other large white beans, drained, rinsed, or 4 cups homemade beans, drained
1½ cups crumbled feta (about 8 oz.)

Steps:

  • Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
  • Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
  • Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
  • Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.

ARTICHOKE SOUP



Artichoke Soup image

Provided by Jonathan Reynolds

Categories     soups and stews, appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

7 tablespoons unsalted butter
Sliced hearts from 5 large artichokes (leaves and choke discarded, stems peeled)
1 medium leek, white-and-light-green part, sliced and rinsed
6 garlic cloves, chopped
1/2 cup sliced yellow onion
3 shallots, sliced
8 ounces Yukon Gold potatoes, peeled and sliced
12 cups chicken or vegetable stock
1/2 bay leaf
2 sprigs thyme
4 sprigs parsley
1/4 teaspoon cracked black peppercorns
1/2 cup cream
Salt to taste

Steps:

  • In a large pot, melt 3 tablespoons of the butter and cook the artichoke hearts, leek, garlic, onion and shallots until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley and peppercorns in cheesecloth and add to the pot. Simmer, uncovered, 1 hour.
  • Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and serve.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 1085 milligrams, Sugar 9 grams, TransFat 0 grams

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY



Healthy & Hearty Black Bean Soup Recipe by Tasty image

Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip

Provided by Jordan Kenna

Categories     Lunch

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 onion, diced
2 stalks celery, chopped
1 carrot, chopped
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded, diced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cumin
60 oz black beans, 4 cans, drained, rinsed
4 cups vegetable stock
1 bay leaf
avocado, chopped, to serve
queso fresco, crumbled, to serve
fresh cilantro, chopped, to serve
tortilla chip, crumbled, to serve

Steps:

  • Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
  • Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
  • Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
  • Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
  • Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
  • Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
  • Pour blended soup back into the pot and mix to incorporate.
  • Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams

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