Sunday Black Bean Soup Recipes

EASY BLACK BEAN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
• Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.

SUNDAY BLACK-BEAN SOUP

Steps:

• To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain.
• Meanwhile, slice meaty part of bacon from fat. Discard fat.
• When beans are ready to cook, add meaty bacon to beans along with chicken stock and enough water to cover generously; cover and bring to a boil. Reduce heat and simmer.
• In hot oil, saute carrots, onions, celery, jalapeno, garlic and cumin until onions are golden. When vegetables are ready, add to pot of beans. If there is not enough water, add more. Cook beans 1 1/2 to 2 hours, or until tender. Season with salt, if desired.
• Just before beans are ready, cook sausage; slice into small chunks.
• Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables, using some of the reserved liquid to make a thick soup. Return to cooking pot. Stir in sherry and lime juice. Add more reserved liquid, if necessary, and reheat to serve.
• Divide sausage chunks among bowls, and spoon soup into each bowl. Sprinkle with cilantro.

SUNDAY BLACK-BEAN SOUP

Steps:

• To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes.
• Remove cover and allow beans to sit in the liquid for one hour.
• Drain.
• In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden.
• Add cumin and jalepenos.
• When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover.
• Cook for 1 1/2 to 2 hours, or until tender.
• Drain the bean mixture and reserve cooking liquid.
• Puree beans and vegetables.
• Add sherry and lime juice and enough of the reserved liquid to make a thick soup.
• Can be served with chopped corriander or sour cream or lemon slice.