Turtle Bean Soup Recipes

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BEST BLACK BEAN SOUP



Best Black Bean Soup image

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 10 servings

Number Of Ingredients 21

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Steps:

  • Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
  • In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
  • Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
  • Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
  • Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
  • Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
  • Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
  • Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

TURTLE SOUP



Turtle Soup image

This hearty soup has a real "snappy" flavor from the cayenne pepper and lemon juice. It's a treat and good use of turtle meat. With a salad and fresh bread, a steaming bowlful makes a nice meal. -Dave Wood, Elmwood Park, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h40m

Yield 6 servings.

Number Of Ingredients 14

1-1/3 pounds turtle meat
4-1/2 cups water
2 medium onions
1 bay leaf
1/4 teaspoon cayenne pepper
1-1/4 teaspoons salt
5 tablespoons butter, cubed
1/3 cup all-purpose flour
3 tablespoons tomato puree
3 tablespoons Worcestershire sauce
1/3 cup chicken broth
2 hard-boiled large eggs, chopped
1/4 cup lemon juice
Chopped fresh parsley, optional

Steps:

  • In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,, uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 156mg cholesterol, Sodium 898mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

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



Black Bean Soup image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, soups and stews, main course

Time 3h

Yield Eight to 12 servings

Number Of Ingredients 19

1/2 pound smoked slab bacon with rind
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped celery
1 1/2 cups finely diced carrots
1 bay leaf
1 tablespoon finely minced garlic
1 1/4 teaspoons dried thyme
4 tablespoons ground cumin
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh oregano leaves or 1 tablespoon dried oregano, crumbled
3 tablespoons tomato paste
16 cups rich chicken broth, preferably homemade and concentrated, or canned broth may be substituted
1 pound black turtle beans or other black beans, about 3 cups
6 tablespoons freshly squeezed lime juice
1/4 teaspoon cayenne pepper
Salt to taste, if desired
1/2 cup finely chopped fresh cilantro
Salsa for garnish (see recipe)
Sour cream for garnish

Steps:

  • This soup is preferably made at least one day in advance.
  • Slice off and reserve the rind of the bacon. Cut the bacon into quarter-inch cubes. There should be about one and one-half cups.
  • Put the bacon cubes and the rind into a heavy kettle or casserole and cook, stirring often, until rendered of fat. When ready, the bacon cubes should be well-browned and crisp.
  • Add the onions, celery, carrots, bay leaf, garlic, thyme, three tablespoons of the cumin, black pepper and oregano. Stir to blend and cover the kettle or casserole closely. Cook about five minutes over moderately low heat. Do not allow the mixture to burn.
  • Add the tomato paste and stir briefly. Add the chicken broth and bring to the boil.
  • Rinse and drain the beans and add them to the soup. Cook, uncovered, over relatively high heat about two and one-half hours, skimming the surface occasionally to remove foam, scum and fat as it rises to the top. The soup is ready when the beans are soft and some of them have disintegrated because of the cooking heat and stirring.
  • Stir in the lime juice, cayenne pepper, salt, cilantro and remaining cumin. Remove and discard the bacon rind and bay leaf.
  • Ladle the soup into individual soup bowls. Serve the salsa and sour cream on the side, to be added at will. This soup is best served with jalapeno corn-bread muffins as an accompaniment.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 15 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 1234 milligrams, Sugar 10 grams, TransFat 0 grams

SPICY BLACK BEAN SOUP FROM SCRATCH



Spicy Black Bean Soup from Scratch image

Spicy black bean soup with rich velvety broth. A delicious healthy soup that is hearty enough to serve for dinner. Easily vegetarian or vegan.

Provided by Lisa

Categories     soup

Time 2h30m

Number Of Ingredients 20

1 pound of dry black beans (Turtle beans), pre-soaked.*
2 tablespoons olive oil
2 cups chopped carrots (3 - 4 carrots, about 9 ounces)
2 cups chopped yellow onions (2 medium onions)
3 tablespoons minced garlic (from 8 large cloves)
1/2 cup dry sherry**
2 jalapeño peppers, seeds and ribs removed, finely chopped
1 tablespoon of finely chopped chipotle chilies plus 1 teaspoon of adobo sauce, from a small (7-ounce) can of chipotle chilis in adobo sauce.***
1 tablespoon ground cumin
8 cups of good quality low salt chicken broth or vegetable broth
1 tablespoon dried oregano
2 bay leaves
1 tablespoon kosher salt, divided****
Freshly ground black pepper, to taste
1-2 teaspoons red wine vinegar to adjust seasoning
Chopped red onion
Cubed avocado
Sour cream or yogurt
Chopped cilantro
Lime wedges

Steps:

  • In a large heavy pot, heat oil over medium heat. Sauté carrots, onions and garlic, stirring occasionally, for 10-12 minutes, until soft and fairly dry. Don't brown. Add sherry and cook until it is fully absorbed, a minute or two. Add jalapeños, chipotle chilies, adobo sauce and cumin. Cook, stirring, for a minute or so.
  • Add beans, stock, oregano and bay leaves. Bring to a boil. Lower to a simmer and cook uncovered for 1 ½ - 2 hours, until the beans are tender. If the broth gets too thick, add a little water from time to time. After one hour of cooking, add 1 teaspoon of salt.
  • Finish the soup: Depending on how thin the broth is, you may choose to purée or mash some of the soup to create a thicker, creamier broth. I like to purée about 1/3 of the soup, right in the pot, using an immersion blender. A potato masher also works well.
  • Taste and correct seasoning with salt and pepper. Add a teaspoon or two of red wine vinegar to brighten the flavors. For more heat, stir in more adobo sauce.
  • Serve soup hot in deep bowls garnished with your favorite toppings.

Nutrition Facts : Calories 238 calories, Sugar 5.6 g, Sodium 1458.8 mg, Fat 9.2 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 25.1 g, Fiber 5.7 g, Protein 10.4 g, Cholesterol 7.2 mg

TURTLE BEAN SOUP



Turtle Bean Soup image

Make and share this Turtle Bean Soup recipe from Food.com.

Provided by fruitcake3g

Categories     Black Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb dried black turtle bean, softened (or black beans)
1 (14 ounce) can chicken broth
1 tablespoon dried onion flakes
1/4 cup canned green chili pepper
2 tablespoons bacon, cooked and chopped
2 cups corn
2 drops Tabasco sauce
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
2 tablespoons flour
1/4 cup water

Steps:

  • Soften beans according to directions. Drain soak water.
  • Add bacon, chilies, corn, and spices.
  • Mix flour and cold water and add to beans.
  • Simmer for 20 minutes, or add to slow-cooker and simmer as long as you want.
  • Can be served as a soup (may need more liquid) or over rice.

Nutrition Facts : Calories 342.6, Fat 1.9, SaturatedFat 0.4, Sodium 240.7, Carbohydrate 65.2, Fiber 20.6, Sugar 4.3, Protein 19.8

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