White Bean And Black Olive Soup Recipes

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BLACK BEAN AND OLIVE SOUP



Black Bean and Olive Soup image

This is a good dish to make the day before you need it, as it tastes better the longer it sits. A variation of a typical Cuban dish from the "Caribbean Light" cookbook.

Provided by FLKeysJen

Categories     One Dish Meal

Time 5h

Yield 9 serving(s)

Number Of Ingredients 14

14 ounces dried black beans
7 cups water
1 -2 tablespoon water (if needed)
1 (14 1/2 ounce) can reduced-sodium chicken broth
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 cup green bell pepper, finely chopped
1 cup onion, finely chopped
3/4 cup pimento-stuffed green olives, plus two tablespoons brine (Spanish olives)
1/2 cup carrot, finely chopped
1/4 cup celery, finely chopped
5 garlic cloves, minced
2 teaspoons dried thyme
1/4 teaspoon salt

Steps:

  • Rinse and drain the beans. In an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. Remove the pan from the heat, cover and let it sit for 1 hour. (The dish may be prepared in advance up to this point.).
  • To continue, add the chicken broth to the pan, cover and bring it to a boil. Reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender.
  • While the beans are cooking, start the sofrito by heating the oil in a large skillet. Add all the remaining ingredients. Cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. Don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. Add a tablespoon or two of water if the mixture starts to stick.
  • When the beans and sofrito are done, stir the sofrito into the beans. Scoop out 1 cup, and puree in a blender. Return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes.
  • Stir in the vinegar 5 minutes before serving.

Nutrition Facts : Calories 189.1, Fat 2.5, SaturatedFat 0.5, Sodium 92.2, Carbohydrate 32.2, Fiber 7.7, Sugar 2.6, Protein 11

VEGAN BLACK AND WHITE BEAN SOUP



Vegan Black and White Bean Soup image

Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal!

Provided by Connie Fabian Byrnes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
1 celery rib, chopped
1 tablespoon crushed garlic
1 teaspoon thyme
1 (14.5 ounce) can black beans, drained
8 cups vegetable broth, divided
1 teaspoon ground cumin
1 (14.5 ounce) can white beans, drained
½ teaspoon dried sage

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.

Nutrition Facts : Calories 222 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.4 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 894 mg, Sugar 6.1 g

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