Bountiful Black Bean Soup Recipe
Ingredients:
1 pc of lemon (large); thinly-sliced
1/4 tsp of pepper (black); ground
1/4 c of lime juice
1 lb of black beans (dried)
Zest from 1 big lemon
2 pcs of onions (large); chopped finely
1 lb of carrots; skins removed & cut into cubes
Bunch of celery leaves; minced
Salt
4 qts of chicken broth
Instructions:
Put beans inside deep kitchen pot. Cover with water in order to soak all beans. Boil for five minutes then remove from fire. Drain.
Using a different kitchen pot, mix all the beans with the broth, carrots, celery and onions. Place in the zest of one lemon. Boil then lower down heat then simmer lid off until beans become tender.
Using a spoon that is slotted, scoop the bean mix through a blender then blitz to make a puree. Return puree into the kitchen pot and re-heat.
Season with pepper. Add more salt. Add the lemon juice. Pour onto serving cups. Good for three persons.
>> Bountiful Black Bean Soup Recipe
Cajun Black Bean Soup Recipe
Ingredients:
1/2 tsp of cumin; ground
1 tsp of salt
2 Tbsps of hot powder
1/4 c bell pepper (green); minced
1/2 tsp of pepper (cayenne)
2 Tbsps of paprika
1/4 c onion; minced
1.5 quart water
1.5 lb ham hock; smoked
1 lb black beans (dry)
1 jim vorheis
Instructions:
Using a deep kitchen pot, bring the hock then the beans into boil. Cook for two and a half hours. Next, stir the mixture every now and then and place more water as needed.
As soons as beans become tender, remove the hock. Discard. Mix in the onions, herbs, spices, chilies and hot powder. Season with pepper and salt.
Cook lid on for one more hour. Using a spoon that is slotted, pour beans in a food processor and blitz to a puree.
Return puree into mixture. Stir. Serve alongside cheese, chopped egg or chives if desired.
>> Cajun Black Bean Soup Recipe
Black Beans Soup Recipe
Ingredients:
1 pc of Serrano chilies; chopped
1 bunch of cilantro; cut finely
1 pc of onion; minced
1 c of tomato sauce
100 grams of fideo
1 tsp of salt (chicken seasoning)
1 pc of onion; diced
1 liter of broth (black beans)
Instructions:
Pan fry onions until clear. Mix in sauce (tomato) and cook for ten minutes. Add broth including black beans.
Cook uncovered for thirty minutes. Season with chicken cube or salt. Serve hot with Serrano chile, minced onion and cilantro. Perfect for one person.
>> Black Beans Soup Recipe
Black Bean Soup With Cilantro & Orange Recipe
Ingredients:
Zest from one pc of orange
1/4 c of cilantro (fresh); diced
2 pcs of carrots; cleaned & cut into cubes
2 pcs of leeks; cleaned & sliced into slivers
Freshly cracked black pepper
8 c of water
1 pc of onion; diced
2 Tbsps of seasoning (vegetable) or broth
2 c of black beans; washed & then drained
Instructions:
Prepare beans. Soak them inside a bowl of water overnight. Drain beans then place inside a kitchen pot with water then cook on low ’till tender. This should take up to three hours.
Season with pepper and salt. For the meantime, cook carrots, leeks and onions inside a separate pot with water ’till carrots become tender. This should take about thirty minutes.
As beans become tender, place about two cups of this mixture into a blender and blitz to get a smoother texture. Place mashed beans back in pot.
When carrots become tender, transfer into a blender to process to get a smooth mixture. Combine the carrot mixture and bean soup and simmer a few more minutes.
Garnish using the zest of one orange and cilantro prior to serving.
>> Black Bean Soup With Cilantro & Orange Recipe
Black Bean Soup Recipe
Ingredients:
5 & 1/2 Tbsps of sherry
1 & 1/2 Tbsps of lime juice
1 tsp of oregano
1 tsp of basil
1/2 tsp of marjoram
2 pcs of Laurel leaf (bay leaf)
1 pc of onion; roughly chopped
1 pc of carrot; cut into cubes
4 cloves of garlic; roughly chopped
2 c of celery; finely chopped
A can of tomatoes; finely chopped, reserve liquid
7 c of broth
6 c of water
3 c of black beans; cleaned and drained
Instructions:
Prepare black beans inside a deep kitchen pot then immerse in six water (six cups). Leave overnight to soften. Drain beans pour broth in kitchen pot.
Put beans back in pot together with broth. Heat up the pot then put in celery and carrot. Add basil, garlic, oregano, Laurel leaves plus the marjoram. Simmer covered for two and a half hours.
Pour sherry, lime juice, and the vinegar if stronger taste is desired. Season with pepper and salt. At this time, beans should be soft. Add in tomatoes and take out the Laurel leaves.
Take pot off the heat. Transfer bean mixture into a processor and blitz for finer texture. Serve with sour cream, chives and onion if desired. Good for six persons.
>> Black Bean Soup Recipe
Latin Black Bean Soup Recipe
Ingredients:
1 c of beans (black); dried
1 pc of onion; minced
8 c of water
2 cloves of garlic; pounded
1 pc of bell pepper (green); chopped
6 ozs of tomato paste
1 tsp of ground (cumin)
1 tsp of oregano
3 Tbsp of vinegar (red wine)
1 Tbsp of soy sauce (tamari, low sodium)
1/4 tsp of Tabasco
1/4 c of chiles (green); chopped
2 c of rice (brown); cooked
2 Tbsp of coriander (fresh); chopped
Instructions:
Place and boil beans with water on huge pot for soups and allow to cook (2 minutes). Take away from flame and cover then set aside (45 minutes). Put back on fire and drop cumin, oregano, pepper, garlic and onion.
Cover the pot and allow to cook on low-set flame (1 & 1/2 hours) then drop tomato paste, tamari and vinegar. Cook 30 more minutes then drop coriander, Tabasco, chilis and rice. Cook ten more minutes and then serve this dish while hot.
>> Latin Black Bean Soup Recipe
Black Bean Soup Spanish Style Recipe
Ingredients:
Salt
Pepper
1/2 c of sour creme
1 pc of egg (hard boiled); sliced
1 tsp of hot sauce
1 tsp of chili powder
1/4 tsp of mustard (dry)
1 clove of garlic; minced
1 c of onion; chopped finely
1/2 of celery; chopped
1/4 tsp of celery seed
4 pcs of Laurel leaves
4 c of water
1 c of black beans
Instructions:
Clean beans. Place in a bowl with water. Leave overnight to soak.
Drain beans and transfer into a deep kitchen pot. Add the celery, celery seeds and Laurel leaves. Pour in enough water to cover beans then heat until boiling.
Reduce the heat then gently simmer (about an hour). In a separate pan, saute garlic and onions until onions are clear. Add these to the bean mixture together with mustard, chili powder, hot sauce.
Simmer mixture for one more hour ’till beans become tender enough to mash. Take away Laurel leaves. Place mixture in a food processor and blitz. Reheat as needed.
Serve with sour creme and sliced egg.
>> Black Bean Soup Spanish Style Recipe