How do you make black bean soup?

Answer 1

Vegetarian Black Bean Soup
2 cups dried black beans
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
4 cloves garlic, diced
Salt and freshly ground black pepper
Cumin
1/2 Cup Sherry

On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary. Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Add sherry.

Black Bean Soup
1 pound black beans, picked over, rinsed and drained
2 tablespoons unsalted butter or oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
3 cloves minced garlic
1 teaspoon minced fresh thyme
2 large smoked ham hocks, about 1-1/2 pounds
9 cups water or homemade chicken stock
Kosher salt and freshly ground pepper
1/2 cup dry sherry
Optional serving garnishes: Sour cream or creme fraiche, finely chopped hard cooked egg, or 1 minced scallion

Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and set aside for 1 hour. Drain and reserve.
In a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, and saute until wilted and golden, about 10 minutes. Add the garlic and thyme and saute for 3 minutes more. Add the beans, hocks, water or stock, and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, cook until beans and meat are tender, about 1-1/2 hours.

Turn the soup off. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender. Simmer the soup with the reserved meat. Season with salt and pepper to taste and add the sherry. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.

*Sherry is optional*
Hope you like! I love The Vegetarian Black Bean Soup!!!
:)

Answer 2

Black Bean Soup:

1 teaspoon olive oil
2 cups fresh salsa
2 15-ounce cans black beans, drained and rinsed
2 cups chicken or vegetable broth
1 16-ounce can refried black beans
1/2 cup sour cream (optional)
1/4 cup fresh cilantro, roughly chopped (optional)

Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).

Yield: Makes 4 servings

Answer 3

Ingredients:
1 lb. of dried black beans
(wash and discard any abnormal beans)
4 liters of water
1 teaspoon of salt or to taste
(be careful with the Sazon it's also salty)
1 packet of Sazon with achiote
4 ounces of tomato sauce
1 tablespoon of olive oil
1 potato (peeled and cubed)
1/4 teaspoon of pepper
2 tablespoons of recaíto
1/2 lb. of cooking smoked ham
(cut up into bite size pieces)
Procedure:
In a pot to hold the beans and the 4 liters of water boil the beans for 45 minutes to an hour. The water will evaporate so after 20 minutes of cooking add more water, about 2 cups. When the beans are tender turn off the stove (don't discard the water).
In a frying pan add all the other add the olive oil (if you don't have olive oil use vegetable or corn oil) and heat. When the oil is hot add all of the other ingredients which will be the sofrito. Turn down the heat and simmer for 5 minutes. Add the sofrito to the pot where the beans with the water are in. Turn on the heat again to medium and cook for an additional 20 or until the mixture becomes a bit thick not soupy. Make sure the potatoes are done.

Note: Instead of ham you can use chorizo (about 4 links chopped like a bit thicker than nickel's) and instead of potatoes you can use chunks of calabaza (pumpkin). Sometimes we add bollitos (optional) made with green plantain.

Granish with Cilantro, Parsley or any other green leaves and roasted red bell peppers.

Answer 4

Soak the night before with one spoon of baking soda. That will make them take a shorter time to cook and you will be less gassy!! (sorry to be so blunt)
Then drain and cook in fresh cold water with one sauteed onion, and enough water to double the depth of the beans. When it's all cooked (It takes a few hours, no magic number b/c beans and stoves are very different), then at the end add a small can of tomatoe paste and stir until uniform. Can serve with a few diced tomatoes on top with crusty bread or on the side of rice.
Enjoy.

Answer 5

extremely. that's right in case you freeze it as immediately through fact it cools ideal once you prepare dinner it yet while that's been interior the refrigerator for some days that's ok too. bypass away some room interior the freezer field through fact matters improve as quickly as you freeze them.Sounds sturdy! savour!

Answer 6

Here are a few recipes I found for you. The Rachael Ray one is good, I have not tried the others. Good luck!!



Black Bean Soup
Recipe courtesy Dave Lieberman

10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

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Black Bean Soup with Mojo
From Food Network Kitchens Making it Easy, Meredith, 2004

Soup:
2 cups (1 pound) dried black beans, picked over and rinsed
4 country-style blade pork ribs (about 2 pounds)
8 cups water
1/4 cup dark rum
1 head garlic, unpeeled, halved horizontally to expose the cloves
1 medium onion, chopped
2 tablespoons kosher salt
2 bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon crushed red pepper
Mojo:
4 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1/2 cup freshly squeezed lime juice (about 4 limes)
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt


Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours.
Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup.

Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.

Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo.

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Black Bean Stoup and Southwestern Monte Cristo Sandwiches
Recipe courtesy Rachael Ray

A "stoup" is what I call a soup that is almost as thick as a stew. This one can be prepared as a vegetarian entree as well.


2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 large onion, chopped
3 ribs celery with greens, chopped
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 fresh bay leaf or 1 large dried bay leaf
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin, a couple of palm fulls
1 1/2 teaspoons ground coriander, 1/3 palm full
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
1 quart chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes
8 slices white sandwich bread
1/2 cup hot pepper jelly or chili sauce, tomatillo or tomato salsa, taco sauce - whichever you have on hand
1/2 lime, juiced
8 slices honey baked ham, from the deli counter
8 slices pepper jack cheese, from the deli counter
8 slices smoked turkey, from the deli counter
2 eggs, beaten
Splash of milk
1 tablespoon butter
1/2 cup sour cream
2 to 3 scallions, chopped


Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Add the lime juice. Remove and discard the bay leaf
While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly, chili sauce, salsa, or taco sauce. Build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through.

Ladle up black bean soup and top with sour cream and scallions. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.