What's the best way to make black bean soup?

Answer 1

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
3 or 4 cloves garlic, finely chopped
4 1-pound cans black beans, drained and rinsed
Juice of 1/2 lemon
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons finely chopped parsley
Freshly-ground black pepper, to taste
4 cups water

Optional toppings: green onions, thinly sliced, soy yogurt, reduced-fat sour cream, or low-fat yogurt

1. Heat the oil in a large soup pot. Saute the onions over moderate heat until translucent, 3 or 4 minutes. Add the garlic and saute until the onion is lightly golden, another 3 or 4 minutes.

2. Add the remaining ingredients, except the toppings, along with the water, and bring to a simmer.

3. Mash some of the beans with a potato-masher, just enough to thicken the liquid base of the soup. Cover and simmer gently but steadily for 10 minutes.

4. Serve hot topped with one or two of the optional toppings.

In case you have any leftovers, this soup thickens quite a lot. You can either thin it with extra water, or serve it as is over brown rice as a delicious sauce.

Answer 2

Black Bean Soup
Black bean soup is a great side, or main course, to a Texas-style or mexican meal. The best black bean soup is made with dried black beans, rather than canned. Be sure to pick through the dried beans carefully to remove any split kernels or tiny rocks that sometimes get mixed in.
1 pound dried black beans
1/4 cup olive oil
1/4 pound bacon
1/4 pound diced ham
4 onions, chopped
4 garlic cloves, minced
3 stalks celery including leaves, chopped
1-1/2 cups uncooked brown rice
1 teaspoon cayenne pepper
2 teaspoons ground cumin
3 quarts chicken broth
1/4 cup dry white wine
1/2 cup dry sherry
Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside.
Pour oil into a large soup pot. Add the bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a boil; reduce heat, cover and simmer 2-1/2 to 3 hours.

Let soup cool; put through the blender a little at a time, until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Serve hot.
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Note: A dollop of sour cream and a sprinkling of fresh minced cilantro is a nice garnish for this soup. Serve this with Jalapeño Cornbread to make a real Texas-style meal.

Answer 3

With Black Beans.

Answer 4

Black Bean Soup

1 medium onion, chopped
1 large clove garlic, finely chopped
1 medium carrot, chopped
1 medium stalk celery, chopped
2 teaspoons chopped fresh parsley
4 ounces chopped Canadian bacon
1 (14.5 ounce) can reduced sodium defatted chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 (15 ounce) can black beans, rinsed and drained
Garnish with lime wedges
Spray a large saucepan with nonstick cooking spray. Add Canadian bacon and heat over medium heat until hot. Add the onion and garlic and cook 5 minutes or until onion is tender. Stir in chicken broth, carrot, celery, parsley, oregano and red pepper. Heat to boiling over high heat. Reduce heat, cover and simmer about 10 minutes. Remove 1/2-cup beans and mash with a fork or potato masher. Add the mashed beans and whole beans into the broth mixture and heat through. Serve with lime wedges.

Answer 5

The way I like it is to get a can of Goya black beans, put them into a blender liquefy them, and add 2 giant cloves of garlic and then heat and eat. Real simple you can adjust the amount of garlic to your liking sometimes I add a little Cayenne.

Hope you like enjoy!

Answer 6

http://search.allrecipes.com/recipe/quick.aspx?q1=black+Bean+Soup&lnkid=65


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