black bean soup - help me decide
so it's snowing, and I have some black beans waiting for me at home...I'd like to make a simple vegetarian soup, probably just pureeing the beans with stock, onion, garlic, and spices. help me choose my flavor profile! here's what I'm considering:
- ras el hanout
- chili powder (probably the obvious choice)
also, I'm completely open to other suggestions--thanks!
YUM - love bb soup! When I make black bean soup I use a Tbsp. of cumin.....
I cook up onion, garlic, carrot, and celery
Add cumin & cook for a few mins
Add 4 cups stock
2-3 cans rinsed bbeans
Cover and simmer for 20-30 mins.
Next add Tbsp. tom paste & then puree w/stick wand
s&p to taste
Serve w/sour cream and cilantro on top...and some chips if you have them.
I like to cook dried black beans with onion, garlic, cumin, and a bay leaf separately (lately in the crock pot.) Then when I'm ready for soup, I make a sofrito with more onion, garlic, a red bell pepper, a couple serranos, tomatoes, cilantro, and maybe some Mexican oregano. I blend that up, cook it in some oil, then add my cooked beans. Let that come together and add stock or water to get the right consistency. Then I remove about 1/3 or a 1/4 of the beans and wizz the remainder in the pot with my stick blender. Add back the whole beans. Salt and pepper to taste. A splash of sherry vinegar. Serve with sour cream, chopped onion, and maybe some cilantro.
If it weren't vegetarian, I would have cooked the beans with a ham hock or some bacon. Alternatively, if you don't want to or lack the time to start with dried beans, then you could use canned. Add cumin and possibly some extra garlic to pump up the flavor of the canned beans.
Smooth Black Bean Soup
1 can (16 ounces) tomato paste
6 cans (15 ounces each) black beans, rinsed and drained
4 cans (14-1/2 ounces each) beef broth
3 beef bouillon cubes
1 teaspoon paprika
dash cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic salt
3/4 teaspoon pepper
1/2 bunch fresh cilantro, chopped
2 fresh jalapenos, seeded and sliced
1 bunch green onions, chopped
Optional ½ lb of chorizo, cubed
chopped fresh cilantro
Combine tomato paste, black beans, broth, bouillon cubes, paprika, cayenne, onion powder, garlic salt, and pepper in a large saucepan. Bring to a boil, reduce heat, and simmer 15 minutes. Add cilantro, jalapenos, and green onions. Simmer 2 minutes more. Transfer to a food processor and process in batches until smooth. Reheat.
Add cubed fully cooked sausage such as chorizo or Cajun after you puree the beans.
Garnish each serving with sour cream and cilantro.
SERVES 8 - 10
Copyright 1996 The Junior League of Houston, Inc. All rights
Here's my take on black bean soup.
makes about 8 servings
3 tablespoons olive oil
1 1/2 cups onion, chopped
3 garlic cloves, chopped
5 cups chicken broth - sub veg. broth if you would like
4 15-ounce cans black beans
2 10-ounce cans diced tomatoes and green chilies
2 teaspoons cumin
salt to taste
3 tablespoons lime juice
2 cups corn
3 scallions, sliced thin
1 cup tomato, diced
Heat olive oil in a large stock pot and add onion. Saute for 8 - 10 minutes. Add garlic and saute an additional minute. Stir in the broth, 3 cans of the black beans, the tomatoes and chilies, and cumin. Bring to a boil then reduce the heat and simmer for 15 minutes.
Meanwhile, process the remaining can of beans in a food processor or blender. After simmering the soup for 15 minutes, stir mashed beans into pot along with the lime juice. Heat for about 3 - 4 minutes or until heated through. Season to taste with salt.
Serve soup topped with corn, sour cream, scallions and tomatoes.
And here's my take on black bean soup.
Open a can of refried black beans and dump them into a pot. Fill the can 3/4 full of water or broth and add to the pot. Add a blop of salsa, if you're so inclined. Simmer.
Serve with a little decor on top, so it looks like you're serious.