Vegetarian Soup Cuisine: BB soup

[Guest guest]

I've made lots of black bean soups, but none of them have been

great. Maybe I should try these.

 

Kathleen

 

Sizzling Black Bean Soup

Smoky Brazilian Black Bean Soup

 

* Exported from MasterCook *

 

Sizzling Black Bean Soup

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 144

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dried black beans -- soaked overnight

and drained

6 cups water

1 tablespoon canola oil

1 large yellow onion -- diced

1 green or red bell pepper -- seeded and diced

1 large celery stalk -- chopped

3 cloves garlic -- minced, up to 4

1 jalapeno pepper -- seeded and minced

2 medium carrots -- peeled and diced

2 tablespoons minced fresh parsley -- up to 3

1 tablespoon dried oregano

5 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/2 cup canned crushed tomatoes

1 teaspoon salt

2 tablespoons chopped fresh cilantro

 

For as long as I have a been a chef, I have loved black Beans soups. These

legumes have an earthy flavor and meld easily into a wide variety of broths

and stews. Black bean soups are also amenable to a range of spices, herbs,

and chile peppers. This Southwestern-inspired soup is radiant with

exhilarating flavors.

 

In a medium saucepan combine the beans and water, and bring to a

simmer. Cook for 1 to 1 1/2 hours over medium-low heat until the beans are

tender. Drain the beans, reserving 4 cups of the cooking liquid.

 

In a large saucepan heat the oil. Add the onion, bell pepper, celery,

garlic, and jalapeno, and saute for 5 minutes. Add the beans, cooking

liquid, carrots, and seasonings (except the salt and cilantro). Bring to a

simmer and cook for about 20 minutes over low heat, stirring occasionally.

 

Stir in the crushed tomatoes, salt, and cilantro, and cook for 10 minutes

more, stirring occasionally. Remove from the heat and let stand for 10

minutes. (If you prefer a thick soup, puree half of the soup in a blender

or food processor fitted with a steel blade and return to the pan.)

 

Ladle the soup into bowls. If you'd like, serve with warm flour tortillas

and lowfat plain yogurt.

 

Yield: 6 servings

 

Soup Tips: Soak the beans in plenty of water before cooking. Soaking

yields fuller, plumper beans and reduces the cooking time. After draining,

cook the beans in fresh water.

 

 

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* Exported from MasterCook *

 

Smoky Brazilian Black Bean Soup

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 152

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried black beans -- soaked overnight

and drained

8 cups water

1 tablespoon canola oil

1 medium yellow onion -- diced

1 red or green bell pepper -- seeded and diced

2 garlic cloves -- minced (2 to 3)

1 large tomato -- diced

1 canned chipotle pepper -- seeded and chopped

2 medium carrots -- peeled and diced

1/4 cup tomato paste

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon salt

1/4 cup chopped fresh parsley

 

Viva Brazil! You can enjoy this soup any time of the year, but it is an

especially proper remedy for chilly days. Chipotle chiles are used in

place of the traditional dried meats usually found in Brazilian bean soups;

the chiles add a smoky, spicy flavor and are far more interesting than meat.

 

In a large saucepan combine the beans and water, and bring to a

simmer. Cook for 1 to 1 1/2 hours over medium-low heat until

tender. Drain, reserving 4 cups of the cooking liquid.

 

In another large saucepan heat the oil. Add the onion, bell pepper, and

garlic, and saute for 5 minutes. Stir in the tomato and chipotle pepper,

and saute for 2 minutes more. Stir in the beans, cooking liquid, carrots,

tomato paste, cumin, oregano, and thyme, and cook for 25 to 30 minutes over

medium-low heat, stirring occasionally. Stir in the salt and parsley and

cook for 5 to 10 minutes more. Remove from the heat and let stand for 10

minutes before serving. Mash some of the beans against the side of the pan

to thicken the broth.

 

Ladle into bowls and serve with warm bread. Rice makes a fitting

accompaniment.

 

Yield: 6 servings

 

 

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