Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 I think the bulk lentils move fast and are fresh so they cook a bit faster Donna Sent via BlackBerry from T-Mobile Sue Ruger <kup Fri, 05 Dec 2008 14:17:15 Black bean soup I received this today from the South Beach Diet recipe group. It sounds pretty good. I think I will try it. Minus the wine. (and mash some beans to see if they are done. LOL) Black Bean Soup 8 Servings Among the most inexpensive of foods, dried beans offer a bounty of fiber, iron, protein, folic acid and B vitamins. Black beans, also known as " turtle beans, " are an especially tasty variety, and make a lovely soup. Do not salt dried beans until they are cooked, as the salt slows down the softening process. On another note, so-called " cooking " wines or sherries contain lots of added salt. Do your palate and your body a favor and use a drinkable sherry in this recipe. Ingredients: 1 pound black beans 1/3 bay leaf 1 large onion, sliced Salt to taste A few cloves of chopped garlic 1 tsp dry mustard powder 1 cup dry sherry (not cooking sherry) Instructions: 1. Pick over beans to remove any dirt, stones or foreign objects. Wash well, then soak for 8 hours in ample cold water. 2. Place beans and soaking liquid in a large saucepan with 1/3 bay leaf and bring to a boil over high heat. Skim off foam, lower heat, and simmer, partially covered, till beans are just tender, about 1 hour. 3. Add onion and continue to cook until onion melts into liquid, about 1 more hour. 4. Add salt to taste and garlic. Continue to cook, adding a little boiling water if necessary, until beans are very soft and start to melt into liquid, about 1-2 hours more. 5. Remove bay leaf and turn off heat. Ladle beans in batches into blender or food processor and puree or use an immersion blender and puree soup directly in the saucepan. 6. Add dry mustard powder and dry sherry. Correct seasoning. Reheat and serve, adding any garnishes you wish, such as slices of lemon or freshly chopped herbs. Nutritional Information: Per serving: 103 calories 3 g total fat (0 g sat) 19 g carbohydrate 3 g protein 4 g fiber 220 mg sodium - Recipe reprinted with permission of DrWeil.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2009 Report Share Posted April 23, 2009 This sounds good and simple. I now have to wait for cooler days to enjoy some. It is so hot here that I am now on the raw vegetables!! M On Thu, Apr 23, 2009 at 4:47 PM, wwjd <jtwigg wrote: > Black Bean Soup > > " Pureed black beans and tomatoes are combined with vegetable broth to make > a nice thick base for this soup, which hosts celery, carrots, onion and > corn. " > > 1 tablespoon olive oil > 1 large onion, chopped > 1 stalk celery, chopped > 2 carrots, chopped > 4 cloves garlic, chopped > 2 tablespoons chili powder 1 tablespoon ground cumin > 1 pinch black pepper > 4 cups vegetable broth > 5 (15 ounce) cans black beans > 2 c. whole kernel frozen corn > 1 (14.5 ounce) can crushed tomatoes > > Directions: > 1. Heat oil in a large pot over medium-high heat. Saute onion, celery, > carrots and garlic for 5 minutes. Season with chili powder, cumin, and black > pepper; cook for 1 minute. Stir in vegetable broth, 3 cans of beans. Bring > to a boil. > 2. Meanwhile, in a food processor or blender, process remaining 2 cans > beans and tomatoes until smooth. Stir into boiling soup mixture. Add frozen > corn and reduce heat to medium, and simmer for 5 - 8 minutes. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2009 Report Share Posted April 23, 2009 You'll like it Marilyn and it is easy to make, especially if you have a mandolin to dice up the veggie, quick like. We enjoyed it. Garnish ideas that I forgot to mention - sprinkle shredded cheddar or Monterey Jack Cheese over every bowl, with a dollop of sour cream stirred in. Delicious with Oyster Saltine Crackers. We eat soup here in the south, year around. At least at my house. LOL Great one dish meal. Judy - Marilyn Daub Thursday, April 23, 2009 4:15 PM Re: Black Bean Soup This sounds good and simple. I now have to wait for cooler days to enjoy some. It is so hot here that I am now on the raw vegetables!! M On Thu, Apr 23, 2009 at 4:47 PM, wwjd <jtwigg wrote: > Black Bean Soup > > " Pureed black beans and tomatoes are combined with vegetable broth to make > a nice thick base for this soup, which hosts celery, carrots, onion and > corn. " > > 1 tablespoon olive oil > 1 large onion, chopped > 1 stalk celery, chopped > 2 carrots, chopped > 4 cloves garlic, chopped > 2 tablespoons chili powder 1 tablespoon ground cumin > 1 pinch black pepper > 4 cups vegetable broth > 5 (15 ounce) cans black beans > 2 c. whole kernel frozen corn > 1 (14.5 ounce) can crushed tomatoes > > Directions: > 1. Heat oil in a large pot over medium-high heat. Saute onion, celery, > carrots and garlic for 5 minutes. Season with chili powder, cumin, and black > pepper; cook for 1 minute. Stir in vegetable broth, 3 cans of beans. Bring > to a boil. > 2. Meanwhile, in a food processor or blender, process remaining 2 cans > beans and tomatoes until smooth. Stir into boiling soup mixture. Add frozen > corn and reduce heat to medium, and simmer for 5 - 8 minutes. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2009 Report Share Posted April 23, 2009 Fall, winter,and spring I eat soup, but we have jumped from winter into summer. My appetite changes when the temperatures get above 80 degrees. I would have used any of the topping! And I do have a Mandolin!! Thanks!! M On Thu, Apr 23, 2009 at 5:31 PM, wwjd <jtwigg wrote: > You'll like it Marilyn and it is easy to make, especially if you have a > mandolin to dice up the veggie, quick like. We enjoyed it. > Garnish ideas that I forgot to mention - sprinkle shredded cheddar or > Monterey Jack Cheese over every bowl, with a dollop of sour cream stirred > in. Delicious with Oyster Saltine Crackers. > We eat soup here in the south, year around. At least at my house. LOL > Great one dish meal. > Judy > - > Marilyn Daub > > Thursday, April 23, 2009 4:15 PM > Re: Black Bean Soup > > > > > > This sounds good and simple. I now have to wait for cooler days to enjoy > some. It is so hot here that I am now on the raw vegetables!! > > M > > On Thu, Apr 23, 2009 at 4:47 PM, wwjd <jtwigg wrote: > > > Black Bean Soup > > > > " Pureed black beans and tomatoes are combined with vegetable broth to > make > > a nice thick base for this soup, which hosts celery, carrots, onion and > > corn. " > > > > 1 tablespoon olive oil > > 1 large onion, chopped > > 1 stalk celery, chopped > > 2 carrots, chopped > > 4 cloves garlic, chopped > > 2 tablespoons chili powder 1 tablespoon ground cumin > > 1 pinch black pepper > > 4 cups vegetable broth > > 5 (15 ounce) cans black beans > > 2 c. whole kernel frozen corn > > 1 (14.5 ounce) can crushed tomatoes > > > > Directions: > > 1. Heat oil in a large pot over medium-high heat. Saute onion, celery, > > carrots and garlic for 5 minutes. Season with chili powder, cumin, and > black > > pepper; cook for 1 minute. Stir in vegetable broth, 3 cans of beans. > Bring > > to a boil. > > 2. Meanwhile, in a food processor or blender, process remaining 2 cans > > beans and tomatoes until smooth. Stir into boiling soup mixture. Add > frozen > > corn and reduce heat to medium, and simmer for 5 - 8 minutes. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2009 Report Share Posted April 23, 2009 Ah, man.....hot weather or cold weather......I love beans and bean soups. This sounds to me like it would make a really good cold soup....minus some of the corn. Or maybe puree it for a cold dip! Beans are just one of my most favorite things. Nancy C. East Texas This sounds good and simple. I now have to wait for cooler days to enjoy some. It is so hot here that I am now on the raw vegetables!! M On Thu, Apr 23, 2009 at 4:47 PM, wwjd <jtwigg wrote: > Black Bean Soup > > " Pureed black beans and tomatoes are combined with vegetable broth to make > a nice thick base for this soup, which hosts celery, carrots, onion and > corn. " > > 1 tablespoon olive oil > 1 large onion, chopped > 1 stalk celery, chopped > 2 carrots, chopped > 4 cloves garlic, chopped > 2 tablespoons chili powder 1 tablespoon ground cumin > 1 pinch black pepper > 4 cups vegetable broth > 5 (15 ounce) cans black beans > 2 c. whole kernel frozen corn > 1 (14.5 ounce) can crushed tomatoes > > Directions: > 1. Heat oil in a large pot over medium-high heat. Saute onion, celery, > carrots and garlic for 5 minutes. Season with chili powder, cumin, and black > pepper; cook for 1 minute. Stir in vegetable broth, 3 cans of beans. Bring > to a boil. > 2. Meanwhile, in a food processor or blender, process remaining 2 cans > beans and tomatoes until smooth. Stir into boiling soup mixture. Add frozen > corn and reduce heat to medium, and simmer for 5 - 8 minutes. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2009 Report Share Posted April 23, 2009 Thanks so much for this recipe! I was at a loss for what to fix for dinner tonight when this showed up in my email. Big hit! Robin , " wwjd " <jtwigg wrote: > > Black Bean Soup > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2010 Report Share Posted January 20, 2010 BLACK BEAN SOUP 2 Tbl. olive oil 1 1/2 C. chopped yellow onion 2 cloves garlic 1 C. chopped green bell pepper 1 C. chopped red bell pepper 1 Tbl. cumin 1 tsp. cayenne pepper 6 C. veg brothstock 2 cans black beans salt/pepper Garnish ideas, grated cheese, sour cream, crumbled tortilla chips, chopped green onions, cilantro, etc In large pot, heat oil over medium heat Add onions, garlic, & bell peppers, and cook until tender (about 5 - 8 mins.) Stir in spices and toss to coat vegetables Pour in stock & beans and bring to boil Reduce heat and simmer for 15 mins. In a blender, puree 1/2 of soup until smooth. Stir back into pot Serve with garnishes of choice. I used chopped creen onions and cilantro Quote Link to comment Share on other sites More sharing options...
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