Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Hi all, I am looking for any recipes for a good thick black bean soup. Does anyone have any ideas? I checked the files in the group and didn't see any. Thanks in advance! Christina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Hi Christina. There are around 7 black bean soups in our files at this link. There are several other " beaned " soups as well. I kinda like my soups more " soupy " and less " stewy " . Maybe others here will have some other recipes to share. Are there any types of ingredients that you are very fond of and want to make sure that it is integrated into the recipe? Hope that helps a bit. Shawn (cilantro king) Soups/%20Legume%20Soups/ or at this link http://tinyurl.com/5r6ya Another Black Bean Soup shared by Megan Another Cuban Black Bean Soup vegan ~ version from Vegan Planet Bean Soup With Dumplings Black Bean Soup Cuban Black Bean Soup Southwestern Bean Soup vegan Vegetarian Black Bean Soup , wrote: > > Hi all, > > I am looking for any recipes for a good thick black bean soup. Does > anyone have any ideas? I checked the files in the group and didn't > see any. > > Thanks in advance! > Christina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Christina - I make black bean soup different each time, depending on what I've got on hand, my mood, the occasion, etc. Actually, this is my favorite thing about all soups! I'm sure you'll find a recipe in the files to suit your tastes or needs. One way to thicken a black bean soup is to puree it...I do this two different ways with soups. You can either take some amount of beans prior to adding them to the soup and puree them in a blender with some broth, then add them to your soup. I do this with soups like black bean, when I want other ingredients to still be chunky and just the base to be thicker. Also, adding potato or rice, pureed, will thicken a soup. Or you can simply puree some of the soup itself. I do this with lentil and pea type soups - either in the blender or with my immersion blender. How much I do depends on my mood, if it is a potato, carrot or squash type soup I do it all. BE CAREFUL, when you are using a blender and pureeing hot soups - do small amounts at a time so you don't have hot soups exploding all over you!!! m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Excellent advice. This is where a hand blender/mixer becomes your best friend! Easier to deal with and less cleanup. Also tvp/tsp are good thickeners as they soak up liquid. I've also noticed that if you cook soup in a crockpot, it tends to thicken up in the fridge overnight. I usually end up adding water to servings in order to thin it up for my preference. Shawn , " melissa_hopp " <hoppmel@c...> wrote: > > Christina - > > I make black bean soup different each time, depending on what I've > got on hand, my mood, the occasion, etc. Actually, this is my > favorite thing about all soups! I'm sure you'll find a recipe in > the files to suit your tastes or needs. > > One way to thicken a black bean soup is to puree it...I do this two > different ways with soups. You can either take some amount of beans > prior to adding them to the soup and puree them in a blender with > some broth, then add them to your soup. I do this with soups like > black bean, when I want other ingredients to still be chunky and > just the base to be thicker. Also, adding potato or rice, pureed, > will thicken a soup. Or you can simply puree some of the soup > itself. I do this with lentil and pea type soups - either in the > blender or with my immersion blender. How much I do depends on my > mood, if it is a potato, carrot or squash type soup I do it all. BE > CAREFUL, when you are using a blender and pureeing hot soups - do > small amounts at a time so you don't have hot soups exploding all > over you!!! > > m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Thanks so much! I apparently did not delve deep enough into the files or am blind today. I appreciate you guiding me directly there....(Now, I am feeling a tad on the silly side) Christina , " matrixenos " <matrixenos@h...> wrote: > > Hi Christina. There are around 7 black bean soups in our files at > this link. There are several other " beaned " soups as well. I kinda > like my soups more " soupy " and less " stewy " . Maybe others here will > have some other recipes to share. Are there any types of ingredients > that you are very fond of and want to make sure that it is integrated > into the recipe? Hope that helps a bit. > > Shawn (cilantro king) > > Soups/% 20Legume%20Soups/ > > or at this link > > http://tinyurl.com/5r6ya > > > Another Black Bean Soup > shared by Megan > > Another Cuban Black Bean Soup > vegan ~ version from Vegan Planet > > Bean Soup With Dumplings > > Black Bean Soup > > Cuban Black Bean Soup > > Southwestern Bean Soup > vegan > > Vegetarian Black Bean Soup > > > , wrote: > > > > Hi all, > > > > I am looking for any recipes for a good thick black bean soup. Does > > anyone have any ideas? I checked the files in the group and didn't > > see any. > > > > Thanks in advance! > > Christina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Rice sounds very good. Thanks for the advice. Christina , " melissa_hopp " <hoppmel@c...> wrote: > > Christina - > > I make black bean soup different each time, depending on what I've > got on hand, my mood, the occasion, etc. Actually, this is my > favorite thing about all soups! I'm sure you'll find a recipe in > the files to suit your tastes or needs. > > One way to thicken a black bean soup is to puree it...I do this two > different ways with soups. You can either take some amount of beans > prior to adding them to the soup and puree them in a blender with > some broth, then add them to your soup. I do this with soups like > black bean, when I want other ingredients to still be chunky and > just the base to be thicker. Also, adding potato or rice, pureed, > will thicken a soup. Or you can simply puree some of the soup > itself. I do this with lentil and pea type soups - either in the > blender or with my immersion blender. How much I do depends on my > mood, if it is a potato, carrot or squash type soup I do it all. BE > CAREFUL, when you are using a blender and pureeing hot soups - do > small amounts at a time so you don't have hot soups exploding all > over you!!! > > m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Yeah - I love my hand blender thingy!! It is safer, and I hate washing the blender!! You reminded me - along the lines of TVP - bulgar can also be a great add in thickener - it is a nice change from rice sometimes. m Quote Link to comment Share on other sites More sharing options...
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