How To make Black Bean Soup3
1/2 c Oil, olive
1/2 lb Salt pork
diced
1 lb Ham hocks :
2" pcs.
8 lg Onions, chopped
6 Garlic cloves minced
6 Celery stalks :
chopped
2 lb Beans, black
1/2 ts Pepper, cayenne
4 ts Cumin, ground
4 cn Chicken Broth (large)
1/4 c Vinegar, wine
1 c Sherry, dry
Condiments
Heat oil in a 10 to 12 qt. pan over med. heat. Add salt pork, ham, onion, garlic, celery. Cook, stirring occasionally, until vegs. are very soft and lightly browned (abt. 40 min.) Rinse and sort beans, drain, and add to pan along with red pepper, cumin and broth. Bring to a boil over high heat; reduce heat, cover and simmeer until bean mash easily2 to 3 hrs. (If using ham hocks, remove & cool. Shred meat & return to pan:
discard skin & bones.) Skim and discard fat from soup. Whirl soup, a portion at a time, in blender or food processor until smooth. Stop here if serving next day. Cover and refrigerate. Return soup to pot and heat to steaming, stirring often. Blend in vinegar and sherry. Pass condiments at table to add to individual servings. CONDIMENTS: Arrange in separate bowls: 3 lb. warm kielbasa, cut into 1/2" slices; 6 cups hot cooked rice; 8 hard boiled eggs chopped; 2 cups small sweet pickle spears,and 2 cups diced bell pepper. Unknown source.
How To make Black Bean Soup3's Videos
#花生黑豆鸡脚汤# #Peanut Black Bean Chicken Feet Soup#
#花生黑豆鸡脚汤#
#Peanut Black Bean Chicken Feet Soup#
Ingredients/材料:
12 pieces-chicken feet (simmered to remove the bloody smell)(鸡脚，烫一烫去血腥味 )
100g-peanuts (soaked for 1 hour)(花生，泡1小时), 100g-black beans (soaked for 1 hour)(黑豆，泡1时), 10-dried oysters
10-red dates (seeds removed)(红枣，去籽)
10-garlic cloves (蒜瓣) 300g-spare ribs (blanch to remove bloody)(排骨，烫一烫去血腥味)
Seasoning/调味料:
2tsp-salt(盐)
1tsp-light soya sauce(生抽)
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Cuban Style Black Bean Soup - Superfoods
INGREDIENTS
1 pound dried black beans or 4 cans black beans (no sodium added)
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 carrot, minced
3 cloves garlic, minced
1 smoked turkey leg or two smoked turkey wings (optional)
1/4 cup olive oil
Salt and freshly-ground black pepper
1/3 cup apple cider vinegar
Ingredients to garnish:
• Dollop Greek Yogurt
• Chopped raw onion
• Chopped red pepper
• Minced Cilantro
INSTRUCTIONS
-Rinse beans
-In a large soup pot, saute the onions, pepper, garlic, and carrots in the olive oil until tender.
-Add the turkey leg (whole,) 2 teaspoons of salt, and some black pepper, stir to combine.
-Add beans, and just enough water to come 1 inch over the mixture.
-Bring to a boil over high heat.
-Skim off any white foam, then reduce the heat to low and cover.
-Simmer for 4 to 5 hours (Dried Beans) or 40 minutes (canned beans), until the beans are very soft and the soup is creamy, not watery.
-Check after 2 hours (dried) or 20 minutes (fresh). If the beans seem dry or stewy, add another cup of water.
-Stir in the vinegar and simmer for an additional 15 minutes, uncovered.
-Take out Turkey Leg, cut and replace
-Serve over rice (optional) and garnish with chopped raw onions and sour cream.
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Vegetarian Black Bean Pumpkin Soup Recipe | Healthy & Delicious
This easy, healthy Black Bean and Pumpkin Soup is the perfect recipe to whip up for Halloween. Make a big pot and enjoy it with your favorite toppings after a chilly day of trick or treating. Enjoy!
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HEALTHY VEGAN BLACK BEAN + PUMPKIN SOUP RECIPE
1 tbsp. extra virgin olive oil
1 large onion, chopped
3 fat garlic cloves, minced
1 tbsp. ground cumin
1 cup fire-roasted, diced tomatoes
2-15oz. cans of black beans, rinsed and drained
1-15 oz. cans of pumpkin puree
32 oz. veggie broth
1 tbsp. ground cumin
Salt and pepper to taste
Juice of one lime
Heat olive oil in a 5qt pot over medium high heat. Stir in onions, garlic, and cumin and some salt and pepper. Cook for 5 minutes until the onions are tender (but not brown).
Add tomatoes, black beans, pumpkin puree, and veggie broth, turn up the heat, and bring everything to a boil. Reduce down to a simmer and cook for 20 minutes or until the soup has thickened up a bit.
Stir in the lime juice and season with salt and pepper. Shut off heat and allow soup to cool down a bit. Once cooled transfer, in batches, to your blender and blend until beans and tomatoes are broken down. The soup will not be smooth and creamy, you are looking for more of a ‘thick-chili’ consistency.
Enjoy!
Note: If blending soup while still warm, fill the blender no more then 1/3 of the way up and leave the lid on loosely so hot air can escape.
Makes 6 cups of soup.
Nutrients per 1+1/4 cup of soup: Calories: 260; Total Fat: 3.9 g; Saturated Fat: 0.5 g; Cholesterol: 0 mg; Carbohydrate: 47 g; Dietary Fiber: 11.9 g; Sugars: 15.1 g; Protein: 11.3 g
Enjoy my friends! I hope you have a delicious day!! xo - Dani
Black Bean Soup | Slow Cooker Meals
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Black Bean Soup Recipe
Black Bean Soup Recipe
BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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