Good soup recipe?

Anyone know a good black bean/corn soup recipe?Good soup recipe?
Black bean/corn soup.


Ingredients:


1/4 cup olive oil


8 fresh medium-size tomatoes


1 cup frozen corn


1 serrano chili


1 green pepper (or red or yellow)


3 cloves garlic, grated or minced


2 medium onions, minced


1 teaspoon cumin


3 cups cooked black beans (rinsed if from a can)


3 cups unsalted chicken broth


salt and pepper


4 tablespoons chopped cilantro


Directions:





Brush a baking pan with some of the olive oil, and on it lay halved tomatoes and the corn. (If using canned tomatoes, skip this step). Roast at 450F for 20 minutes (turning the corn occasionally), or grill or broil until beginning to brown.





Peel and seed the tomatoes and roughly chop (save and strain any juice).





Using either the broiler or the stovetop, blacken the chili and the pepper. Put into a paper bag for five minutes, and then seed and peel the pepper, and peel and partially seed the chili. Mince both and set aside. Into a Dutch oven or heavy large skillet brown the onions and garlic in the remaining olive oil (the browning adds more flavor). Add the cumin and cook for a minute, and then add the vegetables (and any tomato juice). After two minutes add the beans and the chicken broth. Add salt and pepper to taste, and simmer for twenty minutes. Let the soup sit for at least an hour to allow the flavors to mingle (or refrigerate for up to two days).





Reheat, check for salt and pepper, sprinkle with the cilantro, and serve with a sweet corn bread.





VARIATION: Mince six strips of bacon, and saute in pan until fat is rendered. Add the onions and garlic and continue with the recipe as above. Add olive oil if the bacon is particularly lean.Good soup recipe?
Best Black Bean Soup





1 pound black beans -- picked over,


-- rinsed, and soaked


-- f


10 hours or longer in water to -- cover by at


least 4 inches


6 cups beef broth


8 cups water


1 can tomatoes with their juice -- chopped (28 to 32


1 ounces )


2 teaspoons cumin


salt to taste -- (optional)


freshly ground black pepper -- to taste








***JALAPENO CREAM***


2/3 cup plain nonfat or low-fat -- yogurt


1 fresh jalapenos or -- pickled jalapenos,


(1 to 2)


-- s


minced


3 tablespoons minced fresh parsley


1 tablespoon minced fresh cilantro -- (optional)








***GARNISHES (OPTIONAL)*** -- (optional):


1/2 cup chopped red onion


1/2 avocado -- peeled, seeded, and





SOUP





Drain the beans and put them in a large, heavy pot. Add the broth and water. Bring the beans to a boil, stirring them a few times, reduce the heat, and simmer the beans in the uncovered pot for 1 hour.





Stir in the tomatoes with their juice and the cumin, and continue simmering the beans for 2 hours or until the beans are soft (check after 1 and 1 1/2 hours, since the timing depends on the dryness or age of the beans.) Transfer the mixture to a large bowl, and let the mixture cool briefly. Rinse out the pot. Then puree the mixture in batches in a blender or food processor until the mixture is smooth, returning the puree to the pot as you go.





Season the soup with the salt (if desired) and pepper, and bring the soup to a simmer. If the soup is too thin, simmer it in the uncovered pot, stirring it often, until the desired consistency is reached.





To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley, and, if you are using it, cilantro. Serve a dollop of the jalapeno cream atop each bowl of soup. If you wish, you may also garnish the soup with the chopped red onion and/or chopped avocado.





PREPARATION TIPS: You can prepare the soup up to 4 days in advance and store it, covered, in the refrigerator. Or you can freeze it. The jalapeno cream can be prepared 1 or 2 days ahead.





SERVING SUGGESTIONS: In addition to the jalapeno cream, try garnishing the soup with chopped red onion and/or chopped avocado. With bread and salad, this soup could be the base for a light lunch.














Mean Black Bean Soup





2 T. oil


1/2 cup chopped carrots


1/2 cup chopped celery


1/2 cup chopped onions


2 cans rotel Chunky diced tomatoes and green chilies (10 oz. each)


3 cans black beans, undrained (15 oz. each)


1 can Mexicorn, undrained (11 oz.)


1/4 cup minced fresh cilantro





Heat oil in large kettle over medium heat; add carrots, celery, and onion.


Cook 15 minutes or until tender. Add tomatoes, beans and corn. Bring to a boil.


Reduce heat and simmer for 20 minutes. Stir in cilantro Makes 4-6 servings.
http://allrecipes.com/Recipe/Black-Bean-鈥?/a>





http://recipes.epicurean.com/recipe/4760鈥?/a>





http://southernfood.about.com/od/blackbe鈥?/a>





The second is probably the best/easiest
Watch this video:





http://www.videojug.com/film/how-to-make鈥?/a>





Good luck =]
try this http://allrecipes.com/Recipe/Vegan-Black鈥?/a>
cambles
Take your pick:





Black Bean and Corn Soup Recipe @ CDKitchen.com :: it's what's ...


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Black Bean And Corn Soup recipe


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Vegan Black Bean Soup - Allrecipes


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More results from allrecipes.com 禄


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watch the food channel or go to web site
go to www.cooks.com they have millions of possibility's for awesome soups.