Wednesday, August 18, 2010

Anyone have a good recipe for spicy black bean soup?

TGI Fridays Spicy Black Bean Soup





1 sm onion chopped


1 tbsp olive oil


1 garlic clove finely chopped


2 tsp fresh oregano chopped


1/2 tsp cayenne pepper


1 tsp salt


1 tsp liquid smoke


1 small carrot chopped


2-3 cups tender black beans


1/3 cup reduced fat sour cream


1/2 cup shredded mozzarella cheese


1/2 cup slice green onion


1 1/2 cup water





Saut茅 onion oil garlic %26amp; oregano in small saucepan until onion is tender. Place beans in 2 qt sauce pan add 1 1/2 cups water, saut茅 onions, cayenne pepper, salt, liquid smoke %26amp; carrot. Simmer until carrot is tender. Remove soup from the heat. Put 1/2 soup in blender and puree. Return to soup and add 1/3 cup sour cream. Serve in bowl garnish with mozzarella cheese and green onion.








OR! http://soup.allrecipes.com/az/103309.aspAnyone have a good recipe for spicy black bean soup?
here are 2 recipes you can chose from:





Spicy Black Bean Soup





1 lb. dried black beans


1 lb. spicy stuffed sausage


3 lg. onions, chopped


3 cloves garlic, chopped


3 green peppers, chopped


1 or 2 hot peppers, chopped


1/2 c. olive oil


3 bay leaves


Pinch basil


1 tbsp. wine vinegar


Salt


Freshly ground black pepper


Cooked rice





Wash beans thoroughly. Place in large pot and cover with cold water. Add sausage cut into 1'; slices and bring to a boil. Reduce heat to a simmer. Saute vegetable in olive oil. Add to beans. Add bay leaves and basil. Cook until beans are tender. Remove 1 1/2 cups drained beans and place in blender with vinegar. Blend until it forms a paste. Add paste to soup with salt and pepper to taste. Serve over 1 teaspoon cooked rice. May be prepared 2 days ahead. Freezes well. Serves 8 to 10.





Or Try this one.........





Spicy Black Bean Soup





Two types of pepper, sweet red bell and fiery jalape帽o, conspire to give this rib-sticking soup a mild kick. Speaking of kicks, dry sherry is a traditional flavoring for black bean soup, but you can skip it and still have a great soup. Except for the chicken broth, this soup doesn't have any meat in it. If it strikes your fancy, add some saut茅ed spicy sausage (a Mexican chorizo would be perfect) or crumbled bacon once the soup is pur茅ed.








INGREDIENTS





2 tablespoons olive oil





1 medium onion, chopped





1 red bell pepper, ribs and seeds discarded, chopped





1 jalape帽o, ribs and seeds discarded, chopped





2 garlic cloves, minced





Three 15- to 19-ounce cans black beans, drained and rinsed





1 quart reduced-sodium chicken broth





1/3 cup dry sherry, optional





Salt and freshly ground pepper, to taste





Make-Ahead Salsa or store-bought salsa, sour cream and chopped, fresh cilantro, for garnish





Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper and jalape帽o. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the garlic and stir until it gives off its aroma, about 1 minute.





Stir in the beans and broth. Bring to a simmer over high heat. Reduce the heat to medium-low and partially cover the pot. Simmer for 30 minutes. During the last 5 minutes, stir in the sherry, if using.





In batches, transfer the soup to a blender, process until smooth, and pour the pur茅ed soup into a large bowl. (If you have an immersible hand blender, you can pur茅e the soup right in the pot.) Season the soup with salt and pepper.





Serve the soup hot, with bowls of the salsa, sour cream, and cilantro passed on the side so each person can add whatever toppings they like.Anyone have a good recipe for spicy black bean soup?
go to allrecipes.com
Spicy Slow Cooker Black Bean Soup





';This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.';





INGREDIENTS:


1 pound dry black beans, soaked overnight


4 teaspoons diced jalapeno peppers


6 cups chicken broth


1/2 teaspoon garlic powder


1 tablespoon chili powder


1 teaspoon ground cumin


1 teaspoon cayenne pepper


3/4 teaspoon ground black pepper


1/2 teaspoon hot pepper sauce





DIRECTIONS:


Drain black beans, and rinse.





Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.





Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.











Spicy Black and Red Bean Soup





';Simple to prepare! Throw it in your crock pot in the morning, and it will be done when you get home from work! I use fat-free, low-sodium chicken broth, and no-salt-added diced tomatoes.';





INGREDIENTS:


1 tablespoon vegetable oil


1 1/2 cups chopped onion


1 1/4 cups sliced carrots


2 cloves garlic, minced


3 cups chicken broth


2 teaspoons white sugar


1 (16 ounce) package frozen shoepeg corn


1 (15 ounce) can kidney beans, drained and rinsed


1 (15 ounce) can black beans, rinsed and drained


1 (14.5 ounce) can Italian-style stewed tomatoes


1 (14.5 ounce) can diced tomatoes, drained


1 (4 ounce) can diced green chiles





DIRECTIONS:


Heat the oil in a large Dutch oven over medium-high heat until hot. Add onion, carrot, and garlic; saute 5 minutes. Stir in broth, sugar, corn, beans, tomatoes, and chilies; bring to a boil. Cover, reduce heat, and simmer 2 hours.





This soup can also be prepared in a crock pot. Combine everything in the pot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.
Ingredients:


1 lb dried black beans


1/4 lb bacon, chopped


4-6 cloves garlic, minced


2 stalks celery, minced


1 lg. carrot, peeled and diced


1 medium onion, diced


2 jalapeno peppers, seeded and diced


1 bay leaf


1 Tbs. chili powder


1 tsp. ground cumin


1/2 tsp. black pepper


8 cups chicken or vegetable stock








Directions:


Soak beans overnight. Drain. Transfer to a large saucepan. Cover with cold water. Boil for 20 minutes. Drain, and set aside. Cook bacon in heavy saucepan until brown and crisp. Mix in garlic, celery, carrot, onion, jalapeno and bay leaf. Cook until vegetables are tender, about 10 minutes. Add spices. Stir for about 1 minute to blend flavors. Add beans and broth. Simmer until beans are tender, stirring occasionally, about 1 1/2 to 2 hours. Season with salt to taste.





Very tasty and easy!





INGREDIENTS:


1 pound black beans, washed


10 cups water


1 pound chopped ham


1 onion, chopped


2 stalks celery, chopped


1 cup shredded carrots


1 (14.5 ounce) can diced tomatoes


1 tablespoon minced garlic


4 teaspoons garlic powder


4 teaspoons dried parsley


2 teaspoons salt


1 teaspoon celery salt


1 teaspoon Worcestershire sauce


2 cubes chicken bouillon


1 bay leaf


1/2 teaspoon ground black pepper


1/2 teaspoon ground mustard


1/4 teaspoon ground cayenne pepper


1/4 teaspoon dried oregano


1/4 teaspoon dried thyme





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DIRECTIONS:


In an eight quart stock pot, add rinsed black beans, water, ham, onion, celery, carrots, diced tomatoes, minced garlic, garlic powder, parsley, salt, celery salt, Worcestershire sauce, bouillon cubes, bay leaf, pepper, mustard, cayenne pepper, oregano and thyme. Cover and bring to a boil.


Reduce heat and simmer for 2 hours. Discard bay leave and serve.








Big Sur Black Bean Soup - Recipe


INGREDIENTS





3 tablespoons olive oil


1 yellow onion, diced


1 carrot, peeled and minced


2 celery ribs, minced


3 garlic cloves, minced


1 teaspoons cumin seeds


1/2 teaspoon crushed red pepper flakes


3 cups black beans, soaked in water overnight and drained


1 jalapeno, or 2 for more heat


2 bay leaves


kosher salt


freshly-ground black pepper





1. Heat the olive oil in a large heavy stockpot over medium heat. Add the onion, carrot, and celery, and cook them until they are tender and fragrant, about 15 minutes. Add the garlic and saute for 2 minutes more. Add the cumin and red pepper, and stir for 1 minute. Add the black beans and 6 cups of water.





2. Using a paring knife, make several lengthwise slits in the jalapeno, add it to the soup, and add the bay leaves. Bring to a boil, reduce the heat, and simmer the beans until they are completely tender and begin to fall apart, 40 to 90 minutes, depending on the age of the beans. As the beans cook, add more water, if needed, to keep them from becoming too dry.





3. Remove and discard the jalapeno and the bay leaves. If you like, you can puree half the beans using an immersion blender, or simply cook them for 15 minutes more, until they nearly dissolve.





4. Stir the soup, taste, and season with salt and pepper. Ladle into soup bowls and serve immediately. Or refrigerate, and reheat when ready to serve.





5. Serve with your favorite salsa, or some grated cheddar cheese, if you like.





Serves 4 to 6.








Spicy Black Bean and Chicken Soup Recipe #105323


Wow, and with a kick too! Excellent warming up meal.


1 whole chicken or 4 chicken breasts, cooked and cut up (I buy the already cooked whole chicken from the Deli and use that..big time saver)


3 (16 ounce) cans drained black beans


1 (16 ounce) can black beans, not drained


3 (16 ounce) cans drained garbanzo beans


2 (16 ounce) cans drained corn


1 onion, chopped (you may use any size as it's to taste)


3 (14 ounce) cans rotel, drain 2 do not drain 1 (you can use both hot or regular)


2 cups shredded carrots (precut in the vegie isle)


3 (8 ounce) cans chicken broth (OR your own broth)


2 cups water


4 tablespoons cumin


4 tablespoons chili powder


1 dash of texas pete hot sauce, to taste


salt and pepper





8-10 bowls Change size or US/metric


Change to: bowls US Metric





4 hours 20 minutes 20 mins prep

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