SMOKY BLACK-BEAN SOUP WITH SAUSAGE
Cozy and filling, this weeknight friendly soup stars Andouille sausages and fire-roasted tomatoes. They give canned black beans a complex, smoky flavor in just 40 minutes.
Provided by Sarah Carey
Categories Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
- Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
- Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.
SLOW COOKER SMOKY WHITE BEAN & SUMMER SQUASH SOUP WITH OPTIONAL ANDOUILLE SAUSAGE
Hearty but not heavy, this vegetarian tomato-based soup features cannelloni beans, delicious seasonal summer squash, smoked paprika, and fresh basil. Add andouille sausage at the end of the cooking process and everyone in the family - meat-eaters and vegetarians alike - will slurp this soup happily.
Provided by Kare for Kitchen Treaty
Time 8h50m
Number Of Ingredients 14
Steps:
- Add the beans, tomatoes, squash, potato, onion, garlic, Italian seasoning, smoked paprika, 1/2 teaspoon salt, a quick grind or two of black pepper (or a hefty pinch), water, and the Parmesan rind to the Crock Pot. Stir.
- Cook on low for 8 - 10 hours.
- Taste and add additional salt and pepper if desired.
- Remove the Andouille sausage from the casing and brown in a medium saucepan. Using a spoon, remove grease from the pan.
- Add a little less than half of the soup - about 3 1/2 cups - to the saucepan with the sausage. Stir and, over medium heat, bring to a low boil. Simmer for 20 minutes.
- Tear basil leaves over both batches and stir.
- Serve with additional basil leaves and shredded Parmesan cheese, if desired.
SMOKY BLACK BEAN SOUP
This black bean soup is given a hint of smokiness through the addition of turkey bacon and chipotle pepper in adobo sauce.
Provided by Melissa Gardner
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir bacon, onion, green bell pepper, and red bell pepper in hot oil until the onion is caramelized, about 20 minutes.
- Stir garlic, chipotle pepper, and cumin into the bacon mixture; cook until the garlic is fragrant, 1 to 2 minutes. Pour black beans and chicken broth into the pot; bring to a boil, reduce heat to medium-low, and simmer until the beans are tender, about 30 minutes.
- Mash some of the beans with a potato masher until the soup reaches your desired consistency.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 31.5 g, Cholesterol 5.3 mg, Fat 3 g, Fiber 12.5 g, Protein 11.7 g, SaturatedFat 0.5 g, Sodium 1090.2 mg, Sugar 1.7 g
SMOKY BEAN SOUP
This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes. Time does not include soaking overnight. You can do the quick soak method, but may have to cut down the first cook time to 1 hour. If your family is like mine, I would puree the whole thing after it's done, LOL! Then they can't complain about the beans!
Provided by WI Cheesehead
Categories Onions
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Soak the beans overnight in triple the amount of water, rinse well, and wash again.
- In a large soup pot, place vegetable stock and beans, and simmer for 1 to 1 1/2 hours, covered, until beans are tender and start to become mushy.
- Add thyme, salt, carrots, onions, celery, pepper and liquid smoke to taste, and simmer for 30 more minutes, covered, stirring several times to prevent scorching on the bottom of the pot.
SMOKY REFRIED BEAN SOUP
I got these vegan recipe from Dr. McDougall's Mobile Cookbook. I try to eat less meat and dairy just for overall health reasons... you don't miss them at all in this comfort soup! Everyone I have shared this with loves it, whether they are vegan, vegetarian or not.
Provided by brooxanne
Categories Black Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large, non-stick pot and saute the onion until it begins to brown (adding a little water if needed to prevent sticking). Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, about 20-30 minutes. **This soup has a thick, chili consistency**.
- Serving suggestion: Garnish with fresh tomato salsa, avocado, tortilla chips. Be creative!
- Use the minimum amounts of chili powder and hot sauce for a mild dish or add more to make it as hot as you dare.
Nutrition Facts : Calories 151, Fat 1.1, SaturatedFat 0.2, Sodium 30.5, Carbohydrate 31.4, Fiber 7.5, Sugar 3.4, Protein 7.5
SMOKY PINTO BEAN AND POTATO SOUP
The original recipe was vegetarian, but I add beef and corn. Without those 2 ingredients it has 137 calories & 1.7 g of fat per serving. It's also good with some hot sauce and sour cream added when you serve it.
Provided by wife2abadge
Categories Easy
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in medium sized slow cooker.
- Cook on high 3 1/2 - 5 hours or on low 8-10 hours.
SMOKY CHORIZO & NAVY BEAN SOUP
Steps:
- Heat the oil in a large saucepan over high heat.
- Add the chorizo, onion and garlic, and saute for 5 minutes, or until the chorizo has browned and the onion has softened.
- Stir in the paprika for 1 minute.
- Add the tomatoes, stock, and beans, and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes.
SMOKY BEAN & BACON SOUP
This tasty bean and bacon soup is so good it's doubtful the spinach-phobes in your house will even notice there's three cups of baby spinach in there.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 5 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Bring broth, tomatoes and beans to boil in large saucepan, stirring occasionally. Simmer on low heat 5 min.
- Stir in spinach and bacon; simmer 1 min. Ladle into bowls. Serve topped with cheese.
Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 950 mg, Carbohydrate 17 g, Fiber 4 g, Sugar 0 g, Protein 10 g
SMOKY BLACK BEAN SOUP
Categories Soup/Stew Bean Stew Super Bowl Low Fat High Fiber Lunch Fall Winter Healthy
Yield 6 Servings
Number Of Ingredients 16
Steps:
- Directions 1. Pick over beans; rinse well. Place in a large bowl with cold water to cover by 2 inches. Let soak for at least 6 hours or overnight. (Or use the quick-soak method: Cover the beans with 2 inches of water and bring to a boil; simmer 2 minutes. Remove from the heat and let stand, covered, for 1 hour.) Drain. 2. Heat oil in a soup pot or Dutch oven over medium-high heat. Add all but 1/3 cup of the onions, bell pepper, celery, jalapeño and garlic and cook, stirring frequently, until the vegetables are beginning to brown, 5 to 8 minutes. Add cumin and cook, stirring, 1 minute more. Add the beans, water, coffee, ham hock (if using) and bay leaf; cover and bring to a boil, stirring occasionally. Skim off any foam that rises to the top, reduce the heat, cover and simmer until the beans are very tender, 1 1/4 to 1 1/2 hours. If using, remove the ham hock and set it aside to cool; remove the bay leaf. Stir in salt. 3. Puree about half of the soup in a blender or food processor until fairly smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot and heat through. If desired, cut meat off the ham hock, trim away any fat and chop the meat into small pieces; stir back into the soup. 4. Serve the soup garnished with the reserved chopped onion, a dollop of sour cream (or yogurt) and cilantro, if desired. To Make Ahead: Prepare through Step 3, cover and refrigerate for up to 3 days; thin with a little water if necessary after reheating.
SMOKY CHORIZO AND WHITE BEAN SOUP
This is a favorite cottage warm-up during a long winter.
Provided by Trini
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add chicken stock, bay leaves, salt, pepper, and Cajun seasoning. Bring to a simmer and cook until vegetables are tender, about 20 minutes. Remove bay leaves.
- Puree soup with an immersion blender until smooth. Reduce heat to low, add white beans and chorizo sausage, and heat for another 10 minutes.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 24 g, Cholesterol 12.5 mg, Fat 6.8 g, Fiber 5.3 g, Protein 9.3 g, SaturatedFat 1.8 g, Sodium 926.2 mg, Sugar 4.4 g
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