BEAN WITH BACON SOUP RECIPE RECIPES

Name: Black Bean Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 to 10 servings
Ingredients: 10 slices bacon, finely chopped; 2 medium onions, chopped (about 2 1/2 cups); 6 garlic cloves, pressed; 1 (14 1/2-ounce) can reduced-sodium chicken broth; 1 1/2 cups canned chopped tomatoes; 2 tablespoons ketchup; 2 teaspoons Worcestershire sauce; 1 tablespoon chili powder; 4 (15 1/2-ounce) cans black beans, drained but not rinsed; Kosher salt and freshly ground black pepper; 1 bunch cilantro; juice of 1/2 lime; Thinly sliced scallions, for garnish; Sour cream, for garnish; Grated cheddar, for garnish

BLACK BEAN SOUP RECIPE | DAVE LIEBERMAN | FOOD NETWORK

Black Bean Soup Recipe | Dave Lieberman | Food Network image

Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor.

Provided by Dave Lieberman

Categories main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Steps:

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

PINTO BEAN/HAM SOUP RECIPE: HOW TO MAKE IT

Pinto Bean/Ham Soup Recipe: How to Make It image

This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.

Provided by Taste of Home

Categories Lunch

Total Time 03 hours 20 minutes

Prep Time 20 minutes

Cook Time 03 hours 00 minutes

Yield 4 quarts.

Number Of Ingredients 15

Ingredients

1 pound dried pinto beans
6 large carrots, sliced 1/2 inch thick
1 large onion, chopped
6 celery ribs, sliced
1 large garlic clove
3-1/2 to 4 pounds smoked ham hocks
2 teaspoons paprika
CSIPETKE:
1 cup all-purpose flour
1/2 teaspoon salt
1 large egg
1 tablespoon vegetable oil
1/2 cup sour cream, optional
1 tablespoon minced fresh parsley
2 teaspoons vinegar

Steps:

Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.

Nutrition Facts : Calories 482 calories, FatContent 25g fat (9g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 191mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 35g protein.

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