Best Black And White Bean Soup With Tomatillo Salsa Recipes

BLACK AND WHITE SOUP

Black and White Soup image

This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight.

Provided by Dave5003

Categories Beans

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter (1/4 stick)
1/2 large red bell pepper, cut into matchstick-size pieces
1/2 large yellow bell pepper, cut into matchstick-size pieces
1/2 large green bell pepper, cut into matchstick-size pieces
1 large onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth, canned
1 cup whole milk
1 cup whipping cream
8 ounces sharp white cheddar cheese, grated (about 2 cups)
black bean soup
tomatillo salsa
sour cream

Steps:

For cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute vegetables until tender, about 6 minutes.
Add flour and stir 2 minutes.
Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes.
Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth.
Season to taste with salt and pepper.
To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, a llowing soups to meet in center. Top with tomatillo salsa and sour cream.

Nutrition Facts : Calories 307.9, Fat 24.9, SaturatedFat 15.4, Cholesterol 82.6, Sodium 285.9, Carbohydrate 11.1, Fiber 0.9, Sugar 4, Protein 10.7

WHITE BEAN AND TOMATILLO SOUP

White Bean and Tomatillo Soup image

The hearty soup is filled with warm spices such as cumin and ancho chile powder adding lots of flavor to this soup. Sprinkle fried tortilla strips over each serving, if desired.

Provided by CookingWithShelia

Categories Bean and Pea Soups

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

2 (15.5 ounce) cans cannellini beans, rinsed and drained
1 pound tomatillos, husked and quartered
1 head garlic, top of bulbs trimmed off so tops of cloves are exposed
1 medium poblano pepper, chopped
2 tablespoons olive oil
6 ounces chopped andouille sausage
1 medium yellow onion, chopped
2 stalks celery, chopped
1 medium carrot, chopped
1 tablespoon ground cumin
1 tablespoon ancho chile powder
1 (32 ounce) container chicken broth
1 tablespoon chopped fresh cilantro, or to taste
1 medium jalapeno pepper, sliced, or to taste

Steps:

Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil.
Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.
Roast in the oven for 30 minutes. Remove from the oven and let cool.
Heat oil in a Dutch oven over medium heat. Add andouille sausage and cook until slightly crispy, 5 to 7 minutes. Remove sausage to a plate.
Add onion, celery, and carrot to the Dutch oven; cook for 5 minutes. Add cumin and chile powder; stir and cook for 5 to 7 minutes. Stir in cannellini beans and cook for 3 to 5 minutes.
Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.
Add liquified tomatillo mixture to the Dutch oven, along with chicken broth and cooked sausage. Cover, reduce heat to medium-low, and simmer for 25 minutes.
Ladle into bowls and garnish with cilantro and jalapeno slices.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 33.5 g, Cholesterol 22.8 mg, Fat 15.6 g, Fiber 8.6 g, Protein 14.7 g, SaturatedFat 4 g, Sodium 1459.5 mg