Best Black Bean And Olive Soup Recipes

BLACK BEAN AND OLIVE SOUP

Black Bean and Olive Soup image

This is a good dish to make the day before you need it, as it tastes better the longer it sits. A variation of a typical Cuban dish from the "Caribbean Light" cookbook.

Provided by FLKeysJen

Categories One Dish Meal

Time 5h

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

14 ounces dried black beans
7 cups water
1 -2 tablespoon water (if needed)
1 (14 1/2 ounce) can reduced-sodium chicken broth
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 cup green bell pepper, finely chopped
1 cup onion, finely chopped
3/4 cup pimento-stuffed green olives, plus two tablespoons brine (Spanish olives)
1/2 cup carrot, finely chopped
1/4 cup celery, finely chopped
5 garlic cloves, minced
2 teaspoons dried thyme
1/4 teaspoon salt

Steps:

Rinse and drain the beans. In an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. Remove the pan from the heat, cover and let it sit for 1 hour. (The dish may be prepared in advance up to this point.).
To continue, add the chicken broth to the pan, cover and bring it to a boil. Reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender.
While the beans are cooking, start the sofrito by heating the oil in a large skillet. Add all the remaining ingredients. Cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. Don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. Add a tablespoon or two of water if the mixture starts to stick.
When the beans and sofrito are done, stir the sofrito into the beans. Scoop out 1 cup, and puree in a blender. Return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes.
Stir in the vinegar 5 minutes before serving.

Nutrition Facts : Calories 189.1, Fat 2.5, SaturatedFat 0.5, Sodium 92.2, Carbohydrate 32.2, Fiber 7.7, Sugar 2.6, Protein 11

WHITE BEAN AND BLACK OLIVE SOUP

WHITE BEAN AND BLACK OLIVE SOUP image

Categories Bean

Yield 7 Servings

Number Of Ingredients 19

Ingredients

1 cup dry white beans or 2 cups cooked white beans
2 teaspoons olive oil
1 1/4 cups chopped onion
4 cloves garlic, minced
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup chopped red bell pepper
1/3 cup tomato paste
1/4 cup dry red wine
2 cups vegetable broth
2 cups water
1 cup chopped zucchini
2 cups sliced escarole
3/4 cup sliced pitted kalamata olives
1/4 cup chopped parsley
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Sort and wash the beans, place in saucepan with plenty of water, bring to a simmer, and cook until tender (about 1h15 minutes). Heat oil in Dutch oven over medium heat. Sauté onion & garlic 5 minutes or until lightly browned. Add celery, carrot, and bell pepper; saute 10 minutes. Add tomato paste, stirring constantly for 5 minutes. Stir in wine to deglaze. Add broth and water; stir well. Add beans; bring to a boil. Cover reduce heat to medium-low and simmer 1 1/2 hours or until beans are tender. Stir in zucchini; cook 5 minutes. Add escarol and remaining ingredients; stir well.

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