Best Black Bean Soup With Chipotle And Toasted Cumin Seed CrÈme FraÎche Recipes

Chipotle Black Bean Soup Recipe image

Provided by insanelygood

Time 2h10m

Number Of Ingredients 13

2 tablespoons olive oil
1 yellow onion (finely diced)
4 cloves garlic (minced)
1 pound dried black beans (rinsed)
2 bay leaves
1 tsp cumin
1 tsp dried parsley
1 tsp dried oregano
1 tsp paprika
1/4 tsp chili powder (or to taste)
6 cups water (or more as needed)
Juice of 1 lime
Salt to taste

Steps:

Rinse the beans thoroughly and remove any bad seeds from the bunch.
Drizzle the olive oil into a large Dutch oven or stock pot over medium heat. Allow oil to warm up.
Add the diced onion and cook for 3 to 5 minutes, or until softened.
Add garlic and cook for about 30 seconds, or until fragrant.
Stir in the black beans, dried parsley, oregano, cumin, and bay leaves. Add enough water to cover the beans.
Bring to a boil and reduce heat to medium-low. Simmer for 2 hours or until beans are tender.
Remove from heat and take out the bay leaves.
Lastly, mix in the paprika, chili powder and lime juice. Season with salt. Squeeze some lemon or lime juice for a tangy twist.
Enjoy!

Nutrition Facts : Calories 236 cal

Black Bean Soup with Chipotle Chiles image

Yield Makes 6 main-course servings

Number Of Ingredients 15

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles*
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Steps:

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

Black Bean Soup with Cumin image

Provided by Food Network

Categories appetizer

Time 2h30m

Number Of Ingredients 20

2 cups dried black beans, washed and picked over
8 cups water
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
6 garlic cloves, minced or pureed
1 large jalapeno chile, stemmed, seeded, if desired and finely chopped
2 teaspoons salt
6 cups vegetable stock
1 1/2 cups Salsa Fresca for garnish, recipe to follow
1 cup Crema, recipe to follow, creme fraiche or sour cream, for garnish
2 tablespoons ground cumin
4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded, if desired and minced
1 bunch cilantro, leaves only, chopped
2 tablespoons lime juice
3/4 teaspoon salt
Pinch of freshly ground pepper
2 cups heavy cream
1/4 cup buttermilk

Steps:

In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium-low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of Salsa Fresca and Crema, creme fraiche or sour cream.
Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day.
Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours. Crema may be kept in the refrigerator as long as a week.