Best 5 Black Bean Soup With Sherry And Lime Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Black bean soup is a hearty and flavorful soup that is perfect for a cold winter day. It is made with black beans, vegetables, and spices, and often served with a dollop of sour cream or avocado. This recipe adds a touch of sherry and lime for a bright and refreshing flavor. The soup is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, vegetarian or with meat, there is a black bean soup recipe out there for everyone.

Let's cook with our recipes!

KEMP'S VEGETARIAN BLACK BEAN SOUP WITH SHERRY & LIME



Kemp's Vegetarian Black Bean Soup With Sherry & Lime image

Entered for safe-keeping, adapted from Gourmet Executive Food Editor Kemp Minifie in April 2007 Gourmet. Kemp is speaking my language with these ingredients! I swear the shot of Cream Sherry added to my Black Bean Soup at El Tio Pepe's launched an endless search for the perfect Black Bean Soup. This recipe calls for dried black beans cooked according to Recipe #512333. Corn bread goes well with this, and so does a beer or a margarita. (Please don't mark down this recipe if you don't use Recipe#512333; it's integral to the taste.) I have not included the preparation time for Recipe#512333 in this recipe's times.

Provided by KateL

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 1/2 cups kemp's black beans (use Kemp's Vegetarian Black Beans - 6-Qt Pressure Cooker)
1 -2 cup water
1 1/2 tablespoons cream sherry (to taste) or 1 1/2 tablespoons medium-dry sherry (to taste)
1 tablespoon fresh lime juice (to taste)
salt, to taste

Steps:

  • Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the puréed beans to a 2 1/2 - 3-quart heavy saucepan.
  • Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
  • Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
  • Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.

SHERRIED BLACK BEAN SOUP



Sherried Black Bean Soup image

When I was first introduced to the Mexican author Laura Esquivel, I didn't realize who she was. After one of NTWH's performances, she told me she wanted to write on our behalf. "Are you a writer?" I queried. Much to my embarrassment, in her humility she simply answered "Yes." A fellow Jesuit whispered into my ear, "Dunderhead, she's the author and screenwriter of Like Water for Chocolate." We have since become great friends. She cooks for me often, and shows me the warmth and love of all of Mexico from her kitchen. This Sherried Black Bean Soup has a Mexican tang.

Provided by Food Network

Time 4h50m

Yield 8 servings

Number Of Ingredients 16

1 pound dried black beans, rinsed and drained
8 cups water
2 tablespoons butter or margarine
2 medium onions, chopped
1 stalk celery, thinly sliced
1 medium carrot, shredded
1 clove garlic, minced or pressed
1 ham hock (about 1 pound)
1/4 cup chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon whole cloves
1/8 teaspoon mustard seed
1 bay leaf
1/3 cup dry sherry
Thinly sliced green onions, crumbled crisp bacon, sour cream, sieved hard-cooked egg, and thin lemon slices, for garnish

Steps:

  • In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
  • In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
  • Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.
  • Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.

BLACK-BEAN SOUP WITH SHERRY AND LIME



Black-Bean Soup with Sherry and Lime image

Categories     Soup/Stew     Bean     Citrus     Vegetarian     Quick & Easy     Lunch     Lime     Sherry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

4 1/2 cups Kemp's black beans , including liquid
1 to 2 cups water
1 1/2 tablespoons Sherry (cream or medium-dry), or to taste
1 tablespoon fresh lime juice, or to taste
Accompaniment: skillet corn bread

Steps:

  • Purée black beans in batches in a blender (use caution if beans are hot) and transfer as puréed to a 2 1/2- to 3-quart heavy saucepan. Stir in 1 cup water, Sherry, lime juice, and salt to taste, then thin soup, if necessary, to desired consistency with additional water. Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.

BLACK BEAN SOUP WITH LIME



Black Bean Soup with Lime image

Categories     Soup/Stew     Bean     Pork     Super Bowl     Lunch     Lime     Winter     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 10

1 large ham hock (about 3/4 pound)
3 quarts plus 1 cup water
1 pound dried black beans, picked over
1 red onion, chopped (about 2 cups)
1 bay leaf
a 28-to 32-ounce can whole tomatoes with juice, chopped
3/4 teaspoon salt, or to taste
1 to 2 tablespoons fresh lime juice
Garnish:
lime slices

Steps:

  • In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
  • Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.

EASY SHERRY BLACK BEAN SOUP



Easy Sherry Black Bean Soup image

From Real Simple magazine, Fake it, Don't Make it section, Nov. 2003. Canned black beans, salsa, sour cream and canned chicken broth-and Lime and dry sherry are optional. OK to freeze since it reheats beautifully.

Provided by Oolala

Categories     Black Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup salsa, jarred is OK, plus extra for garnish
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 cups chicken broth, like College Inn
4 tablespoons sour cream, recipe said dollops
1 lime (optional)
4 -8 tablespoons dry sherry (optional)

Steps:

  • Heat salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
  • Stir in the beans and broth, then heat to boiling; reduce heat to low; cover and simmer 15 minutes.
  • Cool slightly, then spoon half the soup into a food processor or blender and puree.
  • Return the pureed soup to the saucepan and heat through. (I think this means with the other half that is not pureed so that it has some texture).
  • Serve with sour cream, additional salsa, and a squeeze of lime (if using). Or stir in 1-2 tablespoons dry sherry to each bowl.

Nutrition Facts : Calories 352.4, Fat 4.5, SaturatedFat 2.1, Cholesterol 5.3, Sodium 778.7, Carbohydrate 57.1, Fiber 20.1, Sugar 2.4, Protein 23.3

Tips:

  • Soak the black beans overnight or for at least 4 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of vegetables in your soup. This will add flavor, texture, and nutrients. Some good options include onions, garlic, celery, carrots, and bell peppers.
  • Add some spices to your soup to give it a flavorful kick. Some good options include cumin, chili powder, and paprika.
  • Don't be afraid to experiment with different ingredients. There are many ways to make black bean soup, so feel free to add your own personal touch.

Conclusion:

Black bean soup is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover black beans, and it is also a good source of protein, fiber, and vitamins. Whether you are looking for a quick and easy weeknight meal or a hearty soup to warm you up on a cold day, black bean soup is a great option.

Related Topics