Best 3 Parmesan Sage Black Bean Soup Recipes
Welcome to the world of flavors, where we embark on a culinary journey to discover the perfect recipe for Parmesan Sage Black Bean Soup. This hearty and comforting soup is a symphony of textures and tastes, combining the earthy goodness of black beans with the sharp and nutty flavor of Parmesan cheese. Enhanced by the aromatic sage, each spoonful promises a moment of pure bliss. Whether you're a seasoned chef or a novice in the kitchen, let's delve into the secrets of creating this delightful soup and warm your soul with its irresistible charm.
Check out the recipes below so you can choose the best recipe for yourself!
PARMESAN-SAGE BLACK BEAN SOUP
Our family loves black beans, so I am always looking for new ways to cook them. I came up with this recipe after trying to find a way to use up some leftover fresh sage. My partner absolutely loves the result!
Provided by CSANGEL
Categories Black Bean Soup
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a saucepan over medium high heat. Fry onion and garlic in hot oil until onion is transparent, 5 to 7 minutes.
- Stir black beans, chicken stock, and sage leaves with the onion mixture; add just enough water to the saucepan to cover the beans completely. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are soft, about 15 minutes. Remove and discard sage leaves.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan and place over low heat.
- Stir 1/4 cup grated Parmesan cheese and butter into the soup; cook and stir until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream into the soup until smooth. Garnish with green onion and grated Parmesan cheese.
Nutrition Facts : Calories 337 calories, Carbohydrate 40.2 g, Cholesterol 27.6 mg, Fat 12.8 g, Fiber 15.6 g, Protein 17.2 g, SaturatedFat 6.6 g, Sodium 1179.8 mg, Sugar 1.1 g
PARMESAN-SAGE BLACK BEAN SOUP
Our family loves black beans, so I am always looking for new ways to cook them. I came up with this recipe after trying to find a way to use up some leftover fresh sage. My partner absolutely loves the result!
Provided by CSANGEL
Categories Black Bean Soup
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a saucepan over medium high heat. Fry onion and garlic in hot oil until onion is transparent, 5 to 7 minutes.
- Stir black beans, chicken stock, and sage leaves with the onion mixture; add just enough water to the saucepan to cover the beans completely. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are soft, about 15 minutes. Remove and discard sage leaves.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan and place over low heat.
- Stir 1/4 cup grated Parmesan cheese and butter into the soup; cook and stir until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream into the soup until smooth. Garnish with green onion and grated Parmesan cheese.
Nutrition Facts : Calories 337 calories, Carbohydrate 40.2 g, Cholesterol 27.6 mg, Fat 12.8 g, Fiber 15.6 g, Protein 17.2 g, SaturatedFat 6.6 g, Sodium 1179.8 mg, Sugar 1.1 g
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
- Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
- Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 10 grams, TransFat 0 grams
Tips:
- For a smoky flavor, roast the poblano pepper over an open flame or under a broiler before peeling and dicing.
- If you don't have any fresh sage, you can use 1/2 teaspoon of dried sage.
- To make the soup creamier, blend about 2 cups of the soup in a blender until smooth and then stir it back into the pot.
- Serve the soup with a dollop of sour cream, crumbled queso fresco or cotija cheese, and a sprinkle of chopped fresh cilantro.
- For a vegan version of this soup, omit the cheese and use vegetable broth instead of chicken broth.
Conclusion:
This Parmesan-Sage Black Bean Soup is a delicious and hearty soup that is perfect for a cold winter day. It is packed with flavor from the poblano peppers, black beans, corn, and spices. The Parmesan cheese and sage add a touch of richness and earthiness. This soup is also very easy to make and can be ready in about an hour. So next time you are looking for a quick and easy soup recipe, give this Parmesan-Sage Black Bean Soup a try. You won't be disappointed!
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