Best 3 The Coach Houses Black Bean Soup Recipes

Welcome to the culinary journey of discovering the tantalizing flavors of The Coach House Black Bean Soup. This delightful soup, originating from the heart of New Orleans, has captivated taste buds with its rich, smoky, and aromatic profile. Prepare to embark on a culinary adventure as we delve into the secrets of crafting this delectable dish. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of creating an unforgettable black bean soup that will transport your senses to the vibrant streets of New Orleans.

Check out the recipes below so you can choose the best recipe for yourself!

COACH HOUSE BLACK BEAN SOUP

Coach House Black Bean Soup image

Another of my Top Ten favorites from Colorado Cache, a classic recipe we enjoy often at The Hotel California. The secret ingredients are the parsnips and the Madeira, of course. This soup is so good, it's scary!

Provided by San Marcos Sunshine

Categories Black Beans

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 lb black beans
2 1/2 quarts water
6 slices bacon, cut in small pieces
2 stalks celery, chopped
2 tablespoons flour
2 medium onions, chopped
2 smoked ham hocks, split (or a meaty ham bone or ham shanks)
2 lbs beef bones
3 sprigs parsley (I add more)
2 bay leaves
2 -3 garlic cloves, chopped
2 -3 carrots, chopped (or sliced)
2 -3 parsnips, chopped
1/4 teaspoon pepper
2 teaspoons salt
3/4 cup madeira wine
2 hardboiled egg, chopped (optional)
lemon slice, sprinkled with
chopped parsley (to garnish)

Steps:

Wash beans, cover with cold water and soak overnight. Drain & wash again.
Place beans in a saucepan and add 2-1/2 quarts of fresh water. Cover and simmer 90 minutes.
Cook bacon in a large heavy kettle for a few minutes. Add celery & onions and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute.
Add ham and beef bones, parsley, bay leaves, garlic, carots, parsnips, salt & pepper and the beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary.
Remove bones and/or rind or hocks from the pot and set aside.
Blend about 1/2 the soup in a blender (or use an immersion blender) and return it to the pot.
Remove the meat from the bones or hocks, chop fine and return to the soup, discarding the bones.
Add the wine.
Top each serving with chopped eggs and float a slice of lemon on top, sprinkled with chopped parsley.
Serve with additional Madeira to splash on top if desired.

Nutrition Facts : Calories 148.2, Fat 3.1, SaturatedFat 1, Cholesterol 4.1, Sodium 661.9, Carbohydrate 20.2, Fiber 6.1, Sugar 2.3, Protein 6.5

THE COACH HOUSE'S BLACK BEAN SOUP

The Coach House's Black Bean Soup image

The Coach House Restaurant on Waverly Place in New York City was legendary. It was owned by a Greek, the beloved Leon Lianides, and dedicated to serving classic American food in an era when fine dining spoke French. After suffering ups and downs in its later years, it closed for good in 1993, and Mr. Lianides died in 1998. But there are plenty of New Yorkers who still grow misty-eyed at the thought of the Coach House corn sticks, the black bean soup with Madeira and -- sweetest memory of all -- the mocha dacquoise. I had acquired the black bean soup recipe back in the early 80's, and decided to post it here for posterity, and for those who might remember it fondly. Beware, though, that there is nothing quick about making this soup.

Provided by JackieOhNo

Categories Black Beans

Time 14h

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

3 cups black beans
3 quarts water (for cooking)
5 slices bacon, cut in small pieces
2 stalks celery, chopped
2 onions, chopped
3 lbs beef bones
1 smoked ham, shank with rind split
2 carrots, chopped
3 sprigs Italian parsley
2 bay leaves
2 garlic cloves, cut in half
2 parsnips, chopped
1/2 teaspoon pepper
1 1/2 cups madeira wine
2 hard-boiled eggs, chopped fine

Steps:

Wash beans in a colander. Put in a bowl. Cover with cold water and let soak overnight, refrigerated.
Drain and wash again.
In a large casserole, combine drained beans with the 3 quarts of water. Cover and simmer for 90 minutes.
In a heavy kettle, saute bacon a few minutes, then add celery and onion and cook until tender. Do not brown.
Add beef bones, ham shank, remaining herbs and vegetables and pepper. Add beans and their cooking liquid. Cover and simmer for 3-4 hours, until beans are very tender. Add more water if necessary.
Remove bones and ham. Puree soup in a food mill. Return to pot, add Madeira and chopped eggs. Mix well and serve.

CONTEST-WINNING BLACK BEAN SOUP

Contest-Winning Black Bean Soup image

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

Ingredients

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

Steps:

In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

Tips for Making the Best Black Bean Soup:

Use a variety of beans. In addition to black beans, you can also add other beans to your soup, such as kidney beans, pinto beans, or navy beans. This will give your soup a more complex flavor and texture.
Roast your vegetables. Roasting your vegetables before adding them to the soup will give them a deeper flavor and make them more tender.
Use a good quality broth. The broth is the base of your soup, so it's important to use a good quality broth. Look for a broth that is made with real ingredients and has a rich flavor.
Season your soup to taste. Don't be afraid to add salt, pepper, and other spices to your soup until it tastes just the way you like it.
Garnish your soup with fresh herbs. Fresh herbs, such as cilantro, parsley, or basil, can add a pop of color and flavor to your soup.

Conclusion:

Black bean soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. With its combination of black beans, roasted vegetables, and flavorful broth, black bean soup is a soup that everyone will enjoy. So next time you're looking for a quick and easy meal, give black bean soup a try. You won't be disappointed!