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Emeril Lagasse Black Bean Soup Recipe

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Description

This black bean soup recipe from Emeril Lagasse is a hearty and flavorful dish that is perfect for a cozy night in. The combination of black beans, vegetables, and spices creates a delicious and nutritious soup that is sure to satisfy.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 1 pound dried black beans, rinsed and soaked overnight
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 6 cups chicken or vegetable broth
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh cilantro leaves, for garnish
  • Sour cream, for serving (optional)

Equipment

  • Dutch oven or large pot
  • Blender or immersion blender

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion, carrot, and celery, and cook until softened, about 5 minutes.
  3. Add the garlic, chili powder, cumin, oregano, and bay leaf, and cook for another minute.
  4. Add the black beans and chicken or vegetable broth, and bring to a boil.
  5. Reduce the heat to low and simmer, partially covered, for 1 hour and 30 minutes or until the beans are very tender.
  6. Remove the bay leaf and discard.
  7. Using a blender or immersion blender, puree the soup until smooth.
  8. Season with salt and black pepper to taste.
  9. Garnish with chopped cilantro and serve with a dollop of sour cream, if desired.

Notes

This recipe can easily be made vegan by using vegetable broth instead of chicken broth and omitting the sour cream.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 283
  • Protein: 16g
  • Fat: 5g
  • Carbohydrates: 47g
  • Fiber: 14g

Recipes FAQ

Can I use canned black beans instead of dried?

Yes, you can use canned black beans instead of dried. However, the flavor and texture of the soup may differ slightly.

Can I freeze this soup?

Yes, this soup can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then heat on the stove over medium-low heat.

What can I serve with this soup?

This soup pairs well with a variety of toppings, such as diced avocado, shredded cheese, or a squeeze of lime juice. It also goes well with a side of crusty bread or a simple salad.

Recipe Tips

  • Be sure to rinse and soak the black beans overnight to ensure they cook evenly and thoroughly.
  • If you don't have a blender or immersion blender, you can mash the soup with a potato masher or fork to achieve a similar consistency.
  • For a spicier soup, add more chili powder or a diced jalapeno pepper.

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