Best 2 Coach House Black Bean Soup Recipes

Indulge in a culinary journey with our diverse collection of black bean soup recipes, each offering a unique taste sensation. From the traditional Mexican-inspired Coach House Black Bean Soup, bursting with bold flavors and a hint of spice, to the hearty and satisfying Cuban Black Bean Soup, packed with tender black beans, aromatic spices, and a touch of sweetness. For a lighter option, try the refreshing Black Bean Soup with Corn and Avocado, where the sweetness of corn and creaminess of avocado complement the earthy black beans. And for those seeking a smoky and rich flavor, the Black Bean Soup with Chipotle and Roasted Poblano is sure to tantalize your taste buds. With these diverse recipes, you'll find the perfect black bean soup to warm your soul and satisfy your cravings.

Let's cook with our recipes!

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.

Tips:

Use dried black beans: Dried black beans are more flavorful and economical than canned beans. Be sure to soak them overnight before cooking.
Roast the vegetables: Roasting the vegetables before adding them to the soup intensifies their flavor. You can roast them in the oven or on the stovetop in a large skillet.
Use a variety of spices: This recipe uses a combination of spices to create a flavorful soup. Feel free to adjust the spices to your liking.
Don't puree the soup completely: Leaving some of the beans whole gives the soup a more rustic texture.
Serve with your favorite toppings: This soup is delicious served with sour cream, avocado, cilantro, and lime wedges.

Conclusion:

This Coach House Black Bean Soup is a hearty, flavorful, and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover black beans. With its combination of roasted vegetables, spices, and black beans, this soup is sure to be a hit with everyone at your table.