Best 9 Kemps Vegetarian Black Bean Soup With Sherry Lime Recipes

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Indulge in a culinary journey with Kemp's Vegetarian Black Bean Soup with Sherry Lime, a symphony of flavors that tantalizes your taste buds. This hearty and flavorful soup is a perfect blend of wholesome ingredients, creating a delightful meal that nourishes both body and soul. Discover the secrets behind this delectable dish, crafted with an array of spices, fresh herbs, and a touch of sherry and lime, resulting in a rich and satisfying soup that will leave you craving more. In addition, explore a collection of equally enticing recipes featured in the article, ranging from a refreshing Cucumber Mint Salad to a zesty Avocado Salsa, each offering a unique flavor profile that complements the main course perfectly. Embark on this culinary adventure and treat your palate to a symphony of tastes that will leave you utterly satisfied.

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.

KEMP'S BLACK BEANS



Kemp's Black Beans image

Categories     Bean     Onion     Soy     Vegetarian     Gourmet

Yield Makes 8 to 9 cups

Number Of Ingredients 8

1 lb dried black beans (about 2 1/3 cups), picked over and rinsed (but not soaked)
1 medium onion, finely chopped
3 tablespoons olive oil
8 cups water
1 1/2 teaspoons salt
1/4 cup Sherry (cream or medium-dry)
1 to 2 tablespoons soy sauce
1 to 2 tablespoons balsamic vinegar

Steps:

  • Bring black beans, onion, oil, water (8 cups), and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes.

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.

VEGETARIAN BLACK BEAN SOUP



Vegetarian Black Bean Soup image

Provided by Food Network

Categories     appetizer

Time 6h25m

Yield 6 servings

Number Of Ingredients 8

2 cups organic dried black beans
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
4 cloves garlic, diced
Salt and freshly ground black pepper
Cumin
1/2 cup Sherry

Steps:

  • On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary.
  • Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry.

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 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.

VEGETARIAN BLACK BEAN SOUP



Vegetarian Black Bean Soup image

"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth, divided
2 cans (15 ounces each) black beans, rinsed and drained
1 cup diced peeled potato
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 to 1/2 teaspoon hot pepper sauce
2 green onions, sliced

Steps:

  • In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender., Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 818mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges

BLACK BEAN VEGETARIAN SOUP RECIPE BY TASTY



Black Bean Vegetarian Soup Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, garlic, chili powder, tomato, canned black bean, water, kosher salt, ground black pepper, red onion, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Time 30m

Yield 3 cups

Number Of Ingredients 11

2 tablespoons olive oil
½ medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 cup tomato, with juice
15 oz canned black bean, 2 cans, drained
3 cups water
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons red onion, diced
2 tablespoons fresh cilantro, chopped

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
  • Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
  • Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
  • Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 32 grams, Fat 9 grams, Fiber 11 grams, Protein 9 grams, Sugar 4 grams

BLACK BEAN AND BELL PEPPER SOUP



Black Bean and Bell Pepper Soup image

Make and share this Black Bean and Bell Pepper Soup recipe from Food.com.

Provided by christie lynne

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 garlic clove, peeled and minced
1 (10 ounce) can Rotel tomatoes & chilies, undrained
1 (29 ounce) can black beans, drained and rinsed
1 cup whole wheat elbow macaroni
4 cups vegetable broth
1 teaspoon cumin (or to taste)
sour cream (garnish)
extra-sharp cheddar cheese, shredded (garnish)
tortilla chips (garnish)

Steps:

  • Saute the green and red bell peppers, onion, and garlic in olive oil over medium heat until softened, about 6-8 minutes.
  • In a separate sauce pot, bring salted water to a boil and cook the elbow macaroni according to the package directions. Drain, return to pot, and mix with a little olive oil to prevent sticking.
  • Add broth, beans, and Rotel diced tomatoes and chiles to the onion/bell pepper mixture.
  • Season with cumin and simmer for 10-15 minutes.
  • Just before serving, add cooked elbow macaroni to the soup.
  • Garnish individual bowls of soup with shredded cheddar cheese, crushed tortilla chips and a dollop of sour cream.

Tips:

  • Use Canned Beans: Canned beans are a convenient and time-saving option. Rinse them well before using to reduce sodium content.
  • Add Vegetables: Feel free to add other vegetables like diced bell peppers, zucchini, or corn to the soup for extra flavor and nutrition.
  • Spice It Up: If you like spicy food, add a pinch of chili powder or cayenne pepper to the soup.
  • Garnish It: Before serving, garnish the soup with fresh cilantro, lime wedges, and a dollop of sour cream or Greek yogurt for an extra touch of flavor and color.
  • Make It a Meal: Serve the soup with a side of crusty bread, crackers, or a fresh salad for a complete meal.

Conclusion:

Kemps Vegetarian Black Bean Soup with Sherry and Lime is a delicious, nutritious, and easy-to-make soup that's perfect for a quick lunch or dinner. With its rich and flavorful broth, tender black beans, and zesty lime flavor, this soup is sure to be a hit with vegetarians and meat-eaters alike. So next time you're looking for a satisfying and healthy meal, give this recipe a try. You won't be disappointed!

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