Best 5 Pattys Moms Black Bean Soup Recipes

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**Indulge in a Symphony of Flavors: Patty's Mom's Black Bean Soup and a Medley of Culinary Delights**

Embark on a culinary journey with Patty's Mom's Black Bean Soup, a delectable dish that harmonizes bold flavors and wholesome ingredients. This hearty and nutritious soup features a rich broth brimming with tender black beans, aromatic spices, and a medley of fresh vegetables. With its smoky chipotle undertones and a hint of zesty lime, this soup promises a tantalizing experience for your taste buds.

But that's just the beginning of your culinary adventure. This article unveils a treasure trove of recipes, each carefully curated to tantalize your palate and inspire your inner chef. Discover the secrets behind Patty's Mom's famous Guacamole, a vibrant and creamy dip that perfectly complements the soup's savory flavors. Learn how to whip up a batch of tangy Pico de Gallo, adding a refreshing burst of acidity to balance the richness of the soup.

For a delightful side dish, explore the recipe for Mexican Rice, a flavorful and fluffy accompaniment that soaks up the delicious soup broth. And to satisfy your sweet cravings, indulge in the irresistible Churros con Chocolate, a crispy and decadent treat that will leave you wanting more. With step-by-step instructions and helpful tips, these recipes guarantee success in your kitchen, whether you're a seasoned cook or just starting your culinary journey.

Let's cook with our recipes!

VEGAN BLACK BEAN AND SWEET POTATO SOUP



Vegan Black Bean and Sweet Potato Soup image

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, stemmed, seeded and chopped
1 large carrot, chopped
Kosher salt
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon ground coriander
2 dried bay leaves
2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
Two 15.5-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh parsley
Sherry vinegar, for serving, optional

Steps:

  • Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
  • Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
  • Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

PATTY'S MOM'S BLACK BEAN SOUP



Patty's Mom's Black Bean Soup image

This is a simple recipe, yet it is the best black bean soup I've tried. I have been lucky to get home smoked ham, and used the bone from it. I've also made it with smoked ham hocks I've gotten from the butcher. Of course the home smoked ham makes the soup superlative, the butcher bone made it wonderful. Either way, I think you'll enjoy it. It can be made spicy if that's the way you prefer it. It can also be topped with sour cream.

Provided by Beverly

Categories     Black Bean Soup

Time 11h50m

Yield 5

Number Of Ingredients 11

2 cups dry black beans
8 cups water
1 tablespoon margarine
3 stalks celery, chopped
3 onions, chopped
2 bay leaves
1 tablespoon chopped fresh parsley
½ teaspoon salt
⅛ teaspoon ground black pepper
1 smoked ham bone (with some meat on it)
⅔ cup dry sherry

Steps:

  • Soak the beans overnight in a pan of water.
  • Drain off the soaking water. Simmer beans in 8 cups of water until soft.
  • While the beans are cooking, saute the chopped onion and celery in margarine until golden. Add the vegetables to the soup pot along with bay leaves, parsley, salt, pepper, and ham bone. Cook over medium heat for 3 hours, adding water if needed.
  • After the beans are cooked and soft, remove the ham. Set aside. Cool soup, and puree in batches. Return the soup to the pot, and add dry sherry.
  • Cut the meat off the bone, and add the meat to the soup. Cook over low heat until warmed through, and adjust seasonings.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 60.4 g, Fat 3.3 g, Fiber 13.3 g, Protein 17.7 g, SaturatedFat 0.7 g, Sodium 474.9 mg, Sugar 5 g

PATTY'S MOM'S BLACK BEAN SOUP



Patty's Mom's Black Bean Soup image

This is a simple recipe, yet it is the best black bean soup I've tried. I have been lucky to get home smoked ham, and used the bone from it. I've also made it with smoked ham hocks I've gotten from the butcher. Of course the home smoked ham makes the soup superlative, the butcher bone made it wonderful. Either way, I think you'll enjoy it. It can be made spicy if that's the way you prefer it. It can also be topped with sour cream.

Provided by Beverly

Categories     Black Bean Soup

Time 11h50m

Yield 5

Number Of Ingredients 11

2 cups dry black beans
8 cups water
1 tablespoon margarine
3 stalks celery, chopped
3 onions, chopped
2 bay leaves
1 tablespoon chopped fresh parsley
½ teaspoon salt
⅛ teaspoon ground black pepper
1 smoked ham bone (with some meat on it)
⅔ cup dry sherry

Steps:

  • Soak the beans overnight in a pan of water.
  • Drain off the soaking water. Simmer beans in 8 cups of water until soft.
  • While the beans are cooking, saute the chopped onion and celery in margarine until golden. Add the vegetables to the soup pot along with bay leaves, parsley, salt, pepper, and ham bone. Cook over medium heat for 3 hours, adding water if needed.
  • After the beans are cooked and soft, remove the ham. Set aside. Cool soup, and puree in batches. Return the soup to the pot, and add dry sherry.
  • Cut the meat off the bone, and add the meat to the soup. Cook over low heat until warmed through, and adjust seasonings.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 60.4 g, Fat 3.3 g, Fiber 13.3 g, Protein 17.7 g, SaturatedFat 0.7 g, Sodium 474.9 mg, Sugar 5 g

PATTY'S MOM'S BLACK BEAN SOUP



Patty's Mom's Black Bean Soup image

This is a simple recipe, yet it is the best black bean soup I've tried. I have been lucky to get home smoked ham, and used the bone from it. I've also made it with smoked ham hocks I've gotten from the butcher. Of course the home smoked ham makes the soup superlative, the butcher bone made it wonderful. Either way, I think you'll enjoy it. It can be made spicy if that's the way you prefer it. It can also be topped with sour cream.

Provided by Beverly

Categories     Black Bean Soup

Time 11h50m

Yield 5

Number Of Ingredients 11

2 cups dry black beans
8 cups water
1 tablespoon margarine
3 stalks celery, chopped
3 onions, chopped
2 bay leaves
1 tablespoon chopped fresh parsley
½ teaspoon salt
⅛ teaspoon ground black pepper
1 smoked ham bone (with some meat on it)
⅔ cup dry sherry

Steps:

  • Soak the beans overnight in a pan of water.
  • Drain off the soaking water. Simmer beans in 8 cups of water until soft.
  • While the beans are cooking, saute the chopped onion and celery in margarine until golden. Add the vegetables to the soup pot along with bay leaves, parsley, salt, pepper, and ham bone. Cook over medium heat for 3 hours, adding water if needed.
  • After the beans are cooked and soft, remove the ham. Set aside. Cool soup, and puree in batches. Return the soup to the pot, and add dry sherry.
  • Cut the meat off the bone, and add the meat to the soup. Cook over low heat until warmed through, and adjust seasonings.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 60.4 g, Fat 3.3 g, Fiber 13.3 g, Protein 17.7 g, SaturatedFat 0.7 g, Sodium 474.9 mg, Sugar 5 g

BEST BLACK BEAN SOUP



Best Black Bean Soup image

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 10 servings

Number Of Ingredients 21

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Steps:

  • Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
  • In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
  • Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
  • Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
  • Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
  • Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
  • Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
  • Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

Tips:

  • For a smoky flavor, roast the poblano pepper directly over an open flame or under a broiler until charred.
  • To save time, use canned black beans instead of dried beans.
  • Add other vegetables to the soup, such as corn, carrots, or celery.
  • Serve the soup with a dollop of sour cream, avocado, or salsa.
  • Garnish the soup with fresh cilantro or parsley.

Conclusion:

Patty's Mom's Black Bean Soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The soup is packed with protein and fiber, and it is also a good source of vitamins and minerals. With its smoky flavor and creamy texture, this soup is sure to be a hit with your family and friends.

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