Mix Campbell's black bean soup and water until smooth. Add beans, ground beef and salsa.
Heat thoroughly.
Serve with sour cream, grated cheese and tortilla chips.
its.
Stir in the black bean soup mix and tomatoes.
Add
To a cup of condensed black bean soup, add 1 can water, 1 teaspoon meat extract, 1 teaspoon Kitchen Bouquet and 1 teaspoon onion juice.
Simmer for a few minutes and just before taking off fire, add 2 to 4 tablespoons sherry or wine.
Do not boil after adding wine.
Serve with sliced egg, lemon or lime slices, and pass the Tabasco or hot sauce around the table.
Prepare Goya pimientos and scallion onions by chopping.
Add drained black beans, black bean soup, and spices.
Squeeze lime juice over dip and stir to combine all ingredients.
Salt and pepper to taste.
For cheese soup: Melt butter in heavy large
lice of brioche, and the Black Bean Hummus on the other slice
eparate bowl and add to soup as needed to thicken.
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
utter and oil in a soup pot over medium heat. Add
Melt butter in saucepan; add onion and cook until tender, but not brown.
Add soup and water; bring to boiling point.
Add lime juice.
Slice frankfurters into 1/4-inch rounds; add to soup and heat thoroughly.
Makes 4 generous servings.
Combine soup, bouillon, water and onion in saucepan.
Stirring often, simmer until onion is soft.
Let soup cool to lukewarm and stir in sour cream.
Add sherry and also salt and pepper if needed.
Reheat.
Float a lemon slice on each serving.
Sometimes instead of a lemon slice, I put a huge spoon of salsa on top and garnish with fresh cilantro.
Serves 4 to 6.
Cook beef in a 2 to 3-quart saucepan over medium heat until beef is no longer pink, about 8 minutes.
Stir frequently while cooking to break up into 3/4-inch crumbles.
Pour off drippings. Stir in soup beans, water and salsa.
Bring to a boil, reduce heat to low and simmer, uncovered, for 15 minutes.
Remove from heat and stir in green onions.
Garnish with sour cream and cilantro. Makes 4 (1 1/4 cup) servings.
Saute carrots and celery in a little oil.
Add sausage (cut lengthwise in half, then crosswise into 1/2-inch slices).
Add water and soup to the sauteed vegetables and sausage.
Bring to a boil.
Reduce heat to low.
Simmer 15 minutes or so, stirring occasionally.
Cook beef in 3 quart saucepan until no longer pink.
Drain.
Stir in soup, beans, water and salsa.
Bring to a boil.
Reduce heat to low and simmer, uncovered, for 15 minutes.
Remove from heat and stir in green onions.
Garnish with sour cream.
In large saucepan, combine first 3 ingredients.
Cook about 5 minutes.
Cut beef sausage lengthwise in half, then crosswise into 1/2-inch thick slices.
Add sausage and soup to vegetables; stir to blend.
Simmer, uncovered, 10 minutes, stirring occasionally. Serve with yogurt and parsley on top, if desired.
Makes 6 servings.
(For the bean mix you can add to
Cook the noodles in boiling water for 5 minutes Add the cabbage and cook for 1 minute. Drain and set aside, keeping warm.
Heat the oil in a medium pan, add the onions and cook for 2 minutes Add garlic, chilli, ginger, soy, stock and black bean sauce.
Bring the pan to the boil and simmer for 3 minutes Add cashew nuts.
Spoon the noodles into bowls an ladle over the soup. Top with the toasted sesame seeds.
In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!
Combine all beans; divide into ten 2-cup packages for gift giving.
Prepare mix according to Nine Bean Soup recipe.
Yield: 10 (2 cup) packages.
Combine all ingredients in a small mixing bowl.
Beat with electric mixer on medium speed until ingredients are well blended together.
Chill for several hours.
Remove from refrigerator and let sit for about 20 minutes before serving.
~NOTE~Serve with tortilla chips!