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
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.
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
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.
lice of brioche, and the Black Bean Hummus on the other slice
In a 3-quart saucepan, combine carrots, celery and water. Bring to a boil.
Reduce heat to low.
Cover and simmer 5 minutes or until vegetables are crisp and tender.
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
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.
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 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.
lightly, then spoon half the soup into a food processor or
Mix together beans, salsa, consomme, water and cumin in large stock pot.
Puree 1/3 of bean mixture in blender, add bean puree back into pot.
Add diced green chilies to pot.
Cook over medium high heat till boiling; turn heat down and simmer, covered, for ten minutes.
Serve with a dollop of sour cream, if desired.
(For the bean mix you can add to
In medium saucepan heat oil in medium heat.
Add onion, tomate and garlic and sautee until onion is soft (about 3 minutes)
Add chorizo and beans, cook for 5 minutes
Add remaining ingredients and cook for 10 minutes; check seasoning and add salt and pepper as needed
Using a hand blender puree soup