Black Bean Soup

We’ve searched long and hard for a good black bean soup recipe and we think this is the one.  It’s the easiest one also.  Go figure.

Lone Star Steakhouse and Saloon

2 servings

  • 2 15 oz. Can black beans
  • ¼ cup diced red onion, plus extra for garnish
  • 2 t. chopped pickled jalapeno slices, plus extra for garnish
  • 1 t. sugar
  • 1 t. cider or wine vinegar
  • 2 cloves garlic, minced
  • ¼ t. salt
  • ¼ t. cayenne pepper
  • ½ t. chili powder
  • 1 T. sour cream for garnish

Pour canned beans along with liquid into medium saucepan.  Add remaining ingredients, except for garnish, and mix.  Bring to boil, then reduce heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it is a s thick as you like.  Ladle into bowls and garnish with red onion, jalapeno slices, and sour cream arranged carefully in center of soup.

(Nutrition analysis per serving: calories, 362; fat, 5 grams; calories from fat, 11 percent.)

Baked Onion and Cream Soup

New Basics

  • 6 large onions, cut into ½ inch slices
  • 2 heads garlic cloves, separated and peeled
  • 5 cups chicken broth or stock
  • 1 ½ t. dried thyme
  • 1 t. coarsely ground black pepper
  • 1 t. salt
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 cups heavy or whipping cream
  • 2 T. chopped fresh Italian parsley, chopped for garnish

1.  Preheat the oven to 350.
2.  Place the onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.. Sprinkle with the thyme, pepper, and coarse salt.  Dot with the butter.
3.  Cover the pan with aluminum foil and bake for 1 ½ hours.  Stir once or twice while baking.
4.  Remove the pan from the oven and puree the onions and garlic with the liquid, in batches, in a blender or food processor until smooth.  With the motor on, gradually add the remaining 2 cups stock and the cream.  Pour the soup into a large saucepan.
5.  Adjust the seasonings and slowly heat through.  Do not allow the soup to boil.  Sprinkle with the parsley and serve.

Makes 6 to 8 portions

Italian Potatoes

  • 4 large (or 6 medium) Russet potatoes
  • ½ cup fine, toasted bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • 2-3 large tomatoes, thinly sliced
  • 2 large red onions, thinly sliced
  • 1 ½ t. oregano
  • 1-1 ½ t. salt
  • Freshly ground pepper
  • ½ – ¾ cup olive oil

Preheat oven to 350

Peel and cut potatoes lengthwise into wedges (about 6-8 per potato) and drop into a bowl of cold water

Combine bread crumbs and grated cheese.  Do not dry the wedges before coating them well with the crumb mixture.  Place them in a shallow, 9 x 13-inch baking dish, sprinkling any remaining crumbs on top.

Top potatoes with sliced tomatoes and onion rings.  Sprinkle with oregano, salt, and a generous grinding of pepper.  Drizzle with oil just before baking.

Bake, uncovered, 1 hour and 10 minutes, or until potatoes are brown but still retain some crunchiness