In the yellow? By the way, would love your black bean soup recipe. Still looking for the "right" recipe?

Here is a couple of recipes from the Recipezaar one of my favorite sites, that have reviews on their recipes. Both of these recipes had great reviews! Enjoy.

TGIFriday's Black Bean Soup Recipe This is so easy to prepare! You can make this soup on the stovetop or in the crockpot. 1¼ hours | 15 min prep SERVES 6 * 2 tablespoons vegetable oil * 3/4 cup diced white onion * 3/4 cup diced celery * 1/2 cup diced carrot * 3/43 cup diced green bell pepper * 2 tablespoons minced garlic * 4 (15 ounce) cans black beans * 4 cups chicken stock * 2 tablespoons apple cider vinegar * 2 teaspoons chili powder * 1/2 teaspoon cayenne pepper * 1/2 teaspoon cumin * 1/2 teaspoon salt * 3/43 teaspoon hickory liquid smoke Garnish * shredded Monterey jack and cheddar cheese blend, blend * chopped green onion, sour cream 1.

Heat 2 tablespoons of oil in a large saucepan over medium/low heat. 2. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or"sweat" as it's called), for 15 minutes or until the onions are practically clear.3.

Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will be bitter. 4. While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.

5. Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.6. Puree on high speed until smooth.

7. When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot. 8.

Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.(Panera Bread) Black Bean Soup Recipe 25 min | 5 min prep SERVES 4 -6 * 1 onion, finely chopped * 2 garlic cloves, minced * 2 celery ribs, finely chopped * 3/43 large red bell pepper, finely chopped * 2 small chicken bouillon cubes * 1-1 1/2 cup boiling water * 2 (15 ounce) cans black beans, undrained * 1/2 teaspoon salt * 1/2 teaspoon cumin * 1/2 lemon, juice of * 1 1/2 tablespoons cornstarch 1. In a pot, combine the first six ingredients; simmer for 10 minutes. 2.

Add half a can of beans, salt and cumin; cook for 5 minutes. 3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).4.

Add the rest of the beans to the soup. 5. Combine the cornstarch with 1 1/2 tablespoons of water.

6. Add the lemon and the cornstarch to the soup; cook until thickened.

I totally love Pam Anderson because she tries and tries her recipes until she gets perfection. I use her recipes for most of my cooking and get perfect results every time. Black Bean Soup with Salsa Verde by Pam Anderson 2 15.5-ounce cans black beans, drained 1 1/2 cups low-sodium chicken broth 1 cup prepared salsa verde (or less, if you want the soup less spicy) 1/4 cup packed cilantro leaves, plus extra sprigs for garnish (optional) 1 tsp.

Ground cumin Garnishes: 1/4 cup crumbled tortilla chips and 1/4 cup sour cream Purée all ingredients except garnishes in a blender until smooth. Pour into a large saucepan or Dutch oven, and bring to a simmer. Simmer, partially covered and stirring frequently, to blend flavors, 5 to 7 minutes.

Serve, garnishing each portion with 1 Tb. Of tortilla chips, 1 Tb. Of sour cream and optional cilantro sprigs.

Serves 4.

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