MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Cuban Black Bean Soup Ingredients: 1 medium onion, chopped (about 2/3 cup) 4 cloves garlic, minced 1 Tbsp. ground cumin 2 Tbsp. oil 3 cans (16 oz. each) black beans, undrained, divided 1 can (14-1/2 oz.) chicken broth, divided 1 jar (16 oz.) Salsa 1/2 cup Sour Cream Directions: Cook and stir onion, garlic and cumin in oil over medium heat in large saucepan 3 min. Place 1 can of the undrained beans and half of the broth in blender or food processor container; cover. Blend until pureed. Add to ingredients in saucepan. Repeat with second can of undrained beans and remaining broth. Add remaining can of beans and salsa to saucepan mixture; mix well. Bring to a boil on medium-high heat. Reduce heat to low; simmer 15 minutes, stirring occasionally. Ladle soup into serving bowls. Drizzle each serving with 1 Tbsp. sour cream.       Cheesy White Bean Soup Ingredients: 2 cups dried cannellini beans, soaked 8 to 12 hours, drained 1 bulb garlic (about 3 oz.) 2 Tbsp. plus 1/2 tsp. olive oil, divided 1 large onion, chopped 4 cans (14-1/2 oz. each) chicken broth or vegetable broth 1 pkg. (8 oz) Shredded Cheddar & Monterey Jack Cheese Directions: Place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 minutes or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside. Preheat oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. of the oil. Wrap loosely in foil; place on baking sheet. Bake 40 minutes or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside. Heat remaining 2 Tbsp. oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 minutes or until tender. Add beans, garlic pulp and broth; stir until well blended. Bring to boil. Reduce heat to medium-low; simmer 15 minutes. Add soup, in batches, to blender container; cover. Process until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.	Sign up for our Email Newsletter For Email Marketing you can trust
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