Black Bean Soup with Shrimp Quesadillas

Black Bean Soup with Shrimp Quesadillas
Staff Writer
Thinkstock/iStockphoto

The black bean soup goes hand in hand with the shrimp quesadilles, and they both complement each other perfectly. I like dipping the quesadillas in my soup — the spicy cheese is offset by the subtle flavors of the soup. 

12
Servings
395
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

For the soup

  • 1/2 Pound black turtle beans
  • 3 slices bacon, chopped
  • 4 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 stalk celery
  • 1 carrot, diced
  • 8 Cups chicken stock
  • 1/2 Tablespoon ground cumin
  • 1/4 Cup chopped coriander, or 1 tablespoon dried
  • 1/2 Tablespoon cayenne pepper
  • 1 Tablespoon coarse salt
  • 2 Tablespoons butter

For the shrimp quesadilla

  • 1 Pound medium shrimp, peeled
  • 2 eggs
  • 1 Tablespoon salt
  • 1 Teaspoon ground pepper
  • 1/2 Cup shredded jalapeno jack cheese
  • Twelve 6-inch flour or corn tortillas

Directions

For the soup

Place the black beans in a large pot. Cover with water and allow to soak for 8 hours or overnight. Drain and reserve beans.

In a soup pot, render the bacon over low heat. Add the garlic, onion, celery, and carrots to a pot. Sauté over low heat, stirring for 3 minutes or until onion is wilted. Add the black beans and chicken stock to pot. Cover and cook for about 1 ½ hours, or until the beans are tender. Add more chicken stock if necessary to cover the beans with the liquid. Add the cumin, coriander, cayenne pepper and salt. Stir until combined.

Add the butter and whisk until ingredients are combined.

For the shrimp quesadilla

Finely chop the shrimp. Add the eggs, salt and pepper and mix in shrimp. Fold in the cheese. Mix until all of the ingredients are combined. Reserve.

Using a 1 ½ inch cookie cutter, cut the tortillas into small rounds. Place half of the tortilla rounds on a board or platter and spoon 1 tablespoon of the shrimp mixture on each of the tortillas. Top with remaining tortilla rounds. Place in the refrigerator for 30 minutes.

Lightly oil a frying pan. Cook the quesadillas over low heat, turning until they’re crisp and golden on both sides. Using a slotted spatula, remove the quesadilla from pan and drain on paper towels.

Nutritional Facts

Total Fat
13g
19%
Sugar
9g
10%
Saturated Fat
3g
13%
Cholesterol
13mg
4%
Carbohydrate, by difference
56g
43%
Protein
13g
28%
Vitamin A, RAE
51µg
7%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
57mg
6%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
87mg
12%
Selenium, Se
2µg
4%
Sodium, Na
1733mg
100%
Water
104g
4%

Black Bean Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Black Bean Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.