Black Bean Soup With Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK BEAN SOUP



Black Bean Soup image

You can have this warming veggie-rich black bean soup ready to go in 30 minutes.

Provided by Jennifer Segal

Categories     Soups

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 medium yellow onions, roughly chopped
4 large garlic cloves, crushed and peeled
2 carrots, peeled and roughly chopped
2 (15-ounce) cans black beans, drained and rinsed
4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
¾ teaspoon oregano
1 teaspoon ground coriander
1¾ teaspoons ground cumin
⅛ teaspoon cayenne pepper
Scant ½ teaspoon salt
1 tablespoon fresh lime juice
⅓ cup sour cream
Handful chopped fresh cilantro

Steps:

  • Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
  • Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
  • Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
  • Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

Nutrition Facts : ServingSize about 2 cups, Calories 475, Fat 14g, Carbohydrate 66g, Protein 27g, SaturatedFat 4g, Sugar 5g, Fiber 21g, Sodium 424mg, Cholesterol 10mg

QUICK BLACK BEAN SOUP



Quick Black Bean Soup image

Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian.

Provided by Jenny Wells

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 10

2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes with green chile peppers, drained
2 (15 ounce) cans chicken broth, divided
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans
3 cups hot cooked rice
6 tablespoons sour cream, for topping

Steps:

  • Drain some of the liquid from 2 cans black beans.
  • Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
  • Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 61.8 g, Cholesterol 9.9 mg, Fat 4.4 g, Fiber 15.9 g, Protein 16.7 g, SaturatedFat 2.1 g, Sodium 2176.5 mg, Sugar 0.8 g

BLACK BEAN SOUP WITH GREENS



Black Bean Soup With Greens image

Provided by Moira Hodgson

Categories     dinner, soups and stews, appetizer, main course

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

1 pound black beans
Water to cover
1 large peeled onion stuck with two whole cloves
2 carrots, sliced
3 celery stalks, chopped
Herb bouquet (thyme and parsley sprigs and bay leaf tied in cheesecloth)
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
2 garlic cloves, chopped (green part removed)
1 fresh chili pepper, seeded and chopped
Coarse salt and freshly ground pepper to taste
1/2 pound shredded collard greens or kale
Creme fraiche for garnish
Lemon slices for garnish
Dark rum for garnish

Steps:

  • Soak the beans overnight in cold water to cover in a large saucepan. When you are ready to cook the beans, add the onion and other vegetables, the herb bouquet, allspice, mace, garlic and chili. Simmer gently for an hour to an hour and a half, adding salt and pepper after a half hour's cooking.
  • Remove the herb bouquet from the soup and the cloves from the onion. Then puree the soup in a food processor, doing it in batches. Return the puree to the saucepan, bring the puree to a boil and correct the seasoning. Add the greens and heat them through until they are wilted.
  • To serve, pour the soup into heated individual bowls. If you so desire, each serving can be garnished with a dollop of creme fraiche along with a lemon slice and a teaspoon of dark rum.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 1 gram, Fiber 9 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 230 milligrams, Sugar 2 grams, TransFat 0 grams

BLACK BEAN AND TOMATO SOUP



Black Bean and Tomato Soup image

This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.

Provided by judy2304

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can black beans, undrained
1 cup low-sodium chicken broth
cooking spray
1 small onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, undrained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
⅓ cup plain yogurt
4 teaspoons lime juice
2 teaspoons ground cumin
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro

Steps:

  • Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
  • Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g

PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS



Parmesan White Bean Soup With Hearty Greens image

Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.

Provided by Ali Slagle

Categories     dinner, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
1 head garlic, halved crosswise
10 ounces Parmesan rinds, enclosed in cheesecloth or muslin
1 lemon, rind peeled into thick strips with a vegetable peeler, then halved and juiced
8 sprigs fresh thyme
1/2 teaspoon red-pepper flakes
1 pound hearty greens (such as escarole, kale, mustard greens or rapini), stemmed and torn into bite-size pieces
Kosher salt and black pepper
2 (15-ounce) cans white beans (such as Great Northern or cannellini) or chickpeas, drained and rinsed
Freshly grated Parmesan, for serving

Steps:

  • To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
  • To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
  • Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
  • Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
  • Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

BLACK BEAN VEGETABLE SOUP



Black Bean Vegetable Soup image

I have just developed this very healthy soup that is low in fat and sodium, no cholesterol and low Fat/Cal %.

Provided by William Uncle Bill

Categories     Black Beans

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups dried black beans
32 fluid ounces vegetable broth or 32 fluid ounces chicken broth, divided
1 large onion, chopped small
4 cloves garlic, chopped small
2 cups water
1 large potato, peeled and cubed 1/2 inch
14 1/2 fluid ounces canned plum tomatoes, crushed and include liquid (no salt)
1/2 teaspoon dried thyme
3/4 teaspoon ground cumin
1 cup fresh green beans, cut into 3/4 inch lengths
1 large carrot, scrubbed and coarsley shredded
1 large green pepper, seeded and chopped
1 large sweet red pepper, seeded and chopped
2 large celery ribs, chopped small
1/4 teaspoon Tabasco sauce or 1/4 teaspoon red hot sauce
4 large green onions, chopped small

Steps:

  • Soak black beans in water overnight.
  • The next day, drain and rinse before using.
  • In a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil.
  • Reduce heat; cover and simmer for 6 to 8 minutes.
  • or until onions are jnst tender.
  • Stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil.
  • Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.
  • Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes.
  • Adjust seasonings to taste.
  • Garnish each serving with chopped green onions.
  • Refrigerate any unused portion.
  • You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count.
  • You can also use canned black beans to speed up the process.
  • Use 2- 15 fluid ounce cans, drained and rinsed.
  • Cauliflower florets would also enhance the soup, use about 1 cup of florets.

CONTEST-WINNING BLACK BEAN SOUP



Contest-Winning Black Bean Soup image

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

Steps:

  • In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

GREEN BEAN SOUP



Green Bean Soup image

This soup has been passed down for generations beginning with my great-grandmother. I make it often, especially when I can use homegrown beans, carrots, onions and potatoes.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

4 cups water
2 cups fresh green beans, cut into 2-inch pieces
1-1/2 cups cubed peeled potatoes
1 cup cubed fully cooked ham
1/2 cup thinly sliced carrot
1 medium onion, diced
1 bay leaf
1 sprig fresh parsley
1 sprig fresh savory or 1/4 teaspoon dried savory
1 teaspoon beef bouillon granules
1/4 teaspoon pepper
1/2 teaspoon salt, optional

Steps:

  • In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 175mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.

ITALIAN BEAN SOUP WITH GREENS



Italian Bean Soup with Greens image

Bring a touch of the Italian countryside to your dinner table with this flavorful veggie-packed soup. A hearty bowlful will warm up the coldest day!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
2 medium carrots, sliced (1 cup)
1 large onion, chopped (1 cup)
1 stalk celery, chopped (1/3 cup)
2 cloves garlic, finely chopped
2 cans (15 to 15.5 oz each) great northern or cannellini (white kidney) beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups vegetable broth
4 cups packed fresh spinach leaves
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
  • Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
  • Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 990 mg, Sugar 7 g, TransFat 0 g

HEARTY & THICK BLACK BEAN SOUP



Hearty & Thick Black Bean Soup image

These black beans are delicious. I have made these for years, everyone likes them. I have passed along the recipe to lots of people. I got the recipe out of a PG&E pamphlet (years ago). The recipe is from MUSTARD'S GRILL' in St. Helena CA, the Napa Valley. Prep time does not include soaking the beans.

Provided by Barb G.

Categories     Black Beans

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb black beans
4 1/2 cups water
1/4 lb bacon
5 garlic cloves, minced
2 stalks celery, minced
1 large carrot, peeled and diced
1 medium onion, diced
1 jalapeno pepper, seeded and minced
1 bay leaf
1 tablespoon chili powder
2 teaspoons cumin
1/2-1 teaspoon cayenne pepper
1/2-3/4 teaspoon ground pepper
8 cups chicken broth or 8 cups beef broth
salt

Steps:

  • Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
  • Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
  • Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.
  • Cook until vegetables are tender, stirring occasionally, about 10 minutes.
  • Add chili powder, cumin, cayenne and pepper.
  • Stir until aromatic, about 1 minute.
  • Add beans and broth.
  • Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
  • I have used more broth to make it a soup.
  • Season with salt.
  • Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.

More about "black bean soup with greens recipes"

BLACK BEAN SOUP WITH BABY GREENS - SIMPLEFRESHNYUM
2020-12-06 Add broth powder or broth. Add cooked or canned black beans. Step by Step pics for making Black bean soup with baby greens. If you are using liquid broth, add it now as per the consistency you want. Add half of cilantro now and half at the end. Let the soup simmer for about 10 mins on low to medium flame.
From simplefreshnyum.com
Cuisine Mexican
Total Time 25 mins
Category Soup
Calories 366 per serving


BLACK BEAN AND VEGETABLE SOUP - GREEN VALLEY KITCHEN
2015-11-16 Add cumin, red pepper flakes and ground pepper to the veggies in the soup pot and stir to combine. Drain and rinse black beans and add to the soup pot. Add diced tomatoes (and juice) to the soup pot. Add 3 cups of water and the two bouillon cubes. Turn heat up and bring to a …
From greenvalleykitchen.com


BLACK BEAN SOUP RECIPE | MYRECIPES
Directions. Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); sauté 3 minutes. Add broth, water, and beans; bring to a boil.
From myrecipes.com


BLACK BEAN SOUP WITH GREENS | KALE | BOSTON ORGANICS
For a thicker texture, add rice while the beans are cooking, as well as an additional cup of water. Include potatoes for a hearty meal. For a tropically-inspired flavor pallette, use 1 1/2 teaspoons of ground cumin and 1/2 teaspoon red pepper flakes in place fo the allspice and mace. Add three seeded, sectioned, and chopped oranges and simmer for 10 minutes before pureeing the rest …
From bostonorganics.grubmarket.com


SMOKY BLACK BEAN SOUP RECIPE | EATINGWELL
Smoky Black Bean Soup. This will probably be the most hauntingly delicious black bean soup you've ever tasted. The coffee adds a slightly toasty, woodsy background note. The optional ham hock adds smoky, salty ham flavor. Serve with a mixed green salad or a grilled cheese sandwich with pickled jalapeños. Recipe by Joyce Hendley for EatingWell.
From eatingwell.com


10 BEST FRESH GREEN BEAN SOUP RECIPES | YUMMLY
2022-04-27 celery, kosher salt, black pepper, tomatoes, bay leaves, fresh green beans and 15 more Instant Pot Minestrone Soup Salt and Lavender zucchini, chicken broth, garlic, uncooked elbow macaroni, medium onion and 13 more
From yummly.com


THE BEST BLACK BEAN SOUP - MAY I HAVE THAT RECIPE?
2020-02-10 Heat the oil in a soup pot. Add the celery, red bell pepper, carrot, onion, garlic and tomato paste cook over medium-high until they start to soften, about 5 minutes. Add the chili powder, smoked paprika, cumin, salt and red pepperflakes and continue cooking for …
From mayihavethatrecipe.com


OUR FAVORITE BLACK BEAN SOUP - INSPIRED TASTE
Stir in the garlic, cumin, oregano, and cook for for 30 seconds. Add the vinegar, chipotle peppers, can of tomatoes, broth, black beans, and bay leaf. Bring to a simmer, taste, and then season with salt and pepper. Simmer the soup until the carrots are tender and the broth reduces slightly, about 20 minutes.
From inspiredtaste.net


VEGAN BLACK BEAN SOUP (30 MINUTE MEAL!) ~ VEGGIE INSPIRED
2020-12-02 Add the black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). Increase heat to high to bring to a boil, then reduce heat to medium-low and simmer 15 to 20 minutes. Using an immersion blender, purée as much as the soup as you like (I do about ½).
From veggieinspired.com


5-INGREDIENT BLACK BEAN SOUP RECIPE | GIMME SOME OVEN
2013-11-11 Stir all ingredients together in a medium saucepan. Heat over medium-high heat until simmering. Reduce heat to medium-low, cover and simmer for at least 10 minutes, stirring occasionally. Serve soup warm topped with additional fresh cilantro as garnish. instagram.
From gimmesomeoven.com


THE 8-MINUTE BLACK BEAN SOUP | ONE INGREDIENT CHEF
2013-12-13 Step One (2 min) Drain both cans of black beans, but do not rinse. Using a fork, loosely mash 2/3 of the beans, reserving about 1/3 cup unmashed. Combine both the whole and mashed beans in a saucepan with 1/4 cup water or vegetable broth and a squeeze of lime juice. Begin warming over medium-high heat. Meanwhile….
From oneingredientchef.com


EASY BLACK BEAN SOUP • SALT & LAVENDER
2022-03-23 Instructions. Add the oil and onion to a soup pot and sauté it over medium-high heat for 5-7 minutes (it's ok if it lightly browns - more flavor!). Stir in the garlic, followed by the broth, diced tomatoes, beans, green chilies, red bell pepper, and spices. Increase the heat to high and bring the soup to a boil.
From saltandlavender.com


GREEN CHILE BLACK BEAN SOUP - CLICK 'N COOK
Directions. Add oil to a soup pot over medium heat. Sauté onion until soft, about 3-4 minutes. Add in minced garlic and sauté for an additional minute until aromatic. Add cumin and chili powder, quickly stir to combine for about 30 seconds. This step will bring out the aroma of the spices. Add in vegetable broth, black beans, tomatoes, green ...
From clickncook.org


GREENS AND BLACK EYED PEA SOUP - DEEP SOUTH DISH
2010-12-29 Recipe: Greens and Black Eyed Pea Soup. Cut bacon into a soup pot and cook over medium high heat until lightly browned. Add the onion, bell pepper and celery and cook until tender, about 5 minutes. Add the garlic and cook another minute. Stir in the chicken base, chicken broth, undrained greens, tomatoes, and black-eyed peas, bring to a boil ...
From deepsouthdish.com


CARIBBEAN BEAN SOUP WITH COLLARD GREENS - CONNOISSEURUS VEG
2019-03-08 Stir in the collard greens. You may need to add them a bit at a time, letting each addition wilt a bit before adding more. Allow the soup to continue simmering for about 20 minutes, until the greens are soft and wilted. Remove the pot from heat and stir in the lime juice and brown sugar. Season with salt to taste.
From connoisseurusveg.com


BLACK BEAN SOUP (FREEZER FRIENDLY!) - SPEND WITH PENNIES
2020-08-09 Add onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender. Stir in remaining ingredients (except bacon) and bring to a boil. Reduce heat, cover, and simmer 20 minutes. Remove bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken.
From spendwithpennies.com


BLACK BEAN SOUP - SKINNYTASTE
2010-09-07 Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary) Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.
From skinnytaste.com


SPICY BLACK BEAN SOUP RECIPE - COOKIE AND KATE
Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat.
From cookieandkate.com


COLLARD GREENS AND BEAN SOUP RECIPE - THESE OLD COOKBOOKS
2019-09-20 In a large saucepan, saute onions and kielbasa in olive oil; add garlic and saute for an additional minute. Add collard greens, and wilt over medium heat for 2-3 minutes. To the collards, add the broth, and then water to cover the greens. Reduce heat to low, and cook for 1 1/2 to 2 hour or until the collards are tender.
From theseoldcookbooks.com


BLACK BEAN SOUP RECIPE - 3 INGREDIENTS, EASY AND HEALTHY
2020-04-03 3 Ingredient Black Bean Soup Recipe. Yield: 6 servings. Cook Time: 20 minutes. Total Time: 20 minutes. This 3 ingredient black bean soup recipe is easy to make. It's healthy, full of protein and flavor, and can be thrown together quickly! Plus, you can make it vegan by using vegetable broth instead of chicken broth.
From honeyandbirch.com


COSTA RICAN BLACK BEAN SOUP | VEGETABLE RECIPES | JAMIE OLIVER
Drizzle a lug of olive oil in a large saucepan and place over a medium-low heat. Add two-thirds of the chopped onion, garlic, celery, coriander stalks and peppers to the pan, then pick in the thyme leaves. Add half of the chilli and gently sauté the veggies for 15 minutes, or until softened but not coloured. Tip in both tins of black beans ...
From jamieoliver.com


20 MINUTE BLACK BEAN SOUP | THE RECIPE CRITIC
2016-11-25 Set aside. Heat oil in a large dutch oven or pot. Stir in onion and sauté for 3-4 minutes. Add in garlic and cook for an additional minute. Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder. Bring to …
From therecipecritic.com


CROCKPOT BLACK BEAN SOUP WITH CILANTRO - EATING ON A DIME
2022-01-21 First, place half of your cilantro in the crockpot. The other half will be used later once cooked. Then, put all of the other ingredients into the crockpot including the chili powder cumin mixture. Just don’t put the cheese in the crock pot. Next, let the soup cook on low for 6 to 8 hours.
From eatingonadime.com


BLACK BEAN SOUP WITH GREEN PEPPER - READER'S DIGEST
Black Bean Soup with Green Pepper. Sign Up for Newsletters. Subscribe Now. Give a Gift. Subscribe. Subscribe. to the Magazine. Give a gift. today for $20.50!
From readersdigest.ca


BASICALLY BLACK BEAN SOUP RECIPE | BON APPéTIT
2018-10-14 Heat ¼ cup oil in a large stock pot or Dutch oven over medium. Add onion, carrot, and garlic. Cook, stirring occasionally, until onion is golden, 5–7 minutes. Don't worry if …
From bonappetit.com


GREENS’ BLACK BEAN CHILI RECIPE - GREENS RESTAURANT
Grind in a mortar or a spice mill to make a coarse powder. Preheat the oven to 375F. To make the chili powder, put the dried chili in the oven for 3 to 5 minutes to dry it out. Cool it briefly; then remove the stem, seeds, and veins. Tear the pod into small pieces and grind it into a powder in a blender or spice mill.
From greensrestaurant.com


BLACK BEAN SOUP - THE PIONEER WOMAN
2014-04-14 Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water. In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir.
From thepioneerwoman.com


BLACK-EYED PEAS AND GREENS SOUP RECIPE - THE SPRUCE EATS
2021-08-31 4 cloves garlic, minced. 4 cups chicken stock. 2 (15-ounce) cans black-eyed peas, drained and rinsed, or 3 cups cooked. 1 1/2 cups turnip greens, or spinach, frozen, thawed, and chopped. 2 (14 1/2-ounce) cans diced tomatoes. 1/2 teaspoon Creole seasoning, or more, to taste. 1/4 teaspoon freshly ground black pepper. 1/4 teaspoon dried oregano.
From thespruceeats.com


BEST VEGAN BLACK BEAN SOUP - RUNNING ON REAL FOOD
2021-03-07 Add the onion, carrot, celery, garlic, jalapeno and bell pepper to a large soup pot with a splash of the vegetable broth and cook for 6-7 minutes until fragrant and softened. Step 2. Add the Herbs & Spices. Stir in the cumin, oregano and chili powder and cook for a few more minutes. Step 3.
From runningonrealfood.com


EASY BLACK BEAN SOUP RECIPE | THE MODERN PROPER
Here’s how: Sauté the veggies. Add the beans, chicken stock, and spices and bring all that yumminess to a boil. Place an immersion blender into the soup pot and pulse it a few times until the desired consistency is achieved. We like to leave some whole beans and veggies for texture.
From themodernproper.com


VEGAN BLACK BEAN SOUP - LOVING IT VEGAN
2021-01-20 Instructions. Add the onions and garlic to a pot with the olive oil and sauté until the onions are softened. Then add in the oregano, cumin, smoked paprika, coriander powder and cayenne pepper and fry with the onions and spices for a minute. Add in the black beans, canned tomatoes, tomato paste and vegetable stock.
From lovingitvegan.com


BEANS-AND-GREENS SOUP RECIPE | COOKING LIGHT
Heat oil in a Dutch oven over medium. Add pancetta and garlic; cook, stirring often, until pancetta is crisp and garlic is aromatic, about 5 minutes. Add black pepper, red pepper, and escarole; cook, stirring often, until escarole begins to wilt, about 5 minutes. Add green beans, cannellini beans, stock, and basil; increase heat to high.
From cookinglight.com


BLACK BEAN GREEN CHILE SOUP - SAVORY EXPERIMENTS
2014-01-25 Using an immersion/stick blender or food processor, blend mixture until smooth. Return to stove on medium heat. Stir in green chilies and black beans. Continue to heat for 5 minutes. Ladle soup into serving bowls and top with crumbled queso fresco.
From savoryexperiments.com


BEANS & GREENS SOUP :: RECIPES :: CAMELLIA BRAND
Directions: Rinse and sort beans. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion and chopped vegetables and sauté for 3 minutes. Add garlic and cook 1 minute more. Add broth, beans and red pepper flakes; bring to a boil. Reduce heat, cover and simmer until beans are tender.
From camelliabrand.com


BLACK BEAN COLLARD GREEN RICE SOUP - AN ALL-CREATURES VEGAN RECIPE
Black bean collard green rice soup is a delicious Costa Rican style vegan recipe that is great for an appetizer for lunch or dinner, and even as a main meal. We make this vegan black bean, cabbage, collard green, and rice soup recipe in a large soup pot on the stovetop, and precook the black beans and rice in separate pots on the stovetop or in a pressure cooker. Total …
From faun.all-creatures.org


10 BEST BLACK BEAN SOUP WITH CANNED BEANS RECIPES - YUMMLY
2022-05-07 ground coriander, black beans, salsa, garlic, dry sherry, vegetable broth and 3 more Tomatillo and Black Bean Soup A Couple Cooks jalapeno peppers, tomatillos, lime, garlic cloves, vegetable broth and 10 more
From yummly.com


BLACK BEAN SOUP RECIPE - CHOCOLATE COVERED KATIE
2020-03-19 Ingredients. 1 can black beans, or 1 1/2 cups cooked. 1 cup salsa of choice. 1/2 cup water. 3/4 tsp ground cumin. 1/4 tsp salt. optional 1 tbsp mayo, sour cream, or cashew cream, for added richness. optional garnishes, including …
From chocolatecoveredkatie.com


EASY BLACK BEAN SOUP - SWEET AND SAVOURY PURSUITS
2021-01-15 Instructions. In a heavy-bottomed pot, heat the butter and olive oil over medium-high heat. Add the onion and celery and cook for 2 to 3 minutes before adding the red pepper, jalapeno and garlic. Lower heat to medium and cook, stirring every few minutes, until vegetables soften, about 6 to 8 minutes.
From sweetandsavourypursuits.com


Related Search