Blockbustervegetariancrockpotblackbeansoup Recipes
VEGETARIAN BLACK BEAN SOUP
"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender., Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.
Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 818mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges
VEGAN BLACK BEAN SOUP
Easy to make, thick, hearty soup with a zesty flavor.
Provided by YCHRISTINE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
- Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 75.3 g, Fat 5 g, Fiber 25 g, Protein 21.9 g, SaturatedFat 0.8 g, Sodium 1733.6 mg, Sugar 7.2 g
SLOW-COOKER CUBAN BLACK BEAN SOUP
This all-day slow-cooker recipe isn't your average bean soup-it's wildly flavorful and extra hearty, and we'd bet it'll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can't-skip step that's super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
- Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 1/4 Cups, Sodium 950 mg, Sugar 2 g, TransFat 0 g
BLOCKBUSTER VEGETARIAN CROCK POT BLACK BEAN SOUP
This soup is really yummy and healthy too! This makes a main dish accompanied by tortillas, or crusty french bread and a nice salad!Caribbean, Cuban, Mexican and Spanish influences! It really is best if the beans are soaked overnight.And depending on your cooker, the soup might need to be cooked longer.
Provided by Sharon123
Categories Black Beans
Time 6h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Soak beans overnight in water to cover.
- If you don't soak the beans overnight:.
- In a large pot over medium heat, place the beans in three times their volume of water.
- Bring to a boil and let boil 10 minutes.
- Cover, remove from heat and let stand 1 hour.
- Drain and rinse.
- In a crock pot, combine soaked beans and 1 1/2 quarts fresh water.
- Cook for 3-7 hours on high, depending on how hot your cooker gets.
- Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes.
- Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
- Cook on low, 2 to 3 hours.
- Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).
- Puree half the soup with a blender or food processor, then pour back into the pot before serving.
- Serve with lime wedges, sour cream, and cilantro.
- Enjoy!
Nutrition Facts : Calories 234.5, Fat 1.3, SaturatedFat 0.3, Sodium 745.4, Carbohydrate 45.2, Fiber 10.2, Sugar 5, Protein 12.5
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