HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
- Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
- Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
- Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
- Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
- Pour blended soup back into the pot and mix to incorporate.
- Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams
AWESOME HEALTHY BLACK BEAN SOUP
I've made black bean soup a few different times, each time tweaking it to adjust to my taste. This is really good and is really good for you!
Provided by Teacher_01
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place onion, water, broth and cumin in a stock pot and bring to a boil. Reduce to medium heat.
- When onions are soft, place beans and rotel in the stock pot. Simmer for 20 minutes.
- Blend with a hand blender. ( I don't like thin soup, so I only do this for 20-30 seconds)
- Add diced tomatoes and cilantro. Simmer for 10-15 more minutes.
- Serve topped with a bit of sour cream and crushed tortilla chips.
HEARTY BLACK BEAN SOUP
Cumin and chili powder give spark to this thick and hearty soup. If you have leftover meat-smoked sausage, browned ground beef or roast-toss it in during the last 30 minutes of cooking. -Amy Chop, Oak Grove, Louisiana
Provided by Taste of Home
Categories Lunch
Time 9h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice.
Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
- Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
- Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
- Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
- Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
- Pour blended soup back into the pot and mix to incorporate.
- Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams
BLACK BEAN VEGETARIAN SOUP RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic, chili powder, tomato, canned black bean, water, kosher salt, ground black pepper, red onion, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Time 30m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
- Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
- Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
- Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 32 grams, Fat 9 grams, Fiber 11 grams, Protein 9 grams, Sugar 4 grams
HEARTY BLACK BEAN SOUP
Make and share this Hearty Black Bean Soup recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan, saute onion and garlic in olive oil.
- Stir in oregano, thyme, cumin, and cayenne; cook 1 minute.
- Puree 1/2 of the black beans in a blender.
- Add puree, remaining beans, and broth to pan.
- Simmer for 15 minutes.
- Garnish with cilantro or parsley.
Nutrition Facts : Calories 140.7, Fat 3.2, SaturatedFat 0.6, Sodium 289.2, Carbohydrate 20.5, Fiber 6.4, Sugar 1.9, Protein 8.1
HEARTY BLACK BEAN SOUP
A hearty vegetarian soup for a chilly night, our black bean soup is made with browned ground beef, canned beans, chilies and fire-roasted tomatoes. Simmer to perfection.
Provided by By Mark Evitt
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook about 5 minutes or until onion is translucent.
- Add beef; sprinkle with cumin, chili powder and 1/2 teaspoon salt. Cook about 5 minutes or until beef is browned.
- Add beans, tomatoes, green chiles, salsa and lime juice. Heat to boiling. Reduce heat to simmer. Taste broth; adjust seasoning as necessary and add hot sauce if more spice is desired. Simmer up to 30 minutes, stirring occasionally.
- While soup is simmering, prepare Toppings.
Nutrition Facts : ServingSize 1 Serving
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