Soybeanor Black Bean And Artichoke Heart Soup Recipes

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY

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!

SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA

Steps:

• Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
• Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
• Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
• Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.

SAUTEED NAVY BEANS AND ARTICHOKES

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

HEARTY BLACK BEAN SOUP

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.

ARTICHOKE AND BLACK BEAN NACHOS

Steps:

• Preheat the broiler.
• On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions.

BLACK BEAN AND SALSA SOUP

Steps:

• In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
• Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

WHITE BEAN & ARTICHOKE SOUP

Steps:

• In a stockpot over medium-high heat, sauté onion in the olive oil until translucent (approx. 3-5 minutes).
• Add the pepper, artichoke hearts, garlic, salt, roasted red pepper, sage, and bay leaf. Stir for 1 minute.
• Add the vegetable broth and beans. Bring to a boil.
• Reduce heat and simmer for five minutes or until the beans are heated through. In batches, transfer soup to a blender and puree until smooth, or use an immersion blender right in the pot.
• Add soup back to stockpot and stir in lemon juice. Adjust the salt and pepper to taste.

ARTICHOKE & WHITE BEAN SOUP

Steps:

• Puree artichoke hearts and beans in the food processor.
• Heat the oil over medium heat in a small saucepan.
• Add the garlic and saute.
• Add the artichoke/bean puree and the broth and heat through.
• Season with salt and pepper.
• Garnish with mint and croutons.

SARAH'S PASTA WITH BLACK BEANS AND ARTICHOKE HEARTS RECIPE - (3.2/5)

Steps:

• Heat oil in a large skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Stir in oregano, red pepper, black pepper, and tomatoes; cover, reduce heat, and simmer 10 minutes. Add beans and mushrooms; cover and simmer an additional 5 minutes. Combine tomato mixture, pasta, artichokes, and cheese in a large bowl, and toss well. Serve warm. Serving Size: 1 cup

HEART AND SOUL BLACK BEAN SOUP

Steps:

• In large pot, heat oil with medium heat and add shallots and garlic.
• Saute until translucent, approx 2 minutes.
• Add chopped ham and saute for another 2 minutes.
• Add all beans. To drain black beans, place hand on top of opened can,
• slowly turn over and let the juice flow out between your fingers. It's kind of fun :).
• Mix well; the refried beans will need to be broken up.
• Add creamed corn and chopped sun dried tomatoes.
• Add cayenne pepper to taste.
• Add chicken stock and bring to simmer, stirring occasionally for 20 minutes.
• Serve in bowls topped with grated Gouda and a squeeze of lime juice.
• I would suggest all the toppings too :).
• Toppings: (Optional).
• Avocado, cubed.
• Cilantro, torn into small pieces.
• Fat free sour cream.
• Tortilla chips.
• Big Spoon :).

SOYBEAN(OR BLACK BEAN) AND ARTICHOKE HEART SOUP

Steps:

• Instructions: Drain the artichoke hearts. Combine in a blender or food processor with the canned soybeans and process until smooth. Sauté the garlic and ginger in the olive oil then stir in the artichoke heart/soybean puree and add the vegetable stock. Stir well and heat through.