SPICY BEAN SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
- Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.
SLOW-COOKER ZESTY BLACK BEAN SOUP
You won't miss the meat in a satisfying slow-cooker soup packed with black beans, vegetables and spicy seasonings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 13h25m
Yield 9
Number Of Ingredients 13
Steps:
- Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
- Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
- Cover and cook on Low heat setting 10 to 12 hours.
- Serve soup topped with sour cream and cilantro.
Nutrition Facts : Calories 175, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1410 mg
SLOW COOKER HAM AND BEAN SOUP
This was a spur of the moment recipe I made to use the ham bone left from Easter. It's really easy and tastes great on a cold evening!
Provided by jroot
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 8h23m
Yield 8
Number Of Ingredients 12
Steps:
- Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
- Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 32 g, Cholesterol 29.6 mg, Fat 10.2 g, Fiber 10.9 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1114.3 mg, Sugar 2.9 g
SPICY BLACK BEAN SOUP (SLOW COOKER)
An easy, healthy soup that is ready to eat when you come home from work. Its great with a dollop of sour cream or plain yogurt too!
Provided by Veggie_Girl
Categories Black Beans
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- For black beans either: 1) soak overnight and then drain/rinse before adding to slow cooker OR 2) combine with vegetable broth and bring to a rolling boil for 15-30 minutes before adding to slow cooker (broth and beans).
- Combine beans, jalapeños, corn, and vegetable broth in a slow cooker.
- Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
- Cook on low for 8-10 hours.
- **I used an immersion hand-blender to roughly puree the soup before serving. This gave it a little thicker texture. You could also serve "as is" or puree in a food processor.
Nutrition Facts : Calories 245.2, Fat 1.6, SaturatedFat 0.3, Sodium 206.5, Carbohydrate 46.9, Fiber 10.3, Sugar 2.7, Protein 14
CROCK POT SPICY BEAN SOUP
Make and share this Crock Pot Spicy Bean Soup recipe from Food.com.
Provided by Caroline Cooks
Categories Lunch/Snacks
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In heavy skillet, fry bacon until crisp. Remove to paper toweling.
- Sauté celery and onion in bacon drippings until tender.
- Add garlic; cook to fragrant.
- Place beans, water, broth, onion mixture, and ham in crock pot.
- Add seasonings and combine well.
- Cover and cook on LOW for 6-8 hours.
- Just before serving, extract about 1 cup of beans; mash well; and return to crock pot. Stir to blend.
- Add crumbled bacon.
- Serve with skillet cornbread or cheese crackers.
Nutrition Facts : Calories 392.3, Fat 5.9, SaturatedFat 1.9, Cholesterol 18.5, Sodium 903, Carbohydrate 53, Fiber 17.1, Sugar 1.8, Protein 33.1
SPICY SLOW COOKER BLACK BEAN SOUP
This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.
Provided by TOOBUSY2
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 6h5m
Yield 6
Number Of Ingredients 9
Steps:
- Drain black beans, and rinse.
- Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
- Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 2 g, Fiber 12.2 g, Protein 17.7 g, SaturatedFat 0.3 g, Sodium 1012.3 mg, Sugar 2.8 g
SPICY MEATBALL SOUP
With cilantro, cumin and salsa flavor, this spicy Mexican soup knows how to impress, whether it's for guests or an easy weeknight dinner. From Debra Freeman, Pillsbury Bake-Off® Contest 36.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 21
Steps:
- In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
- In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.
Nutrition Facts : Calories 330, Carbohydrate 31 g, Protein 24 g, ServingSize 1 Serving, Sodium 1510 mg
SPICY BEAN SOUP (SLOW COOKER)
From Better Homes and Gardens Biggest Book of Slow Cooker Recipes. I love this soup a lot. Sometimes I serve it with garlic bread. I substitute the pepper jack cheese for sharp cheddar, and instead of putting the cheese in the big pot I put it into the separate bowls. I forgot to add that i don't use the garbanzo beans!
Provided by airforce_chick315
Categories Black Beans
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In slow cooker combine canned and frozen beans, onion, chili powder, basil, and oregano. Stir in beef broth and water.
- Cover; cook on high for 4 hours. Stir in cheese until melted.
Nutrition Facts : Calories 339.5, Fat 6.9, SaturatedFat 2.9, Cholesterol 13.6, Sodium 1172.4, Carbohydrate 50.9, Fiber 15.8, Sugar 1.9, Protein 21
SPICY BLACK BEAN AND QUINOA SOUP
This is a healthy, tasty soup that is so easy to make. The quinoa adds plenty of protein to this soup.
Provided by STTLADY
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 52m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot; cook and stir until onion is translucent and celery and carrot are crisp-tender, 3 to 5 minutes. Stir in garlic, paprika, and red pepper flakes; cook until fragrant, about 1 minute.
- Pour chicken broth, water, and quinoa into the saucepan. Bring to a simmer; reduce heat to medium-low, cover, and cook until quinoa is tender, about 20 minutes.
- Stir in diced tomatoes with juice, black beans, and corn. Bring back to a simmer and cook, uncovered, until black beans are heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 49 g, Cholesterol 3.6 mg, Fat 3.7 g, Fiber 12.1 g, Protein 15.1 g, SaturatedFat 0.8 g, Sodium 746.4 mg, Sugar 6.8 g
SPICY COWBOY BEANS
These spicy cowboy beans are a perfect contribution to a potluck buffet any time of year. Instead of hours on the stove, they cook quickly in the pressure cooker and there's no need to pre-soak the beans. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 4-5 minutes. Add onion and garlic; cook until tender, 5-6 minutes longer. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel., Add water, soup mix, tomatoes and green chiles, tomato sauce, poblano pepper, brown sugar and taco seasoning. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 90 minutes. Let pressure release naturally., If desired, select saute setting and adjust for low heat. Simmer, stirring constantly, until desired consistency. Press cancel. Serve with toppings of your choice. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 1823mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 21g fiber), Protein 15g protein.
SLOW-COOKER BLACK BEAN SOUP
Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeno. You can also omit the chile altogether, if your prefer. You can soak the beans before you go to bed, then wake up and put everything together in the crockpot. You will have a hearty, satisfying soup that is low in calories and fat waiting for you when you come home from work.
Provided by JackieOhNo
Categories Black Beans
Time 18h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
- Combine beans, broth, and next 5 ingredients in an electric slow cooker. Cover and cook on LOW 10 hours.
- Discard bay leaves. Stir in juice and salt. Ladle 1-1/2 cups soup into each of 6 bowls; sprinkle each with 2 t. chopped cilantro. Top each serving with 1-1/2 t. sour crean. Garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 321.7, Fat 3.2, SaturatedFat 1.2, Cholesterol 2.9, Sodium 448, Carbohydrate 55.6, Fiber 12.6, Sugar 4.2, Protein 20.6
SLOW-COOKER BLACK BEAN SOUP
Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.
Provided by Ali Slagle
Categories dinner, lunch, beans, soups and stews, appetizer, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
- Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
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