ZESTY BEAN SOUP
Make and share this Zesty Bean Soup recipe from Food.com.
Provided by Chef Christine
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the chorizo and onion in a large pot for 3 minutes stirring occasionally.
- Add chicken broth, the beans, water, tomatoes, oregano, carrot, and potato. Cover and bring to a boil. Then simmer uncovered, stirring occasionally, for 10 minutes or until vegetables are tender.
Nutrition Facts : Calories 362.8, Fat 11.4, SaturatedFat 3.5, Cholesterol 17.6, Sodium 789.6, Carbohydrate 46.6, Fiber 12, Sugar 4.8, Protein 20.1
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.
SPICY BLACK BEAN SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.
ZESTY HAM AND BEAN SOUP
I had some ham left over from another meal and wanted to use it up, so I went to the pantry to see what kind of a soup I could throw together. The following recipe is what I came up with, and if I say so myself, it came out hearty and delicious! You may of course use different kinds of beans or spices as well as frozen carrots and/or canned tomatoes, but I prefer to use fresh ingredients when I have them on hand. Enjoy!
Provided by St. Louie Suzie
Categories Ham
Time 1h30m
Yield 6 one-cup servings, 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot or dutch oven over medium heat.
- Add shallots and garlic and cook until beginning to brown, then stir ham into the pot.
- Add all canned ingredients, then the carrots and all the spices.
- Reduce heat to low and cover pot for one hour.
- Add chopped tomatoes and continue to heat on low for 15 - 20 minutes.
- Serve in bowls and top with shredded cheese if you like.
Nutrition Facts : Calories 2205.2, Fat 53.3, SaturatedFat 10.7, Cholesterol 117.9, Sodium 6442.8, Carbohydrate 310.5, Fiber 78.8, Sugar 26.7, Protein 144.5
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
TASTY BEAN SOUP
I created this bean soup using part of another recipe but I added a few spices in varying amounts with smoked turkey wings for an awesome flavor enhancer. It is a bit spicy but it is really high in fiber and protein, while being low in fat and sodium. I prepared this recipe in a crockpot but it could be cooked on the stovetop as well. Cook times may vary but I let mine cook for a total of 10 hours, which is why I recommend the crockpot.
Provided by Fit Cook
Categories Beans
Time 10h25m
Yield 4 quarts, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Soak beans overnight in about 3 quarts of water. Drain and either set aside or if you are using a crockpot put on the lowest setting and add chicken stock with the beans.
- Heat olive oil in a large pan. Score smoked turkey legs or thighs and place in hot pan. Allow the turkey to heat and release flavor into the oil while prepping the other ingredients.
- Remove turkey from the pan and place into crockpot or set aside.
- Put onions, garlic, carrots, and celery in pan and cook until just tender.
- Add all spices and allow to cook for 3-5 minutes to allow dry spices to open up.
- Add vegetable mixture into crockpot or put the turkey, beans, and stock into the large pan. If you are using a pan bring to a boil then reduce to a simmer and allow to cook for as long you can stand! (The smell is so good you will not be able to resist tasting) I recommend at least 4-6 hours.
- Enjoy!
Nutrition Facts : Calories 159.7, Fat 9, SaturatedFat 1.5, Cholesterol 4.8, Sodium 260, Carbohydrate 15.2, Fiber 2.1, Sugar 6.1, Protein 5.3
QUICK SPICY BLACK BEAN SOUP
Quick and spicy black bean soup.
Provided by Brandy Griffin Meiling
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
- Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
- Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 50.3 g, Cholesterol 4.5 mg, Fat 3.2 g, Fiber 13.6 g, Protein 13.1 g, SaturatedFat 0.5 g, Sodium 1507.5 mg, Sugar 5 g
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
SPICY BEAN SOUP
A spicy, warming soup thats great for everyone to enjoy and simple to make.Great for cold weather lunches.
Provided by 5-bake-girl-5
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the oil, onion and garlic in a large pan and sweat through for 5 mins. Then, off the heat add the chilli powder, cumin, chilli flakes and dried corriander.Stir well and then return to the heat.
- Add the chopped tomatoes, chilli beans, stock pot, tomato puree and half the corriander.Simmer for 10 minutes.
- Once simmered, blend with a stick blender until smooth.Add the amount of water required to make a consistency to your liking and stir through the remaining corriander.
- Heat through and serve with a blob of creme fraich and a sprinkling of chilli powder on each.
- Great with warmed ciabatta.
SPICY BLACK BEAN SOUP
A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. -Tia Musser, Hudson, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 556mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.
ZESTY ITALIAN SOUP
While visiting my sister-in-law, we had a delicious Italian soup at a local restaurant. We decided to duplicate it at home and came up with this recipe. The seasonings and types of tomatoes can be varied to suit your family's tastes.
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic. , Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni.
Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 1034mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 12g protein.
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