BLACK BEAN SOUP
Black Bean Soup - healthy, hearty and satisfying black bean soup loaded with layers of flavors and a good dose of beans, sweet potatoes and other spices. Can be made completely vegan without sacrificing the taste. Absolutely waist-friendly!
Provided by Imma
Categories Main
Time 50m
Number Of Ingredients 16
Steps:
- Heat the olive / canola oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, jalapeño and sauté, stirring occasionally until onions are soft and translucent - about 6-7 minutes. Do not brown.
- Add the black beans, potatoes, tomatoes, bay leaf, bouillon powder, chicken and salt .
- Sauce for about a minute or two , add broth then bring to a boil.
- Reduce the heat, cover and simmer gently for about 25 minutes or more until potatoes are tender and soup has a creamy consistency.
- Adjust seasonings and thickness of soup according to preference with broth and spices.
- Remove, garnish with fresh parsley leaves or cilantro and serve warm with corn bread and avocado
Nutrition Facts : Calories 306 kcal, Carbohydrate 44 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Sodium 314 mg, Fiber 14 g, Sugar 2 g, ServingSize 1 serving
CARIBBEAN-STYLE BLACK BEAN SOUP
This is from the "Fix-It and Forget-It Cookbook" for slow-cookers. I love this, and do my husband and son. Make sure to add the vinegar at the end, it makes a big, delicious difference! We like ours with fresh cornbread.
Provided by Amanda Beth
Categories Black Beans
Time 12h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in 4 quarts water.
- Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
- Stir well.
- Cover.
- Cook on Low 8-10 hours, or High 4-5 hours.
- For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
- Return to cooker.
- If you like a soup-ier soup, leave as is.
- Add vinegar and stir well.
- Debone ham, cut into bite-sized pieces and return to soup.
- Serve in soup bowls.
- Can be topped with sour cream and fresh cilantro.
Nutrition Facts : Calories 237, Fat 2.8, SaturatedFat 0.5, Sodium 880.1, Carbohydrate 41.6, Fiber 9.8, Sugar 3.5, Protein 13.1
CARRIBEAN BLACK BEAN SOUP (VEGETARIAN)
An easy, quick, delicious, healthy, and different recipe I got (and slightly modified) from a Good Housekeeping vegetarian cookbook. If you are in need of some quick comfort soup with some flair- then give this a try. It was so easy and inexpensive to make! The original recipe calls for using dry black beans and soaking and preparing them prior to throwing the rest of the soup together. We just used 1 can of black beans and threw the whole thing in there with everything else. Also, we just eyeballed alot of the ingredients and used more of some vegetables than others (for example- original recipe calls for lots more onion; I love onion and my boyfriend does not so we compromised and used about 3/4 of one). We also thought that next time we would try using different kind of hot peppers, like serrano or anaheim, and less ginger. This was a really tasty soup that has lots of different flavors that could definitely be played around with!
Provided by EmilitaOU
Categories Stew
Time 2h
Yield 13 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepot, heat olive oil over medium heat until hot. Add onions and cook until tender. Add jalapenos, garlic, allspice, thyme, and cook, stirring, for about 3 minutues.
- Add beans and water; heat to boiling over high heat. Reduce heat to low; cover and simmer (about 1 hr or until desired temperature and consistency is reached).
- Add sweet potatoes, brown sugar, salt; heat to boiling over high heat. Reduce heat to low; cover and simmer until beans and sweet potatoes are tender, about 30 minute longer.
- *Optional* 4. Blend 1 cup of mixture and add back to saucepot. (We did not do this and the soup was just fine the way it was!).
- Stir in green onions and cilantro, serve and squeeze in the lime. Oh so good!
Nutrition Facts : Calories 292.3, Fat 4.3, SaturatedFat 0.7, Sodium 1224.9, Carbohydrate 54.5, Fiber 14.8, Sugar 9.2, Protein 12.7
CARIBBEAN BLACK BEAN SOUP
Delicious vegetarian black bean soup with coriander/cumin seasoning and diced fresh oranges...serve with homemade bread for a nutritious and yummy lunch or light supper. This recipe is from budget friendly and from scratch but you may speed it up considerably by adding drained canned black beans instead of cooking the dry beans. My meat-eating husband even liked this for supper!
Provided by Tigrrress 2
Categories South American
Time 5h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring water and black beans to a boil, simmer 5 minutes.
- Cover tightly and let stand for 2 hours.
- Simmer 90 minutes until beans are cooked. Dump into a colander to drain.
- Saute carrot, celery, onion, garlic, coriander, cumin and vegetable oil.
- Add beans, vegetable stock, and uncooked rice.
- Simmer gently 1 hour.
- Add remaining ingredients and pepper to taste.
- Heat through and serve.
Nutrition Facts : Calories 369.7, Fat 8, SaturatedFat 1.1, Sodium 32.6, Carbohydrate 60.1, Fiber 10.4, Sugar 12, Protein 13.2
CARIBBEAN BLACK BEAN SOUP - SLOW COOKER
A filling easy soup to make...takes a little preparation if you use dried black beans, but worth the effort.
Provided by TishT
Categories Black Beans
Time 16h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Soak beans overnight in 4 quarts water.
- Drain.
- Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
- Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
- For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
- Return to cooker.
- If you like it souper, leave it as is.
- Add vinegar and stir well.
- Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.
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
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