Easy Low Fat Black Bean Soup Food

BLACK BEAN SOUP

Steps:

• Rinse beans and place in a large pot with about 8 cups of water.
• Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)
• Drain the water, then add 8-10 cups of cold water when ready to cook.
• Add 1 bell pepper, 2 garlic, small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)
• Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.
• Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if needed.
• Cover and simmer on low about 15 - 20 minutes.
• Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot.
• Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl.
• Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!

EASY BLACK BEAN SOUP

Steps:

• Put the ground meat and onion together in a large saucepan. Cook until meat is browned and onion is translucent.
• Add the garlic and sauté for about 2 minutes or until garlic is golden.
• Remove meat mixture from pan and set aside.
• Add 2 cans' worth of beans, the broth, chili powder, cumin, and salt to the pan. Using an immersion blender, blend until beans are smooth (alternatively, you can use a blender; pureeing may need to be done in batches if using a blender).
• Add the remaining beans, salsa, corn, lime juice, and meat mixture back into the soup.
• Bring to a slow rolling boil; turn heat down to medium low, cover, and allow to simmer, stirring often, for 30 minutes to 1 hour.
• Serve with desired choice of toppings (see notes for a few ideas).

EASY AND QUICK BLACK BEAN SOUP

Steps:

• Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
• Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
• Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.

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!

EASY VEGAN BLACK BEAN SOUP

Steps:

• Heat olive oil in a stockpot over medium-high heat; saute onion, green bell pepper, celery, carrot, and garlic until onion is translucent, about 5 minutes. Add black beans, diced tomatoes, water, and cumin to onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have combined, at least 20 minutes.

SUPER EASY BLACK BEAN SOUP

Steps:

• Mix together beans, salsa, consomme, water and cumin in large stock pot.
• Puree 1/3 of bean mixture in blender, add bean puree back into pot.
• Add diced green chilies to pot.
• Cook over medium high heat till boiling; turn heat down and simmer, covered, for ten minutes.
• Serve with a dollop of sour cream, if desired.

EASY, LOW-FAT BLACK BEAN SOUP

Steps:

• Using a food processor pulse the onion until minced.
• Drain and rinse the black beans.
• Add to the food processor with the cream cheese.
• Pulse until pureed.
• Dilute wtih chicken broth to your desired thickness.
• Transfer to a medium sauce pan and heat over low heat until thoroughly heated.
• Garnish with sour cream and chives.

LOW FAT/LOW SODIUM BLACK BEAN SOUP

Steps:

• heat oil in stock pot over medium heat.
• add the veggies and saute for about 5 minutes, stirring from time to time.
• add the seasoning and stir to combine.
• continue to saute until the veggies are tender.
• add the remaining ingredients and stir, cover.
• continue to cook at set temperature for 10 minutes.
• reduce heat to low and simmer for 30 minutes.

LOW-FAT BLACK BEANS

Steps:

• Combine all ingredients into a medium saucepan.
• Cover and simmer for 10 minutes or until beans are tender and begin to split.
• Serve immediately.

VEGETARIAN BLACK BEAN SOUP

Steps:

• In a saucepan, bring the onion, garlic and 1/4 cup broth to a boil.
• Reduce heat, cover and simmer 6-8 minutes or until onion it tender.
• Stir in beans, potato, thyme, cumin, and broth; return to a boil.
• Reduce heat; cover and simmer 20-25 minutes, until potatoes are tender.
• Stir in tomatoes and hot pepper sauce; heat through.
• Sprinkle with green onion.

EASY AND SUPER DELICIOUS BLACK BEAN SOUP

Steps:

• Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
• Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.