Healthy Black Bean Vegetable Soup Food

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!

BLACK BEAN VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.
• Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
• Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.

BLACK BEAN VEGETABLE SOUP

Steps:

• Soak black beans in water overnight.
• The next day, drain and rinse before using.
• In a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil.
• Reduce heat; cover and simmer for 6 to 8 minutes.
• or until onions are jnst tender.
• Stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil.
• Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.
• Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes.
• Adjust seasonings to taste.
• Garnish each serving with chopped green onions.
• Refrigerate any unused portion.
• You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count.
• You can also use canned black beans to speed up the process.
• Use 2- 15 fluid ounce cans, drained and rinsed.
• Cauliflower florets would also enhance the soup, use about 1 cup of florets.

BLACK BEAN VEGETABLE SOUP

Steps:

• Place all ingredients except the lime juice and garnishes in a 6 quart slow cooker and cook on low for 6-8 hours.
• Stir in lime juice just before serving.
• Garnish with chopped cilantro and sour cream.

BLACK BEAN SOUP

Steps:

• Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
• Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

HEALTHY BLACK BEAN SOUP

Steps:

• In a medium pot, sauté onions in olive oil until they are soft and translucent.
• Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes.
• Ladle soup into individual bowls and top with a dollop of yogurt. Chili and Lime Tortilla Chips or other white corn tortilla chips go nicely on the side.

EASY VEGETABLE/BLACK BEAN SOUP

Steps:

• heat oil in the bottom of the soup pot. Add onion, garlic and carrot until the onion becomes clear.
• Add chicken broth and bring to a boil.
• Add the beans, corn, cumin, cilantro, and chili powder if using, and bring to a boil (not a rapid boil because the soup is pretty thick).
• Add tomato puree and heat again until hot and steamy.
• salt and pepper to taste. i personally didn't use salt because canned veggies are pretty salty on their own, but for people who like a lot of salt, i would add some.
• The longer you leave the soup cooking on low, the better the flavors meld together. However it can be served immediately if you're in a rush.
• Serve with crackers, because this soup is perfect for them! Also good with a little cheese sprinkled on top (whatever kind you enjoy).

CONTEST-WINNING BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

VEGETARIAN BLACK BEAN SOUP

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.

SPICY BLACK BEAN VEGETABLE SOUP

Steps:

• In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
• Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

HEALTHY BLACK BEAN VEGETABLE SOUP

Steps:

• Put carrots in pot and cover with water (no oil or butter needed). Cover and cook on medium heat until carrots just start turning soft.
• Add onion and red bell pepper. Cook, uncovered, on low heat for a couple minutes, stirring occasionally.
• Throw in garlic and spinach. Continue stirring occasionally on low heat until spinach is mostly cooked down. Add ginger.
• Remove from heat once spinach is cooked. Strain vegetable mixture into bowl; reserve juice. Place vegetable mixture in microwave to keep warm.
• Place black beans and reserved vegetable juice in pot on stove. Cook, covered, on medium heat until black beans are no longer frozen. Add turmeric and cumin; stir and simmer briefly. Add milk, reduce heat, and stir. Mash some of the beans using fork or spoon, if desired. Cover and cook 1 minute.
• Return vegetable mixture to bean soup base in pot. Cook uncovered 1 minute longer, stirring occasionally.
• Serve. Try with hunk of whole wheat bread or some plain nonfat yogurt.