SPICY BLACK BEAN VEGETABLE SOUP
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 26.9 g, Fat 3.4 g, Fiber 7.8 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 683.4 mg, Sugar 4.3 g
SPICY BLACK BEAN SOUP
This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it's incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)-it is easily halved, or you can freeze the leftovers.
Provided by Cookie and Kate
Categories Soup
Time 55m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it's very hot). Or, use an immersion blender to blend a portion of the soup.
- Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
Nutrition Facts : Calories 342 calories, Sugar 4.2 g, Sodium 1563.1 mg, Fat 6.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 56 g, Fiber 21.3 g, Protein 18.7 g, Cholesterol 0 mg
VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
ZONYA'S MIRACLE SOUP
Ever heard of a negative-calorie food? That's a food that takes more calories to burn than it yields. Hence, the name "Miracle," because this soup is great for weight loss. Enjoy a bowl with lunch and dinner! A pot lasts several days. This recipe was created by dietitian, Zonya Foco, and is so popular and delicious I had to share. I mean, come on, a soup that actually burns calories. What's not to love? And wait until you taste it.
Provided by Eric M.
Categories < 60 Mins
Time 50m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Add water and Broth to large Stock Pot over medium-high heat.
- Toss in all your chopped vegetables and other ingredients. Bring to a boil, then lower to simmer.
- Cook until vegetables are tender, about 20 minutes.
- SERVE and ENJOY!
- This recipe makes 16 1-1/2 cup servings.
- With the optional salt added, each serving has 70 calories with 0 calories from fat. It has 0 g fat, 4 g Fiber, 0 mg Cholesterol. 470 mg Sodium, 2 g Protein, 16 g Total Carbohydrates, and 10 g Sugar.
- Before experimenting with the soup, I suggest you make the first batch exactly to get the nutritional values, and to also see how you really will not need to improve on it. It is delicious, it has some bite from the spices, it is filling and has no annoying cabbage taste, It is really comforting and full of flavor.
- For the Soup mix, I use Lipton's Recipe Selects. They come in a box with two 10 ounce envelopes. For the cabbage, use a food processor or buy in a bag pre-shredded. 4 cups is about 1/2 head of a large cabbage. Where I live it is hard to find the Tomato Juice, but it is made by Campbell's. Sacramento brand has too much sodium. However, I find that the Vegetable Broth/Stock works just fine and is easier to get. For the canned tomatoes, you can also use canned Stewed tomatoes if they're available in low sodium.
- Perfect for Lunch or Dinner when dieting with Low-Fat wheat crackers or a sandwich, and some sliced fruit.
Nutrition Facts : Calories 109.6, Fat 0.4, SaturatedFat 0.1, Sodium 101, Carbohydrate 25.6, Fiber 4.8, Sugar 12.3, Protein 3.3
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
BLACK BEAN VEGETARIAN SOUP RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic, chili powder, tomato, canned black bean, water, kosher salt, ground black pepper, red onion, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Time 30m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
- Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
- Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
- Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 32 grams, Fat 9 grams, Fiber 11 grams, Protein 9 grams, Sugar 4 grams
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
BLACK BEAN VEGETABLE SOUP
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion, and kernels of corn.
Provided by gregscher
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 41.7 g, Cholesterol 2.5 mg, Fat 3.1 g, Fiber 13.7 g, Protein 12.1 g, SaturatedFat 0.5 g, Sodium 1331.6 mg, Sugar 5.6 g
BLACK BEAN VEGETABLE SOUP
Such a filling soup! This vegetarian main dish or appetizer is packed with fiber and tons of veggies.
Provided by Stacie
Categories Soups
Time 8h15m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 263 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 4 grams fat, Fiber 15 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 538 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MIRACLE BLACK BEAN-VEGGIE SOUP
This comfort-filled, nourishing soup is my modification from one in "Vegan Vittles". May I note how delicious it is served with garlic bread?
Provided by White Rose Child
Categories Yam/Sweet Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add all the vegetables (down to celery) to a large pot with a little water. Cover and get them cooking to soften 'em up.
- Meanwhile, in a small bowl, stir together the garlic, oil, and herbs.
- When the onion is translucent (after about 5-7 minutes) remove the lid to let most of the extra water evaporate. When it has, add the garlic mixture and stir well.
- Cover again and let vegetables caramelize a little, stirring every minute or so for 2-3 minutes.
- When they're starting to smell really good (but before they stick and burn!), add the salt, pepper, liquids, beans, tomato paste and soy sauce. Stir well and bring to a boil.
- Reduce heat and let simmer gently for 20 minutes.
- If desired, add the chopped greens a few minutes before serving. Take the pot off the heat, stir them in and cover the pot to let them wilt instead of getting overcooked and mushy.
- Ladle it up and enjoy!
Nutrition Facts : Calories 187.5, Fat 2.9, SaturatedFat 0.5, Sodium 330.5, Carbohydrate 32.6, Fiber 9.9, Sugar 5, Protein 9.2
VEGETARIAN BLACK BEAN SOUP
A hearty bean/vegetable soup--even if you're not a vegetarian. You could save time and use canned beans instead of dried.
Provided by Parsley
Categories Clear Soup
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Soak beans overnight; drain.
- In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
- Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
- Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
- Discard bay leaves and serve.
BLACK BEAN VEGETABLE SOUP
I have just developed this very healthy soup that is low in fat and sodium, no cholesterol and low Fat/Cal %.
Provided by William Uncle Bill
Categories Black Beans
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
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.
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