HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams
SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.
Provided by Anna Stockwell
Categories Bean Lima Bean Onion Tomato Garlic Oregano Artichoke Feta Soy Free Peanut Free Lunch Dinner Wheat/Gluten-Free Vegetarian Summer Spring
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
- Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
- Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
- Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.
SOYBEAN(OR BLACK BEAN) AND ARTICHOKE HEART SOUP
Steps:
- Instructions: Drain the artichoke hearts. Combine in a blender or food processor with the canned soybeans and process until smooth. Sauté the garlic and ginger in the olive oil then stir in the artichoke heart/soybean puree and add the vegetable stock. Stir well and heat through.
HEART AND SOUL BLACK BEAN SOUP
This soup is so easy to put together. Warms your heart and soul. Toppings are all optional, you don't want to miss out though :) Made for RSC #11
Provided by Queen uh Cuisine
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large pot, heat oil with medium heat and add shallots and garlic.
- Saute until translucent, approx 2 minutes.
- Add chopped ham and saute for another 2 minutes.
- Add all beans. To drain black beans, place hand on top of opened can,
- slowly turn over and let the juice flow out between your fingers. It's kind of fun :).
- Mix well; the refried beans will need to be broken up.
- Add creamed corn and chopped sun dried tomatoes.
- Add cayenne pepper to taste.
- Add chicken stock and bring to simmer, stirring occasionally for 20 minutes.
- Serve in bowls topped with grated Gouda and a squeeze of lime juice.
- I would suggest all the toppings too :).
- Toppings: (Optional).
- Avocado, cubed.
- Cilantro, torn into small pieces.
- Fat free sour cream.
- Tortilla chips.
- Big Spoon :).
HEARTY BLACK BEAN SOUP
Make and share this Hearty Black Bean Soup recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan, saute onion and garlic in olive oil.
- Stir in oregano, thyme, cumin, and cayenne; cook 1 minute.
- Puree 1/2 of the black beans in a blender.
- Add puree, remaining beans, and broth to pan.
- Simmer for 15 minutes.
- Garnish with cilantro or parsley.
Nutrition Facts : Calories 140.7, Fat 3.2, SaturatedFat 0.6, Sodium 289.2, Carbohydrate 20.5, Fiber 6.4, Sugar 1.9, Protein 8.1
ARTICHOKE & WHITE BEAN SOUP
If you love beans, you will LOVE this recipe. I also used a can of great northern beans and omitted the croutons to lower the calories. [Adapted from the Culinary Institute of America].
Provided by MilanzMom
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Puree artichoke hearts and beans in the food processor.
- Heat the oil over medium heat in a small saucepan.
- Add the garlic and saute.
- Add the artichoke/bean puree and the broth and heat through.
- Season with salt and pepper.
- Garnish with mint and croutons.
HEARTY BEAN SOUP
This soup is convenient to simmer all day in a slow cooker, and your family will love it. -Alice Schnoor, Arion, Iowa
Provided by Taste of Home
Categories Lunch
Time 6h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, place parsnips, carrots and onion. Top with beans. Add water, ham, garlic, salt, pepper and hot pepper sauce. Cover and cook on high for 6-7 hours or until beans are tender. , Remove meat and bones from slow cooker. When cool enough to handle, cut meat into bite-sized pieces and return to slow cooker; heat through.
Nutrition Facts : Calories 161 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 686mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
HEARTY CREAM OF ARTICHOKE SOUP
Make and share this Hearty Cream of Artichoke Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1 cup of chicken stock to a boil over med-high heat in a saucepan.
- Add in artichokes; lower heat to med-low and simmer, uncovered, for 6-7 minutes.
- In another saucepan, melt the butter.
- Add in onion, celery, and garlic; stir/saute 5-6 minutes.
- Add in flour; stir until bubbly.
- Add in artichoke/stock mixture and stir 1-2 minutes or until thickened.
- Transfer mixture to a food processor or blender and process until chunky (may have to do this in batches) (also may use a stick blender).
- Return to saucepan; add in remaining stock, half-and-half, salt, and pepper; simmer 5-10 minutes or until flavors are blended.
- Ladle into individual soup bowls and float a lemon slice on top.
- Note: for a richer soup, reduce stock to 1 1/2 cups and increase half-and-half to 1 cup.
Nutrition Facts : Calories 209.8, Fat 11.1, SaturatedFat 6.3, Cholesterol 30.1, Sodium 446.6, Carbohydrate 22.6, Fiber 8.9, Sugar 4, Protein 7.5
ARTICHOKE HEART AND BLACK BEAN NACHOS
Make and share this Artichoke Heart and Black Bean Nachos recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Place half of chips on plate and add half of toppings and cheese. Add remaining chips and toppings and cheese.
- Bake in oven until cheese is melted through.
- Add favorite guacamole, sour cream, and salsa.
Nutrition Facts : Calories 650.4, Fat 34.4, SaturatedFat 11.1, Cholesterol 44.6, Sodium 751, Carbohydrate 68.4, Fiber 9.1, Sugar 2, Protein 21.2
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