Vegan Black And White Bean Soup Food

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VEGAN BLACK AND WHITE BEAN SOUP



Vegan Black and White Bean Soup image

Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal!

Provided by Connie Fabian Byrnes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
1 celery rib, chopped
1 tablespoon crushed garlic
1 teaspoon thyme
1 (14.5 ounce) can black beans, drained
8 cups vegetable broth, divided
1 teaspoon ground cumin
1 (14.5 ounce) can white beans, drained
½ teaspoon dried sage

Steps:

  • Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

Nutrition Facts : Calories 222 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.4 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 894 mg, Sugar 6.1 g

VEGAN BLACK BEAN AND SWEET POTATO SOUP



Vegan Black Bean and Sweet Potato Soup image

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

3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, stemmed, seeded and chopped
1 large carrot, chopped
Kosher salt
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon ground coriander
2 dried bay leaves
2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
Two 15.5-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh parsley
Sherry vinegar, for serving, optional

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.

EASY VEGETARIAN/VEGAN BLACK BEAN SOUP



Easy Vegetarian/Vegan Black Bean Soup image

Hearty, yummy, and healthy! This is a really easy soup to make, it cooks really fast without many steps, and is very rich with black beans. Some fresh cilantro would make a nice replacement to the coriander but I usually don't have it on hand, so I used dry spices for everything but it came out great. I like my soups with a tad of salt, but you can omit the salt if you're watching your sodium intake or lower it/replace with something like SaltSense. It's very pleasant and mild, though you could probably put some Bayou Blast or red cayenne in the spice mixture if you want it hotter. Yields about 2-3 small servings.

Provided by the80srule

Categories     Black Beans

Time 20m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 8

1 1/2 cups vegetable broth
1 (16 ounce) can black beans
2 teaspoons olive oil
1 1/2 teaspoons onion powder
1 pinch garlic powder
1/2 teaspoon ground oregano
1 teaspoon ground coriander
1/4 teaspoon kosher salt

Steps:

  • Rinse and drain the black beans. Put the vegetable broth in a saucepan and let it come to a low boil, then put the beans in and stir them in well.
  • Add the oil and stir it inches Add all the dry ingredients (which is pretty much everything else) and raise the heat.
  • Let it simmer on medium heat for 15 minutes.

VEGETARIAN/VEGAN BLACK BEAN SOUP



Vegetarian/Vegan Black Bean Soup image

I like this recipe because it is so simple. I love the rich, velvety flavor and texture of black beans, and this unfussy soup highlights those qualities. I like that it starts with dried beans, which have less salt and a nicer texture than canned, but does not require you to pre-soak them (although you can). Unlike many of the black bean recipes here, this one does not have ham, chicken broth, or tomatoes. If you leave off the sour cream or use something non-dairy, it will be vegan. I got this from the newspaper in Raleigh, North Carolina. It says it's from the Carolina Coffee Shop. I think the article said something about it being from an independent Carolina Coffee Shop in Chapel Hill, but there is a chain, one of which is in Raleigh, so I'm not sure. I like to put rice in mine (it's still a soup, not black beans and rice), but it's also good with cornbread.

Provided by Nose5775

Categories     Black Beans

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1 large onion, diced
2 carrots, diced
4 stalks celery, diced
2 garlic cloves, minced
2 cups dried black beans, picked over and rinsed
8 cups water
1/2 teaspoon cumin
1/2 teaspoon coriander powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
sour cream (optional) or plain yogurt (optional)
hot cooked rice (optional)
lemons (optional) or lime, cut into wedges (optional)
chopped fresh cilantro (optional)
hot sauce (eg Tabasco) (optional)

Steps:

  • If you like, you can presoak the beans overnight to reduce cooking time; the cooking time here assumes you haven't.
  • Heat oil in a large pot, then saute the onion, carrots, celery, and garlic until softened but not browned (about 3 minutes).
  • Add beans and water.
  • Bring to a boil.
  • Add cumin, coriander, salt, and pepper.
  • Lower heat and simmer, stirring occasionally, 2 1/2 hours or more, until beans are beginning to fall apart and the surrounding liquid has thickened.
  • Adjust seasoning.
  • Serve with sour cream or yogurt, and/or any of the other toppings.
  • For the vegan option omit the sour cream or yogurt.

Nutrition Facts : Calories 243.9, Fat 7.6, SaturatedFat 1.1, Sodium 107.5, Carbohydrate 34.6, Fiber 8.4, Sugar 3, Protein 11

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