VEGETARIAN 15-BEAN SOUP
A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.
Provided by tamara
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 20
Number Of Ingredients 14
Steps:
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
- Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.
Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g
VEGETARIAN 17 BEAN SOUP RECIPE - (4.2/5)
Provided by Gail Poll
Number Of Ingredients 13
Steps:
- Quick soak dried beans: cover beans with triple their volume of water in a stockpot. Bring to a boil, lower heat to medium, and cook uncovered for 2 minutes. Remove stockpot from heat and let beans soak for 1 hour. Meanwhile, dice bell pepper, celery,chili and onion, chop carrots, and mince garlic. After 1 hour, rinse and drain beans in a colander. Saute onion,celery, chili, pepper, carrots, and garlic with Italian seasoning and salt in a large stockpot for about 7-8 minutes. Pour broth, 4 cups water, beans, diced tomatoes (with juice), basil, and oregano in stockpot. Heat over med-high and bring to a light boil. Reduce heat to med-low and simmer covered for about 1 hour or until desired tenderness. Salt/pepper to taste.
VEGETARIAN BLACK BEAN SOUP
Steps:
- On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary.
- Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry.
VEGETABLE-BEAN SOUP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g
QUICK AND EASY VEGETARIAN BLACK BEAN SOUP
Steps:
- Mash one can of black beans with a potato masher. Or, pulse the beans in a food processor with a little bit of extra water if needed until they are mostly smooth.
- Pour both cans of beans into a medium-sized saucepan.
- Add vegetable broth, salsa, and chili powder.
- Bring to a boil.
- It's ready to serve once it has come to a boil.
- If desired, serve the black bean soup topped with shredded cheese, sour cream, onion, and cilantro. Of course, you can use vegan cheese and vegan sour cream substitutes.
Nutrition Facts : Calories 302 kcal, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 20 g, Protein 20 g, SaturatedFat 0 g, Sodium 623 mg, Sugar 3 g, Fat 2 g, ServingSize 4 servings, UnsaturatedFat 0 g
BLACK BEAN SOUP, VEGETARIAN
this is a lighter soup,from cooking light, and i do like to garnish it with baked tortilla strips and crema.
Provided by chia2160
Categories Black Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat.
- Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); sauté 3 minutes.
- Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
- Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Garnish with sliced green onions, if desired.
FOUR BEAN SOUP
An easy and quick vegetarian soup that's a little bit spicy. Vary the chilli powder according to how hot you want it.
Provided by meljade79
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
- Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
- Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
- Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
- Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
- This recipe freezes well (without the croutons).
Nutrition Facts : Calories 126, Fat 7.8, SaturatedFat 1.1, Sodium 50, Carbohydrate 14.1, Fiber 4, Sugar 7.3, Protein 2.9
VEGETARIAN 15 BEAN SOUP
I wasn't willing to trust the bean soup seasoning packet to be vegetarian so this is the seasonings I came up with. I'm a "pinch here, pinch there" cook so you may need to adjust the seasonings to your taste. When cooking the beans, make sure they are tender before adding any acidic ingredients like tomatoes or lemon juice.
Provided by WindLass
Categories Beans
Time 2h45m
Yield 1 3/4 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Soak beans overnight, or at least 8 hours. Drain and rinse.
- Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
- Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
- When beans are done, drain half the cooking water.
- Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
- Serve with crusty bread or popovers.
VEGETARIAN BLACK BEAN SOUP
Make and share this Vegetarian Black Bean Soup recipe from Food.com.
Provided by SweetySJD
Categories Black Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181.9, Fat 0.8, SaturatedFat 0.2, Sodium 18.8, Carbohydrate 34.8, Fiber 11, Sugar 3.3, Protein 10.7
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.
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