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
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
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.
BLACK BEAN VEGETABLE SOUP
On cold winter days, my family likes to sit down to steaming bowlfuls of this fabulous soup. It's packed with hearty vegetables and beans and has a unique robust flavor.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven coated with cooking spray, saute onion, carrots and celery over medium heat until onion is soft, about 8 minutes. Stir in water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender.
Nutrition Facts :
EASY VEGETABLE/BLACK BEAN SOUP
With most of the food in the house being saved for christmas eve/day, I was hard-pressed to find anything to eat. I decided to make soup out of canned goods i had in the house. Couldn't find a recipei liked, so i made up my own. It was really good and my parents couldn't eat enough of it. The tomato puree adds a thick body to the soup which makes it hearty and thick. I made this about a week ago and I may not have remembered all the ingredients or steps. If i left anything out I'll be sure to add it. However, this soup is really versatile so don't be afraid to make it your own! Any leftover vegetables would be a welcome participant. Enjoy!
Provided by Lindsay
Categories Clear Soup
Time 30m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 13
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).
HEALTHY BLACK BEAN VEGETABLE SOUP
Threw this together with what I had on hand. Am new to cooking so could use improvement, but still tasted good - especially in light of how simple and healthy.
Provided by Harperd
Categories One Dish Meal
Time 15m
Yield 1 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 266.7, Fat 5.7, SaturatedFat 3, Cholesterol 17.1, Sodium 156, Carbohydrate 42.3, Fiber 12.2, Sugar 6.5, Protein 15.2
BLACK BEAN VEGETABLE SOUP
Steps:
- In large saucepan,heat oil over med. heat; cook onion,garlic, and carrots, stirring occasionally, for 5 min. or until onion is softened. Add chili powder and cumin; cook, stirring for 1 minute. Add stock, 1 can of beans, corn and pepper; bring to boil. In food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat,cover, and simmer for 10-15 minutes until carrots are tender.
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