Best Soybeanor Black Bean And Artichoke Heart Soup Recipes

Saucy Beans and Artichoke Hearts with Feta image

Provided by Anna Stockwell

Yield 6-8 servings

Number Of Ingredients 11

1/2 cup plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
2 large tomatoes, grated on the large holes of a box grater
4 garlic cloves, finely grated
1 Tbsp. tomato paste
1 tsp. finely chopped fresh oregano (or 1 Tbsp. dried), plus more for serving
1/2 tsp. crushed red pepper flakes, plus more for serving
Kosher salt
2 (14-oz.) cans artichoke hearts, drained, halved lengthwise
3 (14-oz.) cans lima or other large white beans, drained, rinsed, or 4 cups homemade beans, drained
1½ cups crumbled feta (about 8 oz.)

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.

Heart and Soul Black Bean Soup image

Provided by Queen uh Cuisine

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 shallot, chopped, approx 1/4 cup
2 large garlic cloves, chopped
6 ounces smoked ham steaks, diced
2 (15 ounce) cans whole black beans, drained
2 (15 ounce) cans refried black beans
1 (14 3/4 ounce) can creamed corn
1/4 cup sun-dried tomato, chopped
1/2-1 teaspoon cayenne pepper
30 ounces chicken stock
8 tablespoons gouda cheese, grated fine
4 key limes, just a squeeze over soup before serving

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 :).

So Good Heart Healthy Bean Soup (Slow Cooker) image

Provided by Kathie Carr

Categories Bean Soups

Time 3h20m

Number Of Ingredients 14

2 c mixed dry beans, soaked overnight and drained (i like to use 10 or 15 bean mix)
3 qt water
1 large onion, chopped
2 clove garlic, minced
1 can(s) (28 ounces) low sodium canned tomatoes
1/2 c chopped bell pepper, red, green, or mixed
1/2 c chopped raw carrots
1/2 c chopped celery
2 Tbsp lemon juice or real lemon
1 tsp freshly ground black pepper
1 pinch red pepper flakes, or to taste
1 c brown rice, uncooked
1 c cooked pasta, bow ties, shells, or your choice
optional salt or salt substitute to taste and your doctor's advice

Steps:

1. Wash dry beans and soak overnight. Drain and rinse when ready to begin making soup. Place beans in slow cooker and add fresh water. Cover and cook on high for 2 hours. Add all remaining ingredients except pasta and salt. If necessary add more water just to cover ingredients in slow cooker. Cover again and cook on high for 3 hours (or on low for 6 hours). Add pasta and any salt (if you are counting grams of sodium measure salt added and include in amounts listed below) you wish just before serving.
2. 1 serving has approximately 230 calories, 1g total fat, 0g sat, 0g trans, 346g sodium (not counting any added at end of cooking time), 11g fiber, 14g protein, 6g sugar

Sarah's Pasta with Black Beans and Artichoke Hearts Recipe - (3.2/5) image

Provided by Lv2Cook

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves minced
2 tablespoons minced fresh oregano
OR
2 teaspoons dried oregano
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
1 (14 1/2-ounce) can pasta-style tomatoes undrained
1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
1 (15-ounce) can no-salt-added black beans drained
1 (4.5-ounce) jar sliced mushrooms drained
3 cups hot cooked tricolor fusilli (about 2 cups uncooked twisted spaghetti)
1 (14-ounce) can quartered artichoke hearts drained
1/4 cup (1 ounce) grated fresh Romano cheese

Steps:

Heat oil in a large skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Stir in oregano, red pepper, black pepper, and tomatoes; cover, reduce heat, and simmer 10 minutes. Add beans and mushrooms; cover and simmer an additional 5 minutes. Combine tomato mixture, pasta, artichokes, and cheese in a large bowl, and toss well. Serve warm. Serving Size: 1 cup