Our Best Black Bean Soup - Quick and easy!
For the full Homemade Black Bean Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
Meet my go-to black bean soup! This quick black bean soup recipe is delicious, and easy to make. It’s also vegetarian and vegan when you use vegetable broth!
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Melt-in-your-mouth Beef and Vegetable Soup
Slow cooked, tender chunks of beef with vegetables and potatoes, in a thick savoury soup broth. What's the SECRET INGREDIENT that makes this soup so good??
Hearty Vegetable Stew (Vegan) (Slow Cooker Option)
My Hearty Vegetable Stew is vegan, easy, healthy, gluten free and delicious! Winter root vegetables and beefy mushrooms in a rich savoury broth simmered to perfection. I’ve included a slow cooker option as well. Best Vegan Beef Stew Ever! Full recipe here:
One Pot Veggie Stew - VEGAN Weight Loss + Meal Prep Recipe
Healthy vegan stew recipe for weight loss. Oil free, dairy free, vegan recipe that's perfect for meal prepping too. Recipe starts at 0:45. Full recipe below!
Vegan Stew Recipe
6 small - medium sized gold potatoes, chopped
1/2 large yellow onion, chopped
4 cloves of garlic, diced
2 large carrots, chopped
2-4 stalks celery, chopped
1 large turnip or rutabaga, chopped
10 mushrooms, chopped
2 tsp smoked paprika
2 tsp dried rosemary
1 tsp dried thyme
1/2 tsp cayenne pepper
black pepper to taste, I did about 10 grinds
1 carton of store bought veggie broth
2 tbsp low sodium soy sauce (use tamari if gluten-free)
1 tbsp tomato paste
6 cups water
1 cup lentils
1 cup green peas
Optional add ins:
1 cup diced vegan chorizo
1 cup kidney beans
1 cup meatless beef crumbles
1 cup frozen corn
kale or spinach
Optional toppings:
avocado
hummus
hot sauce
tahini
vegan parmesan cheese
Add ingredients, except peas, to a big soup pot. Bring to a boil, then cover and simmer for at least 25 minutes.
Then add peas and beans if using beans instead of lentils. Cover and simmer for 5-10 mot minutes.
Taste to see if needs some salt or pepper. If so, add salt and pepper to taste.I find it always needs a little salt.
Once the veggies are fork tender it's ready to serve but keeping it at a low simmer for about an hour gives it time to let the flavors develop :) I like to do this when I come home in the evening. By the time I'm ready for dinner, it's perfect and ready to serve.
I like to top it with avocado, hummus, hot sauce....all three actually lol Vegan parmesan is great on top too! Get creative and through in whatever you like!
VEGAN Apple Pie Pancakes (oil-free)
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Pro Chef Turns Canned Black Beans Into 3 Meals For Under $9 | The Smart Cook | Epicurious
Chef Dan Giusti is back with another edition of The Smart Cook, this time demonstrating the potential waiting within your average can of black beans. Watch as Dan prepares a day's worth of meals, each elevating canned black beans from the mundane to something nutritious and surprisingly delicious. The best part? All 3 dishes come in for under $3 a serving.
Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget.
Learn more at
Follow Dan on Instagram at @dan.giusti and @brigaid
Director/Producer: Mel Ibarra
Director of Photography: Kevin Dynia
Editors: Boris Khaykin, Manolo Moreno
Talent: Dan Giusti
Sr. Culinary Director: Carrie Parente
Producer: Jonathan Bang
Culinary Producer: Kelly Janke
Culinary Associate Producer: Jessica Do
Line Producer: Jennifer McGinity
Associate Producer: Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Lily Van Leeuwen
Production Assistant: Anna Kaplan
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morrell
--
0:00 Introduction
0:53 Breakfast: Corn Muffins With Chipotle-Glazed Black Beans
7:04 Lunch: Black Bean Salad With Charred Scallion Vinaigrette
12:22 Dinner: Black Bean Stew With Smoked Turkey Wing
18:00 Wrap Up
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Slow Cooker Bean and Vegetable Stew - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Come home to a slow simmering hearty vegetarian meal. Serve with whole wheat bread or buns.
Preparation Time: 15 minutes
Cooking Time: 10 to 12 hours
Serves 6 (Makes 8 cups/2 L)
1 Ontario Cooking Onion, diced
3 Ontario Carrots, thinly sliced
2 Ontario Potatoes, diced
3 cloves Ontario Garlic, minced
1 19 oz (540 mL) can each white kidney beans or pea beans and red kidney beans, drained and rinsed
1 tsp (5 mL) dried thymes leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cups (750 mL) vegetable or chicken stock
2 cups (500 mL) baby spinach leaves or larger leaves, torn into pieces
3 tbsp (45 mL) chopped fresh parsley
Garnish options: grated cheese, sour cream
In slow cooker, combine onion, carrots, potatoes, garlic, beans, thyme, salt and pepper. Add stock and push vegetables and beans under liquid. Cover and cook on low 10 to 12 hours, or until vegetables are tender. Stir in spinach, cover and cook on low until lightly wilted, about 10 minutes. Sprinkle each serving with parsley. Serve with garnish options, if desired. - Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
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