Protein Packed Black Bean and Lentil Soup | Skinny Ms.
This flavorful and nutritious soup is the perfect option for meatless Monday! It's packed with healthy ingredients and plant-based protein that will keep you feeling full and satisfied for hours.
Get the full Protein Packed Black Bean and Lentil Soup recipe here:
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Protein-Packed Slow Cooker Sweet Potato and Lentil Curry:
Slow Cooker Turkish Red Lentil Soup:
Slow Cooker Hearty White Bean Stew:
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Black Bean Soup (Better than Panera!)
Panera doesn't make black bean soup anymore but you can enjoy this easy copycat recipe at home! Instructions for Crockpot or top of the stove. Leave off the cheese topping and it's a delicious vegan recipe.
Get the printable recipe, nutrition information, and more tips --
Ingredients
2 tablespoons vegetable oil
2 cups onion , diced
1 cup carrots , sliced
1 cup celery, diced
1 red bell pepper, diced
4 cloves garlic, minced
45 ounces black beans, drained
30 ounces Ro*Tel diced tomatoes with chiles, do not drain
32 ounces vegetable broth
1/4 cup cilantro
1/2 teaspoon salt, more to taste
1 1/2 teaspoon cumin
3/4 teaspoon smoked paprika
1 tablespoon teaspoon oregano
1/2 lime
Optional Toppings
Cilantro
Pepper Jack Cheese, leave off to keep it vegan
Lime slices
Instructions
Stove Top
Add the oil to a stock pot.
Heat until it's shimmering then add the vegetables and garlic.
Saute until softened.
Add the beans, tomatoes, seasonings, cilantro, and broth.
Stir well and add a squeeze of lime.
Bring to a boil, turn down heat, cover, and simmer for 30 minutes, stirring occasionally.
Remove about 2 cups of the soup and add to a blender. CAREFULLY blend until smooth.
Stir back into the soup to thicken it.
Ladle into bowls and top with more cilantro, a lime slice, and Pepper Jack cheese if desired.
Slow Cooker
Add all ingredients (except optional toppings) to the slow cooker.
Cook on low for 6 to 8 hours.
Remove about 2 cups of the soup and add to a blender. CAREFULLY blend until smooth.
Stir back into the slow cooker with the remaining soup to thicken.
Serve topped with favorite toppings.
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Chipotle Black Bean Soup | easy vegetarian recipe
This spicy black bean soup is easy to make on the stove top using dry black beans! It uses pantry staples and chipotle chili peppers for depth and flavor.
Full recipe (also has Instant Pot and slow cooker methods):
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Vegan Black Bean Soup with Salsa (Instant Pot) Recipe
Do you want a tasty new soup recipe?
Do you have an Instant Pot but aren’t sure how to use it?
Do you have an Instant Pot but need more recipes that your whole family will love?
If you answered, “yes” to any of these questions, then we have a solution for you! Instant Pots are one of the most popular kitchen appliances today so we asked Lisa from The Viet Vegan to share her recipe for Vegan Black Bean soup topped with a fresh salsa, using this handy appliance. It uses dried black beans to take full advantage of the pressure cooking feature of the Instant Pot, plus yellow onions from Ontario, garlic and vegetable stock. And if you don’t have an Instant Pot, there are options for stove top cooking too. After you prepare your soup, you’ll be delighted by the additional flavours from the simple greenhouse tomato and red onion salsa which we’ve added as a fresh garnish. This is one of the most economical and tastiest recipes we’ve shared yet! We really think you will be amazed!
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And for ANOTHER Instant Pot recipe from The Viet Vegan, check out her video for Vegan Pho!
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Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
RECIPE:
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Black Bean Soup Video Recipe by Bhavna - Quick Healthy Recipes
1 cup of Black Beans contain 3.6 mg Iron and 46.4 mg Calcium. So this is the prefect recipe for your daily diet.
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RECIPE DESCRIPTION:
SERVINGS:4
Ingredients
Black beans 1 Cup (16 tbs)
Water 2 Cup (32 tbs)
Oil 2 Tablespoon
Green onion white part 10 Medium, chopped finely
Garlic 2 Clove (10 gm), minced
Homemade vegetable stock 2 Cup (32 tbs)
Salsa 1⁄2 Cup (8 tbs) (Homemade salsa used)
Refried beans 1⁄2 Cup (8 tbs)
Salt To Taste (Optional)
Pepper To Taste
FOR THE GARNISH
Tomatoes 1⁄4 Cup (4 tbs), chopped finely
Green onion leaves 4 Tablespoon, chopped finely
Sour cream 1⁄4 Cup (4 tbs) (One dollop of sour cream used per serving)
Directions
GETTING READY
1. In a pan heat water to a boil, drop a cup of black beans into it. Add salt, stir lightly and bring it to a rapid boil.
2. Turn off the stove, cover the pan and allow it to soak for 1 - 2 hours.
MAKING
3. Using a pressure cooker, boil the soaked black beans till you hear about 5 whistles of pressure release. If boiling in an open pot, boil until the black beans are tender.
4. In another pot, heat up 2 tablespoons of oil, add the minced green onion (white part only), minced garlic, stir for a couple of minutes till it is brown around the edges.
5. Add 2 cups of homemade vegetable stock (Watch earlier recipe for the list of ingredients and directions on how to prepare homemade vegetable stock).
6. Add salsa, refried beans, stir well, cover with a lid and let it boil.
7. Add the cooked black beans (along with the water in which it was cooked), stir well, cover and let it cook for 5 more minutes.
8. After 5 minutes, stir and let it simmer for another 10 to 15 minutes. (If you want your soup thicker, allow it to simmer for some more time till you get the desired consistency)
9. Add salt (only if required as the vegetable stock and the salsa already contains salt) and pepper to taste.
SERVING
10. Serve warm, garnished with a dollop of sour cream and freshly chopped tomatoes and green onions.
TIPS
If you do not have salsa on hand to use for the cooking, you can chop some onions, tomatoes, bell peppers and any other vegetables of your choice, add it to the soup as an alternate suggestion to using salsa.
Addition of salt is optional as the chef uses homemade vegetable stock and homemade salsa; both contains the required amount of salt.