BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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Black Bean Soup - The BEST Easy Recipe!
How to make a thick and creamy vegan black bean soup recipe with just FIVE ingredients!
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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 'Better Than Chili' Chipotle Black Bean Soup Recipe Glen & Friends Cooking
???? Vegan 'Better Than Chili' Chipotle Black Bean Soup
Welcome Friends! Welcome back to the kitchen; recently I made some super tasty 'vegan' vegetable stock that has a very meaty quality to it. This vegetable stock lends itself really well to vegan / vegetarian chili recipes, but I like to make this more as a Bean Soup Recipe.
Ingredients:30 mL (2 Tbsp) oil
7 mL (1½ tsp) cumin
1 onion, diced
3 cloves garlic, minced
1 sweet pepper, diced
Salt and pepper to taste
10 mL (2 tsp) oregano
10 mL (2 tsp) dry chipotle powder
-OR- (5 mL (1 tsp) dry chipotle powder + 10 mL (2 tsp) home made taco seasoning: )
1 can Rotel
1.5L (6 cups) vegetable stock ( )
2 - 540 mL (2 - 19oz) cans black beans
1 - 540 mL (1 -19 oz) can pinto beans
500 mL (2 cups) frozen corn
Method:
Heat a large pot over medium heat.
Add the oil, and the cumin; cook until fragrant 1-2 minutes.
Then add onion, pepper, garlic, salt and pepper; cook for 4-5 minutes, stirring frequently, until onions are translucent.Add chili powder, and oregano; stir to coat.
Then add Rotel, vegetable stock, beans and corn.
Reduce heat to low and simmer, covered, for at least 30 minutes, stirring occasionally.
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Healthy Black Bean Soup | Jamie Oliver
Kick-start a healthy new year with Jamie’s spicy and colourful Black Bean Soup recipe inspired by his recent travels to Costa Rica. Black beans have the highest protein content so not only is this dish delicious it’s good for you too. The chilli and herbs add a beautiful depth of flavour while the eggs softly poached in the soup add a creaminess and a vibrant colour. Serve with a fresh salsa and tortillas. Filling, tasty and full of sunshine.
For the perfect start to 2016 check out all the great videos we have for a Happier Healthier You:
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Black Bean Soup: Easy with Canned Black Beans. Recipe in the Comments.
Black Bean Soup | Vegan | Vegetarian I With Canned Beans
Ingredients for black bean soup (3 servings):
2 cans of canned beans (800 g - weight with liquid; do not drain the liquid; we are using it too)
25 g of oil
80 g of onions
100 g of bell pepper
5 g of garlic
100 g of passata
40 g of almond butter
15 g of lemon juice
Spices:
1 tsp rosemary
1 tsp paprika
1 tsp coriander
½ tsp black pepper
½ tsp cinnamon
1 tsp salt (if the canned beans are without salt, but if canned beans are salted, do not add any salt)
How to make black bean soup:
Mix all the spices except salt: 1 tsp rosemary, 1 tsp paprika, 1 tsp coriander, ½ tsp black pepper, and ½ tsp cinnamon.
Finely chop 80 g of onion, 100 g of bell pepper, and 5 g of garlic.*
Cook the soup on high heat (7 out of 9). Heat 25 g of oil (I am using olive oil) in a pan and add onion. Fry for 7-10 minutes.
Add garlic, and fry for 1-2 min.
Add bell pepper and fry for 5 minutes.
Add spices, fry for about 30 seconds, and let them develop the flavor.
Add passata, and fry for 2-3 minutes.
Add 40 g of almond butter and fry for 2-3 minutes.
Add 15 g of lemon juice. Add two cans of black beans with liquid (800 g weight with liquid). Cook under the lid for 7-10 minutes, stirring constantly. Check if canned beans contain salt. If canned beans do not contain any salt, add 1 tsp salt. If beans do contain salt, do not add any salt. Add a little at a time to avoid oversalning.
Remove from heat and let the soup sit for 15 minutes. Top with nachos and avocado.
Tips
*Measure all ingredients, mix the spices, and chop vegetables in advance. The soup is prepared very quickly. You won't have enough time to wash and chop everything during cooking.