Vegetable Soup with Zucchini and Black Beans
Black Bean & Vegetable Soup with Zucchini ???? This veggie soup is nutritious and filling, and the best part is that it can be prepped in just 10 minutes, and the stovetop does the rest! It's simple, tasty, and good for you!INGREDIENTS????
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???? RECIPE:
???? 30-Day Meatless Meal Plan for Families:
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???? INGREDIENTS:
Yield: 6 servings
2 tablespoons olive oil
1 medium white onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon salt
4 cups vegetable broth or stock
¼ cup fresh cilantro, chopped, divided
3 carrots, finely chopped
15-ounce can diced tomatoes, drained
15-ounce canned black beans, drained and rinsed
2 large zucchini, cut into ½-inch cubes
1 avocado, sliced, for topping
Shredded Cheddar cheese, optional topping
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???? VEGETARIAN MINESTRONE:
???? Mexican Veggie Soup:
CHAPTERS:
0:00 Veggie Soup
0:10 Chop up the veggies
0:17 How to cut zucchini for soup
0:25 How to prep carrots for soup
0:40 Sauté the garlic and onion
0:50 Toast tomato paste and spices
1:15 Add the vegetable broth
1:21 Stir in the veggies
1:27 Add the carrots and cook
1:40 When to remove the lid
1:46 Add the zucchini and black beans
1:53 Continue to simmer for 10 minutes
2:09 Thick and hardy vegetable soup
2:12 Storing leftover soup
#vegetablesoup #veggies #eatmoreveggies
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Video Copyright MOMables® & Fuentes Media LLC,
Produced by Fuentes Media.
How to Make Easy Black Bean Soup | Allrecipes.com
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Watch how easy it is to make a hearty black bean soup, for a first course or main entrée. Blend together all the ingredients, heat, serve, and enjoy. How great is that?
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Black Beans Soup with Lotus Root & Water Chestnut
Black Beans Soup with Lotus Root & Water Chestnut
Ingredients
300g pork bones
2 cups of black beans
lotus root
red dates 5
5 water chestnut
2 dried scallops
1 tsp salt
4 litres of water
3 slices of ginger
(optional another seasoning i.e. oyster sauce, light soy sauce)
Black Bean Pork Rib Soup 2
Black Bean
Peanut
Cuttlefish
Pork Rib
Black bean soup
Benefits of Black Bean Soup
Black Beans are high in fiber and low in fat. They keep you full for long periods of time and help keep your blood sugar stable.
They also contain several other key vitamins and minerals that are known to benefits human health
The nutrients from all the colorful vegetables are vital for health and maintenance of your body.
Ingredients:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Serving:4
Serving size: 2 cups
2 Cans of Organic Black Beans
½ cup Onions chopped
½ cup Celery chopped
½ cup Carrots chopped
½ cup Bell peppers chopped
½ cup Tomatoes chopped
½ cup Corn
4-5 Cloves of Garlic chopped
1 tablespoon Oil
1 tablespoon ground cumin
Salt and Chill Powder taste
4 cups of Water
Directions:
First heat the Soup Pan. Add 1 tablespoon of oil.
Sauté in garlic first, followed by all the chopped vegetables. Sauté everything for 1-2 minutes.
Add black beans and 4 cups of water next, stir in everything together and turn off the stove.
Use an immersion blender to blend half the soup. (if you don’t have an immersion blender use regular blender)
Now mix everything together with salt and chill powder as per your taste.
Bring the soup to boil with medium to high flame. Boil it for 7-8 minutes
Heart Healthy soup is ready to serve
Enjoy with: Tortilla chips and topping like
Sour Cream, Cubes of Avocado, Mexican cheese Green onions, salsa
Benefits of Black Bean Soup
Black Beans are high in fiber and low in fat. They keep you full for long periods of time and help keep your blood sugar stable.
They also contain several other key vitamins and minerals that are known to benefits human health
The nutrients from all the colorful vegetables are vital for health and maintenance of your body.
What's Cooking CGH: Quick Black Bean Soup
Quick Black Bean Soup
2 cans low sodium black beans, drained and rinsed
1 small onion, diced (about one small onion)
2 cloves garlic minced
2 teaspoons cumin
2 cups low sodium vegetables broth
Salt and pepper, to tasted
Add a splash of the vegetable broth to a pot over medium high heat. Add onions and garlic and cook, stirring, about 3-5 minutes until onion is translucent. Add cumin and stir for a minute or two until fragrant. Add half (about 1 1/2 cups) of beans and remaining broth to the pot. Stir and bring to a simmer. Cook for about 10 minutes. Remove pot from heat and mash the beans with a potato masher, or use a hand held blender to blend until smooth. Return to heat and add optional ingredients (see below.) Simmer for approximately 10 minutes. Season with additional salt and/or pepper to taste. Serve as is or with suggested toppings. Makes 4 servings.
Optional ingredients: one can of Ro-Tel tomatoes, chopped tomato, corn, sliced zucchini, brown rice.
Optional toppings: avocado, chopped tomato, chopped onion, shredded cheese, cilantro, squeeze of lime, tortilla chips.
Nutrition per serving (not including optional ingredients or toppings): 185 calories, 11g protein, 35g carbohydrate, 0g fat, 8g fiber