Best Bean Soup Recipe ...easy and delicious
This is my favorite bean soup recipe. It's super tasty and easy to make; especially if you're a kid...kids love beans right? I generally use cannellini and black beans in this recipe, but you can use whatever beans you want. Sometimes I use great northern beans instead of cannellini. Ham or sausage is great in bean soup, too, and it doesn't have to be a lot; just a little meat adds great flavor to bean soup. If going meat free, be sure to add lots of spice and maybe an extra veggie or two...beans need all the excitement they can get.
A printable copy of this recipe can be found at
Give this Bean Soup Recipe a try and let me know what you think!
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Bean Soup Recipe Ingredients:
2 15oz cans CANNELLINI BEANS
1 15oz can BLACK BEANS
2 medium sized ONIONS chopped
4-5 cloves GARLIC finely chopped
some leftover SAUSAGE or HAM (cooked)
32 oz BROTH (or ½ water ½ broth)
a little HALF AND HALF if you want
1 tsp CHIPOTLE POWDER
(or use some other kinda heat)
SALT and PEPPER to taste
chopped PARSLEY if you want
Bean Soup Recipe Directions:
Heat 1 to 2 Tbsp of oil in a soup pot.
Add the onion and garlic and saute for several minutes.
If you've got fresh chili or jalapeno peppers, dice and add a little of that, too...if you want.
Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor
and a little heat. Don't have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about
improvising.
Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude).
Toss in a bay leaf and bring the pot to a bubble.
Add in beans. I like to use a mix of cannellini and black beans.
If you have some sausage or ham on hand, chop and toss a little into the soup.
Reduce the heat down to a low simmer, cover and let cook 30-45 minutes.
After simmering, remove the bay leaf.
Use a hand blender to blend the soup to desired consistency.
I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup.
Turn off the heat and stir in a little chopped parsley or cilantro, and that's it!
If you can make it a day ahead, all the better; soup only gets tastier with time!
Hope you love it!
Give Bean Soup recipe a try and let me know what you think, and bon appétit.
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30-Minute Black Bean Soup Recipe
30-Minute Black Bean Soup Recipe
Today you're going to learn how to make vegetarian black bean soup.
This easy to make black bean soup is full of protein and fiber, and is so healthy and nutritious.
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Here's the list of what I cover in this video.
First, to make this hearty black bean soup you can use canned beans, which is convenient and good option when you're in a hurry. But you can cook your own dry beans as well, which is better in taste and definitely more healthier.
Next, you can see step by step recipe, which is so simple to follow.
If you want to make this recipe into a vegetarian black bean soup, just use vegetable stock, instead the chicken stock I use here.
Serve this soup with your favorite topping, or just eat it as it is.
I recommend three ways to eat this soup. First, with spoonful of Greek yogurt and quick blender salsa. Quick blender salsa is so easy to make, and you'll see a simple 2-minute recipe. For this simple salsa you'll need: 1 can whole peeled tomatoes, 1/2 red onion, 1 clove garlic, 1/2 red chili, 1/2 tsp ground cumin, pinch of salt and black pepper, 2 tbsp lime juice, 1/2 cup fresh parsley. Using a hand blender, blend all the ingredients until smooth.
My second suggestion is to serve this soup with some diced avocado, and lastly, with grated white cheddar cheese.
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BLACK BEAN SOUP RECIPE
Ingredients:
1 large onion, chopped
1 medium carrot, finely chopped
2 celery stalks, finely chopped
5 cloves garlic, minced
1 tbsp ground cumin
1 tsp red pepper flakes
1/2 tsp cayenne pepper
5 cups chicken or vegetable stock
4 cans (15 oz each) black beans
2 bay leaves
salt and black pepper, to taste
juice of half a lime
Preparation:
Heat olive oil in a large pot, over medium-high heat. Add the onions, carrots and celery, and saute for 10 minutes, until softened and slightly browned.
Add the garlic, ground cumin, red pepper flakes and cayenne pepper, and cook, stirring, for another minute, until fragrant.
Pour in chicken or vegetable stock, add black beans and bay leaves, and stir to combine. Bring to a boil, lower the heat, cover and simmer for 30 minutes.
Remove the lid, mash the soup using a potato masher or blend it with hand blender. Blend part of the soup, leave one half or one third of the soup with whole vegetables.
Serve with Greek yogurt and quick blender salsa, or top with diced avocado, or grated white cheddar cheese.
Enjoy!
How to Make Vegan Black Bean Soup | Soup Recipe | Allrecipes.com
Get the top-rated recipe for Vegan Black Bean Soup at
This video shows you how to make a thick, zesty black bean soup that's totally vegan. It's such a tasty way to eat healthy! Black beans and tomatoes simmer in a hearty vegetable broth with corn, carrots, onions, and celery, spiced with chili powder and ground cumin. Crumble tortilla chips over the top if you like.
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This ONE pot meal is like a warm HUG in a bowl
You're going to love how much comfort you feel with each bite of this vegan black bean stew. It's super easy to make and you'll love the versatility of this dish. You'll also love that it's all made in one dish
Give it a try and let me know what you think!
*There's a part of the video that I say cumin twice on screen. The red ingredient is chili powder
★Recipe ★
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Timestamps:
00:00 How to Make Vegan Black Bean Stew
3:00 Vegan Black Bean Stew Finished
3:09 Are my groceries trolling me?
3:40 Why Skillet Size Matters?
4:08 Caramelizing Red Onions
5:00 Why Add Salt Early to this Dish
5:23 Swapping Sweet Potatoes
5:53 Am I Being Selfish?
6:15 Swapping Black Beans
6:50 Swapping Coconut Milk
8:00 Thank You ????
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Cozy Black Bean Soup Recipe | Jacques Pépin Cooking at Home | KQED
Jacques Pépin shares a simple and delicious black bean soup recipe. This recipe freezes well so it's a great meal prep option. Jacques suggests blending a portion to give it a creamy consistency and shares some garnish options, including cilantro, hardboiled egg, and even his wife's favorite - sliced bananas.
What you'll need:
1 lb dry black beans, 2 qt. water, 1 qt. chicken stock, 1/2 cup rice, 1/2 tsp cumin 1/2 chili pepper, salt. cilantro, 2 cups salsa, 6 cloves garlic, 1 leek, 2 cups onions, garnish.
Jacques Pépin Cooking At Home: Black Bean Soup
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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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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