Black Bean Soup
This hearty black bean soup is what you need on a cold and dreary day! Made with ham shanks, sweet potatoes, bell pepper, onion, cumin, and chili.
Printable recipe:
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!
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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Hearty Black Bean Soup | Sopa de Frijoles Nicaraguense
In today's episode, I made a Hearty Black Bean Soup. This easy black bean soup is inspired by the typical sopa de frijoles nicaraguense. My black bean soup recipe starts with 2 types of beans for texture and heartiness. Then it's served with sour cream and a fried egg. This homemade black bean soup is perfect for the cooler weather.
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BLACK BEAN SOUP/SOPA DE FRIJOLES
2 tablespoons of olive oil
1 small onion, finely chopped
2 tablespoons of minced garlic
1 tablespoon tomato paste
1/2 teaspoon of ground cumin
2 (15-oz.) cans black beans, with liquid
1 cup of cooked red beans (cooked ahead and mashed)
1 cup of water
1 bay leaf
Salt to taste
Sour cream, for garnish
Fried egg, for garnish
Cilantro, for garnish
INSTRUCTIONS
Heat a medium sized pot ot medium-high heat. Add olive oil and saute diced onions and minced garlic. Once fragrant, add tomato paste and cook for 2 minutes or until raw taste is gone. Add mashed red beans and incorporate well. Then add, canned black beans along with their liquid. Continue to stir, until soup thickens. Add water, bay leaf and cumin. Bring soup to boil. Season with salt as desired, reduce heat and simmer soup for 7 minutes.
Serve soup with a dollop of sour cream and a fried egg.
Enjoy!
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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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