Spicy Black Bean Soup
This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it’s incredibly flavorful and delicious! FULL RECIPE:
QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Easy Black Bean Soup Recipe
This warm and cozy Black Bean Soup recipe comes together in less than an hour. It’s a simple and healthy soup that uses everyday kitchen ingredients, so you can easily whip it up for dinner. You won’t believe how flavorful this soup is, and it’ll quickly become a family favorite.
RECIPE:
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Blood sugar drops immediately! This bean soup recipe is a real treasure!
Blood sugar immediately drops! This bean soup recipe is a real gem! In this video, you will learn how to cook an incredibly tasty and healthy vegetable soup with ham, which will help you quickly reduce blood sugar levels, lose weight quickly and saturate your body with vitamins. Making this soup is easy and simple! It will surely please your family and friends. Therefore, if you want to learn how to cook a delicious and healthy soup that will help lower your blood sugar, then be sure to watch this video.
Recipe:
onion - 1 pc.
carrots - 1 pc.
celery - 2 stalks
ham
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
chicken broth - 700 ml / 3 cups
1 can chopped canned tomatoes
1 can of cannellini beans
1 can of mixed beans
salt, ground pepper
olive oil
dill
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#HotFood #recipe #soup #soup recipe
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Easy Chinese Red Bean Soup Instant Pot Recipe
Are you looking for a simple instant pot dessert recipe? Check out this yummy Chinese red bean soup instant pot recipe! You can have it hot or cold. Dried mandarin peels are added to give a great citrus tang to the soup, which elevates it to another level. You can make delicious Chinese red bean soup in a fraction of time with the help of your instant pot.
???? Ingredients:
Azuki beans - 2 cups (400g)
Water - 12 cups
Salt - 1/4 tsp
Brown sugar in pieces - 2.5 pieces (200g)
Dried mandarin peels - 2-3 pieces (10g)
Dried lily bulbs (optional) - 1/3 cup (25g)
Dried lotus seeds (optional) - 1/3 cup (40g)
???????? Instructions:
1) Soak the dried mandarin peels in water for 15 minutes. Remove the white bitter part and cut them into small pieces.
2) Rinse the azuki beans, dried lily bulbs, and lotus seeds.
3) Add all the ingredients into the instant pot.
4) Close the lid and make sure the valve is set to the “sealing” position.
5) Set to pressure cook on high for 30 minutes and turn off Keep Warm.
6) When it's done cooking, let it naturally release pressure for 20 minutes, and then use the quick pressure release.
7) Press the Saute button and select More mode. Bring the Chinese red bean soup to a boil for 15-20 minutes until desired thickness, stirring occasionally. The soup will thicken further as it cools.
8) Serve and enjoy hot or cold.
⏲ Timestamps
0:00 Chinese red bean soup instant pot recipe
0:17 Add all the ingredients into the instant pot
2:08 Pressure cook on high and then boil
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