How To make Spicy Red Bean Soup
Jim Vorheis 1 t Cayenne pepper
1 t Freshly ground black pepper
2 Bay leaves, crumbled
1 t Ground cumin
1 lb Dry red kidney beans
3 qt Water
1 1/4 lb Lean smoked ham hock
1 tb Salt
1 1/2 c Chopped celery, cut into
-1/2-inch pieces 2 Cloves garlic, minced
1/2 ts Tabasco sauce (or to taste)
3 tb Minced fresh parsley
Place cayenne pepper, black pepper, bay leaves and cumin in center of 6-inch square of cheesecloth. Pull edges together, making a ball of the spices. Twist and tie with heavy thread. Rinse beans and put them in large kettle with spice ball, water, ham hock, salt, celery, onion and garlic. Heat to boiling, reduce heat and simmer covered for 3-4 hours or until beans are tender, stirring
occasionally. Just before serving, remove spice ball. Stir in Tabasco and parsley. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
How To make Spicy Red Bean Soup's Videos
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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Smooth Red Beans Soup Recipe - Desserts Drink for Hot Days!
A simple way to make red bean dessert drink for your family during MCO. This smooth, non-sweet soup can be served hot, cold or even as a cereal drink. It can also be frozen and made into ice-cream (potong, in Thai, Waan-Yen). This reminds me of my younger days. Ingredients & Utensils ↓
Smooth Red Beans Soup Recipe - Desserts Drink for Hot Days!
Ingredients:
2 cups of dried red beans, soaked overnight:
6 pieces of pandan leaves, use 3 if leaves are larger:
2 liters of water
2/3 cup of brown sugar, adjust to taste:
1 box of coconut milk:
Utensils:
Glass Mixing Bowl:
Food Processor:
Strainer:
Stockpot:
Ladle:
Related:
Conventional Red Bean Soup:
Cook Red Bean Soup in a Short Time:
How to Make Red Bean Paste:
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Gordon Ramsay's Soup Recipes | Part One
Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.
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Spicy 15 Bean Soup | Instant Pot Dump & Go Recipe! | SOS Free #vegan #wfpb
RECIPES ⭐⤵⤵⤵⤵⤵⤵⤵⤵⤵⤵
1- 20oz bag of 15 bean soup (soaked over night or 8hrs in cold water) (toss the seasoning packet)
8 cups vegetable broth
3 cloves garlic (minced)
1 large yellow onion (diced)
1/2 tbsp chili powder
1 tsp cumin
1 tap smoked paprika
1 tsp oregano
1/4-1/2 tsp cayenne pepper(depending on spice level)
1 bay leaf
1- 15 oz can petite diced tomatoes
1- 12 oz of frozen or fresh kale
Add all the ingredients into your instant pot.
Mix and place your lid on top, close and set to high pressure for 12 minutes. After the 12 minutes, allow to naturally release for 12 minutes. Then release the pressure, open and removed the bay leaf.
Freeze up to 3 months
Store in the fridge for 6 days
Enjoy!
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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!
???? Printable Black Bean Soup Recipe:
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► IN THIS VIDEO:
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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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Easy Mexican Bean Soup
This easy Mexican bean soup is everything you need for a chilly night — it's cosy, comforting, and super quick to make. You can have a bowl of steaming, delicious black bean soup in your hands in just 30 minutes!
Full recipe at: