EASY BLACK BEAN SOUP | healthy dinner recipe
This easy black bean soup is a super simple recipe that uses canned black beans to make a flavorful black bean soup that is easy enough for a quick weeknight meal and would also be perfect for meal prep.
I like to use onions, bell peppers and garlic to create a flavorful base for this soup and then finish things up with a fat squish of lime juice and an optional handful of fresh chopped cilantro.
EASY BLACK BEAN SOUP:
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INGREDIENTS & PRODUCTS USED:
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Dutch Oven (cherry red):
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MORE EASY SOUP RECIPES:
Green Detox Soup:
Stuffed Pepper Soup:
Black Bean + Pumpkin Soup:
Summer Minestrone Soup:
Kabocha Squash Soup:
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BLACK BEAN SOUP RECIPE
1 tablespoon extra virgin olive oil
1 large or 2 small yellow onions (about 2 cups chopped)
3 bell peppers, chopped
6 coves garlic, chopped
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon oregano
4 cans (15 ounces each) black beans, rinsed and drained
4 cups (32 ounces) low sodium chicken broth*
1 tablespoon fresh lime juice
Salt and pepper to taste
Optional toppings: sliced scallions, diced avocado, cilantro, diced radishes, tortilla chips
Heat olive in a large pot over a medium heat. Add the onions along with a pinch of salt and cook, stirring periodically, for 5 minutes or until onions are just beginning to look translucent.
Stir in the bell peppers, garlic, cumin, chili powder, oregano, salt and pepper. Cook for about 5 minutes or until the peppers have softened and veggies are fragrant.
Pour in black beans and broth and bring up to a boil and then reduce to a gentle simmer and cook for 20-30 minutes, or until the broth is flavorful.
Scoop half of the soup into a blender (about 4 cups) and blend until smooth. Be careful not to fill your blender more than half way and start blending on low, allowing steam to escape from the blender.
Return the blended soup to the pot and a squish of fresh lime juice and adjust the seasonings. Serve with your favorite toppings and enjoy!
Makes 6 - 1+1/3 cup servings.
NUTRIENTS PER SERVING (1+1/3 cup): Calories 241 | Total Fat 2.5g | Saturated Fat 0.4g | Cholesterol 0mg | Sodium 295mg | Carbohydrate 43.5g | Dietary Fiber 9.6g | Sugars 8.3g | Protein 12.8g
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15 Bean Soup with Smoked Sausage for a cold winter day
Winter in Alabama! One day it's severe weather with tornadoes and the next day it's cold with snow flurries. This was one of those days. The highs never made it above 30 and the lows will be in the 20's. Brrrr ????
But I have the solution to keep you warm. Try my 15 Bean Soup with Smoked Sausage. It is guaranteed to keep you warm. Make a pot today, or tomorrow. Use the InstaPot or cook on the stove top. Either way, it is delicious. Recipe below.
Enjoy!
Karen, Paul, & Stephanie
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Ingredients:
1 Tbsp oil
1 med to large onion, chopped
1 Tbsp garlic, minced
1lb smoked sausage, cut into 1/2 rings
1 tsp tomato paste
1 14.4 oz can roma or plum tomatoes, crushed by hand
1 tsp chili powder
salt & pepper to taste
1 32oz carton chicken stock
2 cups 15 bean soup mix
To your hot soup pot add 1 Tbsp oil. Sautee onion, garlic, sausages, tomato paste until sausage has started to brown.
Add remaining ingredients. Cover and cook until beans are tender. Stove top takes 2-3 hours. Instant Pot usually takes 1 hour.
Hearty Mixed Beans Stew: A Cozy Winter Recipe Delight - Pabs Kitchen
Embrace the warmth of a cozy winter meal with our hearty Mixed Beans and Potato Stew, effortlessly prepared in a pressure cooker! Blending the robust flavors of onion, tomato, ginger, and garlic with the aromatic spices of cumin and garam masala, this delightful stew guarantees comfort in every bite. Perfectly paired with warm rice or bread, it's not just a dish—it's a hug in a bowl! ????❄️ Watch the full video and let's cook up some comfort together! #MixedBeansStew #WinterRecipe #ComfortFood #EasyCooking #PressureCookerMeals #HeartyStew #WarmDish #CozyMeal #VegetarianRecipe
Cooking time 40 minutes, after preparing the ingredients
Serve around 6
Ingredients
2 cups or 400g mixed beans
400g Potato Chunks
1 big onion, blended paste
2 medium Tomatoes, blended paste
6 cloves Garlic, blended paste
1.5 inch Ginger, blended paste
7 Piri Piri, opened in Middle (any chilies you prefer)
3 tbsp spring Coriander chopped
1 tsp Cumin Powder
1 tsp Chili Powder
1/2 tsp Paprika
1/2 Turmeric Powder
1 tsp Garam Masala
1 tsp Cumin seeds
1 tsp Salt or to your taste
3 tbsp Mustard Oil
#mixedbeans #beansstew #winterstew #recipe
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Cannellini bean soup (Vegan white bean soup with spinach)
Cannellini bean soup is a hearty vegan soup made with white beans, spinach, and vegetables cooked in creamy coconut milk. It's very easy to make and gets ready in just 30 minutes. A comforting dish for your meatless Monday meals.
Full recipe is available at
Ingredients
3 cups boiled white beans
1 cup finely chopped white onion
1 cup chopped celery
1 cup chopped carrot
3-4 garlic cloves minced
3 cups baby spinach
2 tablespoons fresh lemon juice adjust to taste
½ cup roughly chopped fresh parsley/ cilantro
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon chili flakes adjust to taste
Salt to taste
Ground black pepper to taste
1 tablespoon olive oil
3 cups vegetable stock
1 cup coconut milk
15 Bean Soup - Recipe below
Recipe and List of Beans
Northern, Lima, Yellow Eye, Garbonza, Green Split Pea, Kidney, Cranberry, Small White, Pink Beans, Small Reds, Yellow Split Peas, Lentils, Navy Beans, White Kidney, and Black Beans
*****************************************************************************************************
Ingredients
• 1 pkg Hurst’s HamBeens® 15 BEAN SOUP®
• *7-10 cups water (use chicken, beef, or vegetable broth for added flavor)
• 1 large or 2 small smoked turkey drumsticks
• 1 TBS minced garlic
• 1 celery stalk
• ½ cup each of chopped red and green bell peppers
• 1 medium-sized carrot, chopped
• 1 shallot, diced
• 1 medium onion, diced
• 1 teaspoon sea salt
• ½ teaspoon course black pepper
• ½ teaspoon of dried thyme
• ½ teaspoon of dried rosemary
• 1 bay leaf
• 1 (15-oz) can diced tomatoes *I forgot to mention in the video
Cooking Directions
***SEMI SOAK METHOD***
1. In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
2. Drain and pour beans into a Dutch oven or stockpot and allow to soak for 4 hours.
3. Rinse again then place the beans in a pot of boiling water. Allow to boil for approximately 5 minutes then add beans only to a slow cooker with 10 cups of stock or water
4. While beans are quick soaking, add all other ingredients EXCEPT tomatoes to slow cooker and set to medium heat. Use between 9-10 cups of liquid if you like a more brothy soup.
5. Strain beans then add to slow cooker. Stir to combine. Set slow cooker on high and cook for 2-3 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
6. After the beans are tender, remove the turkey legs and cut meat from the bones, stir in the can of diced tomatoes.
7. Cook for an additional 15 minutes then keep warm until ready to serve.
8. Serve with a freshly baked slice of cornbread! You can also serve over rice as well.
Note: As with all dry bean recipes, it's best to wait until AFTER the beans have become tender or fully cooked before adding any acidic ingredients like tomatoes.
If you prefer to soak overnight, just use 1 cup of water/stock less.
Simple Vegetarian 13 Bean Soup Recipe - EatSimpleFood.com
Recipe:
This is a classic and simple 13 bean soup recipe for when you don't have a lot of ingredients hanging around the house. Plus 13 bean soup is uber tasty, filling, and satisfying.
I use a vegetarian 13 bean soup mix from Bob's Red Mill, but any bean mixture would work perfect. There are also many 16 bean soup mixes that can be used with this vegetarian bean soup recipe.
Different beans generally take different cooking times. Smaller beans like navy or black beans seem to take especially longer than larger ones like fava. The lentils may break down and make it very creamy while other beans give it more soft but chewy substance.
All in all, the beans breaking down in different ways is perfectly normal and gives the soup texture. There is no way around getting every bean in 13 bean soup to have the same chew factor. It's how it's supposed to be!
Soaked vs. Unsoaked Beans for 13 Bean Soup:
Either way works. Soaking the beans softens the beans and minimally reduces the cooking time because it has rehydrated the beans.
I drain the bean liquid and cook them in fresh water but this is mostly out of habit and because it cleans them at the same time. I cooked them once in the soaking liquid (and also added more water/broth) and it tasted really flavorful and not like dirt at all ????
I like to soak the 13 bean soup mix over night (if I remember!) to reduce cooking time from 2 - 2 ½ hours to ~ 1 ½ hours but the bean soup recipe below is for cooking the beans without soaking on the stovetop. Because, not all of us have the forethought to think about it the night before.
To soak the 13 bean mix: cover in 3 of water for ~ 8 hours at room temperature. Put a lid on them but leave it cracked a lot (25%) so gas can escape and so the beans don't boil over. The partial lid is just so to minimize any flying bugs getting in but it's not necessary. If beans are going to be soaked much longer than 8 hours then refrigerate.
Troubleshooting 13 Bean Soup:
13 Bean soup too thick? Add a little broth or water. Soup too thin? Let it cool down. Bean soup always thickens as it cools.
Don't have broth in your pantry? Use water and add salt to taste in a pinch.
Craving some meat in your bean soup? Add some ham or cooked bacon to this recipe.
Wanna add a little more umami? Add some shredded Parmesan cheese as a garnish. Wanna add more bulk to your bean soup? Serve it with rice and an avocado or some crusty bread or toast.
13 Bean Soup Mix Recipe FAQS:
Do I need to soak the beans before cooking?
Nope. Soaking the beans reduces the cooking time by about 20% generally speaking so don't sweat it unless trying to save a little cooking time.
Can I salt the beans at the beginning of cooking? I heard they won't get tender if I salt them too early.
Salt them! I've tried it both ways and thought the beans salted early and often made the better bean soup.
Can I cook the beans in the soaking water?
Yup. It produces flavorful soup
Can 13 bean soup be made in a slow cooker or instantpot?
13 bean soup can also be made in a slow cooker or crockpot on low for ~ 8 hours or in the instant-pot (sorry don't know exact setting ???? but I prefer just using a sturdy pot on the stovetop.
Serving Size: 6
Ingredients:
-1 Tbsp olive oil
-1 small onion, diced
-¼ tsp salt
-2 tsp chili powder
-½ tsp garlic powder
-2 cups dried mixed beans or 13 bean soup mix
-15 ounces can tomato sauce
-8 ½ cups broth (vegetable or chicken)
-2 Tbsp fresh oregano, chopped - optional as garnish
Instructions:
-Bring a stockpot to medium high heat and add the oil. When hot, add the onions and the salt (the salt helps break down the onion quicker).
-Cook ~ 4-7 minutes or until translucent (turn down the heat if they start to brown).
-Stir in the chili powder and garlic.
-Add beans, tomato sauce, and broth.
-Stir and bring to a boil.
-Reduce heat and simmer ~ 2- 2 ½ hours covered or until all sizes and varieties of beans are soft and tender. Remember to stir occasionally. The soup will reduce as it cooks, so consider adding water in ½ -1 cup increments if needed at ~ 1-2 hours in to make sure it's not to thick.
-Add salt to taste and garnish with fresh oregano.
Happy Eating!
Beckie