How to Make Black Bean Tortilla Soup
Black Bean Tortilla Soup can be easy and delicious meal for your entire family. It's very filling and tastes AMAZING!
Black Bean Tortilla Soup | Slow Cooker Recipe
#BlackBeanTortillaSoup #BlackBean #SlowCookerRecipe
Today I Cook shows you very easy, simple Black Bean Tortilla Soup recipes. Let's watch and try it later.
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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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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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Quick and Easy Black Bean Tortilla Chip Soup with Mairlyn Smith
This delicious vegan, heart-healthy soup is so quick and easy to make, you'll feel like you cheated.
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Black Bean Tortilla Chip Soup
3 cups (750 mL) lower sodium or no sodium added vegan vegetable broth or if you aren’t totally going plant based, you can use chicken broth.
One – 19 fl. oz. (540 mL) can diced tomatoes
One -19 fl. oz. (540 mL) can black beans, rinsed and drained, no salt added if you can find it
¼ cup (60 mL) deli fresh salsa, mild, medium, or hot
1 Tbsp (15 mL) hot sauce, more or less as desired
1 cup (250 mL) fresh or frozen corn, no need to thaw
1 ripe avocado, peeled and sliced thinly
1 cup (250 mL) thinly sliced green onions, approx. 5 green onions
1 cup (250 mL) chopped cilantro
1 lime, scrubbed well and cut into quarters
40 unsalted or lower sodium whole corn tortilla chips, I used blue corn chips on this episode
1. Heat broth, tomatoes, black beans, salsa, hot sauce, and corn. Bring to the boil, cover, reduce heat to low and simmer for 5 minutes. Stir and remove from heat.
2. Ladle soup into 4 deep soup bowls. Equally divide the avocado, green onion and cilantro and sprinkle on top of each soup bowl. Squeeze on some fresh lime juice.
3. Put 10 tortilla chips in your hands and slightly crush them into each bowl. Mix gently and serve.
Makes 8 cups (2 L)
Each serving is equal to 2 cups (500 mL)
One serving contains:
420 Calories, 13.4 g Total Fat, 1.9 g Sat Fat, 0 g Trans Fat, 556 mg Sodium, 64.5 g Carbs, 13 g Fiber, 11.8 g Sugar, 15 g Protein
Diabetes Food Choice Values Per Serving (old system for carb counting)
3 ½ Carbohydrates, 1 Meat and Alternative, 2 Fats
Whats for Dinner? - Tomato and Black Bean Tortilla Soup
We answer that age-old question... What's for Dinner? Today, a dish that's perfect for an afternoon football game or a light dinner. It's Tomato and Black Bean Tortilla Soup. Check out SentryFoods.com for more information.
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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