How To make Black Bean Chowder
1 cup cooked 97% fat free ham
cut in 1/2" cubes
1 medium onion :
chopped
2 cans (15 oz.) black beans undrained
1 can (14.5 oz.) whole tomatoes :
undrained--cut up
1 teaspoon chili powder
Spray large nonstick saucepan with nonstick cooking spray. Add ham and onion; cook over medium heat for 4-6 minutes or until onion is tender, stirring occasionally.
Stir in remaining ingredients. Bring to a boil. Reduce heat to medium-low; simmer 20 minutes or until slightly thickened. If desired, garnish each serving with a few crushed baked tortilla chips.
Makes 4 servings240 calories:
20 from fat--2 grams fat.
How To make Black Bean Chowder's Videos
Tortilla Soup with Black Beans- Martha Stewart
Having good-quality beans on hand as a pantry staple makes this recipe a healthy, delicious, and affordable dinner option.
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Black Bean & Roasted Corn Chowder
This Black Bean and Roasted Corn Chowder starts on your grill and finishes in your soup bowl! Get the full recipe from Platter Talk:
My Ron's favorite BLACK BEAN AND CORN SALAD/ Side dish /Vegetarian/Easy ❤
(All Videos) RACHEL COOKS WITH LOVE
This is an amazing salad, perfect side dish, dip or full meal. There is no doubt that this salad is on top of my list when barbecuing, grilling burgers or when I need a potluck dish because it's always a hit, i use it as a garnish in our meat tacos or a a topping in our burgers. My Ron always asks for it. When entertaining friends i like to set out an assortment of chips and serve it as an appetizer dip, then I watch it disappear quickly. If you're a vegetarian, and looking for a perfect meal this is it, just leave out the cheese and your set, you can make the perfect lettuce tacos, always crunchy and delicious. It's always best when eaten the same day, or your avocado can turn brown, this BLACK BEAN AND CORN SALAD, is easy to make and it's loaded with nutrients.
INGREDIENTS
3 ears of corn
1 Tbsp salt (for boiling corn)
2 Cans black beans (drained and rinsed)
1/2 med purple onion (diced)
1/2 large orange bell pepper (diced)
1 pint cherry tomatoes (cut in half)
1 Large jalapeño (seeds removed and diced fine)
1 large garlic clove (finely minced)
zest of 1 lime
med/large bunch chopped cilantro
COTIJA cheese 1/3 10oz. package (crumbled)
1/2 -3/4 C. Zesty Italian dressing
1 large avocado (cubed)
salt to your liking
• you can leave out the cheese if vegetarian
• best if eaten the same day
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Cozy Black Bean Potato Soup Recipe | Our Biggest Pet Peeve!
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So you might have guessed by now that we're really, Really into soup! We're also really, REALLY into beans. This black bean soup is so soothing, so savory, and is probably one of the healthiest soups we've made, with nothing but vitamins and minerals! About two cups of this soup, and you'll have your day's worth of protein!
INGREDIENTS and price breakdown:
3 cans black beans ≈$3.00
6 whole shallots ≈$1.94
12 baby golden potatoes ≈$3.50
6 cloves garlic ≈$0.60
SEASONING ≈less than $1.00
3 tbs cumin
1/2 tsp cayenne
salt & pepper (to taste)
TOTAL COST: approx. $10.04
Makes about 8–10 servings
MAKE:
1) Chop shallots, potatoes, and mine the garlic (or use a garlic press).
2) Sauté the shallots and garlic in some olive oil until fragrant.
3) Add potatoes, cumin, cayenne, salt and pepper. Mix well.
4) Add undrained black beans and one and a half cans of water per can of black beans.
5) Bring to a boil and simmer until potatoes are soft.
6) Serve over rice and top with thyme (or nutritional yeast!)
SOURCES:
Film Theory: Is The Martian's POOP SCIENCE Full of CRAP?
Fretless Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Panera Bread Black Bean Soup
This recipe was originally found on my blog at
This soup is a seasonal menu item. This soup is completely vegan and gluten-free. So this recipe is perfect to many for just about anyone.
Ingredients
1 cup chopped white onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 tablespoons vegetable oil
1/2 cup chopped red bell pepper
2 teaspoons minced garlic
1 32-ounce carton vegetable stock
2 15 ounce cans of black beans or 3 to 4 cups cooked black beans
1 to 2 teaspoons salt
1 to 2 teaspoons cumin
1 1/2 tablespoons lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon of water
Directions
In a large pot add 2 tablespoons of vegetable oil. Saute onions, celery, and carrots. Sprinkle the vegetables with a pinch of salt to help them release the water in the vegetables. When the onions begin to become translucent add bell pepper and garlic. Continue to saute vegetables until the garlic becomes fragrant. If using canned black beans rinse to remove excess starch. Add beans and vegetable stock to pot. Add 1 teaspoon of salt and the cumin to the soup. Allow the soup to simmer for about 10 minutes to heat through. Taste soup, and adjust salt if needed. Add cornstarch and water mixture to the soup. It will help thicken the soup. Just before serving, add the lemon juice.
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How to Make Bacon Black Bean Soup - CookingWithBacon
Two textures of Bacon! Great for lunch on a cold day. The recipe is available at