Tuscan White Bean and Kale Soup Ribollita
This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!
Full recipe at:
30-Minute Black Bean Soup Recipe
30-Minute Black Bean Soup Recipe
Today you're going to learn how to make vegetarian black bean soup.
This easy to make black bean soup is full of protein and fiber, and is so healthy and nutritious.
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Here's the list of what I cover in this video.
First, to make this hearty black bean soup you can use canned beans, which is convenient and good option when you're in a hurry. But you can cook your own dry beans as well, which is better in taste and definitely more healthier.
Next, you can see step by step recipe, which is so simple to follow.
If you want to make this recipe into a vegetarian black bean soup, just use vegetable stock, instead the chicken stock I use here.
Serve this soup with your favorite topping, or just eat it as it is.
I recommend three ways to eat this soup. First, with spoonful of Greek yogurt and quick blender salsa. Quick blender salsa is so easy to make, and you'll see a simple 2-minute recipe. For this simple salsa you'll need: 1 can whole peeled tomatoes, 1/2 red onion, 1 clove garlic, 1/2 red chili, 1/2 tsp ground cumin, pinch of salt and black pepper, 2 tbsp lime juice, 1/2 cup fresh parsley. Using a hand blender, blend all the ingredients until smooth.
My second suggestion is to serve this soup with some diced avocado, and lastly, with grated white cheddar cheese.
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BLACK BEAN SOUP RECIPE
Ingredients:
1 large onion, chopped
1 medium carrot, finely chopped
2 celery stalks, finely chopped
5 cloves garlic, minced
1 tbsp ground cumin
1 tsp red pepper flakes
1/2 tsp cayenne pepper
5 cups chicken or vegetable stock
4 cans (15 oz each) black beans
2 bay leaves
salt and black pepper, to taste
juice of half a lime
Preparation:
Heat olive oil in a large pot, over medium-high heat. Add the onions, carrots and celery, and saute for 10 minutes, until softened and slightly browned.
Add the garlic, ground cumin, red pepper flakes and cayenne pepper, and cook, stirring, for another minute, until fragrant.
Pour in chicken or vegetable stock, add black beans and bay leaves, and stir to combine. Bring to a boil, lower the heat, cover and simmer for 30 minutes.
Remove the lid, mash the soup using a potato masher or blend it with hand blender. Blend part of the soup, leave one half or one third of the soup with whole vegetables.
Serve with Greek yogurt and quick blender salsa, or top with diced avocado, or grated white cheddar cheese.
Enjoy!
Black Bean Soup with Guacamole Salsa
The soup is a great source of protein, healthy fats , and fiber. It is also delicious and easy to make!
Here's the recipe-
Ingredients for soup:
1 small onion
1 tbsp olive oil
1 celery stalk chopped
1 medium carrot chopped
2 garlic cloves, minced
2 cups vegetable stock
1 19 ounce can black beans, drained and rinsed or you can cook from dry
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 half teaspoon cumin
1/2 teaspoon salt
Directions:
In a medium Soup pot on medium Heat, saute the onions in oil until translucent. Add the celery, carrots, and garlic and sauteed for 2 to 3 minutes. Add the stock, beans, chili powder, oregano, cumin, and salt. Bring to a boil, then reduce heat. Cover with lid and simmer for 15 to 20 minutes. While the soup simmers, create The Best Guacamole Salsa recipe on my YouTube channel here :
To finish making this soup, with a hand blender or food processor, blend half or all of the soup until smooth. (be careful when blending hot liquids). Return to pot and reheat. Serve with a generous helping of The Best Guacamole Salsa along with vegan sour cream, vegan cheddar cheese if you like, and tortilla chips. This soup can also be meal prepped for at least 4 days.
Black Bean Soup | Recipe Share
Black Bean Soup
-1 pound dried black beans
-1 tablespoon olive oil
-2 to 3 carrots, peeled and diced
-2 celery ribs, diced
-1 onion, diced
-1 red bell pepper diced
-3 cloves of garlic minced
-1 bay leaf
-6 cups of chicken stock
-2 knorr chicken bouillon cubes
-salt and pepper to taste
-Toppings; Sour cream, sliced green onions, and shrimp sauteed in garlic butter if desired
Soak beans in water for 6 hours, changing the water 2 to 3 times.
In a stock pot heat olive oil and add onions cooking a few minutes to softened. Add celery, carrots, red bell pepper, bay leaf, chicken bouillon cubes and pepper, coo another 10 minutes. Add chicken stock, bring to a simmer, cover and cook until beans are soft. Remove bay leaf, and using stick blender puree soup. Taste for salt. Garnish as desired.
Healthy Black Bean Soup | Jamie Oliver
Kick-start a healthy new year with Jamie’s spicy and colourful Black Bean Soup recipe inspired by his recent travels to Costa Rica. Black beans have the highest protein content so not only is this dish delicious it’s good for you too. The chilli and herbs add a beautiful depth of flavour while the eggs softly poached in the soup add a creaminess and a vibrant colour. Serve with a fresh salsa and tortillas. Filling, tasty and full of sunshine.
For the perfect start to 2016 check out all the great videos we have for a Happier Healthier You:
10 Healthy Meals :
10 Healthy Drinks :
10 Healthy Snacks :
10 Healthy Ingredients :
Full Recipe :
For more healthy recipe ideas make sure you check out Jamie’s Super Food book: and visit jamieoliver.com/christmas for more inspiration.
Links from the video:
Chicken Curry |
One Pot Chilli |
For more nutrition info, click here:
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