Black Beans Soup with Lotus Root & Water Chestnut
Black Beans Soup with Lotus Root & Water Chestnut
Ingredients
300g pork bones
2 cups of black beans
lotus root
red dates 5
5 water chestnut
2 dried scallops
1 tsp salt
4 litres of water
3 slices of ginger
(optional another seasoning i.e. oyster sauce, light soy sauce)
Best Bean Soup Recipe ...easy and delicious
This is my favorite bean soup recipe. It's super tasty and easy to make; especially if you're a kid...kids love beans right? I generally use cannellini and black beans in this recipe, but you can use whatever beans you want. Sometimes I use great northern beans instead of cannellini. Ham or sausage is great in bean soup, too, and it doesn't have to be a lot; just a little meat adds great flavor to bean soup. If going meat free, be sure to add lots of spice and maybe an extra veggie or two...beans need all the excitement they can get.
A printable copy of this recipe can be found at
Give this Bean Soup Recipe a try and let me know what you think!
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Bean Soup Recipe Ingredients:
2 15oz cans CANNELLINI BEANS
1 15oz can BLACK BEANS
2 medium sized ONIONS chopped
4-5 cloves GARLIC finely chopped
some leftover SAUSAGE or HAM (cooked)
32 oz BROTH (or ½ water ½ broth)
a little HALF AND HALF if you want
1 tsp CHIPOTLE POWDER
(or use some other kinda heat)
SALT and PEPPER to taste
chopped PARSLEY if you want
Bean Soup Recipe Directions:
Heat 1 to 2 Tbsp of oil in a soup pot.
Add the onion and garlic and saute for several minutes.
If you've got fresh chili or jalapeno peppers, dice and add a little of that, too...if you want.
Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor
and a little heat. Don't have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about
improvising.
Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude).
Toss in a bay leaf and bring the pot to a bubble.
Add in beans. I like to use a mix of cannellini and black beans.
If you have some sausage or ham on hand, chop and toss a little into the soup.
Reduce the heat down to a low simmer, cover and let cook 30-45 minutes.
After simmering, remove the bay leaf.
Use a hand blender to blend the soup to desired consistency.
I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup.
Turn off the heat and stir in a little chopped parsley or cilantro, and that's it!
If you can make it a day ahead, all the better; soup only gets tastier with time!
Hope you love it!
Give Bean Soup recipe a try and let me know what you think, and bon appétit.
Your Call by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
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Bumblebee Soup - Bacon, Black Bean, Corn Chowder Recipe
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Healthy Chinese Black Bean Herbal Soup | 黑豆當歸補血湯 | Chinese Cuisine | HD
#blackbeanssoup #chinesesoup #herbalsoup #healthysoup #soups #healthychineseblackbeansoup
How to make a healthy Chinese herbal soup | Black Bean Herbal Soup | 黑豆當歸補血湯
0:21 Ingredients
0:30 Blanch pork
1:14 Assemble soup
3:11 Start slow cooking
3:25 Season and serve!
The black bean is highly nutritious, packed with antioxidants, a good source of proteins, fibre and essential vitamins and minerals such as folate, iron, copper, magnesium, phosphorus and B Vitamins.
This recipe is easy to make, especially with a slow cooker and all the herbs listed are readily available at your local Chinese medicine hall or grocers. The black beans on its own already quite nourishing, adding all these Chinese herbs help to boost this herbal soup’s overall benefits.
The Chinese Herbal Black Bean Soup is particularly good for women and helps women during and after pregnancy. This soup recipe is mainly helpful in boosting and regulating blood health and your “Qi”- something us Chinese believe to be your “life force” circulating around your body – helping to revitalize your body and relieve fatigue. Other benefits also include improving liver and kidney function and has anti-aging properties.
Another point to note here is that the meat used for this recipe here is pork loin, but you can use any part of the pork, or even chicken, to make this.
Tip: If you are planning to simmer the soup for a long while then these parts are good and cheaper, but they are no longer edible in the end:
- Loin - yok gan 肉眼 is a suitable part for soup and pork chops. Long simmering will make the meat tough and tasteless
- Rump - Bo-chai-yoke 波仔肉 – this will have the same texture as the loin when simmering long. This part gives the soup a nice sweetness to it but is extremely dry and tough after a long boil
- Tail bone or any other pork bones – the proteins in the marrows is what gives the soup its flavour and will require a long boil to extract them completely
Bonus Tip: If you want some meat, use these parts, but you can’t boil these in long simmers or they will lose their tenderness and flavours:
- Tenderloin - mui yoke 梅肉 is the most tender part of the loin. Suitable for stir fries also. This won’t give the soup as much flavour as the loin but if you want some meat to come with your soup, then this is the one you go for BUT you cannot put this into your soup for long simmers to retain its flavour and tenderness
- Lower part of the ham 假梅肉 – A cheaper option to the tenderloin, this part is also tender and a little fatty and just like the tenderloin, not suitable for long boils
- Ribs 棑骨 – great for soups and good to eat. Boiling them too long will make the soup oily and the meat will fall off the bones
Okay, now let’s get started on the soup:
Ingredients (3 - 4 servings)
Pork Loin / Tenderloin (里脊肉/梅花肉) - 400gm
Rhizoma Rehmannia Root (熟地片) - 10gm
Liquorice Root (灸甘草) - 25gm
Black Date (黑棗) - 3 pieces
Black Bean (黑豆) - 100gm
Astragalus Root Slice (北芪) - 10gm
Chinese Angelica (當歸) - 10gm
Goji Berry (枸杞) - 15-20 pieces
Putting them together. The steps are really easy, just follow these:
1. Blanch chicken meat in boiled water for about 3 to 5 minutes – this ensures that the soup comes out clear and without impurities at the end
2. If you are using a slow cooker like I did, you just need to add all the ingredients, the meat and the water into the cooker and set it to cook on High for 3 hours or Low for 5 hours
3. Otherwise, if you are cooking on a stove top, then pour ingredients and meat into 2 Litres of water in a soup pot and bring it to boil
4. Once boiling, lower the heat to a simmer and allow it to continue to cook for another 1hr 30min
5. Season with salt according to your preference and let it cook for another 10 minutes before serving
6. It's ready to Serve!
You can have this soup with your normal meal, pair it with some other dishes or have it as just a soup and rice combo. At the end of the boil, the beans should be soft. I love eating up those beans together with my rice.
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Cuban Style Black Bean Soup - Superfoods
INGREDIENTS
1 pound dried black beans or 4 cans black beans (no sodium added)
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 carrot, minced
3 cloves garlic, minced
1 smoked turkey leg or two smoked turkey wings (optional)
1/4 cup olive oil
Salt and freshly-ground black pepper
1/3 cup apple cider vinegar
Ingredients to garnish:
• Dollop Greek Yogurt
• Chopped raw onion
• Chopped red pepper
• Minced Cilantro
INSTRUCTIONS
-Rinse beans
-In a large soup pot, saute the onions, pepper, garlic, and carrots in the olive oil until tender.
-Add the turkey leg (whole,) 2 teaspoons of salt, and some black pepper, stir to combine.
-Add beans, and just enough water to come 1 inch over the mixture.
-Bring to a boil over high heat.
-Skim off any white foam, then reduce the heat to low and cover.
-Simmer for 4 to 5 hours (Dried Beans) or 40 minutes (canned beans), until the beans are very soft and the soup is creamy, not watery.
-Check after 2 hours (dried) or 20 minutes (fresh). If the beans seem dry or stewy, add another cup of water.
-Stir in the vinegar and simmer for an additional 15 minutes, uncovered.
-Take out Turkey Leg, cut and replace
-Serve over rice (optional) and garnish with chopped raw onions and sour cream.
ABOUT SUPERFOODS:
This weekly show spotlights super healthy foods and shows viewers how to incorporate them into their everyday diets. Get the skinny on everything from kale to pomegranates, learn delicious and easy recipes, and pick up tricks on how to add these super foods into the dishes you already love.
Spicy Black Bean Soup - Everyday Food with Sarah Carey
Start with a pound of soaked beans to speed up the cooking process and make this rich and hearty Spicy Black Bean Soup. Add a jalapeno for a spicy kick and a dollop of sour cream for tangy flavor. Enjoy!
Recipe:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Spicy Black Bean Soup - Everyday Food with Sarah Carey