How To make Black Bean and Smoked Chicken Soup
1/2 c Dried black beans
2 c Water
1 Bay leaf
Light vegetable oil cooking -spray 1/2 c Peeled and chopped broccoli
-stems 1/2 c Scraped & cubed carrot
(1 medium carrot) 1 c Scraped & cubed celery
(2 med stalks) 1 c Chopped onion (1 medium)
1 tb Dried thyme
1 tb Dried basil
1/2 c Dry white wine
8 oz Boneless skinless chicken
-breast 4 tb Barbecue sauce (no oil type)
1 c Chicken stock, fat skimmed
12 oz Evaporated skim milk
2 c Broccoli florets
1 tb Cornstarch dissolved in 2 tb
-cold water 1 tb Liquid smoke
1 tb Worcestershire sauce
1 ts Tabasco sauce
1/4 c Chopped fresh cilantro
Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours).
Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and the bay leaf. Bring to a boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain the beans and discard the bay leaf. Preheat the oven to 400 degrees. Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery, and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half. In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 minutes on the top shelf of the oven. Remove the chicken from the oven and allow it to cool just long enough to handle. Cut the chicken into small cubes. Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes, stirring if needed to keep the soup from coming to a boil. Add the dissolved cornstarch and cook for 2 minutes more, stirring constantly. Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce. Garnish with chopped cilantro.
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Join me in preparing a delicious and blood sugar-balancing Black bean and chicken soup. Make it part of your weekly meal prep!
#bloodsugarhacker #karenkennedynutritionist #continuousglucosemonitoring #bloodsugarlevel #diabetesprevention #prediabetes
SOUTHWESTERN BLACK BEAN AND CHICKEN SOUP (USING INSTANT POT) - SUPER EASY RECIPE!
Looking for a hearty and healthy soup to warm your cold nights? This black bean and chicken soup is perfect for that! It's super easy to make and uses pantry staples.
Ingredients:
- 2 tsp olive oil
- 1 white onion, chopped
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin powder
- 1 tsp smoked paprika powder
- 6 cups of water
- 14 oz dry black beans (about 2 cups)
- 2 tbsp tomato paste
- 1 28-oz crushed tomatoes
- 3 skinless, boneless chicken breast (I used frozen)
- 1 cup frozen corn kernels
- 1.5 cups chopped red cabbage
- 1/4 cup chopped carrots
- 3 sticks of celery, chopped
We love eating this with cooked wild rice and cheese (I personally love using pepper jack for this dish).
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Here are other healthy recipes you may want to try:
Sardines pasta
Sweet potato hash with spinach and eggs
Quinoa fried rice
Southwestern Black Bean Soup Recipe - Simple & Delicious
This was a 'well I'm making one so I may as well film it' moments. I would usually use more black beans in this but was still able to show the full recipe I use when I have excess black beans and fancy a nice soup.
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Down to earth veganism with Paul & Jason. We're a married couple from Manchester who love to share our passion for vegan living with recipes, reviews, chats, fitness, fun and the odd appearance of our cat Isis. We also chat about mental health and more in kitchem vlogs.
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Easy Black Bean Soup Recipe
This warm and cozy Black Bean Soup recipe comes together in less than an hour. It’s a simple and healthy soup that uses everyday kitchen ingredients, so you can easily whip it up for dinner. You won’t believe how flavorful this soup is, and it’ll quickly become a family favorite.
RECIPE:
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Smokey Black Bean Soup
Smokey Black Bean Soup
With the advent of fall upon us this recipe is just perfect for the cool weather. The soup is hearty and bursting with flavor. It is super easy and inexpensive to make. Finish the soup with a dollop of sour cream and your golden! Enjoy guys!
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Ingredients:
8 Cups black beans
3 Qts. Chicken broth
1 Onion
2 Green bell peppers
4 Oz. Chopped garlic
1 Jalapeno
1 # smoked ham
4 Tbsp. Cumin
2 Tbsp. Chili powder
2 Tbsp. Smoked paprika
Vegetable oil
1 # Smoked pork necks
Cilantro
Sour Cream
Tortilla strips
Procedure:
1. In a large sauce pot heat up about 5-6 ounces of vegetable oil over medium heat for about 2-3 minutes.
2. Add the onions and peppers and cook for 5 minutes stirring frequently. After 5 minutes add the garlic and cook for an additional 2-3 minutes.
3. Add the remaining ingredients minus the sour cream and tortillas. Bring to a boil then reduce to a simmer. Simmer for one hour stirring occasionally.
4. Remove the pork necks and discard.
5. Place half of the soup mixture in a separate bowl and using a hand wand puree thoroughly. Return the puree back to the other half. The soup will be thicker now.
6. For garnish, in a small sauce pot heat up about a cup of vegetable oil till a temperature of 350 degrees has been achieved. Add thinly sliced flour tortilla strips and fry for 30-45 seconds. Remove the strips and allow to drain on a paper towel.
7. Plate up your soup guys. Garnish with tortilla strips and a dollop of sour cream. Enjoy!!
*** If you prefer to not use canned beans, purchase dried black beans and soak the in water for several hours before use. If your pressed for time, add the beans to a pot of boiling water cook for 2 minutes, turn off the flame and let the beans sit in the water four one hour before use.