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.
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Black Bean Soup | The Best You'll Ever Make!
Meet the best black bean soup recipe! It's made with canned beans for convenience and packs tons of flavor into each bite. This recipe is gluten-free and vegan, and couldn't be easier to make. It's perfect for meal prep, or a healthy lunch or dinner idea.
RECIPE:
0:00 Intro
0:15 Prep the ingredients
0:28 How to cook the soup
1:19 How many cans of beans to use in soup
1:36 How long to cook soup
1:46 Blend some of the soup
1:50 Safety tip for blending hot liquids
2:05 Adding blended soup to the pot
2:22 How to serve
2:33 Storage tips
2:38 How to serve leftovers
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Vegetarian Black Bean Soup Recipe | Rockin Robin Cooks
Try my creamy vegetarian black bean soup. It has texture by leaving the potato, corn and some beans whole.
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Tools Used In Video:
▶︎ Stainless Steel Wide Slotted Ladle
▶︎ Global 8 inch Chef Knife
▶︎ Immersion Blender
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▶︎ Blade Saver For Knives
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This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
Black Bean Soup Recipe
Ingredients:
2 cans (15 oz. ) Black Beans, drained and rinsed, reserve 1 cup
1 tomato, chopped
½ yellow organic onion, finely chopped
1 organic celery stalk, chopped
2 tsp. Olive oil
1 gold organic potato, peeled and cubed
2 ½ cups vegetable broth
1 jalapeno, diced
1 ¼ tsp. Ground cumin
¾ tsp. Marjoram
¾ tsp. Chipotle or ancho chile powder
½ a lime, juiced about 2 tsp.
1 small bunch of basil, chopped
1 small bunch of fresh parsley, chopped
½ to 1 cup whole kernel organic corn
½ cup full fat coconut milk
¼ cup green onion, chopped for garnish, or parsley
Directions:
Heat a frying pan over medium heat and when it gets hot, add the olive oil to the pan. Once the oil is hot add the onion, celery, and jalapeno pepper. Saute this for about 10 minutes stirring frequently.
Place the potato into a sauce pan and cover them with water. Bring to a boil and then cook them for about 8 to 10 minutes or until they get soft.
To a stockpot add the following ingredients: the beans (all but the 1 cup), vegetable broth, tomato, ground cumin, ancho chile powder, marjoram, lime juice, basil, and parsley and stir.
When the onion/celery mixture is done add it to the stockpot. Stir to combine and bring the soup to a boil. Cover and simmer for 10 minutes.
Turn off the heat and bring out the immersion blender or even a regular blender will work. Just be sure to let the soup cool for 10 minutes before blending to prevent any injuries.
If you are using an immersion blender, tip the pan so the soup goes to one side making it deeper if needed. Blend until smooth.
Add the coconut milk and turn the temperature to medium to heat the soup and dissolve any coconut solids that need to melt.
Now add the corn, potatoes and the 1 cup of beans we reserved. Stir until hot and serve with a garnish of chopped green onion if desired.
Thanks for watching and sharing!
Rockin Robin
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Black Bean Soup (Better than Panera!)
Panera doesn't make black bean soup anymore but you can enjoy this easy copycat recipe at home! Instructions for Crockpot or top of the stove. Leave off the cheese topping and it's a delicious vegan recipe.
Get the printable recipe, nutrition information, and more tips --
Ingredients
2 tablespoons vegetable oil
2 cups onion , diced
1 cup carrots , sliced
1 cup celery, diced
1 red bell pepper, diced
4 cloves garlic, minced
45 ounces black beans, drained
30 ounces Ro*Tel diced tomatoes with chiles, do not drain
32 ounces vegetable broth
1/4 cup cilantro
1/2 teaspoon salt, more to taste
1 1/2 teaspoon cumin
3/4 teaspoon smoked paprika
1 tablespoon teaspoon oregano
1/2 lime
Optional Toppings
Cilantro
Pepper Jack Cheese, leave off to keep it vegan
Lime slices
Instructions
Stove Top
Add the oil to a stock pot.
Heat until it's shimmering then add the vegetables and garlic.
Saute until softened.
Add the beans, tomatoes, seasonings, cilantro, and broth.
Stir well and add a squeeze of lime.
Bring to a boil, turn down heat, cover, and simmer for 30 minutes, stirring occasionally.
Remove about 2 cups of the soup and add to a blender. CAREFULLY blend until smooth.
Stir back into the soup to thicken it.
Ladle into bowls and top with more cilantro, a lime slice, and Pepper Jack cheese if desired.
Slow Cooker
Add all ingredients (except optional toppings) to the slow cooker.
Cook on low for 6 to 8 hours.
Remove about 2 cups of the soup and add to a blender. CAREFULLY blend until smooth.
Stir back into the slow cooker with the remaining soup to thicken.
Serve topped with favorite toppings.
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Over on Restless Chipotle you'll find vintage southern recipes updated to be quick & easy for today's busy families. Browse hundreds of ideas for family-friendly comfort foods -decadent desserts, cozy breads, & more...all with detailed step-by-step photos and tutorials so they come out perfectly every time!
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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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This ONE pot meal is like a warm HUG in a bowl
You're going to love how much comfort you feel with each bite of this vegan black bean stew. It's super easy to make and you'll love the versatility of this dish. You'll also love that it's all made in one dish
Give it a try and let me know what you think!
*There's a part of the video that I say cumin twice on screen. The red ingredient is chili powder
★Recipe ★
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Timestamps:
00:00 How to Make Vegan Black Bean Stew
3:00 Vegan Black Bean Stew Finished
3:09 Are my groceries trolling me?
3:40 Why Skillet Size Matters?
4:08 Caramelizing Red Onions
5:00 Why Add Salt Early to this Dish
5:23 Swapping Sweet Potatoes
5:53 Am I Being Selfish?
6:15 Swapping Black Beans
6:50 Swapping Coconut Milk
8:00 Thank You ????
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