Black Bean Soup (healthy & easy dinner idea)
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⭐️ Black bean soup is a tasty, nutritious, and hearty meal that's easy to prepare with everyday ingredients and even easier to customize to make it more or less spicy, smokey, or creamy with simple toppings and spices.
⭐️ Ingredients
2 tablespoons (30 grams) olive oil
1 large onion chopped
2 medium carrots chopped
2 ribs celery chopped
4 cloves garlic grated
2 teaspoons cumin ground
1 teaspoon chipotle powder or ½ teaspoon red pepper flakes
2 bay leaves
3 cans (15-oz each) (3 cans (720 grams)) black beans
3 cups (720 grams) vegetable broth
1 can (15-oz) (1 can (400 grams)) diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
2 limes
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The BEST Asopao de Pollo | Puerto Rican Chicken Soup
Asopao de Pollo Ingredients:
•4-5 dark meat chicken pieces (seasoned with Adobo, annatto, garlic, etc)
•1oz cooking ham
•2tbsp olive oil
•2oz Sofrito
•1/4 cup tomato sauce
•2 garlic cloves
•1/2 packet Goya sazón w/ culantro y achiote
•1 chicken bouillon
•1/2 cup of mixed peppers/onions of your choice
•1/2 chopped carrots
•1/4- 1/2 cup rice
•2oz-4ozyuca root (cassava) or potato
•6 cups water (a lil more if needed)
•Salt to taste
•cilantro and limes for garnish & taste
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WATCH MORE MARI'S COOKING:
How to Make Authentic Puerto Rican White Rice:
How to Make Authentic Puerto Rican Beans:
How to Make & Store Authentic Puerto Rican Sofrito:
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Hearty Chicken Stew Recipe
here is my recipe for Hearty Chicken Stew.
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Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
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Hearty Vegan Mushroom Stew | Vegan Winter Recipes
This stew really lives up to its name. It's hearty, packed with mushrooms, and perfect to keep you warm all season long. Made with potatoes, mushrooms, carrots, and green peas, in a creamy tomato base. This quick and easy vegan recipe is sure to be a dinnertime favourite.
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Hearty Latin Autumn Soup Recipe - Cooking with Lauralee
Hearty Latin Autumn Soup Recipe - Cooking with Lauralee
Hello everyone! I hope everyone continues to stay safe and healthy during these times. Today I share with you my, “Hearty Latin Autumn Soup.” I created this soup, since my taste buds were craving something hearty, healthy, comforting, warm, filing, and something that reminded of my childhood. As a child, we would usually have some type of soup on rainy days. For those who do not know me, I am half Puerto Rican and wanted to taste those great and amazing flavors in my soup like “salchichon.” Growing up, I never had butternut squash or chickpeas, but have learned to enjoy them as an adult. To me, my soup was a great combination of my Hispanic upbringing flavors and autumn flavors I desired all in one. Therefore, I share with you all my taste buds interpretation of my “Hearty Latin Autumn Soup.” I hope you enjoy!
Hearty Latin Autumn Soup Recipe
Follow along with my video.
Ingredients:
2lbs. to 3 lbs. of Chicken breast
½ Red Pepper (Chopped)
½ Green Pepper (Chopped)
½ Orange Pepper (Chopped)
½ Yellow Pepper (Chopped)
2 Carrots (Chopped)
4 Medium Potatoes (Chopped)
½ Red onions (Chopped)
½ White Onions (Chopped)
5 Garlic cloves (Chopped)
½ Salchichon (Chopped)
16oz Garbanzos Beans (canned – rinse well with water)
1lbs of Butternut Squash (frozen)
*Turn pot on medium and the vegetable oil. Then add your of your vegetables.
4 TBSP Vegetable oil
½ to 1 Teaspoon of Red Chili Pepper
2 TBSP of Spanish Olives
2 TBSP of Sun-dried tomatoes
4 TBSP of homemade seasoning – (At the bottom of page)
½ Cup of Sofrito
2 Cups of Crushed Plum tomatoes
Add chicken (2lbs. to 3 lbs.)
1 TSP of Black pepper
½ TBSP of Sazon Tropical (Badia)
¼ Cup of Corn Starch (mix well).
Add water to fill (32 oz. of water)
½ to 1 Teaspoon Sea salt (sea salt to taste to your preference)
*Cook soup for 30 minutes on medium high.
*Ensure the chicken is cooked through and meat is white, (not pink).
*Removed chicken, let cool for about 10 mins, shred and add back to soup. *Mix well and serve.
Bread:
Use bread of your choice. Use garlic and black pepper to season bread lightly. Add cheese of your choice. I used chives & onions cream cheese and honey goat cheese. Toast in your oven for 5 to 7 mins on 400 degrees.
Homemade Seasoning: (4 TBSP Total)
3 TBSP of Curry
2 TBSP of Turmeric, Cumin, Garlic, Paprika and Onion
1 TBSP of Black Pepper
½ TBSP Nutmeg, All spice, Ginger
1 TSP of Salt
1 TSP of Sugar
*Always wash your hands/meats/vegetables/ingredients before cooking. *Make this dish your own by adding or removing any ingredients. Great comfort food for a rainy or long day! Enjoy!