Learn How To Make Black Bean Soup
Meteorologist Kevin Skarupa takes a break from forecasting to show how to make a healthy black bean soup.
Columbia Restaurant, Ybor FL | Restaurant Remake 1905 Salad and Black Bean Soup
Today’s Low carb, Keto recipe is straight from the Columbia Restaurant themselves!
We made the 1905 Salad and the Black Bean soup and it was so delicious, even fitting into our low carb lifestyle!
Here are the recipes:
And definitely check out the to-go options if you’d like a taste of the Columbia at home… I think they might even have sangria to go!!
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Salad Ingredients
4 cups iceberg lettuce, broken into 1 ½ × 1 ½ pieces
1 ripe tomato, cut into eighths
½ cup baked ham, julienned 2 × ⅛ (may substitute turkey or shrimp)
½ cup Swiss cheese, julienne 2 × ⅛
½ cup pimiento-stuffed green Spanish olives
“1905” Dressing (see recipe below)
¼ cup Romano cheese, grated
2 tablespoons Lea & Perrins Worcestershire Sauce®
1 lemon
Salad Preparation
Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.
“1905” Dressing Ingredients
½ cup extra-virgin Spanish olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
⅛ cup white wine vinegar
Salt and pepper to taste
Salad Dressing Preparation
Mix olive oil, garlic and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.
Ingredients
1 pound black beans, dried
2 ½ quarts water
2 medium onions, chopped fine
2 green peppers, cut in strips
½ cup olive oil
1 teaspoon oregano
1 bay leaf
½ teaspoon ground cumin
4 cloves garlic, minced
1 tablespoon salt
½ teaspoon black pepper
White rice, cooked
Chopped onions for garnish
Preparation
Before washing the beans, spread on a flat surface and pick out broken beans and foreign particles. Wash beans thoroughly and soak overnight in 2 quarts of water. Next day, pour beans and water into a 4-quart soup kettle; bring to a boil. Cover and cook over medium
heat. Meanwhile, in a skillet, sauté onions and green peppers in olive oil until light golden. Add crushed oregano, bay leaf, cumin and garlic. Add mixture to beans, stirring well. Add salt and pepper and cook slowly over low heat, covered, until beans are tender (at least 1 hour). Serve over white rice and top with chopped onions. Serves 4.
Vegan Recipe - Black Bean Vegetable Soup
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Here is a healthy recipe for a vegan black bean vegetable soup recipe.
DISCLAIMER: This video is for educational and informational purposes only. While we have tried to ensure that the information is sound and accurate, we cannot guarantee its accuracy. The information in this video should not be substituted for professional medical advice and opinions. If you are experiencing any ailments, serious or otherwise, always seek professional medical treatment and advice.
Black Bean Vegetable Soup Recipe | The Vegan Test Kitchen
This black bean vegetable soup from the Veganomicon is a must try if you are a bean soup fan. Oh, and don't skimp on the garnish.
*soy free *gluten free
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w/Eli Haynes, edited by JosephLucas
Beans:
1 pound dried black beans, rinsed, soaked for 6-8 hours/overnight
6 cups water
2 bay leaves
pinch of baking soda
Soup:
3 tbsp olive oil
2 onions, diced finely
4 cloves garlic, minced
1 green bell pepper, seeded, diced finely
1 jalapeno, seeded, minced
1 stalk celery, diced finely
1 carrot, peeled, diced finely
1 ½ tsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 tbsp white wine vinegar
2 tsp salt
freshly ground pepper
3-4 cups vegetable stock
lime wedges, chopped avocado, minced fresh cilantro (for garnish)
Music:
Not for Nothing by Otis McDonald
Just In Case by Silent Partner
Dat Step by Gunnar Olsen
10 minute egg drop soup for anytime of the month~ ????
See recipe here:
Kitchen Tools:
Casting Stock Pot:
Egg whisk:
Ingredients:
Sesame Oil：
Vegetable Stock：
The Best Lentil Soup Recipe
Learn how to make the best lentil soup – this easy lentil soup is healthy, vegan, comforting and very easy to make. Perfect soup for cold winter days. All you need is one pot, few basic ingredients and one hour.
Full recipe + tips how to make the best lentil soup:
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Ingredients:
1 large Onion, chopped
2 Celery stalks, chopped
2 medium Carrots, diced
2-3 Garlic crushed, crushed
2 tablespoons Olive oil
1 teaspoon Cumin
1 teaspoon Dried oregano
1 teaspoon Paprika
Salt to taste
Pepper to taste
1 can (14oz/400g) Diced tomatoes/chopped tomatoes
8 cups (2L) Vegetable stock
2 cups (380g) Dried lentils, rinsed
2-3 tablespoons Parsley/coriander, chopped
2 tablespoons Lemon juice, fresh
Directions:
1. In a large pot heat olive oil, add chopped onion and sauté for 6-7 minutes, until slightly golden. Add chopped celery and diced carrots, cook for 4-5 minutes, until tender. Add crushed garlic, cumin, dried oregano, paprika and cook, stirring for 1 minutes.
2. Add minced/chopped tomatoes and cook for 1-2 minutes.
3. Add rinsed lentils, vegetable stock, salt and pepper. Bring to a boil over high heat, then, reduce the heat to low, cover with a lid, and simmer for 30-45 minutes. Check the seasoning and add salt/pepper if needed.
4. Add chopped coriander/parsley, lemon juice, give a quick stir and turn the heat off.
5. Serve!
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