How To make Pureed Black Bean Soup(Italian)
3 cups black beans
soaked overnight
2 gallons chicken broth
6 bay leaves
1/2 onion :
diced
4 cloves garlic diced
2 carrots :
grated
1/2 cup heavy cream
salt and pepper to taste sour cream :
as needed 2 tablespoons fresh cilantro chopped
2 tablespoons tomatoes :
diced
DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs): - Rinse beans and sort. Soak overnight. Drain. Rinse. - In an extra large saucepan place the black beans, chicken stock, bay leaves, onions, garlic, and carrots. Simmer the ingredients for 2 to 3 hours, or until the beans are tender. Remove the bay leaves. Add more chicken stock or water if needed. - Strain the beans (reserve the liquid) and place them in a food processor. Ble nd the beans, adding enough of the reserved liquid so that a thick, pureed cons istency is achieved. - Add the heavy cream, salt, and pepper. Stir them in so that they are well ble nded. - Garnish the soup servings with a dollop of sour cream. Sprinkle on the cilant ro and the tomatoes serves 8 to 10 [mcRecipe 27 Au 96 / patH ]
How To make Pureed Black Bean Soup(Italian)'s Videos
Black Bean Soup
by High Hampton Inn Chef Sean Ruddy
Ingredients
6 8oz. Black beans (rinsed and drained)
2 ea. Onions (diced)
2 ea. Carrots (diced)
1 ea. Green peppers (diced)
1 cup. Celery (diced)
1 ea. Jalapenos (seeded fine diced)
5 cloves Garlic (minced)
8 oz. Tasso ham (diced)
1/2 lb. Smoked sausage (diced)
1/2 lb. Bacon (diced)
1 ea. Bay leaf
1 Tbsp Basil
1 Tbsp Thyme
1 cup Port Wine
1/2 gal. Chicken Stock
1/4 cup. Cornstarch Slurry
Instructions
Saute all meats until brown, add vegetables and saute until brown, add herbs, cook 5 minutes.Add stock, bring to a boil, reduce heat and simmer 30-40 min.Add cornstarch slurry to port wine and add to simmering liquid.Cook until it thickens then puree using an immersion mixer or food processorYield: 1 gallon
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Pantry-Friendly Black Bean Soup Recipe (30m / $1.91) | Ben's Plant Based Kitchen
Follow along as I prepare an AWESOME weeknight dinner - black bean soup. This recipe feeds a crowd and is a total winner.
Support the creation of more plant-based recipes and how-to videos by subscribing to this channel, telling a friend about it, following me on Instagram (@Bens_PlantBasedKitchen), and consider becoming a patron for as little a $1 per month (patreon.com/BensPBK). Happy cooking!
For step-by-step recipe instructions, head to my blog:
Cost Breakdown:
$3.60 - 4 cans of black beans
$0.40 - poblano pepper
$1.28 - white onion
$0.10 - jalapeno
$0.30 - roma tomato
$0.75 - 1 can of diced tomatoes
$1.80 - 1/2 carton of veggie stock
$0.80 - cilantro
$1.00 - 1 can of corn
$0.70 - salt and spices
$0.20 - garlic
$0.33 - lime
Total cost = $11.46. This makes 6 servings, so each serving = $1.91
Black beans puree with dumplings
Black bean puree with dumplings make a delicious meal your entire family will love! ????
Vegan Garlic Chickpea Soup
This vegan garlic chickpea soup is easy, tasty, and deliciously creamy. Made from a few pantry staples, it's ready in less than 30 minutes.
Full recipe ➡️
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Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at:
How to Make Nanny's Pasta e Fagioli (Italian Pasta and bean soup)
This is Nanny's recipe for delicious homemade Pasta e Fagioli. Enjoy! - Hedy
Link to my cookbook Mangia, It's Good For You!:
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Recipe: Pasta e Fagioli
2 - 19 oz. cans of Progresso Cannellini Beans
1 - 28 oz. can of tomatoes of choice (puree, peeled tomatoes, crushed tomatoes, tomato sauce) – I use tomato sauce or puree
6 cloves of garlic sliced
6-8 basil leaves
1 lb. of small pasta (Ditalini, Elbows, Small Shells)
¼ cup of oil of choice (extra virgin olive oil, canola oil)
1/4 lb. Pancetta or Prosciutto (optional)
Salt to taste
Pepperoncini (optional)
Grated cheese (parmesan, Reggiano, Locatelli)
Saute garlic and basil (add pepperoncini if using) in oil for a few minutes until the garlic sizzles. Add tomatoes and beans. Simmer for about 15 minutes.
Meanwhile, cook the pasta in a pot of salted water until they are al dente. When pasta is done, drain off most of the cooking water saving about two cups, and place in a large serving bowl. I like the pasta e fagioli more liquidy and not thick. If you like it thick, do not add the extra pasta water.
Add a good part of the fagioli sauce to the pasta leaving some to top off each of the bowls. The recipe should serve 6-8 people with just a normal size portion. Sprinkle with grated cheese.
Music Credit:
VOLARE Cover Performance By Richard Be Originally Recorded By Dean Martin.mp4. Channel - RichardBe Sings
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