How to Make Instant Pot Black Bean Soup | Food Network
With this trusty appliance on your side, you can pull off creamy black bean soup in about an hour.
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How to Make Instant Pot Black Bean Soup | Food Network
The best black beans in rice you will ever eat! #veganrecipe #easyrecipe #veganmeals
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 Recipe - Creamy, Spicy, Delicious
Learn how to make black bean soup. This spicy black bean soup recipe is easy, creamy, and huge on flavor, with loads of black beans and just the right amount of spice. It's the perfect weeknight meal.
CHAPTERS:
0:00 Spicy Black Bean Soup
0:24 Building the Base
1:28 Seasonings
2:47 Black Beans & Stock
3:40 Blending
5:45 Taste Test
THINGS YOU’LL NEED:
1 tablespoon olive oil
1 onion chopped (I used a yellow onion)
1 bell pepper chopped
2 jalapeno peppers chopped
1 celery rib chopped
1 medium carrot peeled and chopped
4 garlic cloves chopped
1 tablespoon chili powder
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon spicy red pepper flakes or more to taste!
Salt and pepper to taste
2 cans 15 ounces each black beans, drained and rinsed
2 cups chicken broth vegetable broth is good, too
Juice from 1 small lime
FOR GARNISH: Sliced peppers spicy chili flakes, fresh chopped parsley, crumbly white cheese, or whatever else you prefer
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicyfood #spicy #souprecipe #soup #recipevideo
Black Bean Soup: Easy with Canned Black Beans. Recipe in the Comments.
Black Bean Soup | Vegan | Vegetarian I With Canned Beans
Ingredients for black bean soup (3 servings):
2 cans of canned beans (800 g - weight with liquid; do not drain the liquid; we are using it too)
25 g of oil
80 g of onions
100 g of bell pepper
5 g of garlic
100 g of passata
40 g of almond butter
15 g of lemon juice
Spices:
1 tsp rosemary
1 tsp paprika
1 tsp coriander
½ tsp black pepper
½ tsp cinnamon
1 tsp salt (if the canned beans are without salt, but if canned beans are salted, do not add any salt)
How to make black bean soup:
Mix all the spices except salt: 1 tsp rosemary, 1 tsp paprika, 1 tsp coriander, ½ tsp black pepper, and ½ tsp cinnamon.
Finely chop 80 g of onion, 100 g of bell pepper, and 5 g of garlic.*
Cook the soup on high heat (7 out of 9). Heat 25 g of oil (I am using olive oil) in a pan and add onion. Fry for 7-10 minutes.
Add garlic, and fry for 1-2 min.
Add bell pepper and fry for 5 minutes.
Add spices, fry for about 30 seconds, and let them develop the flavor.
Add passata, and fry for 2-3 minutes.
Add 40 g of almond butter and fry for 2-3 minutes.
Add 15 g of lemon juice. Add two cans of black beans with liquid (800 g weight with liquid). Cook under the lid for 7-10 minutes, stirring constantly. Check if canned beans contain salt. If canned beans do not contain any salt, add 1 tsp salt. If beans do contain salt, do not add any salt. Add a little at a time to avoid oversalning.
Remove from heat and let the soup sit for 15 minutes. Top with nachos and avocado.
Tips
*Measure all ingredients, mix the spices, and chop vegetables in advance. The soup is prepared very quickly. You won't have enough time to wash and chop everything during cooking.
EASY BLACK BEAN SOUP | healthy dinner recipe
This easy black bean soup is a super simple recipe that uses canned black beans to make a flavorful black bean soup that is easy enough for a quick weeknight meal and would also be perfect for meal prep.
I like to use onions, bell peppers and garlic to create a flavorful base for this soup and then finish things up with a fat squish of lime juice and an optional handful of fresh chopped cilantro.
EASY BLACK BEAN SOUP:
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BLACK BEAN SOUP RECIPE
1 tablespoon extra virgin olive oil
1 large or 2 small yellow onions (about 2 cups chopped)
3 bell peppers, chopped
6 coves garlic, chopped
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon oregano
4 cans (15 ounces each) black beans, rinsed and drained
4 cups (32 ounces) low sodium chicken broth*
1 tablespoon fresh lime juice
Salt and pepper to taste
Optional toppings: sliced scallions, diced avocado, cilantro, diced radishes, tortilla chips
Heat olive in a large pot over a medium heat. Add the onions along with a pinch of salt and cook, stirring periodically, for 5 minutes or until onions are just beginning to look translucent.
Stir in the bell peppers, garlic, cumin, chili powder, oregano, salt and pepper. Cook for about 5 minutes or until the peppers have softened and veggies are fragrant.
Pour in black beans and broth and bring up to a boil and then reduce to a gentle simmer and cook for 20-30 minutes, or until the broth is flavorful.
Scoop half of the soup into a blender (about 4 cups) and blend until smooth. Be careful not to fill your blender more than half way and start blending on low, allowing steam to escape from the blender.
Return the blended soup to the pot and a squish of fresh lime juice and adjust the seasonings. Serve with your favorite toppings and enjoy!
Makes 6 - 1+1/3 cup servings.
NUTRIENTS PER SERVING (1+1/3 cup): Calories 241 | Total Fat 2.5g | Saturated Fat 0.4g | Cholesterol 0mg | Sodium 295mg | Carbohydrate 43.5g | Dietary Fiber 9.6g | Sugars 8.3g | Protein 12.8g
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