Dutch Oven Black Bean Soup Recipes

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY

Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip

Provided by Jordan Kenna

Categories Lunch

Yield 6 servings

Number Of Ingredients 17

Healthy & Hearty Black Bean Soup Recipe by Tasty image

Steps:

Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
Pour blended soup back into the pot and mix to incorporate.
Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
Enjoy!

Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams

Ingredients

2 tablespoons olive oil
1 onion, diced
2 stalks celery, chopped
1 carrot, chopped
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded, diced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cumin
60 oz black beans, 4 cans, drained, rinsed
4 cups vegetable stock
1 bay leaf
avocado, chopped, to serve
queso fresco, crumbled, to serve
fresh cilantro, chopped, to serve
tortilla chip, crumbled, to serve

More about "dutch oven black bean soup recipes"

HAM AND BEAN SOUP: THE BEST WE'VE EVER HAD! - THE …

Web May 13, 2021 114 Comments Jump to Recipe Posted: 5/13/2021 Updated: 12/19/2022 This is easily the best Ham and Bean Soup we’ve ever had! …
From thewoksoflife.com
4.8/5 (27)
Total Time 5 hrs 20 mins
Category Soup
Calories 317 per serving

Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it’s nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don’t have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won’t judge either way!) If you’re using a ham hock instead of ham, you can add it in now.

Dutch Oven Black Bean Soup Recipes

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY

Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip

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