Easyvegetableblackbeansoup Recipes

Steps:

• Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.
• Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
• Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.

Steps:

• In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
• Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Steps:

• Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
• Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.

Steps:

• Heat olive oil in a stockpot over medium-high heat; saute onion, green bell pepper, celery, carrot, and garlic until onion is translucent, about 5 minutes. Add black beans, diced tomatoes, water, and cumin to onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have combined, at least 20 minutes.

Steps:

• On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary.
• Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry.

Steps:

• Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
• Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
• Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Steps:

• In electric blender or food processor,combine beans,broth,salsa, cumin & garlic powder.
• Blend until fairly smooth.
• Heat mixture in a sauce pan over med heat until heated through.
• Ladel into 4 bowls.
• Top each bowl with 1/2 Tbs green onion & 1 Tbs sour cream, Add cheese if desired.

Steps:

• Soak black beans in water overnight.
• The next day, drain and rinse before using.
• In a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil.
• Reduce heat; cover and simmer for 6 to 8 minutes.
• or until onions are jnst tender.
• Stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil.
• Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.
• Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes.
• Adjust seasonings to taste.
• Garnish each serving with chopped green onions.
• Refrigerate any unused portion.
• You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count.
• You can also use canned black beans to speed up the process.
• Use 2- 15 fluid ounce cans, drained and rinsed.
• Cauliflower florets would also enhance the soup, use about 1 cup of florets.

Steps:

• Saute onion in olive oil.
• When onion becomes translucent, add cumin.
• Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
• Add 1 can black beans and 2 cups vegetable broth.
• Bring to a simmer, stirring occasionally.
• Turn off heat.
• Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
• Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
• Serve soup with bowls of red onion and cilantro for garnish.
• I add a bit of cilantro to the pot, too.
• Can be doubled or frozen.

Steps:

• In a saucepan, bring the onion, garlic and 1/4 cup broth to a boil.
• Reduce heat, cover and simmer 6-8 minutes or until onion it tender.
• Stir in beans, potato, thyme, cumin, and broth; return to a boil.
• Reduce heat; cover and simmer 20-25 minutes, until potatoes are tender.
• Stir in tomatoes and hot pepper sauce; heat through.
• Sprinkle with green onion.

Steps:

• In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender., Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.