How to Make Our Favorite Homemade Black Bean Soup
For the full Homemade Black Bean Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
Meet my go-to black bean soup! This quick black bean soup recipe is healthy, delicious, and easy to make. It’s also vegetarian and vegan when you use vegetable broth!
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Healthy Black Bean Soup | Jamie Oliver
Kick-start a healthy new year with Jamie’s spicy and colourful Black Bean Soup recipe inspired by his recent travels to Costa Rica. Black beans have the highest protein content so not only is this dish delicious it’s good for you too. The chilli and herbs add a beautiful depth of flavour while the eggs softly poached in the soup add a creaminess and a vibrant colour. Serve with a fresh salsa and tortillas. Filling, tasty and full of sunshine.
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How to Make Black Bean Soup | Easy Homemade Black Bean Soup Recipe
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make black bean soup. This easy homemade black bean soup recipe is so yummy and uses just 3 main ingredients and 3 seasoning ingredients. I sometimes call it a pantry black bean soup or food storage soup. So it is a great recipe for those cans in your food storage. It is so simple to make, if I can do it, you can do it. Let's get started!
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4 (15oz/432g) cans of black beans
1 (15oz/411g) can of diced tomatoes in juice
2 cups chicken broth or vegetable broth (480ml)
1 tsp salt (4g)
1/2 tsp ground black pepper (2g)
1 tsp garlic powder (4g)
Toppings: Cheese, green onion, avocado, etc. (optional)
Blender or immersion blender:
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Quick Black Bean Soup Recipe - Easy Bacon Black Bean Soup
Learn how to make a Quick Black Bean Soup Recipe! - Visit for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Quick Black Bean Soup Recipe!
Best Bean Soup Recipe ...easy and delicious
This is my favorite bean soup recipe. It's super tasty and easy to make; especially if you're a kid...kids love beans right? I generally use cannellini and black beans in this recipe, but you can use whatever beans you want. Sometimes I use great northern beans instead of cannellini. Ham or sausage is great in bean soup, too, and it doesn't have to be a lot; just a little meat adds great flavor to bean soup. If going meat free, be sure to add lots of spice and maybe an extra veggie or two...beans need all the excitement they can get.
A printable copy of this recipe can be found at
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Bean Soup Recipe Ingredients:
2 15oz cans CANNELLINI BEANS
1 15oz can BLACK BEANS
2 medium sized ONIONS chopped
4-5 cloves GARLIC finely chopped
some leftover SAUSAGE or HAM (cooked)
32 oz BROTH (or ½ water ½ broth)
a little HALF AND HALF if you want
1 tsp CHIPOTLE POWDER
(or use some other kinda heat)
SALT and PEPPER to taste
chopped PARSLEY if you want
Bean Soup Recipe Directions:
Heat 1 to 2 Tbsp of oil in a soup pot.
Add the onion and garlic and saute for several minutes.
If you've got fresh chili or jalapeno peppers, dice and add a little of that, too...if you want.
Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor
and a little heat. Don't have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about
Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude).
Toss in a bay leaf and bring the pot to a bubble.
Add in beans. I like to use a mix of cannellini and black beans.
If you have some sausage or ham on hand, chop and toss a little into the soup.
Reduce the heat down to a low simmer, cover and let cook 30-45 minutes.
After simmering, remove the bay leaf.
Use a hand blender to blend the soup to desired consistency.
I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup.
Turn off the heat and stir in a little chopped parsley or cilantro, and that's it!
If you can make it a day ahead, all the better; soup only gets tastier with time!
Hope you love it!
Give Bean Soup recipe a try and let me know what you think, and bon appétit.
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BLACK BEAN SOUP - How to make BLACK BEAN SOUP Recipe
Rated #1...BLACK BEAN SOUP with our family and friends!!! This BLACK BEAN SOUP is healthy and delicious anytime of the year. Click on Show more below to get this recipe...
BLACK BEAN SOUP
1 pound Black Beans, rinse and drain
Cover beans in fresh cold water and soak for 8-10 hours. Drain water.
In dutch oven or large heavy pot add...
8 cups fresh cold water
On high heat bring beans and water to a boil. Reduce heat to simmer. Cover bean and cook for 1 hour.
In large skillet on medium heat add...
3 tablespoons of olive oil
2 cups onions, chopped
3 garlic cloves, chopped
1/2 cup green pepper. chopped
2 bay leaves
!/2 cup sherry cooking wine
1 tablespoon apple cider vinegar
Saute until browning begins to develop around onion edges...5-8 minutes. Add to black beans. Simmer for 1 more hour. Add...
2 teaspoon kosher salt
1/2 teaspoon fresh black pepper
Remove from heat for 1 hour.
Remove bay leaves and puree some for the black beans for a hearty soup.
Return beans back to medium heat to warm. Serve.
Tips: Serve over cooked rice, puree to make Black Bean Dip.
Black Bean Soup | Easy Healthy Soup Recipe
This Black Bean Soup recipe is quick and easy to put together for a weeknight meal and its healthy winner packed with protein from the black beans. Garnish with some freshly chopped tomatoes, avocado and cilantro and you have a colorful, tasty meal.
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Healthy & Hearty Black Bean Soup • Tasty
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Panera Bread Black Bean Soup
This recipe was originally found on my blog at
This soup is a seasonal menu item. This soup is completely vegan and gluten free. So this recipe is perfect to many for just about anyone.
1 cup chopped white onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 tablespoons vegetable oil
1/2 cup chopped red bell pepper
2 teaspoons minced garlic
1 32-ounce carton vegetable stock
2 15 ounce cans of black beans or 3 to 4 cups cooked black beans
1 to 2 teaspoons salt
1 to 2 teaspoons cumin
1 1/2 tablespoons lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon of water
In a large pot add 2 tablespoons of vegetable oil. Saute onions, celery, and carrots. Sprinkle the vegetables with a pinch of salt to help them release the water in the vegetables. When the onions begin to become translucent add bell pepper and garlic. Continue to saute vegetables until the garlic becomes fragrant. If using canned black beans rinse to remove excess starch. Add beans and vegetable stock to pot. Add 1 teaspoon of salt and the cumin to the soup. Allow the soup to simmer for about 10 minutes to heat through. Taste soup, and adjust salt if needed. Add cornstarch and water mixture to the soup. It will help thicken the soup. Just before serving, add the lemon juice.
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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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Dutch Oven (cherry red):
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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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How to Make Vegan Black Bean Soup | Soup Recipe | Allrecipes.com
Get the top-rated recipe for Vegan Black Bean Soup at
This video shows you how to make a thick, zesty black bean soup that's totally vegan. It's such a tasty way to eat healthy! Black beans and tomatoes simmer in a hearty vegetable broth with corn, carrots, onions, and celery, spiced with chili powder and ground cumin. Crumble tortilla chips over the top if you like.
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Tasty Three Bean Soup Recipe by Mariette Healthy Hearty Dinner Kidney Beans Pinto Beans Black Beans
This Bean Soup recipe is very tasty and it takes only 10 Minutes to make this Healthy And Hearty Three Bean Soup. It is easy to make and very fulfilling.
In this video I show you how to make three bean soup using black beans, pinto beans and kidney beans. You can use canned beans but if you're using raw beans then boil overnight and leave the beans in the refrigerator so that you can make a quick meal whenever you feel like it.
Thank you for visiting my channel. If you like this recipe and know someone that would enjoy the same type of content then please share this video with them.
Black Bean Soup Video Recipe by Bhavna - Quick Healthy Recipes
1 cup of Black Beans contain 3.6 mg Iron and 46.4 mg Calcium. So this is the prefect recipe for your daily diet.
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Black beans 1 Cup (16 tbs)
Water 2 Cup (32 tbs)
Oil 2 Tablespoon
Green onion white part 10 Medium, chopped finely
Garlic 2 Clove (10 gm), minced
Homemade vegetable stock 2 Cup (32 tbs)
Salsa 1⁄2 Cup (8 tbs) (Homemade salsa used)
Refried beans 1⁄2 Cup (8 tbs)
Salt To Taste (Optional)
Pepper To Taste
FOR THE GARNISH
Tomatoes 1⁄4 Cup (4 tbs), chopped finely
Green onion leaves 4 Tablespoon, chopped finely
Sour cream 1⁄4 Cup (4 tbs) (One dollop of sour cream used per serving)
1. In a pan heat water to a boil, drop a cup of black beans into it. Add salt, stir lightly and bring it to a rapid boil.
2. Turn off the stove, cover the pan and allow it to soak for 1 - 2 hours.
3. Using a pressure cooker, boil the soaked black beans till you hear about 5 whistles of pressure release. If boiling in an open pot, boil until the black beans are tender.
4. In another pot, heat up 2 tablespoons of oil, add the minced green onion (white part only), minced garlic, stir for a couple of minutes till it is brown around the edges.
5. Add 2 cups of homemade vegetable stock (Watch earlier recipe for the list of ingredients and directions on how to prepare homemade vegetable stock).
6. Add salsa, refried beans, stir well, cover with a lid and let it boil.
7. Add the cooked black beans (along with the water in which it was cooked), stir well, cover and let it cook for 5 more minutes.
8. After 5 minutes, stir and let it simmer for another 10 to 15 minutes. (If you want your soup thicker, allow it to simmer for some more time till you get the desired consistency)
9. Add salt (only if required as the vegetable stock and the salsa already contains salt) and pepper to taste.
10. Serve warm, garnished with a dollop of sour cream and freshly chopped tomatoes and green onions.
If you do not have salsa on hand to use for the cooking, you can chop some onions, tomatoes, bell peppers and any other vegetables of your choice, add it to the soup as an alternate suggestion to using salsa.
Addition of salt is optional as the chef uses homemade vegetable stock and homemade salsa; both contains the required amount of salt.
Black Bean Soup Recipe - Chili Pepper Madness
Learn how to make black bean soup. This spicy black bean soup recipe is easy, creamy and huge on flavor with loads black beans and just the right amount of spice. It's the perfect weeknight meal.
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Black Bean Soup Recipe
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
Heat the olive oil in a large pot or Dutch oven to medium heat. Add the peppers, onion, celery and carrot. Cook for 10 minutes, stirring a bit, or until the vegetables soften up.
Add the garlic, chili powder, cayenne, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Stir and cook 30 seconds, until the garlic becomes fragrant.
Add the black beans and chicken (or vegetable) stock and stir. Bring to a quick boil, then reduce the heat and simmer for 20 minutes. You can simmer longer to develop more flavor if you'd like.
Optional, for a Creamier Soup: Transfer about half of the soup to a food processor or blender and blend until smooth. Add back to the soup. You can also use an immersion blender for this. Use caution handling hot soup.
Adjust with salt and pepper. Serve into bowls and swirl in some fresh lime juice. Garnish. Enjoy!
Makes 4 large bowls of black bean soup.
Heat Factor: Medium. You'll get a good level of heat from the jalapenos and the chosen seasonings. Omit the jalapeno peppers for a milder soup. Add hotter peppers for a spicier black bean soup.
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Creamy white bean & kale soup | cozy one-pot vegan dinner
This Creamy White Bean and Kale Soup is healthy yet creamy and packed with flavor thanks to a few tips and tricks. Stay warm and cozy this season by making this recipe part of your regular rotation :)
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0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
30-Minute Black Bean Soup Recipe
30-Minute Black Bean Soup Recipe
Today you're going to learn how to make vegetarian black bean soup.
This easy to make black bean soup is full of protein and fiber, and is so healthy and nutritious.
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Here's the list of what I cover in this video.
First, to make this hearty black bean soup you can use canned beans, which is convenient and good option when you're in a hurry. But you can cook your own dry beans as well, which is better in taste and definitely more healthier.
Next, you can see step by step recipe, which is so simple to follow.
If you want to make this recipe into a vegetarian black bean soup, just use vegetable stock, instead the chicken stock I use here.
Serve this soup with your favorite topping, or just eat it as it is.
I recommend three ways to eat this soup. First, with spoonful of Greek yogurt and quick blender salsa. Quick blender salsa is so easy to make, and you'll see a simple 2-minute recipe. For this simple salsa you'll need: 1 can whole peeled tomatoes, 1/2 red onion, 1 clove garlic, 1/2 red chili, 1/2 tsp ground cumin, pinch of salt and black pepper, 2 tbsp lime juice, 1/2 cup fresh parsley. Using a hand blender, blend all the ingredients until smooth.
My second suggestion is to serve this soup with some diced avocado, and lastly, with grated white cheddar cheese.
BLACK BEAN SOUP RECIPE
1 large onion, chopped
1 medium carrot, finely chopped
2 celery stalks, finely chopped
5 cloves garlic, minced
1 tbsp ground cumin
1 tsp red pepper flakes
1/2 tsp cayenne pepper
5 cups chicken or vegetable stock
4 cans (15 oz each) black beans
2 bay leaves
salt and black pepper, to taste
juice of half a lime
Heat olive oil in a large pot, over medium-high heat. Add the onions, carrots and celery, and saute for 10 minutes, until softened and slightly browned.
Add the garlic, ground cumin, red pepper flakes and cayenne pepper, and cook, stirring, for another minute, until fragrant.
Pour in chicken or vegetable stock, add black beans and bay leaves, and stir to combine. Bring to a boil, lower the heat, cover and simmer for 30 minutes.
Remove the lid, mash the soup using a potato masher or blend it with hand blender. Blend part of the soup, leave one half or one third of the soup with whole vegetables.
Serve with Greek yogurt and quick blender salsa, or top with diced avocado, or grated white cheddar cheese.
10 Easy Bean Recipes | Best Recipe Compilation for Canned or Dried Beans
Here are 10 easy and delicious bean recipes for clearing out the pantry, plus a shortcut way to not have to soak your dried beans for 24 hours (jump to 2:58). From burritos and black bean veggie burgers to red beans and rice and chili, we have a variety of simple and satisfying recipe ideas for you and your family to enjoy.
0:02 Black Bean and Quinoa Salad
0:32 Black Bean Hummus
0:59 Classic Three-Bean Vegetarian Chili
1:55 Zucchini and Bean Burritos
2:32 7-Layer Dip
2:58 Basic No Soak Beans
3:26 Quick Black Bean Burger
4:36 Easy Chili
5:18 Cajun Red Beans and Rice
6:03 Instant Pot Black Beans
#beans #beanrecipes #pantryrecipes
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10 Easy Bean Recipes | Best Recipe Compilation for Canned or Dried Beans
Vegetarian Black Bean Soup Recipe | Rockin Robin Cooks
Try my creamy vegetarian black bean soup. It has texture by leaving the potato, corn and some beans whole.
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This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
Black Bean Soup Recipe
2 cans (15 oz. ) Black Beans, drained and rinsed, reserve 1 cup
1 tomato, chopped
½ yellow organic onion, finely chopped
1 organic celery stalk, chopped
2 tsp. Olive oil
1 gold organic potato, peeled and cubed
2 ½ cups vegetable broth
1 jalapeno, diced
1 ¼ tsp. Ground cumin
¾ tsp. Marjoram
¾ tsp. Chipotle or ancho chile powder
½ a lime, juiced about 2 tsp.
1 small bunch of basil, chopped
1 small bunch of fresh parsley, chopped
½ to 1 cup whole kernel organic corn
½ cup full fat coconut milk
¼ cup green onion, chopped for garnish, or parsley
Heat a frying pan over medium heat and when it gets hot, add the olive oil to the pan. Once the oil is hot add the onion, celery, and jalapeno pepper. Saute this for about 10 minutes stirring frequently.
Place the potato into a sauce pan and cover them with water. Bring to a boil and then cook them for about 8 to 10 minutes or until they get soft.
To a stockpot add the following ingredients: the beans (all but the 1 cup), vegetable broth, tomato, ground cumin, ancho chile powder, marjoram, lime juice, basil, and parsley and stir.
When the onion/celery mixture is done add it to the stockpot. Stir to combine and bring the soup to a boil. Cover and simmer for 10 minutes.
Turn off the heat and bring out the immersion blender or even a regular blender will work. Just be sure to let the soup cool for 10 minutes before blending to prevent any injuries.
If you are using an immersion blender, tip the pan so the soup goes to one side making it deeper if needed. Blend until smooth.
Add the coconut milk and turn the temperature to medium to heat the soup and dissolve any coconut solids that need to melt.
Now add the corn, potatoes and the 1 cup of beans we reserved. Stir until hot and serve with a garnish of chopped green onion if desired.
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How Do I Make Cuban Black Beans with Ham Recipe? [Episode 270]
Black beans (frijoles negros) is a Latin favorite and a staple in Cuban cuisine. They are delicious, easy, and simple to make. I am adding pork hook ham for an extra layer of flavor and hardiness.
1 pound bag black beans, soaked overnight in 8 cups of water; then rinsed and cleaned
4 pork ham hocks, cooked until tender in 8 cups of water (optional if you are adding ham)
1 tablespoon olive oil
1 large diced onion
1 diced red or green bell pepper
4 mashed garlic cloves
¼ cup dry white wine (broth or apple juice)
1 tablespoon dry oregano
1 tablespoon dry cumin
2 bay leaves
1 tablespoon light brown sugar
Salt and ground black pepper to taste
1 Soak the bean overnight in 8 cups of water; before preparing the beans, rinse and discard any undeniable beans.
2 In a slow cooker, cook the 4 ham hocks overnight; or, alternatively, you can cook in low heat the ham hocks in 6 cups of water for two hours or until tender and the bones can be removed from the meat. Reserve the broth to cook the beans.
3 Clean the ham by removing the bones, the skin, and the fat; then, shred the meat and reserve until is time to add to the beans.
4 In low temperature, boil the beans in the broth left from the ham hocks (about 6 cups of liquid/broth).
5 In a separate frying pan, sauté the onion in the tablespoon of olive oil.
6 Once the onion is translucent, add the bell pepper and let it cook for 2 to 3 additional minutes.
7 Add the garlic to the onion and bell pepper mixture, cook for about 1 additional minute.
8 Add the dry wine to the onion, pepper, and garlic mixture. Let the mixture soak the liquid.
9 Once the wine liquid is absorbed, add the mixture of the onion to the beans.
10 Add to the beans the oregano, cumin, sugar, and bay leave.
11 Add the ham hocks meat (as much or as little you want; this is optional)
12 Taste for salt and add salt and pepper if necessary.
13 Cook the beans in medium-high heat uncover until the liquid becomes a thick and heavy sauce; approximately one additional hour.
14 Serve with white rice, or as a heavy soup with bread.
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Soup Recipes : Quick & Easy Chinese Cabbage Soup Recipe
#souprecipe #cabbagesouprecipe #recipes
In this video I will show you how to make quick and easy Chinese cabbage soup recipe. The soup recipe is very easy to cook, it doesn't take long to cook and it's very tasty. You can make it for breakfast, for lunch, for dinner or for whenever you are hungry. I hope you will like my delicious Thai recipe today.
200 g ground pork
500 g Chinese cabbage
1 handful green onions and coriander together, chopped
1 teaspoon vegetable stock powder
1/2 teaspoon salt
2 tablespoons minced garlic, black pepper, coriander roots together
2 tablespoons cooking oil
1 teaspoon soy sauce
1.Heat the cooking oil in a pan on high heat.
2.Add the minced garlic, black pepper and coriander roots. Sauté for 1 minute.
3.Add the ground pork. Sauté the ingredients together.
4.Season the ground pork with soy sauce and sauté until the ground pork is not pink.
5.Put the pot of water on the stove.
6.Add the cooked ground pork into the pot.
7.Add vegetable seasoning powder and salt.
8.Wait until the water boils, then add the Chinese cabbage. Allow the soup to boil for 7 minutes.
9.After 7 minutes, add the chopped green onions and chopped coriander.
10.Using a spoon to stir the ingredients together. ENJOY!
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QUICK + EASY MEXICAN STYLE SOUP RECIPE | VEGAN + FAST!!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 small bunch cilantro
few tortilla chips
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Black Bean Soup
#pressurecooker #blackbeansoup #philviestory
Recipe for pressure cooker:
1 cup black beans
1 cup pork rib (blanched)
1 bulb garlic
1 handful red dates
2-3 slices ginger
1 1/2 tsp salt
1. Put everything into pressure cooker.
2. Use soup/bean mode. Set to 50mins. Let it run.
3. After done, use open lid cooking for 5-10 mins to enhance the flavours.
If you're using stove, you need to soak your black bean overnights or stir fry it till cracked before using it to cook soup. Boil the soup over 3hours.
Black Bean Tortilla Soup (Gluten Free, Vegan, Soy Free)
Hearty soups are always a great option to stock up on and this one always hits the spot for me! Recipe below:
1 Tablespoon extra virgin olive oil
1/2 cup diced yellow onion
1 cup diced zucchini
1/2 cup diced red pepper
3/4 cup fresh or canned corn kernels
3 Tablespoons tomato paste
1 teaspoon cumin
1 can black beans, drained and rinsed
1 can diced tomatoes (can use crushed tomatoes for smoother soup)
4 cups vegetable broth
1 teaspoon crushed chili peppers
Sea salt and pepper to taste
6 gluten-free corn tortillas
1 Tablespoon extra virgin oil
Sea salt, to taste
Soup topping/addition ideas:
More lime juice
In a large pot over medium heat, saute onions for 3-4 mins. Add zucchini, red pepper, corn, tomato paste, cumin and sauté for another 3-4 mins.
Add beans, diced tomatoes, vegetable broth, chili peppers, salt, pepper and lime. Cover and bring to a boil.
Simmer for another 10 mins for flavour while you make your tortilla strips.
Cut tortillas into strips. Spread evenly on baking sheets and brush with olive oil. Sprinkle with sea salt. Bake for 10 minutes or until crispy.
Top your soup with tortilla strips and any other toppings you'd like.
Enjoy and cheers to living free!
Souptember- Creamy Enchilada Soup- Easy and Ready in Under 15 Minutes
I am excited to be participating in the Souptember Collaboration! Today, I am making Creamy Enchilada Soup. It's an easy recipe that can be ready in under 15 minutes. Your family will love it!
2 lbs. cooked shredded chicken, 32 oz. chicken broth, 15 oz. canned black beans, 15 oz. canned corn, 1 can (10.5 oz) tomato soup, 16 oz. salsa, 1 package taco seasoning, 2 tbsp. oil, 2 tbsp. flour, 8 oz. shredded cheese, 1/2 cup sour cream plus more for topping (alternatively, you could use 4 oz. cream cheese or heavy cream), lime for juicing, salt to taste, additional water if preferred
Additional optional toppings- corn chips, avocado, queso fresco, fresh tomatoes, hot sauce, cilantro, cayenne pepper
Instructions- Put your oil in a pan with your chicken, the taco seasoning, and flour. Cook for a few minutes until heated. Add the broth, black beans, corn, salsa, and tomato soup. Heat to boiling and simmer for 10 minutes. Add cheese and cream and stir. Taste and add salt as needed. Top with your favorite toppings and enjoy!
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13 A Hot Mess on a Mission-
14 Celtic Lassie-
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18 Missouri Grown Carolina Home-
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22 The Bealles-
23 Parsnips and Parsimony-
24 The Purposeful Pantry-
25 Linda’s Pantry-
26 Acre Homestead-
27 A Hot Mess on a Mission-
28 Suttons Daze-
29 The Bealles-
30 Deep South Homestead-
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How To Make Easy Chicken Noodle Soup Recipe - Natasha's Kitchen
This easy Chicken Noodle Soup recipe is exactly what you imagine when you think of homemade chicken noodle soup – soothing, warming, comforting and rich in flavor. It is loaded with juicy chicken and tender noodles.
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#natashaskitchen #chickensoup #soup
????Ingredients for Easy Chicken Noodle Soup Recipe:
3-4 chicken thighs skins removed (bone-in or boneless), untrimmed
8 cups Chicken broth we used low sodium*
6 cups water
Olive Oil to sauté veggies do not use butter
1 medium onion finely chopped
3 medium carrots (2 carrots grated, 1 carrot sliced into thin rings)
2 medium celery sticks finely chopped (or thinly sliced if you prefer)
1/2 lb spiral pasta such as rotini
3 Tbsp fresh or frozen dill
1 tsp Mrs. Dash or your favorite seasoning
Salt to taste we used sea salt
1 garlic clove pressed
*We improved the recipe with more broth and less water for the best flavor.
????MORE CHICKEN RECIPES:
CHICKEN PESTO PASTA
CHICKEN NOODLE SOUP
CHICKEN FETTUCCINI ALFREDO
AUTUMN CHICKEN SALAD
CHICKEN TETRAZZINI CASSEROLE
STUFFED CHICKEN PARMESAN
GARLIC BUTTER STUFFED CHICKEN
HOW TO CUT A CHICKEN
CHICKEN PESTO ROLL-UPS
AVOCADO CHICKEN SALAD
CHEESY CHICKEN FRITTERS
CHICKEN STIR FRY
CREAMY CHICKEN & RICE
CHICKEN MEATBALLS IN CREAM SAUCE
CHICKEN & MUSHROOM CASSEROLE
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Quick Sausage & Bean Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 1018
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Cuban Black Beans
The Cuban staple dish black beans are delicious favorite over white rice. They can be turned into puree and it makes a great black bean soup. View my bean recipes like Galician Soup, Kidney Beans and others!
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The BEST Instant Pot Black Beans | Authentic Cuban Black Beans | No Soaking Required
The Best and Easiest Instant Pot Black Bean recipe! Quick and cheap, these black beans are full of flavor and freeze great.
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Insatnt Pot Duo Evo Plus
Instant Pot Max
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Easy VEGETABLE EGG DROP SOUP Recipe
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2 litres Water
1 medium Onion (white), finely chopped
1 medium Carrot, finely chopped
3 large Eggs, beaten
1/4 tsp Black Pepper
1 tsp Salt
1 Chicken broth cubes
1/2 cup Cornstarch (dilute in 1/2 cup water)
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How to make Black Beans and Vegetable Soup | Easy Fall Soups
Protein rich, Fiber rich, hearty and healthy black beans soup can be easily made in bulk on the weekend for cold chilly Fall evenings. Combine it with a toast for a full meal.
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1 cup of Black Beans ( soak them in water overnight)
1/2 cup chopped Onions
2-3 garlic cloves
2-3 tbsp oil
1/2 tsp cumin powder
1 cup of stewed tomatoes
Salt Per taste
1/2 tbsp Taco seasoning
4-5 cups of water
1 cup corn
1 cup chopped carrots and bell peppers
Optional- Cilantro as a garnish
- Soak beans in water overnight.
- Heat some oil in a pressure cooker. Fry some onions and garlic. Add salt and cumin.
- Stir for 2-3 mins. Add veggies. Mix well. Add tomatoes.
-Add beans and taco seasoning. Add water.
- Cover the lid and pressure cook for 2-3 whistles.
- When the cooker cools down, open the lid and garnish with cilantro.
- Serve Warm