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 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 & Hearty Black Bean Soup • Tasty
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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:
$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 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.
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 | 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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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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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!
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.
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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Black Bean Soup | Slow Cooker Meals
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Black Bean Soup | Slow Cooker Recipe
1 tbsp oil
1 small red onion, diced
1 celery stalk, diced
1 red pepper, diced
3 cloves garlic, minced
½ jalapeno, minced (optional)
2 tsp chili powder
1 tsp cumin
1 tsp oregano
2 cans black beans, not drained
3 cups vegetable broth
1 can diced tomatoes OR 1 cup salsa
salt and pepper
2 limes, juiced
In a large frying pan, heat oil over medium-high heat. Saute onion, celery and red pepper until softened, between 3-4 minutes.
Add garlic and jalapeno and sauté for an additional minute.
Add chili powder, cumin and oregano, sauté for another 30 seconds.
Pour mixture into slow cooker.
Add beans, vegetable broth and salsa.
Cook on high for 3-4 hours or low for 6-8 hours.
Use immersion blender to puree soup to desired consistency.
Season with salt and pepper to taste.
Add lime juice and stir to combine.
Serve with avocado and chopped cilantro.
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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.
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.
Black bean soup / Soup recipes / Easy healthy soup recipe / Black beans recipe / Bean soup / soups
This easy black bean soup is a super simple recipe and a healthy winner packed with protein & fiber from the #blackbeans. Best for batch cooking too. Please don't forget to join our channel for more interesting recipes.
Bean Soup / soup recipes / Black bean soup / Spicy black bean soup recipe / Easy healthy soup recipe / Turtle bean soup recipe / Black beans recipes / Healthy and hearty black beans soup / turtle beans recipe / soup recipes / easy soup recipes /healthy soup recipes /batch cooking recipes / Vegan soul food /vegan recipes / vegan food / vegetarian recipes / vegetarian food / how to cook black beans / Vegan dinner / protein soups / healthy recipes / black chana curry / kala ghevda recipe / kala ghevda soup / kala ghevda bhaji
#blackbeans #soup #soups #namastefromyashuk #vegan #vegetarian #blackbeansoup #plantbased #soupoftheday #beans #protein #food #recipe #turtlebeans #healthyrecipes #beansoup
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Easy Vegan Black Beans Soup Recipe (Hearty Fall Soup Recipe)
Are you dreading the cold or is this chilly fall weather getting your down? Well, you can nourish your body and mind with this healthy, tasty, easy and hearty vegan soup/stew made with black beans, spinach, carrots, potatoes.. no artificial, colors, flavours..something you can feel proud of feeding your family.
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1-2 cups of beans ( you can cook them from scratch or use canned ones) I used raw beans and soaked them in water overnight.
If you are using 1 cup beans-4 cups of water + 1 or 1/2 cup extra for veggies
For 2 cups Beans use 8 cups of water..
- 3-4 carrots
- 2-3 potatoes
-2-3 tomatoes - I made puree out of them. also I used 1/2 tsp of dried Mango Powder (Amchur) in conjunction with tomatoes.. if you dont have amchur..add an extra tomato.
Some chopped Spinach Leaves
3-4 cloves of garlic chopped
1 red onion
2 tsp salt
Spices I used: Turmeric, Paprika, Garam masala, Amchur, seasoning pepper, 1 cinnamon stick, 1 bay leaf, 2 black Cardamom..Last 3 spices to be removed when soup is done..adjust spices quantity/level as per your preference. Go conservative and taste soup and you can add more spices if need be.
No oil is required for this recipe.
Add all the ingredients in a slowcooker and let them cook to get a tasty stew.
How to Make Black Bean Soup | Hilah Cooking
Make Vegetarian Black Bean Soup recipe. This soup is hearty and spicy and great for cold weather. Also budget friendly! Learn the trick to cooking dried beans like a BOSS. New cooking videos every Thursday! Subscribe to be notified when I release a new video!
Black bean soup recipe
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Black Bean Soup (AMAZING) | Panera Black Bean soup copycat recipe
Black Bean Soup Panera Copycat recipe!
Welcome back to the Mini Farm!! We have tried LOTS of Black Bean soup recipes and this one is hands down the best (tastes exactly like Panera's!!) Come cook this yummy dinner with me ????????↓↓↓ CLICK SHOW MORE ↓↓↓
Crock Pot used in this video
Black Bean Soup Ingredients:
1 onion, finely chopped
3 garlic cloves, minced
3 celery ribs, finely chopped
1 tomato diced
1⁄2 large red bell pepper, finely chopped
1 cup Vegetable stock (Chicken stock can be used instead)
2 (15 ounce) cans black beans, undrained
Salt/Pepper to taste
1⁄2 tsp each of cumin, garlic powder, and onion powder
2Tbls lemon juice
In this episode we show you how to make the best Black bean soup with real ingredients at home. Thanks for watching!!
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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
Black Bean Soup | Recipe Share
Black Bean Soup
-1 pound dried black beans
-1 tablespoon olive oil
-2 to 3 carrots, peeled and diced
-2 celery ribs, diced
-1 onion, diced
-1 red bell pepper diced
-3 cloves of garlic minced
-1 bay leaf
-6 cups of chicken stock
-2 knorr chicken bouillon cubes
-salt and pepper to taste
-Toppings; Sour cream, sliced green onions, and shrimp sauteed in garlic butter if desired
Soak beans in water for 6 hours, changing the water 2 to 3 times.
In a stock pot heat olive oil and add onions cooking a few minutes to softened. Add celery, carrots, red bell pepper, bay leaf, chicken bouillon cubes and pepper, coo another 10 minutes. Add chicken stock, bring to a simmer, cover and cook until beans are soft. Remove bay leaf, and using stick blender puree soup. Taste for salt. Garnish as desired.
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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QUICK Chicken Chili Soup | Easy Chicken Black Bean Soup Recipe
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Here is one of my go to soup recipes when I'm pressed for time. You can add any veggies or garnishes you like to make it a delicious family meal.
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2 - 15 oz cans of black beans (drained and rinsed)
2 - 12.5 oz cans of chicken breast (drained)
**you can also use 2 to 3 cups of shredded chicken
1 small onion diced
3 to 4 ears of fresh corn (frozen or canned corn work as well)
1 1/2 tbls chili powder
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
salt and pepper to taste
4 cups of chicken broth
8 oz to 9 oz crushed tomatoes
GARNISH with fresh avocado, cheese, sour cream, green onion, cilantro, lime or diced jalapeno. 6 to 8 servings
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Chicken Chili Soup
Simple Bean and Barley Soup Recipe
High in protein, low in fat, this delicious soup is one that everyone will love. Enjoy!
Note about leftovers: barley will absorb all of the broth, simply add more water when serving leftovers.
1/2 large onion, diced
2-3 cloves garlic, minced
2 ribs celery, diced
2 medium-sized carrots, diced
1/2 zucchini (optional)
1-2 potatoes (optional)
any other vegetables desired, about 1/2 cup each
6-8 cups water or vegetable broth (or bouillon)
1 cup pearled barley, uncooked
1 can beans (or 2 cups cooked)
1/2 - 1 cup crushed tomatoes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 large bay leaves
Salt and pepper
In a large soup pot, saute the onions, and garlic in water for about 5 minutes, then add the celery, carrots and any other vegetables in water for another 5 minutes.
Add vegetable broth or water and all other remaining ingredients and bring to a simmer. Once your soup is simmering, reduce the heat to medium low and cover your pot.
Allow to simmer for at least thirty minutes and up to one hour, stirring occasionally, until barley is cooked.
Remove the bay leaves before serving. Add more spices to taste and enjoy!
Recipe adapted from Jolinda Hacket on aboutfood.com
???? Hearty Ham & Black Bean Soup Recipe
Ham & Black bean soup is a hearty meal for lunch or supper. Warming with deep rich flavour, it's a snap to make!
1 pound (455g) dried black beans,rinsed
1 pound (455g) ham steak
2 bay leaves
5 cups (1.25L) water
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) course salt
3 Tbsp (45 mL) olive oil
2 large onions, chopped fine
1 large carrot, chopped fine
2 ribs celery, chopped fine
½ tsp (2 mL) table salt
5 - 6 medium cloves garlic, minced
½ tsp (2 mL) red pepper flakes
1½ Tbsp (22 mL) ground cumin
6 cups (1.5L) low-sodium chicken broth
2 Tbsp (30 mL) cornstarch
2 Tbsp (30 mL) water
Place beans, ham, bay leaf, water, and baking soda in large pot with tight-fitting lid.
Bring to a boil over med-high heat.
Stir in salt, reduce heat to low, then cover and simmer until beans are tender (about 1½ hours).
Do not drain beans, discard the bay leaves and remove ham steak, cutting it into smallish bite sized pieces.
Heat oil in a large Dutch oven over med-high heat; add onions, carrot, celery, and salt and cook, stirring occasionally until vegetables are soft.
Reduce heat to med-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, for about 3 minutes.
Stir in beans (with cooking liquid), and chicken broth. Increase heat to med-high and bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally for about ½ hour.
Ladle 3 cups of beans and liquid into a blender; process until smooth then return to the pot.
Whisk together cornstarch and water until combined, then gradually stir about half of this mixture into soup.
Bring to boil over medium-high heat, stirring occasionally, to fully thicken.
Add more cornstarch mixture if you wish the soup to be thicker.
Just before serving add the cut up ham.
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How to make Black Beans & Salsa soup - A Mexican recipe from Chef Ranveer Brar
Enjoy this classic Mexican soup made even better with the addition of salsa. An excellent choice for summers and winters alike.
Black Bean Vegetable Soup Recipe | The Vegan Test Kitchen
This black bean vegetable soup from the Veganomicon is a must try if you are a bean soup fan. Oh, and don't skimp on the garnish.
*soy free *gluten free
Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
Visit our channel for more vegan reviews:
w/Eli Haynes, edited by Luke O'Dell
1 pound dried black beans, rinsed, soaked for 6-8 hours/overnight
6 cups water
2 bay leaves
pinch of baking soda
3 tbsp olive oil
2 onions, diced finely
4 cloves garlic, minced
1 green bell pepper, seeded, diced finely
1 jalapeno, seeded, minced
1 stalk celery, diced finely
1 carrot, peeled, diced finely
1 ½ tsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 tbsp white wine vinegar
2 tsp salt
freshly ground pepper
3-4 cups vegetable stock
lime wedges, chopped avocado, minced fresh cilantro (for garnish)
Not for Nothing by Otis McDonald
Just In Case by Silent Partner
Dat Step by Gunnar Olsen
Minestrone Soup Recipe - Italian Vegetable and Pasta Soup
Learn how to make a Minestrone Soup Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Minestrone Soup Recipe!
Black Bean Kale Cabbage Soup (AKA: Clean Out Your Fridge Soup!) (Gluten Free, Vegan)
This soup achieves two goals: gets you a delicious meal and cleans out your fridge! The recipe is very adaptable and interchangeable, so please change to your liking. Recipe below:
1 Tablespoon extra virgin olive oil
1/2 cup diced white onion (about 1/4 of an onion)
1 cup diced red pepper (about 1/2 of a pepper)
1 cup diced celery (about 3 celery stalks)
1 cup diced purple cabbage
1 cup diced zucchini (1 small zucchini)
(Other optional veg: 2 large carrots, diced)
1/2 teaspoon granulated garlic
1/4 teaspoon onion powder
1/2 Tablespoon dried basil
1 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ginger
Sea salt and pepper, to taste
1- 398mL can fire roasted diced tomatoes
2 cups cooked black beans (1-540mL can black beans, rinsed and drained)
4 cups veggie broth/stock (check out Episode 68 on how to make your own compost stock)
2-4 cups water or additional stock (depending on how much broth you like in your soup)
4 packed cups chopped kale (about 1 small bunch)
2-3 Tablespoons lime juice (about 1 and a half limes, squeezed)
Sea salt and pepper, to taste
You need a large pot.
Add oil to a large pot over medium/high heat. Add onions and sauté for a minute or so. Add red pepper, celery, red cabbage (any harder vegetables, carrot, if using) and sauté for another 5 minutes or so. Add zucchini (any softer vegetables), all spices (garlic, onion powder, basil, parsley, red pepper flakes, ginger) and sauté for another 3 minutes or so.
Add the diced tomatoes, beans, broth, water, salt and pepper and bring to a boil. Add the kale, more water if necessary, lime juice and continuing simmering from 10-30 minutes. Keep checking the tenderness of the veggies and the flavour level. Add more salt and pepper/lime juice, spices if needed. The flavours will develop as it simmers.
Optional add ons: cooked brown rice, cooked quinoa, avocado, crackers/tortilla chips
This soup freezes well and stays in the fridge well.
Enjoy and cheers to living free :)
INSTANT POT VEGAN BLACK BEAN SOUP RECIPE | Vegan Richa Recipes
INSTANT POT VEGAN BLACK BEAN SOUP RECIPE
This easy Vegan Black Bean Soup made from dried soaked black beans is a delicious plant-based Instant Pot meal that is perfect for feeding a crowd on a budget.
The greatest advantage of making a soup using dried soaked black beans is that, as they cook, they not only flavor the liquid but also thicken it to a rich and savory broth that’s a million times tastier than anything canned beans can do for you.
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CURRIED BUTTERNUT SQUASH SOUP:
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