BEAN SOUP RECIPE RECIPES

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TEXAS BLACK BEAN SOUP RECIPE: HOW TO MAKE IT



Texas Black Bean Soup Recipe: How to Make It image

This hearty meatless stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. It tastes as if it's made with love and yet it requires so little time and attention. —Pamela Scott, Garland, Texas.

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 04 hours 05 minutes

Prep Time 5 minutes

Cook Time 04 hours 00 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with mild green chiles
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
2 cans (4 ounces each) chopped green chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.

Nutrition Facts : Calories 91 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 609mg sodium, CarbohydrateContent 19g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 4g protein.

ESCAROLE AND BEAN SOUP RECIPE | GIADA DE LAURENTIIS | FOOD ...



Escarole and Bean Soup Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Total Time 22 minutes

Prep Time 12 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

Steps:

  • Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
  • Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

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