BEST BLACK BEAN SOUP RECIPE VEGETARIAN RECIPES

VEGETARIAN BLACK BEAN SOUP RECIPE | EATINGWELL

Vegetarian Black Bean Soup Recipe | EatingWell image

Packed with protein and fiber, this soup doesn't need meat to be satisfying. Soaking and cooking the beans yourself, rather than opening a can, ensures you'll have wonderful flavor and texture. (And the slow cooker does most of the work!)

Provided by Diabetic Living Magazine

Total Time 110 minutes

Number Of Ingredients 12

Ingredients

10 ounces dried black beans (1 1/2 cups), rinsed
8 cups water
1 medium onion, chopped (1/2 cup)
1 jalapeño pepper, seeded and chopped (see Tip)
3 cloves garlic, minced
6 cups no-salt-added vegetable broth
2 tablespoons ground cumin
1 tablespoon chili powder
½ teaspoon salt
½ cup chopped fresh cilantro or cilantro sprigs
Lime slices or wedges
1 (8 ounce) container Light sour cream

Steps:

Combine beans and water in a large pot. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Transfer the beans to a 4-quart slow cooker. Stir in onion, jalapeno, garlic, broth, cumin, chili powder and salt.
Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours. Use a potato masher to coarsely mash the beans. Top each serving with cilantro and serve with lime slices or wedges for squeezing. If desired, top each serving with sour cream.

Nutrition Facts : Calories 204.4 calories, CarbohydrateContent 37.4 g, FatContent 1.4 g, FiberContent 10.2 g, ProteinContent 11.3 g, SaturatedFatContent 0.2 g, SodiumContent 367.4 mg, SugarContent 4 g

VEGETARIAN BLACK BEAN SOUP RECIPE - FOOD.COM

Vegetarian Black Bean Soup Recipe - Food.com image

A hearty bean/vegetable soup--even if you're not a vegetarian. You could save time and use canned beans instead of dried.

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

2 cups dried black beans
2 tablespoons olive oil
5 garlic cloves, minced
2 cups chopped onions
2 cups chopped red bell peppers
2 cups chopped celery
1/4 cup chopped celery leaves
2 cups diced carrots
10 cups water
3 bay leaves
14 1/2 ounces diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro

Steps:

Soak beans overnight; drain.
In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
Discard bay leaves and serve.

Nutrition Facts : Calories 169.1, FatContent 3, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 138.5, CarbohydrateContent 28.7, FiberContent 7.3, SugarContent 5.1, ProteinContent 8.3

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