BLACK SOUP POT RECIPES

Name: Blockbuster Vegetarian Crock Pot Black Bean Soup
Prep time: 1 h
Cook time: 5 h
Total time: 6 h
Yield: 10 serving(s)
Ingredients: 1 lb dried black beans (soaked overnight); 1 1/2 quarts water; 1 carrot, chopped; 1 stalk celery, chopped; 1 large red onion, chopped; 6 garlic cloves, crushed; 2 green bell peppers, chopped; 2 jalapeno peppers, chopped; 1/4 cup lentils; 1 (28 ounce) can peeled and diced tomatoes; 2 tablespoons chili powder; 2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon ground black pepper; 3 tablespoons red wine vinegar; 1 tablespoon salt; 1/2 cup uncooked white rice or 1/2 cup brown rice; sour cream; lime wedge; cilantro

BLOCKBUSTER VEGETARIAN CROCK POT BLACK BEAN SOUP RECIPE ...

Blockbuster Vegetarian Crock Pot Black Bean Soup Recipe ... image

This soup is really yummy and healthy too! This makes a main dish accompanied by tortillas, or crusty french bread and a nice salad!Caribbean, Cuban, Mexican and Spanish influences! It really is best if the beans are soaked overnight.And depending on your cooker, the soup might need to be cooked longer.

Total Time 6 hours

Prep Time 1 hours

Cook Time 5 hours

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

1 lb dried black beans (soaked overnight)
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 garlic cloves, crushed
2 green bell peppers, chopped
2 jalapeno peppers, chopped
1/4 cup lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked white rice or 1/2 cup brown rice
sour cream
lime wedge
cilantro

Steps:

Soak beans overnight in water to cover.
If you don't soak the beans overnight:.
In a large pot over medium heat, place the beans in three times their volume of water.
Bring to a boil and let boil 10 minutes.
Cover, remove from heat and let stand 1 hour.
Drain and rinse.
In a crock pot, combine soaked beans and 1 1/2 quarts fresh water.
Cook for 3-7 hours on high, depending on how hot your cooker gets.
Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes.
Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
Cook on low, 2 to 3 hours.
Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).
Puree half the soup with a blender or food processor, then pour back into the pot before serving.
Serve with lime wedges, sour cream, and cilantro.
Enjoy!

Nutrition Facts : Calories 234.5, FatContent 1.3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 745.4, CarbohydrateContent 45.2, FiberContent 10.2, SugarContent 5, ProteinContent 12.5

INSTANT POT BLACK-EYED PEA SOUP RECIPE | SOUTHERN LIVING

Instant Pot Black-eyed Pea Soup Recipe | Southern Living image

This new take on a classic Southern tradition is guaranteed to start the New Year with some luck. Complete with black-eyed peas and greens for prosperity and health for the year to come, our Instant Pot Black-eyed Pea Soup is the ultimate New Year's Day dish. Smoky flavors from the smoked ham hock permeate every spoonful (though if you want to use up some of your leftover ham from the holidays, that will work well too), and tomatoes add a nice touch of color and texture. Soaking times aside, this dish comes together quicker than your typical black-eyed pea soup thanks to the Instant Pot. Make sure to soak the peas overnight or the cooking times may differ. However if you use fresh, in season peas, there is no need to soak. Whether you're serving for lunch or dinner, this smoky soup goes great with a cold beer. We can't think of a better way to spend New Year's Day.

Provided by Southern Living

Total Time 30 minutes

Yield Serves 6 (serving size: about 1 1/2 cups)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion (from 1 large onion)
1 cup chopped carrots (from 2 medium carrots)
1/2 cup chopped celery (from 2 stalks)
2 large garlic cloves, minced (about 1 Tbsp.)
1/4 teaspoon crushed red pepper
6 cups chicken stock (such as Swanson's)
3 thyme sprigs
2 cups roughly chopped, stemmed collard greens (from 1 large bunch)
1 (14.5-oz.) can fire-roasted diced tomatoes, drained
1 (3/4-lb.) smoked ham hock
1 lb. dried black-eyed peas, soaked overnight in water, drained, and rinsed (about 6 cups)
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon black pepper

Steps:

Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes.
Add olive oil to cooker, and heat until fragrant, about 1 minute. Add onion, carrots, and celery; cook, stirring often, until vegetables are softened, 2 to 3 minutes. Stir in garlic and crushed red pepper, and cook 30 seconds. Stir in chicken stock, thyme, collards, tomatoes, ham hock, and black-eyed peas. Press CANCEL.
Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 10 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Let the pressure release naturally for 15 minutes.
Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take about 2 to 3 minutes.) Remove lid from cooker.
Remove ham hock from cooker; pull meat off bone, and chop to equal about 1/3 cup. Discard bone. Stir chopped ham, vinegar, salt, and pepper into soup.

More about "black soup pot recipes"

BLOCKBUSTER VEGETARIAN CROCK POT BLACK BEAN SOUP RECIPE ...

This soup is really yummy and healthy too! This makes a main dish accompanied by tortillas, or crusty french bread and a nice salad!Caribbean, Cuban, Mexican and Spanish influences! It really is best if the beans are soaked overnight.And depending on your cooker, the soup might need to be cooked longer.
From food.com
Reviews 5.0
Total Time 6 hours
Calories 234.5 per serving

Enjoy!

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With black-eyed peas, sweet potatoes, ground beef and comforting spices, this soup has every wonderful memory from my childhood simmered together in one tasty pot. —Stephanie Rabbitt-Schapp, Cincinnati, OH
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Lunch
Calories 267 calories per serving

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