HOW TO MAKE BEAN SOUP FROM SCRATCH RECIPES

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OUR FAVORITE BLACK BEAN SOUP - INSPIRED TASTE



Our Favorite Black Bean Soup - Inspired Taste image

This quick black bean soup recipe is healthy, delicious, and easy to make. It’s also vegetarian and vegan when you use vegetable broth. See our article above for an explanation of chipotles in adobo sauce.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 cup diced onion (1/2 large onion)
3/4 cup diced carrots (1 large carrot)
1 tablespoon minced garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon red wine vinegar, apple cider vinegar or lime juice
1/2 to 1 pepper from 7-oz. tin chipotle chiles in adobo or use 2 tablespoons hot sauce, see notes
1 (15-ounce) can diced tomatoes, try fire roasted tomatoes
4 cups vegetable stock, see our homemade veggie broth
4 (15-ounce) cans black beans, drained and rinsed or use 6 cups cooked black beans
1 bay leaf
1/2 cup cilantro leaves, roughly chopped
For serving: Avocado, lime wedges, cilantro, sour cream, cheese

Steps:

  • Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the onions and carrot. Cook, stirring often, until they have softened slightly and smell sweet, about 5 minutes.
  • Stir in the garlic, cumin, oregano, and cook for for 30 seconds. Add the vinegar, chipotle peppers, can of tomatoes, broth, black beans, and bay leaf. Bring to a simmer, taste, and then season with salt and pepper.
  • Simmer the soup until the carrots are tender and the broth reduces slightly, about 20 minutes. Stir in the cilantro and the juice from half a lime (or substitute the lime with an additional tablespoon of vinegar).
  • For a brothy soup (like in our photos and video), serve the soup straight away. For a thicker, more velvety soup, transfer 1/4 of the soup to a blender and blend until smooth. Pour the blended portion back into the soup and serve.

Nutrition Facts : ServingSize 1 cup, Calories 169, FatContent 2.9g, SaturatedFatContent 0.5g, CholesterolContent 0mg, SodiumContent 387.2mg, CarbohydrateContent 27.4g, FiberContent 10.6g, SugarContent 2.4g, ProteinContent 9g

TURKEY SAUSAGE, KALE AND WHITE BEAN SOUP - SKINNYTASTE



Turkey Sausage, Kale and White Bean Soup - Skinnytaste image

This hearty turkey sausage, kale and white bean soup is loaded with fiber and is a very satisfying meal on a chilly evening. Top this with some good grated cheese like Parmigiano Reggianno or Locatelli (I always splurge on grated cheese) and a nice piece of crusty bread for a wonderful meal for 4 under $10.

Provided by Gina

Categories     Dinner    Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 9

1.25 lb homemade turkey sausage meat
2 tsp olive oil
1 clove garlic (minced)
1/2 bunch kale - rinsed (leaves removed from the ribs & rough chopped)
1 cup Cannellini or Northern beans - drained and rinsed
4 cups fat free chicken stock
2 cups water
1 small pinch dried red pepper flakes (optional)
salt and freshly ground pepper to taste

Steps:

  • Heat oil over medium-high heat in a medium sized pot.
  • Add sausage meat breaking it up with a spatula or wooden spoon into large chunks.
  • When completely cooked, add garlic and saute for 2 - 3 minutes (careful not to let the garlic burn).
  • Add the water, stock, beans and red pepper flakes (if using) and stir thoroughly.
  • Simmer on low for 10 minutes, covered.
  • Throw in kale and allow to simmer for another 10 minutes covered. Adjust salt and pepper to taste.
  • Divide into four bowls and serve hot.

Nutrition Facts : ServingSize 2 cups, Calories 320.5 kcal, CarbohydrateContent 15 g, ProteinContent 33 g, FatContent 13 g, SodiumContent 697 mg, FiberContent 5 g, SugarContent 1 g, SaturatedFatContent 3.5 g, CholesterolContent 105 mg

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