VEGETARIAN BLACK BEAN SOUP FROM DRIED BEANS RECIPES

Name: Vegetarian Black Bean Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 12 serving(s)
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

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

BLACK BEAN SOUP FROM DRIED BEANS RECIPE - FOOD.COM

Black Bean Soup from Dried Beans Recipe - Food.com image

Hillbilly Housewife website. This recipe is not hard, but it does take a little bit of time for the beans to cook.

Total Time 1

Prep Time 8 hours

Cook Time 2 hours

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dried black beans
3 tablespoons oil
1 large onion, chopped
4 -6 carrots, sliced
4 stalks celery, chopped
1 teaspoon garlic powder
6 chicken bouillon cubes
1/2 teaspoon black pepper
salt, to taste

Steps:

In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
After soaking, or the next day, drain the beans and cover them with fresh water.
Bring the beans to a boil over medium-high heat.
Reduce the heat. You want the beans to simmer gently for most of the cooking process.
Cover the pot and simmer the beans for an hour.
Add more water, if needed, to keep the beans covered.
Taste the beans after an hour and see if they are tender.
If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
Taste and add salt if you think it needs it.
Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
The soup will be rich and dark with vibrant colors from the vegetables peeking through.
When everything is tender, it's ready to serve.

Nutrition Facts : Calories 272.3, FatContent 6.5, SaturatedFatContent 1, CholesterolContent 0.4, SodiumContent 757.2, CarbohydrateContent 41.7, FiberContent 10.2, SugarContent 4.3, ProteinContent 13.5

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