Black Bean Recipe

Low Sodium SlowCooker Black Bean Soup Hacking Salt

WEBDec 5, 2017 · Add the garlic and saute another minute or so until the garlic is fragrant. then remove from heat. Add the beans and the onion, …

Rating: 5/5(1)
1. In a large skillet, saute the onions, yellow and red peppers for 4 to 5 minutes on medium high heat until the onions are translucent. Add the garlic and saute another minute or so until the garlic is fragrant. then remove from heat.
2. Add the beans and the onion, pepper, garlic, mixture to the crockpot. Add the water, broth, cumin, pepper, and lime juice and cook for 8 hours on low or 4 hours on high.
3. Once the soup is done, add the cilantro and serve.

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Low Sodium Black Bean Soup Tasty, Healthy Heart …

WEBApr 10, 2024 · Preheat a large pot or soup pot for a few minutes over medium-high heat. Add olive oil when nice and hot, start with the onions …

1. Pre heat a large pot or soup pot for a few minutes over medium-high heat. Add olive oil when nice and hot, start with the onions and celery and cook for 2 minutes. Then add in the carrot and red pepper for another few minutes stirring occasionally. Finish with the garlic and cook for another 2 more minutes.
2. Stir in the black beans, vegetable broth, diced tomatoes, coriander, cumin, oregano, bay leaf and pepper. Turn the heat to low and let simmer for 25 minutes.
3. Remove the bay leaf. If you want a thicker creamier soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely. If you don’t have an immersion blender, carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
4. Ladle the soup into bowls and serve warm with desired toppings.

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Spicy Black Bean Soup Recipe Cookie and Kate

WEBFeb 11, 2024 · Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 …

Rating: 4.9/5(620)
1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
4. Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

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