Black Bean Soup Recipes Using Canned Beans

Easy Black Bean Soup Two Peas & Their Pod

WebFeb 3, 2020 · Instructions. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until …

Rating: 4.6/5(288)
1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.
2. Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.
3. Remove the bay leaf. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can 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. Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.

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Black Bean Soup (Freezer Friendly) Skinnytaste

WebOct 26, 2022 · How To Make this Soup with Canned Beans. Skip the first 4 ingredients – dried beans to garlic, and replace dried beans with 4 15 …

Rating: 5/5(22)
1. Rinse beans and place in a large pot with about 8 cups of water.
2. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)
3. Drain the water, then add 8-10 cups of cold water when ready to cook.
4. Add 1 bell pepper, 2 garlic, small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)

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Cuban Black Bean Soup THE SIMPLE VEGANISTA

WebSep 10, 2012 · Add ingredients to the pot. Add the beans, carrots, celery, onion, garlic, red bell pepper, cumin, smoked paprika, salt & pepper, …

1. The night before, rinse beans in colander with cold running water. Pick through and remove any broken or shriveled beans. Place beans in large pot with 5 or 6 cups water and cover to soak overnight.
2. Next day, drain beans and rinse again. Place beans back in pot, add water, bring to a boil and simmer covered for 1 hour, drain and rinse.
3. Juice the orange and set the juice aside. Reserve the orange halves for the soup.
4. To the pot of freshly cooked beans, add the bay leaves, garlic, cumin, paprika, onion, celery, carrots, bell pepper, water/broth, orange halves, salt and pepper, reserving the orange juice for later. Bring to a boil, reduce heat, cover, and simmer for 40 minutes to one hour, or until beans and vegetables are tender, stirring occasionally. Add extra water as necessary (I used another 1 cup of water).

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