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This fiber-packed Canned Black Bean Soup is hearty, filling, and on the table in 45 minutes. Made with canned black beans, vibrant veggies, and cozy spices, it’s chock-full of flavor and delicious textures. Top it with avocado, onion, cilantro, and lime for a Latin American-inspired twist everyone will love!
This chunky black bean soup is packed with canned black beans, celery, onion, peppers and tomatoes. With protein, fiber and tons of flavor, it's as easy as it is filling and nutritious.
Quick and Easy Black Bean Soup. All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup. John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes.
A simple and healthy black bean soup made with canned black beans and ingredients you probably already have in your pantry! This soup is a family favorite!
1 medium onion, chopped. 1 tablespoon ground cumin. 2 -3 cloves garlic. 2 (14 1/2 ounce) cans black beans. 2 cups chicken broth or 2 cups vegetable broth. salt and pepper. 1 small red onion, chopped fine. 1⁄4 cup cilantro, coarsely chopped or finely chopped (whatever you prefer) directions. Saute onion in olive oil.
Butter. Lime zest. Tips for making it creamy. This black bean soup recipe is ultra creamy because it uses a few tricks! Here’s what to know about the secrets behind the creamy body: Use the can liquid from 3 cans black beans. In fact, we recommend canned beans for this recipe!
Start by softening the onion, carrot, celery, and chili in olive oil, creating the flavor base for the soup. 2. Add the seasonings. Stir in the garlic, chipotle paste, smoked paprika, and oregano to develop those deep, smoky flavors. 3. Simmer the soup. Pour in the black beans and vegetable stock, adding the bay leaf.