Not exact matches
Into the soup pot goes ground beef, onion, garlic, taco seasoning,
broth, Ro - tel diced tomatoes & green chiles,
black beans, and corn.
Basically, I use sauteed onion / garlic,
black beans, salt, pepper, cumin, chili powder, bay leaf, a bit of tomato sauce, chicken or vegetable
broth, + a pinch of nutmeg.
Loaded with vegetables, flaked quinoa and
black beans in a lightly spiced tomato vegetable
broth.
Filed Under: Soup Tagged With: Clean, Comfort Food, Crock Pot, Gluten - Free, Healthy Recipes, Meal Planning, Sauces, Slow Cooker, Vegetable, Video, Weeknight Dinners, WinterIngredients:
black beans, chicken, chicken
broth, cilantro, greek yogurt, lime, salsa verde, tomatoes
Add
broth, tomatoes,
black beans and pumpkin puree.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable
broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili
beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground
black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
I actually made it with the ham bone from our Christmas dinner and made my own ham stock for the base (in place of the beef
broth) and used one less can of
black beans»cause that's what I had on hand.
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh
black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable
broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney
beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo
beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Stir in the tomatoes in juice, pumpkin, chickpeas,
black beans, corn, spices, bay leaf, and
broth.
Three 15 1/2 ounce cans
black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground
black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef
broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
Tags:
black beans, cheese, chicken
broth, garlic, gluten - free, lime, onions, orange, pork, tomatoes, tortillas, yogurt
That's definitely the case here — add 16 oz of dried
black beans and 6 cups of vegetable
broth and water (I used 4 cups of
broth and 2 cups of water) to your slow cooker.
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground
black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans
black beans, drained and rinsed 5 cups chicken
broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
Mrs. Grimes
Black Beans, peppers, onions, garlic, salsa, chicken
broth, and dried herbs and spices are added to a slow cooker then simmered until the vegetables are tender.
Onion — Red Bell Pepper — Quinoa — Vegetable
Broth — Tomatoes — Tomato Sauce —
Black Beans — Pinto
Beans — Corn — Cheese
To a 6 - quart slow cooker add 2, 15oz cans Mrs. Grimes
Black Beans that have been drained and rinsed, 2 chopped bell peppers, 1 — 2 minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow onion, 3 minced garlic cloves, 1 cup salsa, 2-1/2 cups chicken
broth, and herbs and spices including chili powder, cumin, salt, and dried oregano.
We found that we did not have the cooked on
black crust in the braising pot and now we have delicious
broth to make
black bean soup with the leftover carnitas tonight!
Recipe by Check full recipe at Ingredients: avocado,
beans,
black beans,
broth, brown rice, chips, cloves, cumin, garlic, lettuce, lime, lime (juice), oregano, salsa, salt,...
After ten more minutes, stir in the
black beans, red
beans, jalapenos, and vegetable
broth.
To keep my slow cooker Caribbean
black beans vegetarian I substituted vegetable
broth for chicken.
Recipe by foodnetwork.com Check full recipe at foodnetwork.com Ingredients:
beans,
black beans,
black pepper,
broth, celery, cheese, chicken, cloves, cream, garlic, salt, tomato paste, tomatoes,...
And in the spirit of sharing, here is a favorite quickie
bean soup recipe of my own: a can of unflavored re-fried
black beans (or pintos), preferably unsalted, with enough of approx equal parts Swanson's Mexican Tortilla - flavored
broth & milk (I use soy) to make creamy (I usually use half an empty
bean can of each).
can of
black beans, drained and rinsed 1/2 — 2/3 cup chicken or vegetable
broth 1/4 tsp.
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable
broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can
black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
1 cup diced onion 2 - 3 cloves garlic 1/2 tsp red pepper flakes 1 tsp cumin 1 cup quinoa 2 cans diced tomatoes, drained, juice reserved 1 1/2 cups vegetable
broth 1 can no - salt
black beans 1 can corn 1 T lime juice 2 T chopped cilantro
Deglaze pan with beer or
broth, add tomatoes,
black beans, red kidney
beans, and stirring to combine.
You should be able to add
black beans and keep the recipe as - is if it's getting too thick feel free to add a bit of water or extra
broth!
Add the remaining
broth, hominy and
black beans and bring to a boil.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable
broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can
black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
It's mostly just some spices, tomatoes, a little
broth, lentils and
black beans.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of
black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water /
broth 1/3 cup Kahlua or other coffee liqueur
Add the chicken,
beans,
broth, cumin, garlic powder, salt, and
black pepper to taste, and cook until the liquid has reduced, about 5 minutes.
Filed Under: Entrees Tagged With: 30 Minute Meals, Clean, Comfort Food, Gluten - Free, Healthy Recipes, Meal Planning, Vegan, Vegetable, Vegetarian, Weeknight Dinners, WinterIngredients: avocado,
black beans, butternut squash, cilantro, cumin, garlic, jalapeno, paprika, tomatoes, vegetable
broth
We have also omited part of the
broth to make it into a
black bean dip.
While this is a cumbersome process, on my last batch of
black bean soup the
beans were silky and the
broth more combined with the other vegetables.
I added more chicken
broth, prob almost 2 cups more and a can of
black bean towards the end.
I sometimes make a salad consisting of: quinoa (cooked in no sodium chicken
broth), add
black beans and chickpeas, and grape tomatoes (cut in half), and then i throw in either crumbled goat cheese or feta.
I used an organic version of something like Rotel, instead of tomato, skipped the bay leaf, used a 15 oz can of
black beans, added 1/2 can of re-fried
beans (stir in before adding the
black beans and second amount of vegetable
broth), and added an extra cup of vegetable
broth.
If you're using
black beans and
broth that are salted, perhaps you should omit any additional salt (just put it on your table as an option).
Add the remainder of the
broth, the
black beans with their cooking liquid, and the cilantro.
Add the chicken
broth, enchilada sauce, pasta, chili
beans, salsa and
black olives to the skillet.
Add
broth, taco seasoning, tomato sauce, corn, and
black beans.
Of course, we have our usual
black bean soup suspects — cumin, oregano, bay, cilantro — and all that flavor just gets sealed into the delicious
broth.
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented
black beans 2 teaspoons five spice powder 2 tablespoons Sichuan
bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef
broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1 cup chopped onion 1 cup diagonally sliced carrot 1 green bell pepper, chopped 3 cups diced tomato 2 cups diced peeled butternut squash (about 1 small) 1/2 cup sliced mushrooms 1 zucchini, sliced 2 cups water 1/2 teaspoon salt 1/4 teaspoon
black pepper 2 (16 - ounce) cans fat - free, less - sodium chicken
broth 1 (16 - ounce) can cannellini
beans, rinsed and drained 2 garlic cloves, minced 2 cups small broccoli florets 2 cups thinly sliced collard greens 1/2 cup uncooked small seashell pasta 2 teaspoons dried sage 3/4 teaspoon dried thyme
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken
broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned
black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
Continue boiling for about 5 minutes, then add the remaining 2 cups of
broth, 2 cups of water,
black beans, edamame, kale and parsley.
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces)
black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken
broth ** 1 tbsp dry parsley or cilantro for topping
black pepper to taste 2 cups cooked jasmine or basmati rice
Ingredients 1 cup Onion, chopped (1 medium or a little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp
Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry
Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable
Broth 1 cup (or more) Water
Latin Tomato and Mushroom Soup -------------------- 6 cups chicken
broth 1 14.5 oz can
black beans, drained 1 cup shredded chicken 1 cup corn kernels 1/2 cup tomato puree 4 green onions, thinly sliced, white and green parts separated 1 large anaheim pepper 1 small poblano pepper 2 large portobello caps 1/4 cup chopped cremini mushrooms 1 tbsp olive oil 1/2 cup cilantro, chopped 1 tbsp lime juice tortilla strips *