Bountiful Black Bean Soup
Bountiful Black Bean Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan soup. One serving contains 226 calories, 4g of protein, and 5g of fat. This recipe serves 10. For $1.47 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 104 foodies and cooks. This recipe from Bunky Cooks requires bay leaves, salt and pepper, olive oil, and corn. It is perfect for Autumn. From preparation to the plate, this recipe takes about 2 hours. Overall, this recipe earns a pretty good spoonacular score of 57%. Similar recipes include Black Lentil And Black Bean Soup, Homemade Black Bean Sauce (aka Black Bean Garlic Sauce or Black Bean Paste), and Black Bean Soup.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 120 minutes
Ingredients:
2 Bay Leaves
2 cups Butternut Squash, cut into large bite-size cubes
1 28 ounce can Tomatoes, diced (with liquid)
4 stalks Celery, including leaves, chopped
2 cups Roasted Corn ( I used fresh yellow corn)
1 teaspoon dried Basil
1 Tablespoon fresh chopped Thyme leaves
4 cloves Garlic, minced
3 Tablespoons Olive Oil
1 medium Onion, chopped
1/2 pkg Bob's Red Mill Black Bean Soup Mix (1 3/4 cups)
1 teaspoon dried Oregano
Salt and freshly ground Black Pepper to taste
1 teaspoon Smoked Paprika
8 cups Vegetable Broth (I used Whole Foods brand)
Equipment:
pot
frying pan
oven
baking sheet
Cooking instruction summary:
1. Heat oil in a large stock pot over medium-high heat; add onions and celery and sauté until translucent, about 5-7 minutes. Add garlic and sauté for one more minute. 2. Carefully pour in stock and scrape bottom of the pan to release any brown bits. Stir in the Black Bean Soup Mix and tomatoes. Add the butternut squash and roasted corn. Add herbs, stir and bring to a boil. Once boiling, reduce to a simmer, cover with a lid and cook for 1 1/2 hours, stirring every 1/2 hour to prevent sticking. Add more stock or water if beans and squash absorb too much liquid.To roast corn: It is convenient to use frozen corn, however, fresh was still available, so I chose to use it. Preheat oven to 350°F. Spread frozen corn on a lightly greased cookie sheet and roast in oven for 15-20 minutes stirring occasionally. Remove from oven and cool.
Step by step:
1. Heat oil in a large stock pot over medium-high heat; add onions and celery and sauté until translucent, about 5-7 minutes.
2. Add garlic and sauté for one more minute.
3. Carefully pour in stock and scrape bottom of the pan to release any brown bits. Stir in the Black Bean Soup
4. Mix and tomatoes.
5. Add the butternut squash and roasted corn.
6. Add herbs, stir and bring to a boil. Once boiling, reduce to a simmer, cover with a lid and cook for 1 1/2 hours, stirring every 1/2 hour to prevent sticking.
7. Add more stock or water if beans and squash absorb too much liquid.To roast corn: It is convenient to use frozen corn, however, fresh was still available, so I chose to use it. Preheat oven to 350°F.
8. Spread frozen corn on a lightly greased cookie sheet and roast in oven for 15-20 minutes stirring occasionally.
9. Remove from oven and cool.
Nutrition Information:
covered percent of daily need
