Vegetarian Black Bean Soup Recipe | Rockin Robin Cooks

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Try my creamy vegetarian black bean soup. It has texture by leaving the potato, corn and some beans whole.
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Tools Used In Video:

▶︎ Stainless Steel Wide Slotted Ladle

▶︎ Global 8 inch Chef Knife

▶︎ Immersion Blender

▶︎ Citrus Press

▶︎ Blade Saver For Knives

Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin

Black Bean Soup Recipe
Ingredients:
2 cans (15 oz. ) Black Beans, drained and rinsed, reserve 1 cup
1 tomato, chopped
½ yellow organic onion, finely chopped
1 organic celery stalk, chopped
2 tsp. Olive oil
1 gold organic potato, peeled and cubed
2 ½ cups vegetable broth
1 jalapeno, diced
1 ¼ tsp. Ground cumin
¾ tsp. Marjoram
¾ tsp. Chipotle or ancho chile powder
½ a lime, juiced about 2 tsp.
1 small bunch of basil, chopped
1 small bunch of fresh parsley, chopped
½ to 1 cup whole kernel organic corn
½ cup full fat coconut milk
¼ cup green onion, chopped for garnish, or parsley

Directions:
Heat a frying pan over medium heat and when it gets hot, add the olive oil to the pan. Once the oil is hot add the onion, celery, and jalapeno pepper. Saute this for about 10 minutes stirring frequently.

Place the potato into a sauce pan and cover them with water. Bring to a boil and then cook them for about 8 to 10 minutes or until they get soft.

To a stockpot add the following ingredients: the beans (all but the 1 cup), vegetable broth, tomato, ground cumin, ancho chile powder, marjoram, lime juice, basil, and parsley and stir.

When the onion/celery mixture is done add it to the stockpot. Stir to combine and bring the soup to a boil. Cover and simmer for 10 minutes.

Turn off the heat and bring out the immersion blender or even a regular blender will work. Just be sure to let the soup cool for 10 minutes before blending to prevent any injuries.

If you are using an immersion blender, tip the pan so the soup goes to one side making it deeper if needed. Blend until smooth.

Add the coconut milk and turn the temperature to medium to heat the soup and dissolve any coconut solids that need to melt.

Now add the corn, potatoes and the 1 cup of beans we reserved. Stir until hot and serve with a garnish of chopped green onion if desired.

Thanks for watching and sharing!
Rockin Robin
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Comments

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28 COMMENTS

  1. I tried this recipe yesterday and it was delicious! My husband liked it! Thank you for another healthy and relatively easy dinner recipe! Love that it's not too complicated, doesn't require any fancy ingredient or equipment, and pretty easy to make! Love your recipes and videos! 🙂 P.S. The only thing is I wasn't sure before I made the recipe about its "serving size" – it wasn't noted in the recipe nor was it mentioned in the video (totally not a big deal but it may be helpful in the future)

  2. Hola, sweet adorable Robin. Your bean soup looks so elegant, and your curly hair is just too cute and adorable. I hope you make a gluten free strawberry shortcake with strawberry whipped cream. What are your favorite veggies to eat on a nice autumn day? Take care of yourself, sweetie. <3

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