Use 2- 15 fluid ounce cans, drained and rinsed. Skin chicken and wash thoroughly then chop into 4 pieces. You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count. Add black beans and continue to fry for 2-3 minutes. I did have to substitute 1 can of black beans with kidney beans because that is what was in my cupboard. The black bean is packed full of protein. The only comment I would make would be to eliminate the 2 cups of water. Amy's creamy black bean corn salsa printer friendly recipe. Remove pork from pot, trim fat and bone away and separate into chunks and add back into soup. Heat the oil in a medium saucepan over medium heat. Makes about 12 2 cup servings. Number of Servings: 12 Recipe submitted by SparkPeople user APEACOCK2. This Tender black beans, sweet corn, organic carrots and other vegetables provide rich taste and texture while garlic, cilantro and spices give this soup character and depth of flavor. I will be making this one again. The most amazing black bean soup!!! This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I had made some crusty bread which was so good to dip in the soup. Heat sesame oil in a wok and fry ginger until fragrant. Learn how to cook great Amy's creamy black bean corn salsa printer friendly . Organic Black Bean Vegetable Soup / Légumes Et Haricots Noirs Biologiques We first tasted this soup in a lovely little restaurant in Puerto Escondido, Mexico – and begged the owner for the recipe. Add chicken and fry until heated through. My husband agreed that this recipe duplicated the flavors! continue to simmer on low for another hour or two, although it can go longer. Black bean soup recipes allow for great versatility as a soup that stands alone or poured over rice for an elegant and unexpectedly flavorful main course. It’s rich in flavour from vegetables and organic black beans, a good source of fiber. Now, months later, I find myself with an excess of beans. The sauce is not super salty and I find that I do prefer to add more seasonings to this soup. Thanks for sharing your recipe. I also subbed chicken stock for the same reason. Much better with dry beans, canned don't give you the texture you need. Gluten free, vegan and dairy free, but full of great flavor. Yum! … I love the flavor and it is great by itself or as an addition to a Mexican dinner. Add S&P to taste. That is a good thing. Naturally vegetarian, this delicious dinner is simple, warm, and comforting, perfect for cooler weather, or when just need a feel-good meal. Perfect to add for chili and dunking in crusty bread. The broth makes it plenty liquidy, and the extra 2 cups of water make it too thin The inspiration for Amy’s Organic Black Bean Vegetable Soup comes from a lovely restaurant in Puerto Escondido, Mexico that we are delighted to share. Topped with a creamy Mexican street corn mixture, this soup is sure to become a favorite. Our GOYA® Cuban Black Bean Soup packs a delicious, seasoned bite that won't overwhelm the satisfying texture of our naturally low-fat beans. Loaded Black Bean Soup (adapted from Jill Nossinow's original recipe, which you can find here) Serves: 6 Time: 10 minute prep, 5 minute saute, 7 minute high pressure, natural pressure release, 1 minute high pressure, quick release Ingredients: 1 large onion, chopped 1 Tbsp minced garlic 3 large carrots, peeled and diced 3 large celery ribs, diced Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. From pot, trim fat and bone away and separate into chunks add. 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