Miracleblackbeanveggiesoup Recipes

BLACK BEAN SOUP

Steps:

• Heat the oil in a large pot, add the veggies (celery, garlic, onion and red bell pepper) and cook over medium-high heat for 5 minutes or until golden brown, stirring occasionally. If you don't eat oil, just use some vegetable stock or water instead.
• Add all the remaining ingredients, stir and bring to a boil. Then simmer for 10 to 15 minutes. Once the soup is ready, remove and discard the bay leaves.
• To thicken the soup, use an immersion blender and do 3-4 quick pulses. You could also transfer 1 cup (250 ml) of the soup to a regular blender and blend, then transfer back into the pot. This step is totally optional.
• Serve immediately with your favorite toppings (I added tortilla chips, diced avocado and chopped cilantro) or keep leftovers in an airtight container in the fridge for 5-7 days.

MIRACLE GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the soup, sour cream, salad dressing, salt, and pepper in a large bowl. Gently stir in the French-cut green beans and the other green beans one can at a time. Fold in 1 cup of the fried onions. Pour the mixture into a casserole dish; cover with aluminum foil.
• Bake in preheated oven 35 minutes. Remove the foil and stir the casserole. Top with the remaining cup of the fried onions and bake uncovered for an additional 5 minutes.

HOMEMADE QUEBEC MAPLE BAKED BEANS

Steps:

• Rinse and sort the beans; remove any pebbles or debris.
• Place the beans in a large bowl.
• Fill with water to submerge the beans with at least two inches of water.
• Soak overnight (8-12 hours).
• The next day, transfer the drained and rinsed beans again to a large pot.
• Re-fill with water and bring to a boil.
• Turn down the heat and simmer for about 45 minutes.
• Remove from heat and rinse again.
• Transfer the rinsed precooked beans to your slow cooker.
• Add the rest of the ingredients, stir together and place the whole onion in the center.
• Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
• Preheat oven to 225°F.
• Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
• Add the rest of the ingredients, cover and cook for approximately 6 hours.
• Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.

MIRACLE BLACK BEAN-VEGGIE SOUP

Steps:

• Add all the vegetables (down to celery) to a large pot with a little water. Cover and get them cooking to soften 'em up.
• Meanwhile, in a small bowl, stir together the garlic, oil, and herbs.
• When the onion is translucent (after about 5-7 minutes) remove the lid to let most of the extra water evaporate. When it has, add the garlic mixture and stir well.
• Cover again and let vegetables caramelize a little, stirring every minute or so for 2-3 minutes.
• When they're starting to smell really good (but before they stick and burn!), add the salt, pepper, liquids, beans, tomato paste and soy sauce. Stir well and bring to a boil.
• Reduce heat and let simmer gently for 20 minutes.
• If desired, add the chopped greens a few minutes before serving. Take the pot off the heat, stir them in and cover the pot to let them wilt instead of getting overcooked and mushy.
• Ladle it up and enjoy!