CHEESY WHITE BEAN SOUP
Give this white bean soup gets its cheesiness with a blend of shredded cheddar and Monterey Jack cheeses. Cheesy White Bean Soup uses garlic and onion.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 12 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Simmer on medium-low heat 30 min. or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.
- Meanwhile, heat oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. oil. Wrap loosely in foil; place on baking sheet. Bake 40 min. or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside.
- Heat remaining oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 min. or until tender. Add beans, garlic pulp and broth; stir until blended. Bring to boil. Simmer on medium-low heat 15 min.
- Process soup, in batches, in blender until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1090 mg, Carbohydrate 25 g, Fiber 6 g, Sugar 0 g, Protein 19 g
10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO
Steeping chicken broth with sprigs of rosemary and thyme for just a few minutes adds great flavor to this creamy white bean soup. The sandwich is toasted under the broiler, not fried in butter, and served open-faced, topped with juicy chopped tomatoes.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
- Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
- Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
- Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.
Nutrition Facts : Calories 530 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 10 milligrams, Sodium 810 milligrams, Carbohydrate 63 grams, Fiber 9 grams, Protein 28 grams, Sugar 4 grams
CHEESY BEAN SOUP
This rich, meaty and creamy soup is comfort food to the max. You can almost eat it with a fork! Very easy and freezes well in smaller batches so make a bunch and save it for a chilly night.
Provided by l0vetw0c00k
Categories Black Beans
Time 25m
Yield 1 large saucepan full
Number Of Ingredients 6
Steps:
- Brown and drain ground beef.
- Add soup, cheese and salsa.
- Heat on medium and stir until well-blended.
- Add beans and continue heating until well-blended.
- Sprinkle in some crushed red pepper for added "heat," if you like.
Nutrition Facts : Calories 3601.9, Fat 173.6, SaturatedFat 99.7, Cholesterol 723.4, Sodium 10853.9, Carbohydrate 268.3, Fiber 71.2, Sugar 47.5, Protein 245.7
CAULDRON OF BUBBLING CHEESY BEAN SOUP
Steps:
- Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.
CHEESY BLACK BEAN SOUP
A cheesy, creamy, black bean soup. The cheesy bread topper is the perfect foil for this. You can change the texture of the soup for your taste easily by holding back some whole beans (and extra bacon) to add in at the end or by blending for less time. Servings depend on whether you serve as a main course or as part of a Soup & Sandwich/Salad combo. Prep time includes cheese grating but you could do it while the soup simmers and save a few minutes overall - it was designed to be a weekday meal and that means fast in my house.
Provided by Mrs. Rum
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a largish pot over medium heat render down the bacon until it's just crispy bits.
- Add the carrot, celery, and shallot and sautee until the carrot and celery start to become tender.
- Add the beef broth and cayenne pepper and bring to a simmer, simmer for 5 minutes.
- Add the black beans and continue to simmer for an additional 5 minutes, until the beans are heated through.
- Using a stick blender, (or your regular blender in batches), blend the soup until smooth.
- With the soup back on the heat stir in the Asiago until it's melted.
- Ladle the soup into individual crocks (or other broiler proof dishes) and top with a slice of the french bread. Sprinkle each round with grated Gouda. Broil on high for about 3 minutes until the cheese is melted and bubbly. Watch it carefully!
Nutrition Facts : Calories 915.7, Fat 19.1, SaturatedFat 7.9, Cholesterol 40.9, Sodium 1814, Carbohydrate 138.3, Fiber 31.9, Sugar 2, Protein 49.6
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