Chilled Bean Soup Food

CHILLED BEAN SOUP

Steps:

• In a blender, combine tomatoes and V8 juice; cover and process just until blended. , Transfer to a large bowl. Stir in the beans, chopped cucumber, sweet pepper, onion, vinegar, sugar and seasonings. , Cover and refrigerate for at least 4 hours or overnight. Serve with sour cream. Garnish with sliced cucumber if desired.

CHILLED TUSCAN BEAN SOUP

Steps:

• Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
• Add onion and garlic and saute 2 to 3 minutes.
• Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes.
• Add water, 2 cups beef broth and beans and bring to a boil.
• Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally.
• Puree soup in batches in blender; chill several hours or up to 1 week.
• To serve, thin soup with additional broth, if desired.
• Toast bread;rub lightly with cut sides of garlic clove.
• Brush bread with most of remaining olive oil.
• Ladle soup into individual bowls.
• Top with a crouton and a sprinkling of Parmesan cheese.
• Place several drops of remaining olive oil into each bowl and serve.

CHILLED WHITE BEAN SALSA SOUP

Steps:

• In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
• Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender purée remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together purée, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeño, vinegar, oil, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.

CHILLED YELLOW PEPPER AND WHITE BEAN SOUP

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add bell peppers and crushed red pepper and sauté 1 minute. Add broth and cannellini. Bring to boil. Reduce heat, cover and simmer 15 minutes. Strain vegetables, reserving broth. Transfer vegetables to processor; purée. Gradually mix in 2 cups reserved broth. Transfer purée to bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Ladle soup into bowls. Top with generous amount of arugula and serve.

COLD BRAZILIAN BLACK BEAN SOUP

Steps:

• Spoon 1/4 cup of the beans into medium bowl; set aside. Place remaining beans, the broth and cream cheese in blender; cover. Blend until smooth. Refrigerate at least 1 hour before serving.
• Add papayas, onions, dressing, ham and cilantro to the reserved 1/4 cup beans; cover. Refrigerate until ready to serve.
• Ladle soup evenly into 4 soup bowls; top each with 1/2 cup of the papaya mixture. Serve with the lime wedges.