Chilled White Bean Salsa Soup Food

WHITE BEAN SOUP WITH SALAD SALSA

Steps:

• Cover beans with water and soak for 3 hours or overnight in fridge.
• Rinse and drain well.
• Heat oil in large pot.
• Add garlic, onions and hot pepper flakes and cook for a few minutes without browning.
• Add beans and stock.
• Bring to boil.
• Lower heat and simmer gently, covered for 1 hour or until beans are tender.
• Add potato and cook for 10 minutes or until tender.
• Puree soup in blender or food processor in small batches.
• Return to saucepan and thin with additional stock or water until soup reaches desired consistency.
• Add pasta or rice and cook for 10 min.
• Add salt& pepper.
• Pasta or rice with thicken soup slightly, so thin soup again if you wish.
• Taste and adjust seasonings if necessary.
• Combine all salsa ingredients.
• Serve soup in flat bowls with large spoonful of salsa in centre.

CHILLED WHITE BEAN SALSA SOUP

Steps:

• In a medium 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 40-50 minutes.
• Season beans with salt and cool completely in cooking liquid.
• Drain beans in colander and discard yellow onion, bay leaf and thyme.
• Finely chop enough of tomatoes to measure 1 ½ cups and reserve.
• In a blender, puree remaining tomatoes, half of bell peppers and half of onion until smooth and in a bowl stir together puree, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeno, vinegar, oil and salt to taste.
• Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
• Before serving, season with salt and pepper, if necessary.
• Before serving, stir in coriander.

BLACK AND WHITE BEAN SOUP WITH TOMATILLO SALSA

Steps:

• Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat.
• In another large saucepan, saute 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 cups of the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes.
• Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.
• Remove bay leaves and transfer black bean mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. (Be sure to leave space for the air to escape). Return to a clean saucepan. Rinse out blender and repeat with white bean mixture.
• Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning.
• Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with Tomatillo Salsa.

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 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.

CHILLED AVOCADO CITRUS SOUP

Steps:

• Cover the chopped onion with salt for 20 to 30 minutes.
• Rinse the salt completely off the onion, drain and squeeze off excess water.
• Mix salt, black pepper, orange juice, lime juice, garlic and sugar. Stir to mix well.
• Add olive oil/soybean oil and mix well.
• Add the diced avocado, mushroom, tomatoes and onion. Stir gently now to mix well.
• Let chill for 1 hour before serving.
• When serving, add 1 Tablespoon of chopped cilantro to soup and stir to mix.

BLACK BEAN AND SALSA SOUP

Steps:

• In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
• Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

BEAN AND SALSA SOUP

Steps:

• Put the beans, broth, salsa and cumin in a saucepan over a medium heat and heat through.
• Use a hand mixer to blend until fairly smooth.
• To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.

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.

WHITE BEAN & GREEN CHILE PEPPER SOUP

Steps:

• Combine beans, onion, chilies, 1/2 teaspoon cumin,garlic powder and broth in crock pot.
• Cook on low 8 hours or on high 4 hours.
• Stir in cilantro, olive oil and remaining 1/2 teaspoon cumin.
• Garnish with sour cream, if desired.

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.