Chunky Vegetable Soup With Beans Food

CHUNKY VEGETABLE SOUP (WITH ROASTED ROOT VEGGIES)

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place root veggies into a large bowl and add cloves of garlic, 3 tablespoons of olive oil, rosemary, thyme, 3/4 teaspoon each of salt and black pepper. Toss to combine.
• Grab a large sheet pan sheet (or use two smaller ones) and spread 1/2 tablespoon of olive oil over to lightly grease. Spread veggies and garlic out onto the sheet pan and roast for 30 minutes or until tender, stirring halfway through cooking. Once veggies and garlic are cooked, carefully remove from the oven and set aside.
• Then heat remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring often, for 5 minutes or until tender.
• Once the roasted garlic cloves are cool enough to handle, peel off skins and mash/chop the cloves.
• Add roasted veggies to pot with onion, along with roasted garlic, beans, vegetable broth (I like to add 4.5 cups of broth. Use another 1/2 cup if you want a looser or thinner consistency) and remaining 1/4 teaspoon each of salt and black pepper. Stir to combine.
• Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer (we are just heating up the broth and beans at this point). Cook for 8 to 10 minutes.
• Optional: Remove about 1 cup of soup from the pot, place into a heat-safe container and carefully blend with an immersion blender. Stir back into pot of soup. Note: If you don't have an immersion blender, just mash some with a potato masher.
• To serve, divide the soup into bowls and garnish (if desired) with your favourite soup toppings. Enjoy! Yields about 4 to 5 servings.

CHUNKY VEGETABLE AND BEAN SOUP

Steps:

• Heat the oil in a large saucepan and add the chopped onion, and garlic .
• Cook over a medium heat for a few minutes, until the onion is soft and translucent.
• Add the pumpkin,carrots,potato and celery.
• Cook for a further 10 minutes.
• Add the stock and salt and pepper to taste.
• Cook for a further 30 minutes
• Add more water as needed
• When the veggies are soft, remove about half the quantity from the saucepan and blitz with a stick blender or liquidiser.
• Return the blended soup to the saucepan adding a bit more water if the consistency is too thick.
• Add the cannellini beans and cook for a further 10 minutes.
• Serve the soup hot, topped with the crispy croutons, and some fresh parsley.

CHUNKY VEGETABLE/BEAN SOUP

Steps:

• In a medium size cooking pot, add vegetable stock, onion and potatoes; bring to boil, reduce heat and simmer covered for 10 minutes.
• Add celery, green beans, cabbage, spinach, carrots, red and green peppers, dill weed, kidney beans, cover and simmer for another 15 minutes or until vegetables are just tender.
• Add salt, black pepper and cayenne pepper.
• Adjust seasonings to taste.
• When serving, sprinkle each serving with grated Parmesan cheese.
• Serve hot.

CHUNKY VEGGIE & CANNELLINI BEAN SOUP

Steps:

• Cook onions, carrots and celery in dressing in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
• Add sausage; cook 5 min. or until evenly browned, stirring frequently. Add all remaining ingredients except cream cheese spread, dill and parsley; mix well. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally.
• Mash carefully with potato masher to break up some of the beans and potatoes; simmer 10 min., stirring occasionally. Gradually add cream cheese spread, stirring after each addition until cream cheese is completely melted and mixture is well blended. Stir in herbs.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

CHUNKY BEEF AND VEGETABLE SOUP

Steps:

• Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
• Pat shanks dry and sprinkle with pepper and 1 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown shanks (in batches if necessary), turning, about 6 minutes total, and transfer with tongs to a bowl.
• Cook onion in fat remaining in pot over moderate heat, stirring, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add browned meat along with any juices accumulated in bowl, carrots, 8 cups water, beef broth, and remaining 1/2 teaspoon salt and simmer, covered, until meat is very tender, about 1 1/2 hours.
• Remove shanks with a slotted spoon and transfer to a cutting board. When cool enough to handle, cut meat into 1-inch pieces, discarding bones, and return meat to soup.
• Meanwhile, simmer lima beans in remaining 4 cups water in a 4-quart saucepan, covered, until just tender, 20 to 30 minutes. Drain in colander.
• Peel potatoes and cut into 1-inch cubes, then add to soup with lima beans and tomatoes with their juice and simmer, covered, until potatoes are tender, about 15 minutes. Add cabbage and green beans and simmer, uncovered, until tender, about 5 minutes.

CHUNKY ITALIAN SOUP

Steps:

• Cook rotini noodles, at dente, and set aside to be added to soup at end of cook time.
• Cook beef and onion in a large Dutch over over medium heat, stirring until meat is no long pink; drain.
• Return meat to pan.
• Stir in tomatoes and the next 8 ingredients and bring to a boil.
• Reduce heat and simmer, stirring occasionally, for 30 minutes.
• Stir in kidney beans and next 3 ingredients.
• Simmer, stirring occasionally, for 15 minutes.
• Stir in pasta.
• Simmer for 5 more minutes.
• Serve up into individual bowls.
• Sprinkle each serving with Parmesan Cheese.

CHUNKY VEGETABLE SOUP

Steps:

• Put all of the ingedients (except the cornflour) in a pan and bring to the boil. Turn down and simmer for 1hr.
• Before serving, mix cornflour with a little water and stir through the soup.