Creamy Bean Soup Food

CREAM OF GREEN BEAN SOUP

Steps:

• Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside.
• Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
• Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well.
• Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.

CREAMY WHITE BEAN SOUP

Steps:

• Heat olive oil in a 4 quart saucepan on medium high heat.
• Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
• Add beans, water, and seasonings.
• Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
• Take half of soup and blend in blender until smooth.
• Return soup to bean mixture in pan and stir.
• Ladle into bowls and drizzle with olive oil before serving.
• Top with freshly grated Parmesan cheese, if desired.
• Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.

5-INGREDIENT CREAMY WHITE BEAN SOUP

Steps:

• Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
• Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
• Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.

CREAMY LEEK & BEAN SOUP

Steps:

• Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.
• Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.
• Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.

CREAMY GREEN BEAN SOUP

Steps:

• Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH

Steps:

• Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
• Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.

CREAMY BLACK BEAN SOUP

Steps:

• Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
• Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of dutch oven; cover and bring to a boil. Uncover, reduce heat to medium low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Cool 5 minutes.
• Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to dutch oven, and stir until blended. Serve with desired toppings.

CREAMY HUNGARIAN BEAN SOUP

Steps:

• Soak navy beans overnight.
• Drain them and place in large soup pot with onions, leek, carrots, and garlic.
• Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.
• Make a light taupe-colored roux from the flour & butter in a small saucepan.
• Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar.
• Gently reheat the soup for about 10 minutes.

CREAMY REFRIED BEAN SOUP

Steps:

• Heat oil in 4 1/2 quart soup pot over medium heat. Add onions, bell pepper. Raise heat to high and cook for 2 or 3 minutes.
• Add garlic, broth and tomatoes. Stir.
• Stir in kidney beans, black beans and refried beans, then cumin and taco seasoning.Stir well.
• Cover and let come to boil, reduce heat to low add pepper to taste.
• Cook stirring occasionally for 5 to 7 minutes or until ready to serve.

CREAM OF BLACK BEAN SOUP

Steps:

• Heat oil in 5 qt dutch oven or heavy sauce pot over medium-high heat.
• Add bacon, onions, and celery and bring to a simmer.
• Reduce heat to medium.
• Cook, stirring occasionally,30-40 minutes until vegetables are very soft and lightly browned.
• Add garlic.
• Pick over beans,remove bad ones, rinse and drain.
• Add beans to pan with cayenne, cumin, and broth; bring everything to a boil over high heat.
• Reduce heat to simmer and cover.
• Cook until beans mash easily,about 3 hours.
• Skim fat from the soup and discard.
• Allow soup to cool slightly and then puree small portions at a time in food processor or blender.
• Soup must be cool enough not to crack the pitcher.
• Also, be sure to do in small batches Return soup to pan and cook over medium-high until very hot.
• Remove from heat, stir in vinegar and sherry.
• Serve with condiments.

CREAMY ITALIAN WHITE BEAN SOUP

Steps:

• In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
• With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
• In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
• Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.