VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
CREAMY GREEN BEAN AND POTATO SOUP
Aided by a can of cream of chicken soup, fresh green beans, potatoes, onion, and bacon bits make this creamy soup.
Provided by Kimberly Dygert
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
- Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
- Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
- Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 21.2 g, Cholesterol 45.3 mg, Fat 16.9 g, Fiber 3 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 1237.2 mg, Sugar 7.6 g
POTATO AND WHITE BEAN PUTTANESCA SOUP
Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it's a great trick to have up your sleeve whenever you are looking to thicken soups or stews.
Provided by Hetty McKinnon
Categories dinner, lunch, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.
- Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.
- Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.
- Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.
- As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.
- Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.
- To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.
POTATO SOUP WITH BEANS
Winter winds can blow strong here on the Jersey shore. But this rich soup featuring potatoes, beans and sour cream is sure to warm your body and soul!-Christine Ecker, Linwood, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender., With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).
Nutrition Facts : Calories 225 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 834mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.
BEAN AND POTATO SOUP
Make and share this Bean and Potato Soup recipe from Food.com.
Provided by Dancer
Categories Potato
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the garlic, onion, and celery in 4 tablespoons of vegetable stock for 3-5 minutes over medium heat.
- Add the tomatoes, mushrooms, and 4 cups of vegetable stock. Continue to cook for 10-12 minutes.
- Add the remaining ingredients and cook for 10 additional minutes.
- Taste and adjust seasoning if necessary.
POTATO PINTO BEAN SOUP
The fresh basil flavors this hearty soup, but if you can't find fresh, use 1/2 teaspoon dried basil and stir it in when you add the broth. From a vegetarian cookbook of mine.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
- Add the potatoes and broth- Bring to a boil; reduce heat.
- Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
- In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
- Cook and stir till thickened and bubbly.
- Cook and stir for 2 minutes more.
- Stir in 1 tablespoon snipped basil.
- To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
- If desired, garnish with fresh basil.
Nutrition Facts : Calories 423.8, Fat 4, SaturatedFat 1, Cholesterol 3.2, Sodium 58.2, Carbohydrate 82.5, Fiber 16.1, Sugar 5.9, Protein 16.9
GREEN BEAN AND POTATO SOUP
To make this vegetarian, use vegie broth instead of chicken. From Crescent Dragonwagon. Based on a cold Hungarian soup, but this one is served hot. The green beans need to be cut into very thin pieces. Don't add the cornstarch-yogurt mixture until just before serving. Good with a crusty "peasant" type bread.
Provided by Outta Here
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut green beans into 1/4-inch slices crosswise.
- Spray a large soup pot with nonstick cooking spray. Put in green beans, potatoes, stock, vinegar, honey, garlic, caraway, salt and pepper. Bring to a boil, reduce heat to medium-low, cover and simmer until vegetables are tender, about 30 minutes.
- Meanwhile, in a 10-inch skillet, melt the butter over medium heat. Add onion and saute until softened, about 4 minutes. Add celery and saute another 3 minutes. Lower heat slightly and sprinkle paprika over mixture. Cook another minute, stirring constantly.
- Scrape onion mixture into green bean pot and add a little water to skillet to deglaze it. Add this to soup pot. Take soup pot off of heat.
- When ready to serve, have soup very hot. Disolve the cornstarch in the water, making a paste and stir the paste into the yogurt.
- Whisk a ladleful of the hot stock into the yogurt. Turn down heat to low and stir cornstarch mixture into the hot soup. Using a wooden spoon, stir gently until soup has thickened slightly.
- Check for seasoning. Add more salt and pepper if needed, and adjust sweet/sour ratio by adding more vinegar or honey as needed.
- Serve.
Nutrition Facts : Calories 298.2, Fat 8.3, SaturatedFat 4, Cholesterol 21.4, Sodium 379.4, Carbohydrate 47.3, Fiber 4.7, Sugar 18, Protein 10.6
GREEN BEAN AND POTATO SOUP
When my DH and I were first married I made this for him. He thought this was the most VILE tasting stuff he had ever had, and I was to NEVER make it again!. I was so suprised our marriage wasn't annuled. As you can see-I did make it again (nearly 20 years later), but only so I can enjoy it, and post it here. My DH smirked at me and did some eye rolling when he saw me preparing this, and knew that I wouldn't dare pack it in his thermos. As a child I grew up on a farm-every animal imaginable, 17 acres or so of blueberries(child labor), and of course a huge vegetable garden(more child labor). My mother being the thrifty sort thought this up and we had this frequently. Cheap meal for 6 children. One of those 'Back to the Basics' recipes. No measuring is really required. This is at its Absolute BEST with fresh green beans, and beautiful squeaky new potatoes(with the skins left on). Of course this can be made with canned or frozen green beans, or canned potatoes. Easily made for 1 or 2 or for potlucks.
Provided by lets.eat
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan add green beans, potatoes, onion and thyme if desired. Add enough water to cover and bring to a boil. Reduce heat and simmer until vegetables are tender add just enough milk to turn it milky, heat until milk warms. Do not boil. Serve in bowls GENEROUSLY sprinkled with salt and pepper.
Nutrition Facts : Calories 134.2, Fat 0.3, SaturatedFat 0.1, Sodium 14.5, Carbohydrate 30.7, Fiber 6.8, Sugar 3.7, Protein 4.6
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