Tangy Bean Soup Food

TANGY BEAN SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until vegetables are tender, 6-8 hours., For dumplings, combine the flour, cheese, cornmeal, sugar and baking powder in a large bowl. In another bowl, combine the egg, milk and oil; add to dry ingredients just until moistened (batter will be stiff). , Drop by heaping tablespoons onto soup. Cover and cook on high (without lifting cover) until a toothpick inserted in a dumpling comes out clean, about 30 minutes.

TANGY, CREAMY STRING BEAN SOUP (HUNGARY)

Steps:

• In a saucepan combine flour & ONLY 1/4 cup of the milk, stirring until no lumps remain, then add the remaining milk & sour cream & stir to combine.
• Turn the heat on to medium-high & bring just to a simmer, then reduce heat to medium-low & simmer for 15 minutes.
• Add green beans & cook until tender, about 5-8 minutes.
• Stir in the vinegar & season to taste with salt before serving.

SPICY BEAN SOUP

Steps:

• Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
• Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

SPICY BLACK BEAN SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

SPICY BEAN WITH BACON SOUP

Steps:

• Place the pinto beans into a large container and cover with several inches of cool water; let stand 4 hours. Drain and rinse.
• Place the bacon in a large stock pot and cook and stir over medium-high heat until evenly browned, about 10 minutes. Add the onion, jalapeno peppers, and carrots; cook and stir until the carrots are soft. Pour in the chicken stock and bring to a boil. Stir in the drained beans, tomato sauce, garlic powder, cilantro, salt, and pepper; simmer until the beans are tender, 3 to 4 hours.

SPICY BEAN SOUP

Steps:

• Put the oil, onion and garlic in a large pan and sweat through for 5 mins. Then, off the heat add the chilli powder, cumin, chilli flakes and dried corriander.Stir well and then return to the heat.
• Add the chopped tomatoes, chilli beans, stock pot, tomato puree and half the corriander.Simmer for 10 minutes.
• Once simmered, blend with a stick blender until smooth.Add the amount of water required to make a consistency to your liking and stir through the remaining corriander.
• Heat through and serve with a blob of creme fraich and a sprinkling of chilli powder on each.
• Great with warmed ciabatta.

SPICY THREE BEAN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat. Place onion and garlic in the saucepan and slowly cook and stir until tender and browned.
• Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan. Cook over medium-high heat approximately 25 minutes. As the mixture thickens, stir in the red wine.

SPICY HAM AND BEAN SOUP

Steps:

• If you've got time, cover beans with water and soak, covered, overnight.
• Otherwise, cover beans with water and bring to a boil for a few minutes, then bring the heat down to low and simmer for 30 minutes or so.
• Drain (this helps cut down on any, uh, gas issues).
• Cover again with water, stock, or a combination.
• Add ham hocks and bring heat back to medium.
• Simmer for an hour or until beans are softened and meat is coming off the bones.
• Add water or stock as needed throughout cooking process.
• Remove ham hocks and set aside to cool.
• Add onions, tomatoes (with juice), garlic, spice, salt and sausage (if desired).
• Remove meat from ham hocks, shred into small pieces, and add to soup.
• Continue to simmer until beans are very soft.
• and tomatoes have broken down.
• Add lemon juice.
• Add salt and pepper to taste.
• Serve with crusty, rustic bread and a green salad.

SPICY BLACK BEAN SOUP

Steps:

• In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.

SPICY CHILLI BEAN SOUP

Steps:

• Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
• Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
• Serve in bowls topped with a small pile of tortilla chips and a lime wedge.