THE BEST WHITE BEAN SOUP
If you ever thought that beans are boring, this creamy flavor-packed white bean soup will blow your mind! This is a simple, vegan and budget-friendly recipe that tastes and smells amazing. Added bonus? It will be on the table in 25 minutes!
Provided by Katia
Categories Main Course Soup
Number Of Ingredients 15
Steps:
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
- Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
- Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
- Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!
Nutrition Facts : Calories 350 kcal, Carbohydrate 57 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Sodium 160 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving
SERIOUSLY GOOD WHITE BEAN SOUP
This hearty vegetable and white bean soup recipe is healthy, easy to make, and tastes fantastic. It's also vegan when a vegan friendly broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Both cooked or canned beans can be used in this recipe. When using canned beans, we prefer to drain and rinse them before adding to the soup.
Provided by Adam and Joanne Gallagher
Categories Soup, Main
Time 50m
Yield Makes about 8 cups of soup or 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
- Add the garlic, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
- Stir in the beans, broth, thyme and the bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
- Simmer for 20 minutes or until the vegetables are tender. Add the pasta and cook for 5 minutes more, and then add the spinach or kale and cook until its bright green and tender and the pasta is cooked, about 5 minutes more.
- Take the pot off of the heat and remove the thyme sprigs and bay leaves. Stir in the lemon slices. Taste and season with more salt and pepper. Serve. The lemon slices are not intended to be eaten, but they add a lovely lemon flavor to the soup.
Nutrition Facts : ServingSize 1 cup, Calories 196, Fat 6.4g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 744.1mg, Carbohydrate 30g, Fiber 6.8g, Sugar 8.1g, Protein 6.9g
WHITE BEAN SOUP WITH SALAD SALSA
I got this recipe from a friend. I believe it originally came from a cookbook called HeartSmart. It is very good and good for you. For a quick meal, substitute canned beans. I have also substituted chicken stock for the vegetable stock with no problems. The salsa is best in the summer when there are "real" tomatoes!
Provided by Just Call Me Martha
Categories Beans
Time 4h55m
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 124.4, Fat 1.7, SaturatedFat 0.3, Sodium 149.2, Carbohydrate 23.4, Fiber 4.2, Sugar 3.2, Protein 5
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.
BEAN AND SALSA SOUP
Easy and fast to put together. It is really surprising with so few ingredients that this tastes so great! Posted in response to a request
Provided by TishT
Categories Black Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
WHITE BEAN SOUP
A hearty and flavorful winter meal that can easily be made vegetarian, if desired.
Provided by MEADOWG
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
- Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g
CHILLED WHITE BEAN SALSA SOUP
Make and share this Chilled White Bean Salsa Soup recipe from Food.com.
Provided by evelynathens
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 286.4, Fat 4.5, SaturatedFat 0.7, Sodium 24.5, Carbohydrate 50.5, Fiber 12.5, Sugar 11.5, Protein 15.3
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