Herbs For Bean Soup Recipes

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15 BEAN SOUP SEASONING MIX, HERB AND SPICE SEASONING



15 Bean Soup Seasoning Mix, Herb and Spice Seasoning image

Make a batch of this spice mix and use it in soups all Winter long.

Provided by Lea Ann Brown

Categories     Soup, Stews and Chilis

Time 15m

Number Of Ingredients 17

1/2 Cup dried parsley
1/4 Cup dried summer savory (Plus 2 Tablespoons)
1/4 Cup cumin seeds
2 Tablespoons fennel seeds
1 Tablespoon celery seeds
1/2 - 1 teaspoon cayenne pepper
2 Tablespoons Caraway Seeds
2 Tablespoons Dill Seeds
2 Tablespoons Cracked Coriander Seeds
2 Tablespoons Dried Sweet Basil
2 Tablespoons Dried Chervil
2 Tablespoon Dried Thyme
1 Tablespoon Dried Sage
1 Tablespoon Dried Oregano
1 Tablespoon Dried Rosemary
1 Tablespoon Dried Lavender
1 Tablespoon Dried Sweet Marjoram

Steps:

  • Mix all together and keep sealed in a Mason jar.

Nutrition Facts : Calories 47 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

AASH RESHTEH RECIPE



Aash Reshteh Recipe image

Aash reshteh is a Persian bean and noodle soup that is pure comfort in a bowl, enjoyed during Nowruz, or anytime of year.

Provided by Omid Roustaei

Categories     Dinner     Appetizer     Entree     Soup

Time 3h5m

Number Of Ingredients 26

For The Soup:
1 large yellow onion, diced
2 tablespoons olive oil
1 teaspoon turmeric, ground
1/3 cup pinto beans, soaked overnight
1/3 cup red kidney beans, soaked overnight
1/3 cup garbanzo beans, soaked overnight
9 cups water, adjust as necessary
1/2 cup green lentils
1 1/2 teaspoons fine sea salt, adjust to your taste
1/2 teaspoon freshly ground black pepper
2 bunches of fresh parsley, approximately 1 cup roughly chopped
2 bunches of fresh cilantro, approximately 1 cup roughly chopped
1 bunch of fresh dill, approximately 1/2 cup roughly chopped
2 bunches of fresh spinach, approximately 2 cups roughly chopped
6 green onions, or 1 average-sized leek, green and white parts, finely chopped
8 ounces of linguine, broken in half
1/4 cup fresh lemon juice
1 cup Kashk (Persian whey sauce) mixed with 4 tablespoons water, or sour cream
For The Toppings:
5 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
1/4 teaspoon fine sea salt
6 cloves garlic, thinly sliced
2 tablespoons dried mint
2 tablespoons Kashk mixed with 1 tablespoon water, or substitute sour cream

Steps:

  • Gather the soup ingredients.
  • In a large Dutch oven or other heavy-duty pot, heat the oil on medium heat until it shimmers. Add the onion and saute, stirring continuously, until aromatic and lightly golden, about 15 minutes.
  • Add the turmeric and saute for a couple of minutes before adding the pinto beans, kidney beans, and garbanzo beans.
  • Add the water, raise the heat to high and bring to a boil. Reduce the heat to low, cover, and cook until the beans begin to turn tender, about 60 minutes.
  • Add the lentils, salt, and pepper, and continue to cook over low heat until the beans and lentils are tender, about 30 minutes more.
  • Add the parsley, cilantro, dill, spinach, green onions, and lemon juice. Gently stir until everything is well combined in the pot.
  • Cover, and cook on low heat for 30 minutes. The soup will be dense with ingredients and the consistency should resemble a thick soup at this stage.
  • Add the noodles, gently stirring them into the soup. Cover and cook on low heat until the noodles are al dente, about 10 minutes. Stir occasionally during cooking to make sure nothing is sticking to the bottom of the pan.
  • Add the Kashk (or sour cream) and stir until it is fully integrated into the soup.
  • Turn off the heat and allow the Aash to sit for 10 minutes before serving with the toppings.
  • Gather the toppings ingredients to prepare while the soup is cooking.
  • Heat 1 tablespoon of the olive oil in a medium skillet over medium heat until it shimmers. Add the onions and saute, stirring constantly until light golden, 15 to 20 minutes.
  • Stir in the salt and transfer to a small heat-proof bowl. Set aside.
  • Lower the heat to low. Add the 2 tablespoons of olive oil to the same skillet. Add the garlic and saute until golden and aromatic, taking care not to burn the garlic, about 1 minute.
  • Using a fork or a slotted spoon, remove the garlic from the pan and add it to the bowl with onions.
  • Add the remaining 3 tablespoons of oil to the same skillet. Add the dried mint, stirring constantly until just combined, about 30 seconds. Transfer to the bowl with the onion and garlic mixture, stirring to combine.
  • Serve the Aash in a soup bowl, garnish with the Kashk (or sour cream) topping, and the onion-garlic-mint topping,

Nutrition Facts : Calories 404 kcal, Carbohydrate 33 g, Cholesterol 25 mg, Fiber 6 g, Protein 9 g, SaturatedFat 7 g, Sodium 668 mg, Sugar 5 g, Fat 27 g, ServingSize 12 Cups, UnsaturatedFat 0 g

WHITE BEAN SOUP WITH TOMATOES AND HERBS



White Bean Soup with Tomatoes and Herbs image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 bunch fresh thyme or 1 tablespoon dried
Large sprig of fresh rosemary or 1 1/2 teaspoons dried
2 bunches fresh oregano or 1 tablespoon plus 1 1/2 teaspoons dried
3 cups dried white beans, washed and picked over
12 cups water
1/4 cup olive oil or 4 tablespoons unsalted butter
1 medium onion, diced
6 garlic cloves, minced
2 cups canned tomatoes, chopped, with their liquid
2 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 quarts vegetable stock or water
2 to 2 1/2 limes, quartered

Steps:

  • If using fresh herbs, make an herb packet by placing a large square of cheesecloth on a counter. Place the thyme, rosemary and half the oregano in the center, gather the ends together and tie to enclose. Remove the leaves from the remaining bunch of oregano, chop and reserve.
  • Combine the beans, fresh herb packet or the dried herbs and water in a large saucepan or stockpot. Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but still firm, 1 hour. Remove from the heat. Lift out and discard the herb bundle.
  • In a large stockpot, heat the olive oil or butter over medium heat. Saute the onions until golden, 15 to 20 minutes.
  • Stir in the garlic and cook just until the aroma is released, about 5 minutes. Add the tomatoes and their liquid, salt, pepper and half of the reserved chopped oregano (if using fresh). Reduce the heat to medium low and cook, stirring frequently, until the liquid is evaporated. Stir in the beans and their cooking liquid and cook 5 minutes longer.
  • Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook about 40 minutes, or until the beans are very tender.
  • Serve hot, garnished with the remaining chopped fresh oregano and lime wedges.

CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH



Creamy Bean Soup with Fresh Herbs and Spinach image

Provided by Cara Brunetti Hillyard

Categories     Soup/Stew     Bean     Leafy Green     Herb     Quick & Easy     Lunch     Parmesan     Rosemary     Spinach     Chickpea     Fall     Winter     Bon Appétit     Virginia     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 first-course servings

Number Of Ingredients 11

3 tablespoons olive oil
3 cups chopped onions (about 2 medium)
3 garlic cloves, minced
1 tablespoon chopped fresh rosemary
5 cups low-salt chicken broth
2 15- to 16-ounce cans white beans, drained
2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
1 6-ounce package baby spinach leaves
1 tablespoon finely chopped fresh sage
Grated Parmesan cheese
Extra-virgin olive oil (optional)

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.

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