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
CHICKEN AND WHITE BEAN CHILI
Provided by Judi Kerr
Categories Soup/Stew Bean Chicken Dinner Healthy Bon Appétit New Jersey Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 6 Servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.
JUDY'S WHITE BEAN SOUP WITH CHILLI OIL
Spicy chilli oil provides a perfect foil to the mealiness of the beans in this funky vegetarian soup
Provided by Good Food team
Categories Soup
Time 1h45m
Number Of Ingredients 10
Steps:
- Put all the butter beans in a large bowl and cover with plenty of cold water so they have room to swell up. Leave to soak overnight.
- Drain the beans. Shuck off and discard the skins by pinching the beans between finger and thumb - it's a laborious job, but worth it. Put the beans in a colander, rinse and shake off the excess water.
- Heat the oil in a pan and fry the onion and garlic for 1-2 minutes. Tip in the carrots and celery and fry gently for 2-3 minutes. Add the beans, stock, bay and thyme with some pepper, and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes, skimming off any scum, until the beans are soft. Cool for 10 minutes, discard the bay and thyme, then whizz the soup in a food processor until smooth. (You will probably have to do this in batches.)
- Return the soup to the rinsed pan and bring to the boil. Check for seasoning, then serve with a drizzle of chilli oil and a sprinkling of thyme leaves.
Nutrition Facts : Calories 319 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.89 milligram of sodium
WHITE BEAN CHILI
Great hearty soup for a cold night. Double for large groups. It's always a favorite! Everyone asks me for this recipe every time I make it. Serve with grated Monterey Jack cheese, sour cream, or salsa.
Provided by karenpoole
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a 5-quart stockpot over medium heat; cook and stir onion and garlic until tender, about 5 minutes.
- Stir great Northern beans, chicken broth, chicken, green chile peppers, cumin, chili powder, cayenne pepper, oregano, and cloves into the stockpot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 1 hour.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 41 g, Cholesterol 57.7 mg, Fat 12 g, Fiber 9.4 g, Protein 31.3 g, SaturatedFat 3 g, Sodium 826.9 mg, Sugar 2.3 g
CHILI BEAN SOUP
From Kingman, Arizona, Mary Felty sent this zesty soup. "It's quick to fix yet it tastes like it simmered all day," she promises. "My husband likes it with cheddar cheese and tortilla chips."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1055mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.
JUDY'S VEGETARIAN BLACK BEAN SOUP
This recipe is one from my friend Judith, who is a vegetarian. It's very tasty, and even carnivores won't miss the meat.
Provided by Berts Kitchen Witch
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a skillet.
- Add onion, bell peppers, celery,and garlic.
- Sauté until tender (about 5-6 minutes).
- Drain and rinse black beans.
- Combine sautéed vegetables, water, undrained tomatoes and black beans in a large sauce pan.
- Stir in the salt, pepper, coriander and cumin.
- Simmer over a medium-low heat for 15 minutes, stirring occasionally.
- Place 1/2 of the pan contents into a blender and purée.
- Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes).
- Ladle into serving bowls and top each bowl with one TBS sour cream.
Nutrition Facts : Calories 376.5, Fat 14.4, SaturatedFat 3.5, Cholesterol 6.3, Sodium 1166.3, Carbohydrate 49.6, Fiber 14.6, Sugar 2, Protein 16.3
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