LEEK & BUTTER BEAN SOUP WITH CRISPY KALE & BACON
Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper
Provided by Katy Gilhooly
Categories Lunch, Soup, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
- Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
- Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.
Nutrition Facts : Calories 274 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
POTATO-LEEK SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
- Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
KALE-POTATO SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce.
- Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes.
- Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, kale chips, bacon and almonds.
Nutrition Facts : Calories 416 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 20 milligrams, Sodium 509 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 17 grams
KALE AND LEEK SOUP
Provided by Food Network
Time 1h
Yield 5 c (1.2 l)
Number Of Ingredients 5
Steps:
- 1.Sauté leek in olive oil until soft. Add kale and cook until wilted. 2.Add broth and cook for 30 minutes on low heat and let cool for 10-15 minutes or until temperature reaches 120°F (65°C). 3.Place soup into the Vitamix container and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase speed to Variable 10, then to High. 6.Blend for 45 seconds until smooth. 7.Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.
BLACK BEAN AND KALE SOUP
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes.
- Serve with sour cream, shredded cheese and diced avocado, if desired.
LEEK, BUTTER BEAN & CRISPY CHORIZO SOUP
Blend leeks and butter beans to make this filling winter soup. Top with crispy chorizo and rosemary for a final flourish and serve with crusty bread
Provided by Esther Clark
Categories Soup, Starter
Time 40m
Number Of Ingredients 10
Steps:
- Heat the butter and a glug of olive oil in a casserole over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.
- Tip the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat.
- Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.
Nutrition Facts : Calories 412 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium
BEAN SOUP WITH KALE
Each serving supplies 7mg of lutein, a healthy dose for the day.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 7.3 g, Protein 11 g, SaturatedFat 0.4 g, Sodium 220.4 mg, Sugar 1.8 g
BUTTER BEAN AND LEEK SOUP (LIMA BEANS)
This is a nice filling healthy soup, you can use any dried beans you like but butter beans are our favourite. If you don't want to use stock cubes you can just use water I have made it with water and it's ok not quite as flavoursome but still tasty.
Provided by Tea Jenny
Categories Lunch/Snacks
Time 1h15m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 12
Steps:
- Pick over beans wash and soak overnight.
- Chop onion and dice the carrot.
- Melt the butter and oil together and saute the onion until transparent.
- Drain the beans and add to the pot with the measured water and all the remaining ingredients except the parsley.
- simmer for about an hour until beans are soft and adjust the seasoning.
- sprinkle with parsley and enjoy.
Nutrition Facts : Calories 223.7, Fat 6.1, SaturatedFat 2.5, Cholesterol 8.9, Sodium 89.3, Carbohydrate 34.5, Fiber 8.3, Sugar 5.1, Protein 9.9
LEEK AND LIMA BEAN SOUP WITH BACON
From Cooking Light. Per serving: 170 calories, 5 g fat, 8.9 g protein, 22.6 g carb, 6.1 g fiber, 10 mg cholesterol. Suggested for a casual meal with friends--this soup plus crunchy chopped salad, pumpernickel toast, and lemon sorbet with mixed berries.
Provided by ratherbeswimmin
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Fry the bacon in a large saucepan over med heat until crisp; remove bacon from pan, reserving 1 tablespoon of drippings in the pan.
- Crumble bacon and set aside.
- Add leeks to drippings in pan; stir/saute 7 minutes or until tender; stir in beans, broth, and water; bring to a boil.
- Lower heat and simmer 10 minutes or until beans are tender.
- Place half of the bean mixture in a blender.
- Remove center piece of blender lid (to allow steam to escape), secure lid on blender.
- Place a clean dishtowel over opening in blender (to prevent spills), and process until smooth.
- Pour pureed bean mixture into a large bowl.
- Repeat procedure with remaining bean mixture.
- Stir in lemon juice, salt, and pepper.
- Ladle about 1 cup of soup into individual bowls (8); top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.
Nutrition Facts : Calories 186.7, Fat 6.2, SaturatedFat 2.5, Cholesterol 11.7, Sodium 516.5, Carbohydrate 25.4, Fiber 5.5, Sugar 1.2, Protein 8.4
CAULIFLOWER AND LEEK SOUP WITH CRISPY BACON
Spoon up a little comfort with our cauliflower and leek soup made with crispy bacon. Ready in only 45 minutes, it's an ideal go-to dish on a chilly autumn afternoon.
Provided by Paula Kittelson
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In large saucepan or Dutch oven, heat oil over medium heat. Add leeks, garlic and shallot. Cook 5 minutes, stirring occasionally, until leeks and shallot are softened but not browned. Add cauliflower, broth and herbes de Provence. Cover; cook until cauliflower is tender, about 20 minutes.
- Meanwhile, in 10-inch skillet, cook bacon until crisp. Drain on paper towels; set aside.
- Remove soup from heat; using blender or handheld immersion blender, puree soup until smooth. If using regular blender, return soup to saucepan. If using immersion blender, return saucepan to heat. Add salt, pepper and butter. Cook over low heat 5 minutes, stirring occasionally, until butter is melted and soup is hot.
- To serve, ladle soup into bowls. Sprinkle with bacon.
Nutrition Facts : ServingSize 1 Serving
LEEK AND BEAN SOUP
Make and share this Leek and Bean Soup recipe from Food.com.
Provided by English_Rose
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large, heavy-based saucepan. Sauté the garlic and leeks for 4-5 minutes until starting to soften but not colour.
- Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Purée to a smooth consistency using an electric hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through.
- Serve the soup in deep bowls with a pinch of parsley on top.
Nutrition Facts : Calories 237.6, Fat 4, SaturatedFat 0.6, Sodium 251.5, Carbohydrate 40.8, Fiber 12.1, Sugar 2.2, Protein 11.3
SPINACH AND LEEK WHITE BEAN SOUP
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
Provided by BETH4KIDS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 30.6 g, Fat 2 g, Fiber 5.8 g, Protein 9.4 g, SaturatedFat 0.2 g, Sodium 432.2 mg, Sugar 1.8 g
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