SPICY BEAN SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 25
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.
NEW ORLEANS BEAN SOUP
Red beans, celery, ham and some herbs form the basis for this hearty soup from the South. Served with a crusty French bread, it's a meal in itself! Originally from a recipe card promotion received in the mail years ago.
Provided by Leslie in Texas
Categories Ham
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, melt butter.
- Add onion; sauté until soft.
- Add celery, carrot and garlic; sauté for a few minutes until soft but not browned.
- Add kidney beans and their liquid, ham and vegetable broth. Simmer for about 15 minutes.
- Add Worcestershire, parsley, thyme, bay leaves and lemon juice.
- Bring back to a boil and simmer for 30 minutes.
- Serve, passing the hot sauce!
Nutrition Facts : Calories 447.5, Fat 9.2, SaturatedFat 3.5, Cholesterol 29.6, Sodium 1367.4, Carbohydrate 66, Fiber 16.6, Sugar 6.7, Protein 27.6
NEW ORLEANS SPICY BEAN SOUP
Make and share this New Orleans Spicy Bean Soup recipe from Food.com.
Provided by TheGrumpyChef
Categories For Large Groups
Time 5h30m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- In large no-stick pot, combine the water, ham hock, and bay leaf. Bring to a boil over med-high heat. Reduce the heat to med-low, cover, and simmer for 1 hour. Uncover and simmer for 30 minutes.
- Strain into a large bowl. Discard the bay leaf. Remove the meat from the bone. Trim off all visible fat and cut the meat into small dice. Set aside about 3/4 cup of the meat; reserve any remainder for another use. Defat the Stock.
- Wash the pot with soapy water and rinse. Return the stock to pot.
- Add the beans, onions, celery, carrots, red peppers, parsley, cilantro, cumin, oregano, Creole seasoning, and garlic. Set over med-high heat and bring almost to a boil. Reduce the heat to low, cover and simmer for 2 1/2 to 3 hours, or until the beans are tender.
- Transfer 4 cups of the soup to a blender or food processor. Puree, then stir back into the soup. If the soup is not thick enough, continue pureeing in 1-cup batches until the soup is the desired consistency. (May also use a hand blender in this step.) Stir in the reserved ham. Season to taste with the hot-pepper sauce.
Nutrition Facts : Calories 126.2, Fat 0.7, SaturatedFat 0.1, Sodium 19.1, Carbohydrate 23.3, Fiber 8.8, Sugar 2.7, Protein 7.9
LUIGI'S BEAN SOUP
Beans, legumes, peas ... whatever term you use, they are wonderful foods. Their proteins complement those in grains, so they pair well with breads. Europe has wonderful country bean dishes, like this simple meatless soup from rural Italy.
Provided by Food Network
Time 3h50m
Yield 4 to 5 cups thick soup. Serves
Number Of Ingredients 10
Steps:
- You will need a large pot with a lid. Rinse beans in cold water to clean, then place in large saucepan, cover with 3 to 4 inches of cold water and bring to a boil. Skim off any foam, drain off water, and cover beans again with cold water to a depth of 3 to 4 inches. Put back on heat. As water heats, add tomatoes, scallions, oil, celery, garlic, black pepper, and basil. Cover and bring to a boil. Lower heat and simmer covered for 2 to 3 hours, until beans are cooked and tender. Check beans every so often to ensure that they aren't running dry. Add more water if necessary. Once beans are cooked, add salt, and bring back to a rolling boil for 3 to 5 minutes to thicken. Set aside until ready to serve, then reheat, and transfer to serving dish. Serve hot, topped with a sprinkling of grated cheese and of freshly ground black pepper. Put out pepper and extra cheese so guests can adjust flavorings as they wish.
SPICY BLACK BEAN SOUP
A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. -Tia Musser, Hudson, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 556mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.
QUICK SPICY BLACK BEAN SOUP
Quick and spicy black bean soup.
Provided by Brandy Griffin Meiling
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
- Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
- Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 50.3 g, Cholesterol 4.5 mg, Fat 3.2 g, Fiber 13.6 g, Protein 13.1 g, SaturatedFat 0.5 g, Sodium 1507.5 mg, Sugar 5 g
SPICY SHRIMP AND RED BEAN SOUP
Shrimp, red beans (or kidney), tomatoes with chiles, and cream of mushroom soup make this soup an easy-to-make crowd pleaser that looks and tastes like soup from a fine restaurant. Serve with Garlic Toast to make it a complete meal. I created this completely by accident and it turned out great!
Provided by Kim Berley
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 25.8 g, Cholesterol 127.7 mg, Fat 12.9 g, Fiber 7.5 g, Protein 24.7 g, SaturatedFat 2.2 g, Sodium 1099 mg, Sugar 1.4 g
NEW ORLEANS-STYLE STRING BEANS
Don't rush to serve these hot out of the pan, as they are best eaten when cooled off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the beans and garlic. Blanch for 3 minutes and drain.
- In a small bowl, combine the salt and spices.
- Heat a large saute pan over medium heat. Add the olive oil, honey, and the spice mixture. Let the honey "melt" together with the olive oil and spices.
- Pat the drained beans and garlic cloves dry with paper towels, add them to the pan, and toss gently to coat them in the honey-spice mixture, 3 to 4 minutes.
- Turn off the burner, pour Cognac into the pan, and flambe the beans until the alcohol is burned off. To flambe, ignite the alcohol by carefully touching the edge of the pan with the flame of a match or lighter. Novices are best off using fireplace matches or wooden kitchen matches instead of flimsy paper ones. Place the beans and garlic in a dish and serve, drizzling the remainder of the honey-spice mixture over them. Season with extra salt, if needed.
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