PROVENCAL HAM & BEAN SOUP
There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. -Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.
Nutrition Facts : Calories 212 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.
PROVENCAL VEGETABLE SOUP
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
- To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
- Pistou:
- 4 large garlic cloves
- 1/4 cup tomato paste
- 24 large basil leaves
- 1/2 cup freshly grated Parmesan
- 1/2 cup good olive oil
- Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
- Yield: 1 cup
PROVENCAL FRENCH BEANS
Steps:
- Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
- Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
- In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.
PROVENCAL VEGETABLE SOUP
This soup is flavorful and satisfying, yet still very healthy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 17
Steps:
- Place navy beans in a large bowl andadd water to cover. Let soak overnight inthe refrigerator.
- Fill a large bowl with cold water. Sliceleeks into 1/4-inch rounds; add to water.Let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out ofwater and drain in a colander. Set aside.
- In a medium, heavy-bottomed stockpot,heat olive oil over medium-low heat. Addleeks and garlic; sauté until translucent,stirring occasionally, about 6 minutes.Add parsley, rosemary, thyme, carrots,potatoes, and pepper. Cover and cook,stirring occasionally, 10 to 15 minutes;lower heat if mixture browns.
- Drain beans, discarding soaking liquid.Add beans and stock to vegetables. Cover, bring to a boil, and reduce heat to low;cook until beans are tender, about 40minutes. About 10 minutes before thebeans are done, add salt.
- Meanwhile, heat oven to 400 degrees. SprinkleGruyere over bread. Place on a cookiesheet; toast until cheese is melted andgolden, about 10 minutes.
- . Add spinach to soup; cook 1 to 2 minutes more. Divide soup among bowls andserve immediately, garnished with chervil,if desired, and Gruyere toast.
Nutrition Facts : Calories 338 g, Cholesterol 5 g, Fat 4 g, Fiber 11 g, Protein 15 g, Sodium 609 g
PROVENçAL GREENS SOUP
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon's walk, such as nettles, watercress and dandelion greens. If you must use one green, make it Swiss chard. The soup can be prepared through step 1 several hours before serving.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
- Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams
PROVENçAL VEGETABLE SOUP (SOUPE AU PISTOU)
Provided by Ruth Cousineau
Categories Soup/Stew Cheese Pasta Potato Soy Vegetarian Quick & Easy Dinner Lunch Green Bean Boil Gourmet Pescatarian Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make soup:
- Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
- Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
- Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
- Meanwhile make pistou:
- Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
- Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.
PORTUGUESE BEAN SOUP
A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.
Provided by PIKALA
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h50m
Yield 12
Number Of Ingredients 12
Steps:
- Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
- Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
- Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 25.6 g, Cholesterol 32.1 mg, Fat 12.9 g, Fiber 5.9 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 581.2 mg, Sugar 4.7 g
PROVENçAL VEGETABLE SOUP WITH BASIL
This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone al pesto. Made with flavorful ripe summer vegetables, it does not need a meat-based broth. To keep the soup green and fresh looking, some of the vegetables are cooked separately and added to the pot just before serving. A generous spoonful of garlicky basil pistou in each soup bowl gives the soup its bright sunny character.
Provided by David Tanis
Categories soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat. Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil. Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes. Leave beans to cool in their own broth. (May be cooked several hours or up to 1 day in advance.)
- Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add diced onion, season generously with salt and pepper and stir to coat. Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
- Add potato and 2 cups water to soup pot. Cover and cook until potatoes are soft, about 10 minutes. Add cooked shell beans and bean broth and bring to a simmer. Taste and adjust seasoning. Keep warm.
- Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute. Spread out to cool on a baking sheet.
- Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste. (Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.) Stir in about 1/2 cup grated cheese and season with salt and pepper. (Makes about 3/4 cup.)
- To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes. Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl. Pass extra grated cheese at the table.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 4 grams
PROVENCAL WHITE BEAN SOUP SOUTH BEACH
Make and share this Provencal White Bean Soup South Beach recipe from Food.com.
Provided by Antifreesz
Categories Beans
Time 30m
Yield 4 1 cups
Number Of Ingredients 11
Steps:
- In a large saucepan,heat oil over medium high heat.
- Add onion, celery, garlic, basil, rosemary, thyme and salt, reduce heat to medium low and cook, stir occasionally, 15 minutes or till veggies are softened.
- Add beans and stir to combine.
- Transfer 3/4 of the bean mixture to blender, using large spoon.
- Add both and puree until smooth.
- Return mixture to the saucepan, stir to combine, and bring to simmer just to heat through.
- Season with additional salt and pepper to taste.
- Serve warm.
Nutrition Facts : Calories 189.4, Fat 3.8, SaturatedFat 0.6, Sodium 160.9, Carbohydrate 29.3, Fiber 7.3, Sugar 1.3, Protein 10.7
PROVENCAL BEAN SOUP
-Jan Marto, Algoma, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 16-18 servings (about 4-1/2 quarts).
Number Of Ingredients 17
Steps:
- Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid; set beans aside. In the same pan, saute the leeks, onion and garlic in oil until tender. Add the water, ham, cloves, bay leaves, thyme, salt, pepper and beans; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are almost tender., Add carrots, turnips, potatoes, kale and parsley. Cover and simmer 25-35 minutes longer or until the beans and vegetables are tender. Discard bay leaves and cloves before serving.
Nutrition Facts : Calories 192 calories, Fat 3g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 681mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 8g fiber), Protein 16g protein.
PROVENCAL VEGETABLE SOUP
This is a traditional soup of Provence. Don't omit the pistou as this gives this dish a wonderful scent and color. Preparation time depends if using fresh or dried. If dried beans, soak overnight. An extra 30 min boiling time as stated in the procedure would be needed. Posted for ZWT5.
Provided by Pneuma
Categories Potato
Time 1h45m
Yield 6-8 bowls, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- To make the pistou: mix in the food processor the 1st 3 pistou ingredients until smooth, adding the extra virgin oil last.
- To make the soup: if using dried haricot beans,place in a saucepan and cover with water. Bring to a hard boil for 10 mins and drain. Place the par-boiled beans, or fresh beans if using, in a saucepan with the herbes de Provence and one of the garlic cloves. Add water to cover by 2.5 cm./1in. Boil, reduce heat and simmer over a medium low heat until tender, about 20 minuters for fresh breans and about 1 hour for dried beans. Set aside in the cooking liquid.
- In a large saucepan or flameproof casserole heat the oil. Add onion and leeks, cook for 5 minutes, stir occasionally, until onion softens.
- Add celery, carrots and the other garlic clove and cook, covered for 10 minutes, stirring.
- Add potatoes, French beans and water, then season lighlty with salt and pepper. Bring to a boil, skim any foam that rises to the surface, then reduce the heat, cover and simmer for 10 minutes.
- Add courgettes, tomatoes and peas together with the reserved beans and their cooking liquid and simmer for 25-30mins, or until all the vegetables are tender. Add the spinach and simmer for 5 minutes. Season the soup and swirl a spoonful of pistou into each bowl. Garnish with basil and serve.
Nutrition Facts : Calories 337.7, Fat 13.2, SaturatedFat 2.3, Cholesterol 2.9, Sodium 383.1, Carbohydrate 44.9, Fiber 12.5, Sugar 6.8, Protein 12.8
More about "provencal bean soup recipes"
PROVENCAL STYLE WINTER VEGETABLE SOUP - SEASONS AND …
From seasonsandsuppers.ca
SOUPE AU PISTOU RECIPE (FRENCH PROVENçAL VEGETABLE …
From whats4eats.com
WHITE BEAN SOUP WITH PROVENCAL HERBS - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (10)Total Time 3 hrsCategory SoupCalories 140 per serving
TURKEY SOUP PROVENçAL RECIPE | MYRECIPES
From myrecipes.com
PROVENCAL SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PROVENçAL VEGETABLE-BEAN SOUP WITH PISTOU | RECIPE | WINTER …
From pinterest.ca
PROVENCAL WHITE BEAN SOUP MIX - HEALTHY GOURMET KITCHEN
From healthygourmet.kitchen
VEGETABLE PISTOU SOUP - THERESCIPES.INFO
From therecipes.info
PROVENCAL HAM & BEAN SOUP RECIPE: HOW TO MAKE IT | TASTE OF …
From stage.tasteofhome.com
PROVENçAL WHITE BEAN SOUP RECIPE - CUISINART.COM
From cuisinart.com
PROVENCAL SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
PROVENçAL BEAN AND VEGETABLE SOUPE AU PISTOU - VEGETARIAN RECIPES
From foodandspice.com
OUR BEST BEAN SOUP RECIPES | ALLRECIPES
From allrecipes.com
PROVENCAL BEAN SOUP WITH MERGUEZ SAUSAGE - THE LITERATE CHEF
From theliteratechef.com
SLOW COOKER WHITE BEAN SOUP PROVENCAL - MY EDIBLE FOOD
From myediblefood.com
PROVENçAL VEGETABLE SOUP RECIPE - ERIC RIPERT | FOOD & WINE
From foodandwine.com
PROVENCAL BEAN SOUP | ETSY
From etsy.com
TURKEY SOUP PROVENçAL RECIPE | RECIPE | TURKEY SOUP, GROUND …
From pinterest.com
PROVENÇAL GARLIC SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
PROVENCAL BEAN SOUP RECIPE: HOW TO MAKE IT
PROVENCAL HAM & BEAN SOUP | RECIPE | RESTAURANT SOUP RECIPE, …
From pinterest.com
PROVENCAL BEAN SOUP RECIPE: HOW TO MAKE IT | TASTE OF …
PROVENçAL VEGETABLE SOUP (PISTOU SOUP) RECIPE - FOOD NEWS
From foodnewsnews.com
PROVENCAL HAM BEAN SOUP RECIPE - HOME | FACEBOOK
From facebook.com
MAKE PROVENCAL FISH SOUP FROM SCRATCH IT’S WORTH IT
From perfectlyprovence.co
PROVENçAL BEAN SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEEF SOUP PROVENCAL - THERESCIPES.INFO
From therecipes.info
PROVENCAL WINTER BEAN AND VEGETABLE SOUP (WINTER SOUPE AU PISTOU)
From karmacoop.org
PROVENçAL SUMMER VEGETABLE SOUP - KITSCHEN CAT
From kitschencat.com
PROVENCAL-STYLE GARLIC SOUP WITH POACHED EGGS - RICARDO
From ricardocuisine.com
PROVENCAL GARLIC SOUP - THERESCIPES.INFO
From therecipes.info
PROVENçAL BEAN STEW - VEGKITCHEN
From vegkitchen.com
INSTANT POT PROVENçAL CHICKEN SOUP | AMERICA'S TEST KITCHEN
From americastestkitchen.com
RECIPE: PROVENCAL BEEF AND BEAN SOUP - HOUZZ
From houzz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love