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.
SPICY GAI LAN AND BEAN CURD SOUP
Gai Lan, which is known as Chinese broccoli, can be found at many Asian grocers. But if you can't find it, don't despair, fresh tender broccoli can be substituted in a pinch (it tastes quite similar anyway). This makes a wonderful light soup which can be totally vegetarian if you wish. It does turn out a bit spicy with the full three peppers sliced in (with the seeds)(I used fresh red Thai dragons in the recipe), so adjust the heat to your own taste. I think this also might be nice with chicken substituted for the tofu- if you choose to do that, add about 10-12 ounces of chopped cooked chicken where you would add the tofu. Enjoy!
Provided by PalatablePastime
Categories Clear Soup
Time 31m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
- Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
- Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
- Cook 2-3 minutes on low heat or until soup is heated though.
- Garnish with chopped cilantro and serve hot.
Nutrition Facts : Calories 14.9, Fat 0.7, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.8, Protein 0.4
SILKY BEAN CURD SOUP WITH GREENS
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Bring chicken broth and water to simmer with soy sauce. Whisk a few tablespoonfuls of the hot broth into the miso paste and reserve. Add bean curd and spinach and cook over low heat for a minute to wilt. Return miso paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust the seasoning. Garnish and ladle out.
SEAFOOD BEAN CURD SOUP
Another great Madame Wong recipe....this one is so quick and easy! This is an 'after-work' meal for us, I make the soup while some potstickers are browning...YUM! Vary the seafood if you like, sometimes I just use all shrimp. Prep and cook times approximate.
Provided by Hey Jude
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring stock to a boil; add shrimp, scallops, crab meat and bean curd.
- Add green onion, ginger and salt; bring to boil again and then thicken with the dissolved cornstarch mixture.
- If you wish, add a splash of red wine vinegar or chili oil.
- Sprinkle with pepper and serve.
Nutrition Facts : Calories 182.2, Fat 6.4, SaturatedFat 1.4, Cholesterol 12.4, Sodium 1070.9, Carbohydrate 17.1, Fiber 0.4, Sugar 4.8, Protein 14
SPINACH AND BEAN CURD SOUP (GUN)
This is a healthy, thick and beautiful soup. We have this with my 'manapua' (pork buns). From my favorite cookbook author, Madame S.T. Ting Wong. Prep and cook times are approximate.
Provided by Hey Jude
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
- Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
- Add spinach, bring to a boil; add salt and pepper, stir until well blended.
- Sprinkle ham on top; garnish with chopped cilantro and serve.
Nutrition Facts : Calories 302.5, Fat 10.7, SaturatedFat 2.7, Cholesterol 34.5, Sodium 1175.7, Carbohydrate 27, Fiber 2.8, Sugar 7.6, Protein 26.1
SPICY HAM AND BEAN SOUP
Make and share this Spicy Ham and Bean Soup recipe from Food.com.
Provided by Doobious
Categories Pork
Time 2h15m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- If you've got time, cover beans with water and soak, covered, overnight.
- Otherwise, cover beans with water and bring to a boil for a few minutes, then bring the heat down to low and simmer for 30 minutes or so.
- Drain (this helps cut down on any, uh, gas issues).
- Cover again with water, stock, or a combination.
- Add ham hocks and bring heat back to medium.
- Simmer for an hour or until beans are softened and meat is coming off the bones.
- Add water or stock as needed throughout cooking process.
- Remove ham hocks and set aside to cool.
- Add onions, tomatoes (with juice), garlic, spice, salt and sausage (if desired).
- Remove meat from ham hocks, shred into small pieces, and add to soup.
- Continue to simmer until beans are very soft.
- and tomatoes have broken down.
- Add lemon juice.
- Add salt and pepper to taste.
- Serve with crusty, rustic bread and a green salad.
Nutrition Facts : Calories 125.2, Fat 8.2, SaturatedFat 2.7, Cholesterol 18.7, Sodium 271.3, Carbohydrate 9.1, Fiber 2.3, Sugar 4.3, Protein 5
CHOW GAI LAN (JADE GREEN BROCCOLI)
Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. This is traditionally made with gai lan, or Chinese broccoli, but the recipe works well with any broccoli you can find.
Provided by echo echo
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together sugar through soy sauce plus 1/2 cup water and put aside.
- Heat oil in a skillet or wok over medium heat and add the garlic.
- When garlic is golden brown, add the broccoli.
- Turn the heat up and stir-fry 2 minutes.
- Add sherry, cover quickly and cook 2 minutes.
- Lift cover& add the soy sauce mixture.
- When sauce thickens, remove and serve.
Nutrition Facts : Calories 112.9, Fat 9.1, SaturatedFat 1.2, Sodium 336.6, Carbohydrate 3.1, Fiber 0.1, Sugar 1, Protein 0.7
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