Easy Hungarian Smoked Sausage and Bean Soup Recipe (How to Make Bean Soup) #ultragustibus
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Navy Bean Soup Recipe | Ham and Bean Soup
Navy Bean Soup Recipe | Ham and Bean Soup - This is a easy to make and follow video recipe for Navy Bean Soup Recipe.
Navy Bean Soup Ingredients
1 Ham Bone
1 lb. - 3 lb.Ham Shank or Smoked Turkey Leg
16 ounces Dried Navy Beans
8 cups Chicken Stock (33% less sodium)
1 medium Yellow Onion
2 Celery Stalks
2 Garlic Cloves
1 tsp Dried Parsley
1 tsp Dried Thyme
1 tsp Black Pepper
1.2 tsp Liquid Smoke (optional)
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Anywhere #AlohaFridays: #ChristmasEve Edition - How To Make Portuguese Bean Soup By Chef Gooch
It's a common #local tradition in Hawaiʻi to use your #leftover ham hock from #ChristmasDinner to make Portuguese Bean Soup. This #comfortfood is a favorite in the 50th State during the winter months and goes great with rice or Hawaiian sweet bread. On this Christmas Eve Edition of Anywhere #AlohaFridays, OluKai Ambassador #Chef Mark Gooch Noguchi shows us his recipe for #PortugueseBeanSoup.
Tag a friend or family member in the comments below that needs to see Chef Gooch's #macaroni #hack to maximize the #ono of Portuguese Bean Soup.
Happy Aloha Friday, Happy Holidays, and Merry Christmas Eve!
Slow Cooker 15 Bean Buffalo Chicken Soup
SLOW COOKER 15 BEAN BUFFALO CHICKEN SOUP
Sponsored by Hurst'sⓇ Hambeen'sⓇ 15 Bean SoupⓇ, though all opinions are mine alone.
Game day is around the corner and I have a great recipe that will surprise your guests but will still have all the flavors they expect for game day. This 15 bean soup is flavored with buffalo sauce and flavorful chicken thighs. I hope you enjoy this recipe!
RECIPE:
INGREDIENTS:
20 oz. pkg. Hurst'sⓇ HambeensⓇ 15 bean SoupⓇ mix (won't be using the included ham seasoning, save this for another recipe)
2 lbs boneless skinless chicken thighs
1 yellow onion, diced
3 celery stalks, sliced
3 carrots, sliced
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. black pepper
1 cup buffalo wing sauce (I use Frank's Red Hot original)
9 cups chicken broth
1 bay leaf
2 Tbsp. finely minced cilantro
tortilla chips or tortilla strips for serving
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Rinse and sort beans, discarding any debris. We won't be using the ham flavor packet for this recipe, you can save it for another recipe if desired.
Add the rinsed and sorted beans to the slow cooker. Add the chicken, onion, celery, carrots, garlic powder, onion powder, oregano, pepper, buffalo sauce, chicken broth to the slow cooker, stir. Add the bay leaf on top.
Cover and cook on HIGH for 7 hours without opening the lid during the cooking time.
When the cooking time is up, remove the bay leaf. Remove the chicken thighs onto a plate and shred them with two forks. Add the shredded chicken to the slow cooker. Add the minced cilantro and stir.
Serve with tortilla chips or homemade tortilla strips. Enjoy!
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Sarah Olson
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Springfield, OR 97475
Carla Makes Beans, Greens, and Sausage Soup
Beans are good luck for the New Year! Eat up, make a wish, do your best, kiss your people.
This recipe is from my book, That Sounds So Good!
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00:00 Intro
00:37 Soffritto and Sausage
05:18 Pleasing Seasonings
07:56 Adding Lentils
09:32 Bowl Aplenty
11:48 Frank's Vinegar
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Producer: Zoie Omega
Director of Photography: Tim Racca
Food Stylist: Cybelle Tondu
Editor and Comic Genius: Meg Felling
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
#beansandgreens #thatsoundssogood #luckysoup
Beans and Greens - Escarole and White Bean Soup
Soup season is upon us! Decided to kick it off with Beans and Greens! (Or Escarole and White Bean)
Recipe:
1 large head escarole (chopped to 1 in. squares)
4 15 oz cans cannellini beans (rinsed)
1 yellow onion (diced)
4 cloves garlic (minced)
1 smoked ham hock (optional)
8 c chicken stock
Pecorino and EVO to finish
In a large pot sauté your onions, garlic, and ham hock over medium heat till onions are soft and translucent. Add stock and beans and bring to a simmer, allow to simmer 20 minutes. Add escarole and cook untill wilted, about 2 to 3 minutes. Scoop soup into a bowl drizzle with EVO and top with grated pecorino. Enjoy!
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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