The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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Sausage & Bean Casserole Recipe
Today i'm going to show you how to make my Sausage & Bean Casserole. All cooked in one pot to save on the washing up and can be made ahead too!
This Big Batch Sausage and Bean One Pot is a great dish for a family gathering that can be made ahead of time.
Full sausage and bean casserole recipe is available on our site:
Ingredients for the casserole:
2 tbsp olive oil
20-30 depending on how hungry your family are! good quality chipolata sausages (use gluten-free chipolatas if required)
1 large red onion peeled and roughly chopped
2 red peppers deseeded and roughly chopped
20 mini chorizo the bitesize ones, chopped in half
3 cloves garlic peeled and minced
2 tsp paprika
1 tsp dried thyme
120 ml (1/2 cup) red wine (optional)
2 chicken stock cubes crumbled (replace with 2 tsp vegetable bouillon for gluten free)
3 x 400g (14 oz) tins chopped tomatoes
1 x 400g (14oz) tin haricot beans, drained and rinsed
1 x 400g (14oz) tin cannellini beans, drained and rinsed
#onepot #comfortfood #sausages
The Best Barbecue Baked Beans - Easiest, Meatiest BBQ Baked Beans - Food Wishes
It's not a barbecue until a dish of baked beans shows up, and while there are many versions and techniques, I'm here to tell you that these are the best. These are the tastiest, the most satisfying, the easiest, and the meatiest. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about The Best Barbecue Baked Beans, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Camping Recipes-Beans And Franks Soup-Yep You Heard Me Right
Looking for an easy camping recipe that punches way over its weight class? Here is a classic camp recipe that will stick to your ribs, feed the entire crew and won't break the bank. Beans and Franks Soup is one for the ages!
Ingredients
2 Cans Pork And Beans In Tomato Sauce
3/4 C chopped celery
3/4 C chopped onion
1/4 C Chili Sauce
1/2 C Water
2 C Milk
1Pkg Hot Dogs
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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
Jacques Pepin's Hearty Vegetable Soup | Today's Gourmet | KQED
Jacques Pepin's vegetable soup is made with hearty fall vegetables like yam and leek and uses crushed angel hair pasta for thickening. (1:00). For the main course, Jacques shares his technique for cooking flavorful lentils (5:36) to serve with grilled cabbage stuffed with sausage (10:56). For dessert, Jacques prepares a fig and pear gratin (15:29). Lots of great cooking tips and techniques in this episode!
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 12, 1991. Soup
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#jacquespepin #vegetablesoup #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.