How To make Coach House Black Bean Soup
Jim Vorheis 1 lb Black beans
2 1/2 qt Water
5 Strips bacon, cut in small
-pieces 2 Stalks celery, chopped
2 Medium-size onions, chopped
2 tb Flour
Rind and bone from smoked -ham OR 2 smoked ham hocks, -split 3 lb Beef bones
3 Sprigs parsley
2 Bay leaves
2 Cloves garlic, halved
2 Carrots, cut in pieces
2 Parsnips, chopped
1/4 ts Ground pepper
2 ts Salt
3/4 c Madeira
2 Hard cooked eggs
Lemon slices, sprinkled -with parsley Wash beans, cover with cold water and soak overnight. Drain and wash again. Place them in a casserole and add 2 1/2 quarts water. Cover and simmer 90 minutes. Cook bacon in heavy kettle for a few minutes. Add celery and onion and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute. Add ham and beef bones, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary. Remove bone and ham rind or hocks and blend half of the soup in blender. Remove any meat from ham bone or hocks, chop fine and return to soup. Add blended soup. Add wine and chopped eggs. Mix well. Garnish with lemon. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make Coach House Black Bean Soup's Videos
My Top 5 (EASY + HEALTHY!) Go-To Meals ???? Pahla B Fitness
Check out the recipes for these EASY + HEALTHY meals here:
Let’s talk about my TOP 5 Go-To MEALS (that also happen to be ridiculously easy and pretty healthy, too)! Even though I work from home, I still work all day and when I’m done creating awesome videos for you, I’m not really interested in spending hours in the kitchen. So, I have a rotation of quick, simple and delicious meals that my family is willing to eat and I can whip up in a jiffy. Bonus? They’re not going to break your calorie bank, either!
Here are my TOP 5 meals (in no particular order):
???? Tortellini with Meat Sauce
???? Egg Roll in a Bowl
???? Black Bean Burgers
???? Honey Garlic Chicken Stir Fry
???? Chicken Soft Tacos, plus
???? my favorite Saturday night treat!
Find the full recipes, plus calorie information here:
❤ Pahla B
AUTHENTIC UKRAINIAN BORSCHT RECIPE (Борщ) | my grandma's beet soup
Today I'm sharing my grandma’s Ukrainian Borscht Recipe I grew up eating in Ukraine every single week. This iconic red beet soup is made with beef (or vegetarian), cabbage, potatoes, carrots, garlic and dill, and then served with a dollop of sour cream and rye bread.
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
12 cups water, beef or vegetable broth/stock
5 cups green or red cabbage thinly sliced
1 large onion chopped
3 medium carrots chopped
2 tbsp olive oil
3 large beets peeled and cut into matchsticks
4 large potatoes peeled and cubed
6 oz can tomato paste low sodium
2 tsp salt
3 bay leaves
1 tbsp white vinegar
Pinch of sugar or maple syrup
3 large garlic cloves grated
Ground black pepper to taste
1/4 cup dill or parsley finely chopped
Yogurt sour cream and rye bread, for serving
????Printable recipe
►DIRECTIONS:
1. In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil. In the meanwhile, wash, peel and cut vegetables.
2. Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
3. In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
4. Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.
5. Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.
6. Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.
7. Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).
Store and reheat: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.
Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.
????Healthy meal plans
????PRODUCTS USED IN VIDEO (affiliate):
Red dutch oven
Sharp Chef's Knife
Rose gold ladle
Glass bowls
????ALWAYS IN MY KITCHEN (affiliate):
Favorite Air Fryer
6 Quart Instant Pot LUX
8 Quart Instant Pot DUO
Measuring spoons
Measuring cups
Favorite blender
4 cup glass measuring cup
Unbleached parchment paper
Healthy cooking spray
Zester
⏰TIMESTAMPS:
00:00 Intro
00:38 Chop vegetables
01:35 Make zazharka
01:50 Cook cabbage
02:32 Combine everything in one pot and cook
03:09 Add seasonings
03:49 How to serve borscht soup
04:10 Make rye garlic toast
04:35 Taste test
????ABOUT IFOODREAL
Hello! My name is Olena Osipov and I create healthy easy recipes on ifoodreal.com. Quick dinners, and a lot of healthy Instant Pot and Air Fryer recipes. I'm a mom to 2 boys and soon-to-be Certified Nutrition Coach and Cornell University Healthy Living program graduate. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too. Read more about me
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Disclaimer: product links may include affiliate links.
#ifoodreal #borscht #ukrainian #soup
How to make Curry Tripe & Bean! | Deddy's Kitchen
Today we're learning how to make Deddy's famous #CurryTripe !! There's LEVELS to cooking delicious #Tripe and now that you're learning Deddy's version...you're about to set your meal apart from the rest! Welcome to Deddy’s Kitchen!
I hope you all enjoy this detailed walk through! I know many of us are used to the IG TV versions during this #Quarantine , but we’re so glad you’ve all pushed us to make YouTube our new home! We appreciate you EVEN MORE for following us here!
If you’re new to the channel, welcome to the family! Don’t forget to LIKE, COMMENT & SUBSCRIBE- but ONLY IF you it feels right in your heart! I know people say this a lot but we mean it when we say- YOU & YOUR BELLY ARE NOT GOING TO WANT TO MISS THIS!
Follow Deddy’s Kitchen on IG for weekly OUTTAKES:
@DeddysKitchen
You guys are gonna KILL IT! We can feel it! Until the next meal.. #NyamAhYuhYawd ????????????????STAY HOME & STAY SAFE! ????????
Edited by the amazing, Shay!:
MUSIC by: LAKEY INSPIRED ✨
How I stay skinny
#shorts #kbbq
JEFF Cook | Black Bean + Lentil Curry with Coach Adrian
Join our amazing Coach Adrian on JEFF Cook as he guides us through this awesome dish!
On the menu, we have Black Bean + Lentil Curry
Chorizo, Kale And Butter Bean Soup | Winter Warmers 3
Back with another episode of Winter Warmers, MasterChef finalist Jack Lucas shows you how to create a deliciously warm chorizo, kale and butter bean soup, perfect for those winter nights.
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INGREDIENTS:
130 g Chorizo Sausage
1 Onion
1 Carrot
1 Stick of Celery
2 Cloves of Garlic
600 ml Chicken Stock
2 Tins of Pre Cooked Butter Beans
1 Orange Zest
3 Handfuls Kale
1 tsp Smoked Paprika
Bunch of Flat Leaf Parsley
2 Slices of Sourdough
STEP 1: CHORIZO
Chop the chorizo into 1cm cubes and fry off in a little oil until golden, cooked through and the oils have leaked out in to the pan.
STEP 2: COOK REMAINING INGREDIENTS
Remove the chorizo with a slotted spoon and gently fry the chopped onion, celery, carrot and garlic in the remaining oil until translucent and softened – try not to over-caramelize at this stage. Season well with salt and pepper and the paprika, add in the butter beans and the stock and the zest of the orange and cook for 5-10 minutes. Add in the kale, cook for 3 minutes.
STEP 3: BLEND
While the soup is cooking bash together some chopped parsley with a pinch of sea salt and some olive oil. Grind to form a parsley oil. Once the soup if cooked pour it into a blender and whizz to a smooth soup. Meanwhile, lightly brush the sourdough in olive oil and place in a griddle pan until toasted.
STEP 4: GARNISH AND SERVE
Garnish with a little orange zest, the cooked chorizo and the a drizzle of the parsley oil.