How to make white bean blender soup, vegan creamy tomato soup, healthy black bean soup recipe
How to make white bean blender soup, vegan creamy tomato soup, healthy black bean soup recipe
Vegetable soup made in a blender is the yummiest low-effort comfort food.
INGREDIENTS
For the soup:
•2–3 Tbsp olive oil
•1 cup yellow onion, chopped
•6 garlic cloves, smashed
•2 tsp crushed red pepper flakes
•1 (32 oz) can crushed tomatoes
•2 (15 oz) cans white cannellini beans, drained and rinsed
•1 tsp salt
•½ tsp black pepper
•3 cups chicken stock
•2 rosemary sprigs
•¼ cup unsalted butter, room temperature
•½ cup heavy cream
•Fresh basil for garnish
Croutons:
•1 sourdough round
•¼ cup olive oil
•Salt and pepper
LET'S GET COOKING...
1.Preheat oven to 325ºF.
2.In a large pot, swirl olive oil over medium-high heat. Sauté onions and garlic until tender and fragrant.
3.Add red pepper flakes, tomatoes, beans, salt, pepper and chicken stock. Bring mixture to a boil, reduce to a simmer and pop in rosemary sprigs. Simmer for about 20 minutes until flavors are melded.
4.Meanwhile, make the croutons by removing bread crust and tearing into 1-inch pieces. Place in a bowl with olive oil and season with salt and pepper. Squeeze bread with your hands to make sure olive oil seeps through and ensures crispy croutons. Place on a baking sheet and bake for 20–25 minutes until golden and toasty.
5.Remove rosemary and discard. Pour into a blender, add butter, and puree soup until smooth, streaming in heavy cream to thin accordingly. Season with additional salt and pepper as needed.
6.Serve hot with croutons and fresh basil.
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Bumblebee Soup - Bacon, Black Bean, Corn Chowder Recipe
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RED BEAN SOUP in 35 Minutes! Recipe by Always Yummy!
Try delicious and easy red bean soup. You can take canned beans or dry ones to cook it. If you prefer to use regular dry beans, then rinse it, soak in water for a night, rinse well and boil until readiness. This way it can be used for cooking such a soup.
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✅ Ingredients:
• canned red beans – 1,8 lb | 800 g
• onion – 7 oz | 200 g
• potato – 12 oz | 350 g
• garlic – 4 cloves
• butter – 1 oz | 30 g
• vegetable oil – 2 tbsp
• tomato paste – 2 tbsp
• fresh cilantro – ½ oz | 15 g
• water – 3,3 cup | 800 ml
• ground black pepper – ½ tsp
• curry– 1 tsp
• red chili flakes – 1 tsp
• salt – 2 tsp
✔︎ You will need:
• stockpot
• carving board
• potato masher
???? Preparation:
1. Dice the onion and potato finely, mince the garlic and chop up the cilantro.
2. Heat the vegetable oil in a stockpot, add the onion and butter, fry over low heat until readiness for about 6 minutes until translucent.
3. Add the potato and 3,3 cup | 800 ml of water, stir, bring to a boil, cover with a lid, and cook for 15 minutes over low heat until readiness.
4. Then add 1,8 lb | 800 g of canned red beans with its juice, tomato paste, salt, red chili flakes, black pepper and khmeli suneli, stir, bring to a boil and cook over low heat for 10 minutes.
5. Sprinkle the bean shechamady with the minced garlic and cilantro, stir, switch off the heat, remove the lid and puree the part of soup.
6. Serve the shechamady hot.
❗️Advices:
1. Using dry beans for cooking this wonderful soup, don’t forget to boil it until readiness before.
#beansoup #souprecipe
Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at:
Healthy & Hearty Black Bean Soup • Tasty
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Cannellini bean soup (Vegan white bean soup with spinach)
Cannellini bean soup is a hearty vegan soup made with white beans, spinach, and vegetables cooked in creamy coconut milk. It's very easy to make and gets ready in just 30 minutes. A comforting dish for your meatless Monday meals.
Full recipe is available at
Ingredients
3 cups boiled white beans
1 cup finely chopped white onion
1 cup chopped celery
1 cup chopped carrot
3-4 garlic cloves minced
3 cups baby spinach
2 tablespoons fresh lemon juice adjust to taste
½ cup roughly chopped fresh parsley/ cilantro
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon chili flakes adjust to taste
Salt to taste
Ground black pepper to taste
1 tablespoon olive oil
3 cups vegetable stock
1 cup coconut milk