How To make Pureed Black Bean Soup(Italian)
3 cups black beans
soaked overnight
2 gallons chicken broth
6 bay leaves
1/2 onion :
diced
4 cloves garlic diced
2 carrots :
grated
1/2 cup heavy cream
salt and pepper to taste sour cream :
as needed 2 tablespoons fresh cilantro chopped
2 tablespoons tomatoes :
diced
DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs): - Rinse beans and sort. Soak overnight. Drain. Rinse. - In an extra large saucepan place the black beans, chicken stock, bay leaves, onions, garlic, and carrots. Simmer the ingredients for 2 to 3 hours, or until the beans are tender. Remove the bay leaves. Add more chicken stock or water if needed. - Strain the beans (reserve the liquid) and place them in a food processor. Ble nd the beans, adding enough of the reserved liquid so that a thick, pureed cons istency is achieved. - Add the heavy cream, salt, and pepper. Stir them in so that they are well ble nded. - Garnish the soup servings with a dollop of sour cream. Sprinkle on the cilant ro and the tomatoes serves 8 to 10 [mcRecipe 27 Au 96 / patH ]
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
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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:
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Have you tried the best Black Bean soup yet? ( oil free & vegan)
Ingredients:
1 large onion chopped
3 cloves garlic minced
1 tbsp. cumin
1-15oz can diced tomatoes
1-150z can of black beans rinsed and drained
1-15oz can of pumpkin puree
32oz. veggie broth
juice of one lime
Instructions:
1. Heat pot over medium high heat add onions and cook for 3-4 minutes until translucent. Add garlic and cumin and cook for another 1-2 minutes.
2. Add tomatoes, black beans, pumpkin puree and veggie broth, turn up the heat, and bring to a boil. Reduce down to a simmer and cook for 20 minutes or until the soup has thickened up a bit.
3. Stir in lime juice. Shut off heat and allow soup to cool down a bit. Once cooled transfer, in batches, to your blender and blend until beans and tomatoes are broken down. The soup will not be creamy, you are looking
for more of a chili consistency.
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