How To make Summer White Bean Soup
1 c Dried white beans
8 c Vegetable stock or water
1 Bay leaf
1/2 c Chopped celery or Swiss
-chard stems 1 tb Unrefined vegetable oil
1 qt Washed and chopped Swiss
-chard leaves 1 tb Bragg's Liquid Aminos
3 tb Rice vinegar
Cover the beans with water and soak for 6-8 hours, or overnight. (In hot weather, put the soaking beans in the refrigerator to keep them from fermenting.) Before cooking, drain and combine the beans with vegetable stock, or fresh water, and a bay leaf. Bring to a boil and simmer for 1 1/2 hours or until tender. In a skillet, saute celery in oil and add to beans with other ingredients. Cook until chard is tender but still bright green, about 5-10 minutes. Remove bay leaf.
How To make Summer White Bean Soup's Videos
Cannellini bean and pasta soup | Tesco with Jamie Oliver
Thanks to @JamieOliver, we’ve got just the thing to get you through a January cold spell. Keep warm and feel great with a big bowl of cannellini bean and pasta soup, with added kale for a dash of green goodness. #TescoandJamie
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My grandmother gave me a wonderful soup recipe! We eat and want more!
Grandma gave me a wonderful soup recipe! We eat and want more! A wonderful recipe for chicken soup that everyone, even children, will love. One bowl of this soup will not be enough and you will definitely want more. This chicken soup is very good for digestion and is very good to eat after the holidays to relieve the digestive system.
Recipe:
350 g chicken
1.5 liters of water
cook until done
remove foam
chop 2 onions
frying oil
fry the onion over medium heat
cut 1 carrot
fry over medium heat
add 1 spoon of broth
take the chicken out of the broth
leave to cool
cut 2-3 potatoes
after 3 minutes add 2 tablespoons of paste
add a few black peppercorns
add 3 bay leaves
cook until potatoes are cooked
add 1 cup frozen peas
beat 1 egg
pour the egg into the soup
add salt to taste
add chicken meat
Easy chicken soup is ready!
Chicken soup is very useful for the digestive system after the festive table.
Bon appetit!
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#HotFood #recipe #soup #soup recipe
The Best Summer Soup You've Probably Never Heard Of
Today we're making Italian zucchini soup with broken spaghetti. Traditionally this soup is made with cacuzza and its leaves (tenerumi) but this version makes this classic a whole lot more accessible. I hope you enjoy it!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN ZUCCHINI SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
½ pound (227g) spaghetti - broken into bite-size pieces
5 tablespoons (75g) extra virgin olive oil - plus more for serving
1 medium onion - diced
6 cloves garlic - chopped
¼ teaspoon crushed red pepper flakes - optional
4-5 medium zucchini - cubed
1 14-ounce (400g) can plum tomatoes hand crushed, see notes below
6 cups (1440g) water or stock - plus more if needed
salt and pepper - to taste
¼ cup basil - chopped
¼ cup parsley - chopped
Pecorino Romano - for serving
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Healthy Tuscan White Bean Soup | Eating for Self Care
Healthy Tuscan White Bean Soup | Eating for self care
insta: @vtorress23
Hello!! Welcome to another day of Summer of Self Care! In this series we talk about everything from healthy eating to meditations and healthy mindful practices to really take the time for ourselves this summer.
This is one of my FAVORITE healthy and easy recipes that’s perfect to meal prep and keep your fridge! Keeping healthy food readily available helps us make healthier choices when we start to get the munchies, so it’s great to make it just as easy to snack on a tasty soup that’s ready to go as it is to reach for that bag of chips or cookies. This recipe is the perfect light summer lunch or dinner and can be paired with just about anything!! (I’ll take a side of bread with that...)
What are your self care goals for the summer??
also, this is not a formal official recipe video, but more of a fun cook with me kinda thing (:
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Gordon Ramsay's Soup Recipes | Part One
Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.
#GordonRamsay #Cooking
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