CREAMY ITALIAN WHITE BEAN SOUP
Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.
Provided by colleenlora
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
- With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
- In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
- Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 38.1 g, Cholesterol 2.4 mg, Fat 4.9 g, Fiber 11.2 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 1014.4 mg, Sugar 2.3 g
FIVE-BEAN SOUP
One of my family's favorite soups, this tasty recipe was one I discovered years ago. Served with a salad and bread or rolls, it makes a savory supper. Sometimes we like to grate mozzarella cheese over the individual bowls just before serving. -Lynne Dodd, Mentor, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges
AMAZING BLACK BEAN SOUP IN 5 INGREDIENTS!
for being so easy, this soup will knock your socks off! totally vegetarian and is really great with some crusty bread or some finely shredded cheddar cheese and/or sour cream on top!
Provided by lunaseesstars
Categories Black Beans
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- pour salsa into a large sauce pan and heat on medium heat.
- rinse beans in a collander, then add beans and broth to salsa. bring to a boil and let simmer for 15 minutes.
- in the meantime, mince cilantro. use a knife or a food processor. set cilantro aside.
- after about 15 minutes of simmering, remove about 1/2 of the soup from the pan and put it in a food processor. puree the soup (it will become thicker) and then put the pureed soup back into the pan. continue to simmer.
- add minced cilantro and lime juice to soup.
- cook soup for a few more minutes (5 or so). the longer you cook it, the more it will reduce and become thicker. eat as is or add cheese/sour cream on top as a garnish if you desire.
CREAMY WHITE BEAN SOUP
Found this recipe today in our local paper and have already made it. It is fabulous! I didn't even have to adjust the seasonings, they are right on!
Provided by Marie
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a 4 quart saucepan on medium high heat.
- Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
- Add beans, water, and seasonings.
- Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
- Take half of soup and blend in blender until smooth.
- Return soup to bean mixture in pan and stir.
- Ladle into bowls and drizzle with olive oil before serving.
- Top with freshly grated Parmesan cheese, if desired.
- Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.
CREAMY WHITE BEAN ENCHILADA SOUP
I love enchiladas but do not love all of the fuss that goes into cooking the filling, spooning, rolling, and then cooking again. I came up with this soup that has the flavor without all the fuss. No need for refried beans either because the beans are built into the soup. Feel free to add cooked chicken in the final step for a more hearty meal. Garnish with crushed tortilla chips, jalapeno slices, cheese, cilantro, or your favorite enchilada toppings.
Provided by Soup Loving Nicole
Categories Bean and Pea Soups
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
- Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.
Nutrition Facts : Calories 500 calories, Carbohydrate 68.1 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 13.6 g, Protein 23.1 g, SaturatedFat 8.9 g, Sodium 1429.1 mg, Sugar 4.5 g
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