WINTER WHITE SOUP
About once a week I like to clean out my fridge and cook up some dish with whatever is lurking in the vegetable bin. This soup is an example of a happy and delicious combination of flavors. I know it's a lot of ingredients, but it's well worth the effort. You may wish to serve this soup the next day as it improve in taste with time.
Provided by simone stevin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots, and ginger, and cook until fragrant but not brown, about 5 minutes. Stir in the green onions, cauliflower, parsnip, and mushrooms, and cook and stir an additional 5 minutes. Add the pear, beans, mustard, and dill, and stir just until heated, about 1 minute.
- Stir in the wine and thyme, and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken broth. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir in cream, and, if needed, thin with additional chicken broth; serve hot. You may wish to serve this soup the next day. It will improve in taste with time.
Nutrition Facts : Calories 189.5 calories, Carbohydrate 17.6 g, Cholesterol 23.2 mg, Fat 9.4 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 213.1 mg, Sugar 5.4 g
WHITE BEAN SOUP
A hearty and flavorful winter meal that can easily be made vegetarian, if desired.
Provided by MEADOWG
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
- Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g
WINTER VEGETABLE BEAN SOUP
Folks always seem to ask for the recipe whenever I make this flavorful filling soup. And they're surprised to learn that refried beans are a major ingredient!
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 12-16 servings (4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven or soup kettle, saute the celery, onion and garlic in oil for 7 minutes or until tender. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Stir in beans. Cover and simmer for 20 minutes or until vegetables are tender. Serve over macaroni.
Nutrition Facts : Calories 100 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 439mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
WINTER WHITE BEAN SOUP
Categories Bean
Number Of Ingredients 11
Steps:
- In a large pot, add the beans and cover with water until almost to the top. Let sit overnight (8-12 hours). Drain and rinse the beans, discarding of the used water. Fill the pot again with the beans and water. Bring to a boil. Put the heat down to low and let the beans simmer with the lid slightly off the pot for about 2 - 2 1/2 hours. Save about 1-2 cups of the water used in cooking the beans and set aside. Divide the beans in half, placing one half in a bowl and one half in the food processor. Purée the half of the beans in the food processor with a little water from cooking the beans. Meanwhile, in the large pot used to cook the beans, add the olive oil and heat on medium-high heat. Sautée the onions in the olive oil until transparent. Add the carrots, garlic, pepper and red pepper flakes. Cook until tender. Add the tomatoes and kale and simmer for about 10 minutes. Add the puréed beans to the pot and stir. Add the whole beans and enough vegetable broth to make the soup the consistency desired. (I used all 4 cups). Simmer the soup until ready to eat.
PUREED WHITE BEAN AND WINTER SQUASH SOUP
This savory pale orange potage makes a comforting winter meal. White beans (and beans in general) are one of the best sources of fiber you can find, and they're a great source of protein as well.
Provided by Martha Rose Shulman
Time 2h15m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5 minutes, and add 2 of the garlic cloves and 1/2 teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil and skim off foam. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.
- Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat and add the leeks and 1/2 teaspoon salt. Cook gently, stirring, until tender, about 3 minutes, and add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 2 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another 30 minutes to an hour, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.
- Using an immersion blender or a food mill fitted with the fine or medium blade, puree the soup. Heat through, taste and adjust salt, and add pepper to taste. Serve, garnishing each bowl with slivered sage leaves, (optional) garlic croutons and an optional drizzle of olive oil.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 5 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1400 milligrams, Sugar 5 grams
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