How To make Coach House Black Bean Soup
Jim Vorheis 1 lb Black beans
2 1/2 qt Water
5 Strips bacon, cut in small
-pieces 2 Stalks celery, chopped
2 Medium-size onions, chopped
2 tb Flour
Rind and bone from smoked -ham OR 2 smoked ham hocks, -split 3 lb Beef bones
3 Sprigs parsley
2 Bay leaves
2 Cloves garlic, halved
2 Carrots, cut in pieces
2 Parsnips, chopped
1/4 ts Ground pepper
2 ts Salt
3/4 c Madeira
2 Hard cooked eggs
Lemon slices, sprinkled -with parsley Wash beans, cover with cold water and soak overnight. Drain and wash again. Place them in a casserole and add 2 1/2 quarts water. Cover and simmer 90 minutes. Cook bacon in heavy kettle for a few minutes. Add celery and onion and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute. Add ham and beef bones, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary. Remove bone and ham rind or hocks and blend half of the soup in blender. Remove any meat from ham bone or hocks, chop fine and return to soup. Add blended soup. Add wine and chopped eggs. Mix well. Garnish with lemon. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make Coach House Black Bean Soup's Videos
Angry Customer Throws Soup in Restaurant Manager’s Face
An irate customer was captured on video throwing soup into a restaurant manager’s face in Temple, Texas. Janelle Broland, 24, says the customer ordered a spicy menudo soup and called to complain that it was so hot it melted the plastic lid of the container. “I of course offered her refunds and was trying to get her either a replacement meal or just something completely different,” she said. But the customer showed up to confront her, causing a scene before throwing the soup in Janelle’s face.
AUTHENTIC UKRAINIAN BORSCHT RECIPE (Борщ) | my grandma's beet soup
Today I'm sharing my grandma’s Ukrainian Borscht Recipe I grew up eating in Ukraine every single week. This iconic red beet soup is made with beef (or vegetarian), cabbage, potatoes, carrots, garlic and dill, and then served with a dollop of sour cream and rye bread.
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
12 cups water, beef or vegetable broth/stock
5 cups green or red cabbage thinly sliced
1 large onion chopped
3 medium carrots chopped
2 tbsp olive oil
3 large beets peeled and cut into matchsticks
4 large potatoes peeled and cubed
6 oz can tomato paste low sodium
2 tsp salt
3 bay leaves
1 tbsp white vinegar
Pinch of sugar or maple syrup
3 large garlic cloves grated
Ground black pepper to taste
1/4 cup dill or parsley finely chopped
Yogurt sour cream and rye bread, for serving
????Printable recipe
►DIRECTIONS:
1. In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil. In the meanwhile, wash, peel and cut vegetables.
2. Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
3. In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
4. Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.
5. Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.
6. Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.
7. Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).
Store and reheat: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.
Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.
????Healthy meal plans
????PRODUCTS USED IN VIDEO (affiliate):
Red dutch oven
Sharp Chef's Knife
Rose gold ladle
Glass bowls
????ALWAYS IN MY KITCHEN (affiliate):
Favorite Air Fryer
6 Quart Instant Pot LUX
8 Quart Instant Pot DUO
Measuring spoons
Measuring cups
Favorite blender
4 cup glass measuring cup
Unbleached parchment paper
Healthy cooking spray
Zester
⏰TIMESTAMPS:
00:00 Intro
00:38 Chop vegetables
01:35 Make zazharka
01:50 Cook cabbage
02:32 Combine everything in one pot and cook
03:09 Add seasonings
03:49 How to serve borscht soup
04:10 Make rye garlic toast
04:35 Taste test
????ABOUT IFOODREAL
Hello! My name is Olena Osipov and I create healthy easy recipes on ifoodreal.com. Quick dinners, and a lot of healthy Instant Pot and Air Fryer recipes. I'm a mom to 2 boys and soon-to-be Certified Nutrition Coach and Cornell University Healthy Living program graduate. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too. Read more about me
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Disclaimer: product links may include affiliate links.
#ifoodreal #borscht #ukrainian #soup
My Top 5 (EASY + HEALTHY!) Go-To Meals ???? Pahla B Fitness
Check out the recipes for these EASY + HEALTHY meals here:
Let’s talk about my TOP 5 Go-To MEALS (that also happen to be ridiculously easy and pretty healthy, too)! Even though I work from home, I still work all day and when I’m done creating awesome videos for you, I’m not really interested in spending hours in the kitchen. So, I have a rotation of quick, simple and delicious meals that my family is willing to eat and I can whip up in a jiffy. Bonus? They’re not going to break your calorie bank, either!
Here are my TOP 5 meals (in no particular order):
???? Tortellini with Meat Sauce
???? Egg Roll in a Bowl
???? Black Bean Burgers
???? Honey Garlic Chicken Stir Fry
???? Chicken Soft Tacos, plus
???? my favorite Saturday night treat!
Find the full recipes, plus calorie information here:
❤ Pahla B
How to Make Sweet Potato, Rice, Bean and Vegetable Soup
In this video, I'm going to show you how to make Healthy Cooking 101 - Sweet Potato Rice and Bean Vegetable Soup. It's a delicious soup that will keep your stomach full and happy!
Find out more about Healthy Cooking 101, the course & the cookbook at healthycooking101.com
Before and after becoming vegan #shorts
What I Ate Today #16 (Indian Mung Bean Soup Recipe, Best Napoletan Pizza)
While my husband Luca was gone to Italy for a couple of weeks, I decided to challenge myself: I wouldn't buy anything at all until he came back or until my fridge and cupboards became almost completely empty. I managed! This video was filmed on the last day of my challenge when he came back and I took him out for a pizza with the money I saved from my Not Buying Anything challenge. :-) By the way, this Indian mung bean soup is amazing I really hope you'll try to make it yourself. Deliciously satisfying! Hope you enjoy watching the video!
Simply yours,
Vita xx
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