CAJUN 15 BEAN SOUP/MY WAY COOKING WITH JUDY CALDWELL
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COOKING WITH JUDY ????
BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
???? Printable Black Bean Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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Tuscan White Bean Soup (VEGAN & ONE POT!)
This Tuscan white bean soup is made in one pot, ready in 30 minutes and perfect for meal prep! It’s vegan, gluten free, full of protein and perfect with some rustic (gluten free!) bread for dipping.
Full Recipe:
White Beans and Ham Soup // I love it! ❤️
What a delight! This WHITE BEANS and HAM SOUP is a healthy and delicious classic, it is packed with flavor and texture. I love to prepare this hearty soup during chilly or cold days because it just hits the spot. The combination of flavors from the seasoning and textures makes it a winner. I added two pieces of smoked neck bones, diced ham, carrots, celery, onions and diced tomatoes, and i seasoned it well with rubbed sage, dried thyme and dried Rosemary to make it an all time favorite. If you’re looking for a healthy soup, look no further. I hope you give this recipe a try..❤️
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INGREDIENTS ________________
1 lb. Great Northern Beans
2 celery ribs (diced)
1 1/2 C. diced onions
3 small / medium carrots (bite size pieces)
3 large garlic cloves (finely minced )
1 Tbsp olive oil
1 Tbsp butter
2 pieces Smoked neck bones (or ham hock)
2 C. Cubed ham
1 tsp. Dried Thyme leaves
1 tsp. Crushed Rosemary
1/2 tsp rubbed Sage
1/2,tsp black pepper
2 1/2 Tbsp Chicken Bouillon (Knorr)
1 Tbsp Tomato Paste
1/2 tsp. ground Cumin
1 1/2 tsp. Ground dry mustard
1 diced tomato
2 Bay leaves
8 C. water
Chopped fresh parsley (for garnish)
● Please use CAUTION and watch out for bones when preparing this soup.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Slow Cooker Black Bean Soup ???????????? {You do not want to miss this soup recipe!}
SLOW COOKER BLACK BEAN SOUP
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Tired of ham and beans? Then make this black bean soup! Has an amazing smoky flavor. We use the leftovers in burritos the next day.
PRINTABLE AND PINNABLE VERSION:
RECIPE:
INGREDIENTS:
1 lb. dried black beans
6 cups chicken broth (or use 6 cups water and 3 small chicken bouillon cubes)
14 oz. petite diced tomatoes (or a 16-oz. jar of salsa)
1 large ham hock
½ cup white onion diced
2 Tbsp. jalapeno minced
1 garlic clove minced
2 tsp. chili powder
½ tsp. onion powder
¼ tsp. pepper
¼ cup cilantro chopped (WAIT TO ADD) Serve on the side if anyone does not like cilantro.
¼ tsp. salt to taste (WAIT TO ADD)
SLOW COOKER SIZE: 5-quart or larger
INSTRUCTIONS:
Rinse the beans and add them to the slow cooker. No need to soak. If you want to soak the beans overnight, you can, but drain the beans before starting the recipe.
Add the chicken broth, diced tomatoes, ham hock, onion, jalapeno, garlic, chili powder, onion powder, and pepper. WAIT TO ADD THE CILANTRO AND SALT.
Cover and cook on HIGH for 7 hours without opening the lid during the cooking time.
Remove the ham hock onto a plate, remove any meat you can find off the ham hock, shred and put into the beans. (note that sometimes there is no meat on a ham hock, do fret, your beans are fine without this).
Add the cilantro, stir
Taste for salt, adding the desired amount.
Serve and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
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The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
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The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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