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How To make Lima Bean& Leek Soup

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8 cups Water
1/3 cup Lentils
1/3 cup Lima Beans
1/3 cup Wild rice
1 large Leek
1/4 cup Tomato sauce or Ketchup
4 dashes Hot sauce or more
4 dashes Fish sauce
4 dashes Soy sauce
2 Chicken bouillon cubes
This recipe would be vegan if the fish sauce and bouillon cubes are eliminated and vegetable bouillon and extra soy used in their place. I am sure it would taste even better with the addition of a good stewing chicken, but it was created from the materials on hand one weekend. The lentils are long cooked until they disintegrate to form a meaty looking and tasting stock, an effect that is enhanced by the tomato.
Bring the water to a boil in a soup pot and add lentils; simmer covered 1/2 hr or more. Add the lima beans and cook another 1/2 hour. Add the rice and cook another 20 min. Add the chopped green portions of a large or 2 medium well washed leek[s] [They are sandy and there is always sand trapped in the outer leaves] and simmer 10 min. Add the sliced white portion of the leek and the remaining ingredients. Simmer 15 min and serve.

How To make Lima Bean& Leek Soup's Videos

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【麗麗廚房 Queen Kitchen 美廚娘Lily 心靈舒果美食】Chinese Recipes

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wolfberry, red dates, red beans, red peanuts, brown sugar
Red Bean & Peanut Sweet Soup

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Tuscan White Bean and Kale Soup Ribollita

This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!
Full recipe at:

Mainely Dish Recipe Video: Kale and White Bean Soup

Part of the University of Maine Cooperative Extension Expanded Food and Nutrition Education Program (EFNEP) Mainely Dish Recipe Video Series.

Kale and White Bean Soup
Servings: 5 | Serving Size: 1 cup

Before you start, clean your cooking area, wash your hands, wash any fresh fruits and vegetables being used.

Ingredients Needed:
6–8 kale leaves (about 3–4 cups), chopped
1 can (14.5 ounces) white beans, drained and rinsed
1 tablespoon oil – vegetable, canola, or olive
1 tablespoon garlic, minced
1 cup onion, chopped
4 cups low-sodium vegetable or chicken broth

Directions:
Wash and chop kale and onion into small pieces (no larger than ½ inch square.)
Drain and rinse white beans. Set aside.
Heat oil in a soup pot.
Add minced garlic and chopped onions, sauté until translucent.
Add kale to onions and sauté for 3–5 minutes, or until kale is bright green.
Add chicken broth and rinsed and drained white beans, and bring to a boil.
Simmer 10–15 minutes.

Variations:
Make more hearty by adding leftover cooked chopped chicken, turkey, or sweet sausage.

For more information about the EFNEP Program, visit All videos include recipe and instructional PDFs.

#MainelyDish

Dilly Bean Stew | Home Movies with Alison Roman

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Welcome to the first Home Movie of twenty twenty stew! If you’ve made this beautifully beige dilly bean stew, you love it, and if you haven’t, you should make it this week. There’s cabbage, canned beans, frizzled onion and of course, our favorite: so much dill (please don’t skip the dill).

RECIPE & INGREDIENTS:

VIDEO CHAPTERS:
0:00 Style icons for 2022
0:28 Home Movies with Alison Roman
0:38 Intro to Dilly Bean Stew
3:15 A special message from Ritual (ritual.com/alison20)
4:15 Frizzling your onions
7:37 Knowing which beans to get
9:18 Cooking the beans with your onions
11:14 Adding broth to the onions and beans
12:07 Preparing the cabbage
14:53 Simmering the stew and adding the cabbage
17:31 Finishing the stew with dill and vinegar

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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret

Leek & Butter Bean Soup with Crispy Kale & Bacon

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Jacques Pépin Makes Kale Soup | American Masters: At Home with Jacques Pépin | PBS

Official website: | #AmericanMastersPBS

Pépin teaches us his recipe for a hearty kale soup with garbanzo beans, tomatoes, and more. I love soup and usually when I do soup, I do a bunch of it because I can freeze it and you know, re-heat it when I need it.

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Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards — including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special — 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.

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