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How To make Mexican Red Onion Soup (Vegan)
3 tb Olive oil
6 lg Red onions; thinly sliced
1 tb Sugar
1 ts Oregano, dried; crumbled
3/4 ts Ground cumin
3/4 ts Ground coriander
1/2 c Red wine vinegar
1/3 c Orange juice
1 1/2 tb All-purpose flour
7 c Stock
1/2 ts Salt
1/4 ts Pepper
1/4 ts Ground allspice
1/4 ts Ground cinnamon
: In a stockpot or 5 quart Dutch oven, heat the oil over low heat. Add the onions and cook, stirring frequently, for 30 minutes or until softened and lightly colored. Sprinkle the onions with the sugar, oregano, coriander, cumin, allspice, and cinnamon and cook 20 minutes more, stirring occasionally. : Stir in the vinegar and orange juice and cook 4 minutes longer. Sprinkle with the flour and cook, stirring constantly, for 1 minute. Stir in the stock and bring to a boil over moderate heat. Adjust the heat so that the mixture simmers gently, cover, and cook 20 minutes longer. Stir in the salt and pepper. Makes 8-1 1/2 cup servings. Per serving: cal 159, fat 6g, sodium 256mg, chol 0mg, cal from fat 34%
from: Reader's Digest Live Longer Cookbook D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
How To make Mexican Red Onion Soup (Vegan)'s Videos
Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.
Classic French Onion (Onyo) Soup! | Chef Jean-Pierre
Hello There Friends, today I make a recipe that has been HIGHLY requested on the channel, a classical French Onion Soup! This is by far the best ways to prepare a Onion soup. I hope you all enjoy making this with me! Let me know what you think in the comments.
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Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
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Pickled Red Onions | Always keep a jar of this in your fridge
Pickled red onions are an easy way to brighten and elevate any dish. They add a nice tangy and crunchy element to your meal and are so easy to make. Once you try it, I guarantee you will always want to keep a jar of it in your refrigerator at all times.
Find the full recipe and more meal inspo at costcokitchen.com
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Black Bean Soup (healthy & easy dinner idea)
Get the Recipe:
⭐️ Black bean soup is a tasty, nutritious, and hearty meal that's easy to prepare with everyday ingredients and even easier to customize to make it more or less spicy, smokey, or creamy with simple toppings and spices.
⭐️ Ingredients
2 tablespoons (30 grams) olive oil
1 large onion chopped
2 medium carrots chopped
2 ribs celery chopped
4 cloves garlic grated
2 teaspoons cumin ground
1 teaspoon chipotle powder or ½ teaspoon red pepper flakes
2 bay leaves
3 cans (15-oz each) (3 cans (720 grams)) black beans
3 cups (720 grams) vegetable broth
1 can (15-oz) (1 can (400 grams)) diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
2 limes
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
BEST FRENCH ONION SOUP Vegan Recipe! One of my favs!!!
This is the Best French Onion Soup vegan recipe I've ever had! Great for the cold season but also just great anytime as well since it's incredibly delicious. It's super satisfying and one of my most tasty vegan recipes.
Fun Side Quest: Can you guess how many different types of vegan cheeses I had in my home while filming this? I reveal the number at the end of the very video.
INGREDIENTS
1 tsp. Thyme
1/2 C. Vegan Butter
40 oz. Vegan Beef Broth (Google a vegan beef bullion or beef base)
4 Slices Vegan Swiss Cheese
4 Tbs. Vegan Parmesan
4 Slices Vegan Provolone Cheese
1 C. Sliced Red Onion
3 C. Sliced Sweet Onion
A few slices of French bread or a baguette
DIRECTIONS
Prepare the vegan beef broth according to instructions. Cut up all the onions into slices and add them as well as the vegan butter to a frying pan. Sauté them until onions are translucent but don't let them brown. Add the thyme and the vegan beef broth. Let it simmer for about 20-30 minutes. Ladle soup into a broil safe bowl/mug leaving about an inch and a half from the top empty. Add one layer of the bread, then the provolone, then sprinkle the parmesan, then later the Swiss cheese on top. Place the dishes inside the oven on broil until the top begins to brown. About 10-15 minutes. Serve and enjoy!
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Video Contents:
00:00 - Intro & Ingredients
00:24 - Food Prep
00:52 - Cooking Instructions
01:30 - Assembly Instructions
02:08 - Broiling Instructions
02:44 - Finished Product and Taste Test