How To make Navy Bean Soup Cuban Style
-JUDI M. PHELPS 1 c Navy beans; dried OR
3 Cans great northern beans;
-15-oz size 2 1/2 qt ;water
2 Bay leaves
1/4 c Extra-virgin olive oil
4 Cloves garlic; finely
-chopped 1 ts Oregano
2 oz Piece salt pork; rind
-removed, cut in small -pieces 1 lg Onion; finely chopped
1 Green pepper; cut in strips
8 oz Can tomato sauce
1 md Potato; peeled and cut in
-chunks 1 Butternut squash; seeds
-removed and cut in chunks 1/2 lb Boneless smoked ham; diced
Salt and pepper to taste Rinse dried navy beans in cold water, pick over to remove foreign particles, and soak covered in water overnight. Drain beans and place them in a large saucepan with 2 1/2 quarts water, bay leaves, and salt pork. Bring to a boil, reduce heat, and simmer, covered, until tender, 1 to 1 1/2 hours, adding water if necessary. (If using canned beans, the above step is unnecessary, since beans are already cooked.) In a medium-size skillet, heat olive oil and saute onion, green pepper, garlic, oregano, ham, and tomato sauce for 10 minutes. In a separate saucepan, boil squash chunks for 5 minutes. Remove from water, adding same water to tomato mixture. Peel squash. When beans are tender, add tomato mixture, potato, salt, pepper, and squash. Continue cooking another 30 minutes. Remove salt pork and discard. Serve in soup bowls. Serves 6. Source: The Columbia Restaurant Spanish Cookbook. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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Cannellini bean soup (Vegan white bean soup with spinach)
Cannellini bean soup is a hearty vegan soup made with white beans, spinach, and vegetables cooked in creamy coconut milk. It's very easy to make and gets ready in just 30 minutes. A comforting dish for your meatless Monday meals.
Full recipe is available at
Ingredients
3 cups boiled white beans
1 cup finely chopped white onion
1 cup chopped celery
1 cup chopped carrot
3-4 garlic cloves minced
3 cups baby spinach
2 tablespoons fresh lemon juice adjust to taste
½ cup roughly chopped fresh parsley/ cilantro
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon chili flakes adjust to taste
Salt to taste
Ground black pepper to taste
1 tablespoon olive oil
3 cups vegetable stock
1 cup coconut milk
Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Andrew Zimmern's Simple Bean Soup
This soup is delicious any time of year. Give me a couple of minutes, and I'll make you a rock star.
Cuban-Style Black Beans | Black Bean Soup | Anitas Delights
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Learn how to make authentic Cuban black beans infused with delicious Latin flavors. Enjoy as a soup or over white rice!
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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!
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