Easy Southwestern Vegetable Medley Recipe #shorts
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The dauphinoise soup: French regional food series
Hearty vegetable soup from southeastern France old dauphine province.
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Kids in the Kitchen: Southwestern Vegetable Soup
GARBURE - The great vegetable and pork stew from the southwest of France.
Garbure is a thick soup of bacon and/or cured ham with cabbage, white beans and other vegetables. Often a confit of duck is added. It is traditional in Gascony, particularly in the Béarn, les Landes and the Pyrenees. It differs from one home to the next and varies with the the seasons and the resources of the cook. The soup is so thick that the ladle stands up in it. It is served on slices of bread in each plate. As each person gets to the end of his soup, he adds a glass of wine to the remaining bouillon on his plate, a custom they call faire chabrot.
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Ingredients for 4 people
water or light chicken stock
200 g cured ham (the cheap end bits)
200 g salted pork belly
200 g fresh or cured pork knuckle /shank
2 legs, or several wings, of duck confit (optional)
200 g fresh or dry white beans (soaked for 12 hours)
1 large onion
2 carrots
2 leeks
2 branches of celery
1 turnip
half a head of garlic
a bouquet garni; parsley, thyme, bay
3 cloves
3 potatoes
half a savoy (crinkly) cabbage
salt and pepper
Method
Soak he dried beans overnight in water. Cut the carrots, leeks, celery and turnips into 1-2 cm chunks. Chop one half of the onion coarsely and stud the remaining onion half with the cloves.
If using the duck confit, gently fry the pieces in their own fat, until golden. Remove the pieces and sweat the cut vegetables in the same fat. If not using confit, sweat the vegetables in a little lard or olive oil. Cut the ham and the pork belly into 2cm chunks and add to the pan. Cover all this with water or stock and bring to a simmer adding the beans, the bouquet garni and the crushed garlic. Cook all this for an hour and a half.
Cut the potatoes into chunks. Remove the large ribs from the cabbage leaves and roughly slice them into large pieces. Add both of these to the pot. An hour later the confit, along with a good coating of fat, is dropped in . Cook for another 20 minutes. At this point the soup should be thick enough for the ladle to stand up in it. Discard the onion half and the bouquet garni. The soup can be slightly thickened by crushing some of the vegetables against the side of the pot. A light splash of vinegar can be added to brighten up the flavour.
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Vegan Southwestern Soup
This healthy soup recipe is easy to make and SO flavorful! Veggies and beans ina flavorful tomato broth. Topped with lots of cilantro and avocado, it's the perfect plant-based soup!
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Filling and Easy SOUTHWEST CHICKEN SOUP | Recipes.net
Looking for a good soup recipe to keep you warm and full in the winter? Then try your hand at this Southwest Chicken Soup recipe for dinner! This southwestern chicken soup is loaded with tender beans, chicken, and vegetables for a filling meal.
Ingredients:
2 tsp vegetable oil
1 ½ lb chicken breast, boneless & skinless, cut into 1-inch pieces
8 oz red bell peppers, chopped
5 ½ oz red onions, chopped
¾ cup green beans (cut into ¼ pieces)
4 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp chili flakes
6 cups chicken broth
15 oz (1 can) black beans, drained
14 oz (1 can) tomatoes, diced or crushed
2 cups spinach
1 ½ cups corn kernels
3 tbsp lime juice
Serve with:
Monterey Jack Cheese, shredded
Cilantro, fresh
⬇️ How to make Easy Southwest Chicken Soup ⬇️
0:10 In a saucepan, add the vegetable oil. Set it over medium-high heat
0:15 Add the chicken breast. Sauté for 3-5 minutes, stirring occasionally
0:24 Drain on a plate with paper towels
0:30 Add the red bell peppers, red onions, green beans & garlic in the saucepan.
0:41 Reduce heat to medium. Sauté for 6-8 minutes
0:46 Add chili powder, ground cumin & chili flakes. Roast briefly.
0:57 Add the chicken broth, black beans & tomatoes. Bring to a boil then reduce the heat. Simmer for 15 minutes, stirring occasionally.
1:19 Add the cooked chicken, spinach & corn kernels. Stir to combine.
1:37 Simmer for an additional 15 minutes
1:40 Add the lime juice
1:43 Season with salt & ground pepper to taste. Adjust accordingly.
1:54 Serve with Monterey Jack Cheese & cilantro
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