How To make Coach House Black Bean Soup
Jim Vorheis 1 lb Black beans
2 1/2 qt Water
5 Strips bacon, cut in small
-pieces 2 Stalks celery, chopped
2 Medium-size onions, chopped
2 tb Flour
Rind and bone from smoked -ham OR 2 smoked ham hocks, -split 3 lb Beef bones
3 Sprigs parsley
2 Bay leaves
2 Cloves garlic, halved
2 Carrots, cut in pieces
2 Parsnips, chopped
1/4 ts Ground pepper
2 ts Salt
3/4 c Madeira
2 Hard cooked eggs
Lemon slices, sprinkled -with parsley Wash beans, cover with cold water and soak overnight. Drain and wash again. Place them in a casserole and add 2 1/2 quarts water. Cover and simmer 90 minutes. Cook bacon in heavy kettle for a few minutes. Add celery and onion and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute. Add ham and beef bones, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary. Remove bone and ham rind or hocks and blend half of the soup in blender. Remove any meat from ham bone or hocks, chop fine and return to soup. Add blended soup. Add wine and chopped eggs. Mix well. Garnish with lemon. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make Coach House Black Bean Soup's Videos
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Angry Customer Throws Soup in Restaurant Manager’s Face
An irate customer was captured on video throwing soup into a restaurant manager’s face in Temple, Texas. Janelle Broland, 24, says the customer ordered a spicy menudo soup and called to complain that it was so hot it melted the plastic lid of the container. “I of course offered her refunds and was trying to get her either a replacement meal or just something completely different,” she said. But the customer showed up to confront her, causing a scene before throwing the soup in Janelle’s face.
Cooking with Chef Tom and Coach Trippi making a Healthy Minestrone Soup
Just in time as the weather cools Chef Tom and Coach Trippi warmed up the kitchen (It was 95 degrees where they are in Florida) to bring you a not only a delicious, hearty soup that the whole family will love but it's also a healthy meal!
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The Smallest Woman in the World…
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Chorizo, Kale And Butter Bean Soup | Winter Warmers 3
Back with another episode of Winter Warmers, MasterChef finalist Jack Lucas shows you how to create a deliciously warm chorizo, kale and butter bean soup, perfect for those winter nights.
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INGREDIENTS:
130 g Chorizo Sausage
1 Onion
1 Carrot
1 Stick of Celery
2 Cloves of Garlic
600 ml Chicken Stock
2 Tins of Pre Cooked Butter Beans
1 Orange Zest
3 Handfuls Kale
1 tsp Smoked Paprika
Bunch of Flat Leaf Parsley
2 Slices of Sourdough
STEP 1: CHORIZO
Chop the chorizo into 1cm cubes and fry off in a little oil until golden, cooked through and the oils have leaked out in to the pan.
STEP 2: COOK REMAINING INGREDIENTS
Remove the chorizo with a slotted spoon and gently fry the chopped onion, celery, carrot and garlic in the remaining oil until translucent and softened – try not to over-caramelize at this stage. Season well with salt and pepper and the paprika, add in the butter beans and the stock and the zest of the orange and cook for 5-10 minutes. Add in the kale, cook for 3 minutes.
STEP 3: BLEND
While the soup is cooking bash together some chopped parsley with a pinch of sea salt and some olive oil. Grind to form a parsley oil. Once the soup if cooked pour it into a blender and whizz to a smooth soup. Meanwhile, lightly brush the sourdough in olive oil and place in a griddle pan until toasted.
STEP 4: GARNISH AND SERVE
Garnish with a little orange zest, the cooked chorizo and the a drizzle of the parsley oil.
A Health Coach's Plant Based, Immune Boosting Soup Recipe to Spice Up Your Dinner Rotation
Looking for an immune-boosting breakfast next? Try our Orange Crush Superfood Smoothie:
Follow along with Parsley Health Health Coach Sam Franceshini as she makes her staple immune-boosting soup. This plant-based soup is complete with dinosaur kale, chickpeas, carrots, onion, and more and is perfect for your next weeknight dinner.
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