How To make Lima Bean, Leek and Corn Chowder
BEANS:
2 c Dry lima beans -- soaked 2 to
-4 hours 4 c water
1 Sprig fresh rosemary OR
1/4 ts Dried rosemary
:
STOCK 3 md Leeks
8 c :
water
5 Ears of corn (4 to 5 cups
-corn kernels) Sprig fresh rosemary OR 1/4 ts Dried rosemary
3 tb White miso or salt to taste
Beans: Drain and rinse beans. Place beans in a 2-quart saucepan and cover with water. Bring to a boil
over medium heat.Add rosemary sprig or dried rosemary, place lid ajar, lower heat and gently simmer for 45 minutes to 1 hour, until beans are soft and cramy.Stir occasionally. Add more water if needed to cover beans as they cook. Stock: Slice leeks in half lengthwise. Cut off and discard root end. Slice off dark green tops; chop into 2-inch pieces and set aside. Chop white and light
green leek into 1/2-inch pieces; set aside. Slice corn off cobs; reserve fresh kernels. Place corncobs, corn silk and inner light-green corn husks in a large soup pot. Add leek tops.Cover with water and add rosemary sprig or dried rosemary. Bring to a boil, lower heat and simemr for about 20 minutes. Place colander orlarge strainer into another pot or large bowl and strain stock; discard corncobs, silks, husks, and leek tops. In soup pot, place white and light green leeks and a tablespoon of stock. Sprinkle with a large pinchof salt. Over medium-low heat, stir leeks, then cover so leeks "sweat" and reduce in volume by half. If leeks stick, add a little more stock. Stir occasionally. Drain lima beans; add beans and fresh corn kernels to soup pot with leeks. Add stock. Simemr uncovered until corn is tender, about 10 to 15 minutes. If seasoning with miso instead of salt, mix miso with 3 to 4 tablespoons of hot stock in a small bowl or cup, then add miso mixture back into chowder; stir to blend. To serve, garnish with a tablespoon of salsa or chpped roasted red peppers, or a teaspoon of a fresh herb or pesto. Serves 6. Variation: Use 3 cups chopped onions instead of leeks, and make stock with 1 chopped onion., 1 chopped celery stalk, a few sprigs parsley and the corncobs. Per serving: 241 cal; 8 g prot; 1 g fat; 48 g carb; 0 chol; 40 mg sod; 11 g fiber; vegan Source: Vegetarian Times, Jan 94/MM by DEEANNE
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Easy Mushroom Soup Recipe
This simple, delicious recipe is made without cream or milk. A mix of butter and flour thicken chicken stock to create a velvety soup without being too heavy. The combination of crimini and white button mushrooms add earthy notes that work well with the rich broth.
Full Recipe:
Delicious Ham and Beans Soup /stovetop
Hello guys welcome back to my channel. Today we are going to make a delicious Ham and Beans Soup/Stovetop. Winter is here it means it's a soup season. Hope you guys like this recipe and thank you for watching.
Mexican Corn & Cauliflower Soup(Vegan,Oil-Free)
This is a recipe I came up with a few years ago and now I'm glad to share it with you :) Enjoy!
Tomato base:
2 tomatoes (about 2 cups)
a small piece of white onion (about 1/3 cup)
1-4 garlic cloves
1/2 Tb. tomato paste (optional)
1 tsp. salt
1/2 - 1 chipotle en adobo or about 1/2 tsp. chipotle powder
1 cup water
Soup:
2 ears of corn shucked (about 1 1/2 cups fresh corn) you can use frozen however fresh is best ;)
2 cups chopped fresh cauliflower
2 cups potatoes (about 2 medium size potatoes)
1 15 oz can garbanzo beans, rinsed and strained
3 cups water
1 small dry bay leaf
1/2 tsp. vegetable broth powder or paste (optional)
1/4 tsp ground or whole cumin seeds
1 tsp salt
ground black pepper
Garnishes:
chopped fresh cilantro
chopped white onion
lime or lemon juice
avocado slices
NOTE: I added 1 whole chipotle en adobo and it did not come out spicy at all for me. I could have added 1/2 chipotle more. However you can play around with the recipe and adjust it to your taste :)
Best Speech Ever by Gary Yourofsky
Debunking the Myths of Veganism
From Farm to Fridge
The World Peace Diet
101 Reasons to Go Vegan
Earthlings
Why vegetarians should go Vegan
How to go Vegan
Superfood Veggie Soup
Superfood Veggie Soup
Link to Tomatoes and Olive Oil Food Harmony :
Link to Turmeric and Black Pepper Food Harmony:
Superfood Veggie Soup Recipe
Ingredients
2 Tablespoons Extra Virgin Olive Oil
29 Ounces Diced Tomatoes
2 Cloves Garlic Minced
1 Yellow Onion Diced
3 Large Carrots Peeled and Dices
1 Teaspoon Red Pepper Flakes
2 Teaspoons Ground Turmeric
1 Teaspoon Fresh Ground Black Pepper
1 1/2 Teaspoon Kosher Salt
4 Cups Low Sodium Vegetable Broth
6 Cups Frozen Veggies (ex. lima beans, corn, etc)
2 Sheets Roasted Seaweed, cut into 1 inch pieces
Directions
1. Add olive oil to a large Dutch oven over medium-high heat. Add onions and carrots and sauté until soft, about 5 minutes. Add garlic, red pepper flakes and turmeric and cook until aromatic, about 2 minutes. Season with salt and pepper.
2. Add diced tomatoes and vegetable broth, stirring until combined. Add frozen veggies, stirring until evenly mixed. Add roasted seaweed pieces and stir until thoroughly mixed.
3. Reduce heat to low, cover and simmer for 15 minutes. Uncover and serve immediately.
Enjoy!
Thank you for watching!
Good Day and Good Health
(Fancy) cream of mushroom soup | dry + fresh mushrooms
Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: | Home try-ons are offered in the U.S. only.
***RECIPE, MAKES 4 DINNER-SIZE PORTIONS***
1 lb (454g) fresh mushrooms (cremini would be a safe bet)
1 oz (30g) dried mushroom (porcini would be a safe bet)
1 onion
1 cup (237mL) brandy (or whiskey, or white wine, or replace with water and give the soup of splash of vinegar to taste at the end)
4 cups (946mL) water
1 cup (237mL) cream (could use coconut cream instead
3-4 garlic cloves
1/4 cup (30g) flour
2 tablespoons Worcestershire sauce (could use soy sauce or yeast extract instead)
salt
pepper
olive oil
butter (could use more oil instead)
fresh herbs for garnish (I like tarragon and/or thyme and/or parsley)
If you are bothered by the bits of sand sometimes found on dry mushrooms, start by bringing the four cups of water to a boil, take them off the heat, stir in the dry mushrooms and let them steep for half an hour. Pass the resulting mushroom stock through a sieve with a coffee filter in it to get the sand out. Briefly rinse the rehydrated mushroom chunks. If you don't care about the sand, never mind.
Peel and roughly chop the onion. Heat a film of olive oil in a deep pan/pot and sauté the onion 5-10 minutes until it's starting to go soft and brown. Melt in a couple tablespoons of butter (or more olive oil) and stir in the flour to make a roux. Fry the roux a few minutes until it's starting to go brown and smell nutty.
Deglaze the pan with 3/4 of the brandy (reserve the rest for later) — be sure to turn off the heat first if you're using a gas stove (learn from my mistakes in the video). Gradually stir in the water (which may already be mushroom stock, if you did the sand-removing procedure) until smooth. Stir in the dried mushrooms, the Worcestershire sauce, grind in some pepper, cover and let simmer for at least a half hour (an hour is better).
Meanwhile, wash your fresh mushrooms, trim off any woody bits of stem they have and slice them thin. Heat a thick film of olive oil and melted butter (or just use oil) in a wide pan, stir in the mushrooms and give them a pinch of salt and a few grinds of pepper.
Stir the mushrooms until they release a ton of water and start simmering. At that point, you have a few minutes in which you can peel and mince the garlic. Once the water boils out of the mushrooms, you'll need to stir constantly to keep them from burning. Fry them until they've shrunk a lot and are brown. Stir in the garlic and fry it for a few minutes. Deglaze with the remaining brandy (again, off the heat if you're using gas), take if off the heat and reserve until the soup base is done.
When the soup base is done simmering, puree it until smooth. If you want to be extra fancy, pass it through a sieve and discard the fibers. Stir in the fresh mushroom mixture and 3/4 of the cream (you might not want all of it). Gently boil the soup for a few minutes until the cream thickens a bit. Taste and adjust seasoning — it'll probably need more salt. If you didn't use any alcohol, remember to give it a splash of vinegar to taste now. Add more cream if it needs it, and/or reserve the remaining cream for garnish.
Serve the soup hot in bowls, maybe drizzle a little cream on top just for pretty, and maybe let everybody garnish with their choice of fresh herbs at the table.