How To make South American Vegetable Soup
1/2 teaspoon light olive oil
with a dash of toasted sesame oil 1/2 peeled onion
roughly diced
1 large peeled garlic clove :
bashed and chopped
1 teaspoon oregano
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
2 cups peeled thin-skinned potatoes roughly chopped
(such as Yukon Gold) 4 cups low sodium vegetable stock :
(see recipe)
4 fresh husked tomatillos cut into eighths
or drained canned tomatillos 14 1/2 ounces no salt added whole, tomatoes
diced in juice 1 cup canned black beans :
rinsed and drained
1/2 cup frozen corn kernels
2/3 pound peeled Chayote squash cored, roughly diced
6 ounces pattypan squash slice :
roughly diced
1/2 teaspoon chipotle sauce
1/4 teaspoon salt
Garnish 2 tablespoons chopped fresh cilantro
1. Heat the oil in a large saucepan over medium high heat and fry the onion until it becomes translucent, about 2 minutes. Toss in the garlic, oregano, allspice, cumin and potatoes and cook another 3 minutes, stirring so the garlic doesn't brown.
2. Pour a little of the stock into the pan to release the flavorful bits that might have stuck there. Stir in the rest of the stock, the tomatillos and tomatoes. Bring to boil, turn the heat down, and allow it to simmer briskly for 15 minutes, or until the potatoes are tender.
3. Add the beans, corn, cactus, squash, chipotle sauce, and salt. Bring back to a boil, turn down the heat, and simmer for 5 minutes.
TO SERVE 4 PEOPLE: Ladle into bowls and sprinkle cilantro on top.
How To make South American Vegetable Soup's Videos
QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
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#HotFood #recipe #soup #soup recipe
Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at:
How to cook CALDO DE RES like the BEST Mexican Restaurants | Texas Beef & Vegetable Soup Recipe
This is one of the best BEEF SOUPS that you will ever eat!
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Other recipes in this video:
Mexican/Spanish Rice
Salsa Verde
...and no latino or Mexican household is complete without this recipe. I loovvveeee caldo de res because I love beef and I love soups and this recipe combines the two perfectly. Heck it’s such a great comfort food I even love a steaming hot bowl in the summertime! In the air conditioned house of course hahaha.
It’s such an easy dish to make with a few core ingredients and when you cook it just right you are rewarded with an amazing eating experience. The ingredients we’re gonna use are:
INGREDIENTS:
2 Carrots
2 Calabazas
2 Zucchinis
2 Whole corns
2 Celery Stalks
⅓ Cabbage
2 Roma Tomatoes
2 Russet Potatoes
¼ c Tomato Sauce (optional)
3 Garlic Cloves
1 Medium Onion
4 Beef Shank Steaks
Soup Bones
2 tsp Comino
2 tbsp APC OG
We’ll start by simmering down our soup bones to get a great base of brother, then work our way by adding our beef shank, seasonings, and vegetables until it has become soup perfection.
Now here’s a few pro tips to get you going – you need to cook the shank bones to tenderness before you add other ingredients in order to extract the flavor of the meat, of the shank, and so the meat will be tender.
Also, you’re going to want to simmer it at a low to medium for the best results. Budget enough time, usually a couple of hours, to make sure it is cooked properly and NOT rushed.
And lastly, don’t start with way too much water. You can always add more when you need to, but it’s not a good idea to take water out once you’re rolling.
Now let’s make some CALDO DE RES!
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Vegetable Soup For Diasporians / How To Cook Vegetable Soup
Hello ❤
In this video I share how to make vegetable soup for Diasporians ( if you live in the abroad ????) and can't lay your hands on ugh and water leave, watch this to the end
For this I used..
Kale ( 1 bunch)
Collard greens ( 1 bunch)
Spinach ( 9 bunch)
Crafish ( a little over a cup)
Palm oil ) use enough)
Goat meat
Cow tribe
Cow.skin
Cat fish
Stock fish
Snail
Knorr 2
Jumbo seasoning ( 1 tblspn)
Fresh pepper
Red onion ( 3 large)
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ogbono soup
#vegetablesoupfordiasporians #diaspora
How We Make Vegetable Soup -Old Fashioned Southern Recipes
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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