The Classic U.S. Senate Navy Bean Soup - Perfect, Comforting Make Ahead Meal Prep Dinner
Classic U.S. Senate Navy Bean Soup - It's the perfect time of year to throw a pot of rich, hearty and delicious soup on the stove, and this one is one of the best. Long renowned as the US Senate Navy Bean Soup, you'll see for yourself why the Senate passed a resolution that it always had to be on the menu. It's that good. Better? You can make this ahead on the weekend, for a meal prep idea that's just brilliant. And it's nutritious and filling both- winner, huh?. Rich, delicious, loaded with flavor this dish makes everybody happy. This recipe is so simple, but the results are spectacular. It ticks all the boxes and then some! Loaded with flavor, easy to make - that's a win-win any day of the week!
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चटपटीत राजमा सूप | Rajma Soup | Kidney Bean Soup (Protein and Iron Rich) | Soup recipes
आज आपण जे राजमा आणि ब्राउन राईस सूप बघणार आहोत सूप ची रेसिपी बघणार आहोत हे सूप ठिक सूपच्या प्रकारात मोडते याला आपण निमॅल असेही म्हणू शकतो मिनी मिल. एखाद्यावेळी हेवी जेवण झाल्यावर डिनर ला आपण हे सुख बनवू शकतो इझी ली राजमा मध्ये भरपूर प्रमाणात प्रोटीन कॅल्शियम प्रोटिन्स बी कॉम्प्लेक्स फायबर शरीराला उपयोगी न्यूट्रिशन अल गोष्टी असतातपण एक महत्त्वाची गोष्ट म्हणजे राजमा पचायला अतिशय जड असतो म्हणून तो व्यवस्थित शिजवला गेला पाहिजे. सगळ्या प्रकारचे कडधान्य शरीराला आवश्यक असतात त्याचा वेगवेगळ्या प्रकारांनी आपण आहारात समावेश करून घ्यायला पाहिजे याच्यामध्ये घातलेला कांदा आणि टोमॅटो स्वाद तर वाढवतातच पण टोमॅटो मध्ये असलेले विटामिन सी आपल्या शरीरामध्ये आयर्न अब्सोर्ब करायला आवश्यक असतं. तसंच आपण याच्यामध्ये दोन चमचे ब्राउन राईस घालतोय म्हणून हे हाय प्रोटीन लो कार्ब डायट प्रकारांमध्ये मोडते आणि आपल्याला पोट भरल्याचा फिलींग आल्यामुळे लवकर भूक लागत नाही.
????साहित्य
साजूक तूप -एक चमचा
कांदा -अर्धी वाटी (बारीक चिरलेला )
आलं लसूण हिरवी मिरची पेस्ट -एक मोठा चमचा
राजमा -अर्धी वाटी (रात्रभर पाण्यात भिजवलेला)
टोमॅटो- एक वाटी
कोथिंबीर - अर्धी वाटी
मीठ - चवीनुसार
लाल तिखट - एक छोटा चमचा
छोले मसाला - एक छोटा चमचा
हळद - एक छोटा चमचा
हिंग - एक छोटा चमचा
पाणी - साडेतीन वाट्या
ब्राउन राईस - दोन मोठे चमचे
????कृती
एका पॅनमध्ये साजूक तूप गरम करायचे.
त्याच्यावर कांदा परतून घ्यायचा.
कांदा परतून झाला की लसून हिरवी मिरची आल्याची पेस्ट घालायची.
व्यवस्थित परतून घ्यायचं.
मग त्याच्यामध्ये सगळे मसाले घालायचे आणि राजमा घालायचा, ब्राउन राईस घालायचा, मीठ घालायचं.
हे सगळं परत एकदा छान परतून घ्यायचं.
मग त्याच्यामध्ये टोमॅटो , कोथिंबीर, घालायची.
सगळे व्यवस्थित परत एकदा परतून घ्यायचं.
मग याच्या मध्ये तीन कप पाणी घालायचं आणि कुकर किंवा पॅन बंद करून पाच शिट्ट्या होईपर्यंत शिजवून घ्यायचं.
राजमा पचायला जड असल्यामुळे तो व्यवस्थित शिजवून घ्यायचा.
राजमा शिजला आणि कुकर वाफ दबली की ब्लेंडर वापरून सगळे जिन्नस एकत्र, एकजीव होईपर्यंत ब्लेंड करून घ्यायचे.
आता आपलं सूप रेडी आहे. त्याची कन्सिस्टन्सी जर तुम्हाला थिक वाटली तर अजून अर्धा कप पाणी घालायचं आणि दोन-तीन मिनिटे उकळून घ्यायचं.
आता हे सूप गरमागरम सर्व्ह करा !!!
पोटभरीचा होईल वेट लॉस करण्यासाठी बेस्ट ऑप्शन आहे रात्री भूक लागणार नाही आणि कधीतरी खूप हेवी जेवण झाल्यावरती रात्री आपण हे थिक सूप घेऊ शकतो .
चटपटीत राजमा सूप | Rajma Soup | Kidney Bean Soup (Protein and Iron Rich) | Soup recipes Disclaimer: hello people , Myself Dr. Charuta Koparkar , The information provided in this video is for educational and informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have learned from this video. The creators of this video do not endorse any specific product or service mentioned in the video.
RED KIDNEY BEAN SOUP
Red Kidney Bean soup! Thick and hearty, with a deep rich taste, this fat-free vegetarian soup is ready in under 30 minutes. A great vegan dinner and Great with tortilla chips and guacamole!
Rich and Hearty Tuscan White Bean Soup Recipe - Vegan!
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This is a staple soup for any repertoire, especially for vegetarians, vegans, and others who have simply decided to attempt to reduce their meat consumption. The soup is very hearty and is one of those traditionally vegan recipes, meaning that within its cultural context it has generally not been made with meat as an essential ingredient. That said, one can certainly make the soup richer with chicken or veal stock.
Beans do not cook properly in the presence of salt, so if you’re using dry beans boil them separately in pure water until they are about ready. While the beans are cooking, the rest of the soup may be assembled and then the beans added to the rest of the soup, already in progress.
This soup may be served as a brothy soup with beans and other veg floating around in it, somewhat like a minestrone without tomato. However, I like to partially puree the soup, leaving some proportion of whole ingredients while blending the rest into a fairly creamy puree. I think that if you can get the traditional large white kidney beans which ought to be used for this recipe, leaving everything whole allows separate enjoyment of each large, creamy whole bean in the final soup. If you’re using navy beans as we did, it may be a better idea to puree the soup.
Makes enough for 4-6 people, roughly 2 litres.
Equipment:
medium to large saucepan for boiling dry beans
large dutch oven or soup pot
optionally a blender (immersion or otherwise)
Ingredients:
1 cup dry canellini beans boiled in pure water ~90 min until tender; or one can 18-24 oz
3 ea shallots
4 cloves garlic
1-2 ea carrots
3 stalk celery
1 Tbsp tomato paste up to 3 if not concentrated
1 ea dried chili pepper or 1/4 tsp cayenne
4 oz greens kale, spinach, tatsoi, mustard/beet greens, etc.
Italian herb blend e.g. rosemary, oregano, basil, thyme(, chives, parsley) dry or fresh
Procedure:
1. Set up the dry beans to boil: rinse the beans a few times to ensure there’s no dust on them, and then boil them in pure water, about 4x volume of water as beans.
2. Meanwhile, set the soup pot over low heat to warm while preparing the vegetables.
3. Peel the shallots, garlic, and carrots.
4. Cut the shallots, garlic, carrots and celery down to small enough pieces to cook at a reasonable pace, and in shapes that will look alright in the final soup unless you plan to puree all of them.
5. Use a little cooking oil in the soup pot and add the cut vegetables to sweat. Salt them a little, stir, put the lid on the pot, and let them cook 5-10 minutes at medium-low heat to soften without taking on color.
6. Chop or grind the dried chili pepper.
7. If using dried herbs, prepare roughly a tablespoon of mixed Italian herbs in your preferred proportions (or use an Italian herb mix / seasoning). If using fresh herbs, they will go in later; preserve them whole until as soon before using them as possible.
8. Once the vegetables have sweated suitably, the beans should probably also be ready. Once the beans are tender, add them and their cooking liquid to the sweating vegetables.
9. Add the chili flakes and any dried herbs.
10. Allow the soup to simmer 15-20 minutes, or more, to ensure that all the vegetable pieces are completely soft and ready to be pureed. Alternately, if everything is to be left whole, you may prefer a somewhat more al-dente texture of the carrots.
11. If the soup is to be pureed, optionally remove 1 or 2 cups (or more) of solid material beforehand in order to add it back afterwards for texture. Then puree the remaining soup with an immersion blender, or in a regular blender or food-processor, possibly in batches.
12. Recombine soup back in the pot, taste and season to perfection using salt, pepper, lemon juice and hot sauce.
13. Serve in wide bowls garnished with a chiffonade of basil, and possibly toasted pine nuts or pepitas. For those who eat cheese, feta is also an excellent choice.
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How To Make Homemade Bean Soup (High Protein)
Want to make a soup that is rich in protein and fiber? Well, in this video I show you the steps on how to make homemade bean soup. This is VERY delicious and healthy and has very good benefits for the body in the long run. Hope you guys enjoy the soup! And don't forget to like, comment and subscribe!
Macros of the beans (All 100 grams):
Red beans:
Calories: 333
Protein: 24g
Carbs: 60g
Fiber: 25g
Fat: 1g
Black eyed-beans:
Calories: 90
Protein: 3g
Carbs: 19g
Fiber: 5g
Lentils:
Calories: 116
Protein: 9g
Carbs: 20g
Fiber: 8g
Red Lentils:
same macros as Lentils
Chickpeas:
Calories: 364
Protein: 19g
Carbs: 61g
Fiber: 17g
Fat: 6g
Mung Beans:
Calories: 347
Protein: 24g
Carbs: 63g
Fiber: 16g
Fat: 1g
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Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.