Vegetable and Bean Soup  Vegetable and Bean Soup 721 vegetable and bean soup

Vegetable and Bean Soup

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recipe image  Vegetable and Bean Soup 5693da728ab6221876c66babd7dddc6a

Vegetable And Bean Soup

Right here’s originate warming, generous soup with about a primary ingredients and loads of choices for substitutions. Customize your soup extra by stirring in something especially flavorful unbiased before serving, or topping with croutons or shredded cheese.  Vegetable and Bean Soup

  • 1 1/2 cup dried beans
  • 2 tablespoon canola or olive oil, or low-sodium broth
  • 1 onion, chopped
  • 1/2 cup dry white wine, broth, or water
  • 12 cup low-sodium chicken, vegetable, or pork broth
  • 3 bay leaves
  • 28 ounce can crushed or diced tomatoes, with their liquid
  • 1/4 cup chopped new herbs
  • 1/2 cup uncooked rice
  • 4 cup frozen greens
  1. Soak beans overnight in 8 cups water overnight; drain properly. (Soaking now now not indispensable for lentils.) Put together dinner 1 chopped onion in oil or broth in a clear, deep pot over medium-excessive heat until deep golden brown.
  2. Deglaze with wine, cooking until practically absorbed. Add drained beans, broth, and bay leaves. Bring to a boil, veil and simmer until practically tender, about 2 hours. Wing off and discard any foam that shows up on the skin.
  3. Lumber in tomatoes, herbs and rice. Simmer until rice and beans are tender, 20 to 30 minutes longer.
  4. Lumber in frozen greens. Put together dinner until scorching all over, about 10 minutes more. Season with salt and pepper and 2 tablespoons something flavorful (ogle choices beneath).
  5. Choices:
    Beans: pinto, sunless, cannellini, kidney, garbanzo, lentils (no soaking required for lentils!)
    Herbs: thyme, parsley, oregano, curry powder, cumin seeds
    Rice: brown, red, sunless, wild
    Frozen greens: chopped spinach, broccoli florets, collard greens, kale
    Flavorful additions: olive tapenade, lemon juice, sherry vinegar, pesto, bitter cream

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