Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts

Sunday, May 19, 2019

Garlicky White Bean (Chickpea) Soup: 5 Ingredients or Less for Souper (Soup, Salad & Sammie) Sundays

I had been craving a simple bean-based soup and our theme this week at I Heart Cooking Clubs: All Chef's Edition is 5 Ingredients or Less. Of course I turned to Mark Bittman and found his Garlicky White Bean Soup.


Beans of choice, a bulb of garlic, rosemary, plus salt and pepper (not counted in our 5 or less) and olive oil for garnishing and that's it. Because I wanted chickpeas (even though I made a chickpea soup a few weeks ago, they are my favorite), the cooking time is longer than other white beans, even after soaking, but it's worth it and the wait while the rosemary-garlic aroma permeates the house.

Bittman's advice: "Use dried beans, don't skimp on the garlic (when I say '1 bulb' I mean it) and you won't be disappointed."


Garlicky White Bean Soup
Slightly Adapted from How To Cook Everything: The Basics via MarkBittman.com
(Serves 4)

1 1/2 cups any dried white beans, rinsed and picked over
1 medium garlic bulb, cloves peeled
1 Tbsp chopped fresh rosemary leaves or 1 tsp dried
salt and freshly ground black pepper
olive oil for garnish

Deb's Note: I usually soak my beans--especially chickpeas--overnight before cooking.

In a large soup pot, place beans, garlic, and rosemary and add 6 cups of water. Bring to a boil over medium-high heat, then lower heat so the soup bubbles steadily. 

Cook, stirring every 20 minutes or so, until the beans are tender and falling apart, 45 minutes to up to 2 hours (or more) depending on the bean and whether they were soaked first. Add more water or broth if mixture gets too thick or dry. 

When beans are tender, sprinkle with salt and black pepper to taste and stir vigorously to break up the beans even more, or you can mash or puree some of the soup to thicken the broth even more. Taste and adjust salt and pepper if needed. Serve with a drizzle of olive oil on each bowl. Enjoy! 

Bittman has two variations--adding chopped greens or peeled shrimp during the last 5 minutes of cooking.  


Notes/Results: Perfectly garlicky, perfectly good. It's amazing what just a few good ingredients and lots of time will do. I ended up cooking the soup about 3 hours total to get the chickpeas as tender as I wanted them, which allowed them to build plenty of flavor from the garlic and rosemary and concentrating the broth. I pureed a couple of cups of the mixture to thicken it, and it was just the right texture. Simple and delicious, I would happily make it again.


Linking Up with I Heart Cooking Clubs: 5 Ingredients or Less.

 
 Let's take a look in the in the Souper Sundays kitchen.


Tina of Squirrel Head Manor brought Indian Cucumber and Tomato Salad and said, "The theme for May's spotlight dish at I Heart Cooking Clubs is Indian cuisine. My first thought was Tandoori chicken or a curry dish but I went with a simple salad. Diana Henry's recipe and column is posted at The Telegraph so I grabbed it there. She says this looks like an ordinary salad but it's fresh and punchy. Must be the chilli and cumin. Certainly smells good when you are heating the cumin."


Debra of Eliot's Eats shared Japanese Steakhouse Ginger Dressing with Salad and said, "My sister and mom had to make a quick trip back recently. They spent one day with us and Sis was telling me about a new salad dressing she had recently made. Her favorite cookbook is Joy of Cooking and she gave me a copy for Christmas many years ago. As she described the ingredients, I decided I had to look up this recipe in my own Joy of Cooking. It’s now bookmarked! The accompanying salad was made of spinach, shredded carrots, chopped celery, cucumbers, radishes and bean sprouts. I had also intended to toss in some snow peas but I forgot. This is a great salad and an even better dressing.   It is definitely a way to get your family to eat their vegetables!"

 
Thanks to Debra and Tina for joining in this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
 

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, May 5, 2019

Easy Taco Soup: Vegetarian for Cinco de Mayo and Souper (Soup, Salad & Sammie) Sundays

I was undecided about what soup to make this week and decided that since today is Cinco de Mayo, I would throw together an easy and vegetarian Taco Soup


To make this soup, basically a deconstructed taco, I happened to have a package of Lightlife Smart Ground Mexican Crumbles in my fridge, but if you don't do soy you could certainly use any ground meat or keep it veggie by chopping up and browning mushrooms.This soup can also be made vegan by switching to vegan cheese and sour cream in the toppings. Speaking of the toppings, they of course make the soup, so pick as many of your favorite taco fixins' as you want or can fit in the bowl, and be sure to fry up some corn tortillas cut into strips for the crunch.


Easy Taco Soup
By Deb, Kahakai Kitchen
(Serves 6) 

1 tbsp olive oil
1 (12 oz) package soy crumbles of choice or ground meat or chopped mushrooms
4 green onions, white and green parts divided and chopped
1 medium sweet onion, diced
2 cloves garlic, minced
1 package taco seasoning mix of choice (I use this one by Simply Organic)
1 tsp ground cumin
1 tsp dried chipotle pepper or pepper of choice, to taste
1 tsp dried oregano
1 can minced green chiles (I used mild)
4 cups low-sodium veggie broth + 2 cups water
1 can diced fire-roasted tomatoes with juices
1 can creamed corn
1/2 cup nutritional yeast (optional)
1 cup corn kernels, fresh or frozen
2 cans low-sodium pinto beans or beans of choice 
juice of 1 lime
sea salt & freshly ground black pepper

Toppings: corn tortillas cut into strips and fried, shredded lettuce, grated cheese, black olives, avocado, chopped green onions, cilantro leaves, lime wedges, Tabasco or hot sauce of choice, etc. 

Heat the oil in a large soup pot over medium heat. Add soy crumbles, white part of green onions and diced sweet onion and saute, breaking apart the soy crumbles with a wooden spoon. Cook until onions are softened, stirring frequently, about 5 minutes. Add garlic, taco seasoning, cumin, chipotle pepper, oregano and green chiles and saute for about 2 minutes. Add veggie broth and stir in tomatoes, creamed corn, nutritional yeast (if using), corn kernels and beans and bring soup to a boil.

Reduce heat and simmer soup for about 15 minutes. Add lime juice, taste for seasoning and add sea salt and black pepper to taste. 

Ladle into bowls and top with your toppings of choice. Enjoy!

 
Notes/Results: Nothing fancy, nothing difficult, but a really good soup especially if you are a toppings fanatic like me. You can't see all of the toppings that well in the picture and I forgot the sour cream in the fridge but the lettuce, cheese (grated jack and cheddar mix), avocado, green onions, cilantro, black olives, extra lime juice and crispy tortilla chips was perfect. Next time I might add pickled jalapenos. I kept my soup fairly mild and added Tabasco upon serving but you can spice it up as much as you want. I added creamed corn to thicken it and the nutritional yeast to give it more depth and extra B-vitamins, but you could leave them out. The taco seasoning pack, spices in the ground crumbles and extra spices gave it plenty of flavor. Soup that satisfies my taco craving, I will happily make it again.


My pal Tina is hanging out with me in the Souper Sundays kitchen this week, let's take a look.

Tina of Squirrel Head Manor shared a tasty Tomato Rice Soup from her Soups & Stews Cookbook by Emily Brown saying, "This little cookbook has come in handy. Only 50 recipes but there was something in each category to interest me. The sections are divided by Creamy  Soups, Seafood Soups, Red Soups, Vegetable Soups, Meat Broth based Soups and Stews. ... The idea of mixing the rice and potatoes seemed weird but it turned out fine.  The fresh tomatoes were blitzed with my immersion blender. It's a good vegetarian soup."


At Kahakai Kitchen I shared a Tropical Fruit Salad with Lime-Honey Dressing & Toasted Coconut Chips that was inspired by a description of breakfast on the SS Lurline in my recent book tour review, The Lieutenant's Nurse by Sara Ackerman. (Don't forget to enter my Instagram giveaway for a copy of this great WWII historical novel.) The lime dressing added a tangy tropical punch to the salad, along with the crispy coconut chips.

 
Thanks to Tina for joining in this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
 

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter  
Have a happy, healthy week!
 

Sunday, April 14, 2019

Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic for Souper (Soup, Salad & Sammie) Sundays

I wanted a simple soup this weekend, one that was quick to make as I spent all day yesterday at a writing workshop. I pinned this Heidi Swanson recipe a while back from Food52.com and had most everything I needed to make it today.


Food52 says, "A spring vegetarian chickpea soup that's lush in all the right places (but won't lull you to sleep)."
 

Chickpea Stew with Saffron, Yogurt, and Garlic 
From Super Natural Every Day by Heidi Swanson via Food52.com
(Serves 4 to 6)

2 Tbsp olive oil
1 large yellow onion, finely chopped
1 pinch fine-grain sea salt, to taste
3 cups cooked chickpeas or 1 1/2 (15-oz) cans chickpeas, rinsed & drained
4 cups vegetable broth
2 cloves garlic, finely chopped
1/4 tsp saffron threads (2 modest pinches)
3 large egg yolks, lightly beaten
1 cup plain yogurt (Greek or regular)
1 dash sweet paprika
1 small bunch fresh cilantro, chopped
 
In a medium-large pot over medium-high heat, combine the olive oil, onion, and a couple of big pinches of salt. Cook until the onions soften up a bit, a few minutes.

Stir in the chickpeas, and then add the vegetable broth and garlic. Bring to a simmer and remove from heat.

In a medium bowl, whisk the saffron and egg yolks, then whisk in the yogurt. Slowly add a big ladleful, at least 1 cup, of the hot broth to the yogurt mixture, stirring constantly. Very slowly whisk this mixture back into the pot of soup.

Return the pot to medium heat and cook, stirring continuously for another 5 minutes or so, until the broth thickens to the consistency of heavy cream, never quite allowing broth to simmer.

Ladle into individual bowls and serve sprinkled with a touch of paprika and plenty of chopped cilantro.
 

Notes/Results: A good, simple soup that has a slightly tangy taste from the yogurt that makes it almost lemony. It reminds me in a way of Greek avgolemono soup with the eggs stirred in--especially when served with the rice. A good rainy spring day soup, I'd happily make it again.


Linking up to I Heart Cooking Clubs for this week's April Showers theme. Heidi Swanson is one of our 19 featured chefs. 



We have Judee and Tina hanging out with me in the Souper Sundays kitchen, let's take a look.
 
Judee of Gluten Free A-Z Blog made 5 Minute Red Pepper Soup - Zero Points and said, "Red pepper soup is one of my favorite soups. But I often don't have the time or interest to heat up the oven to slow roast the peppers. After eating this delicious soup at a friend's house, I asked for the recipe. I was shocked to find out that she actually made this soup in just 5 minutes in the blender using a jar of roasted peppers! The results are a rich tasty soup that is both high in protein and flavor."



Tina of Squirrel Head Manor shared a different version of Black Bean Tomato Soup. She said, "Every once in a while I make black bean soup and it's different each time.  Here's another version. Check out these bowls, I like them quite a bit. Funny, after looking for a deep and wide bowl at World Market and similar places, we found them at the local grocery store for a low price. Bargain! This is a quick to toss together lunch.  We were fortunate enough to eat this lunch on the patio and paired it with leftover gluten free pizza."
 
Thanks to Judee and Tina for joining in!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter 
Have a happy, healthy week!
 

Sunday, January 27, 2019

Chickpea and Pasta Soup from Mark Bittman for Souper (Soup, Salad & Sammie) Sundays

When I want something very simple and good, I look to Mark Bittman with his easy recipe sketches and countless adaptations. Trying to adhere to my no-buy rule for cookbooks, I checked his Kitchen Matrix cookbook out of the library and immediately went for the Chickpea and Pasta Soup, healthy and good for work lunches. 


I did double my chickpeas and up the broth, as well as adding a half of a red bell pepper left in the veggie crisper, three cloves of garlic, minced, and smoked paprika and celery salt.  


Chickpea and Pasta Soup 
Slightly Adapted from Mark Bittman's Kitchen Matrix
(Serves 4-6)

Put 1 1/2 cups dried beans, 1 chopped medium onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon hopped fresh rosemary leaves, 1 cup chopped tomatoes (canned are fine) and 6 cups vegetable broth into a large soup pot over high heat and bring to a boil. Lower heat, cover and simmer until the beans are soft--at least an hour. When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender. Remove bay leaves, season with salt and black pepper and serve, topped with a drizzle of olive oil and few chopped rosemary leaves.


Notes/Results: Just a good, simple soup--full of veggies, pasta and beans. There's not much more you ask for on a cool (OK, cold for Hawaii) windy weekend. I liked the changes I made to pump the flavor up a bit. I kept it vegan, but some grated Parmesan would be delightful on top too. With olive oil-grilled bread to dip into the broth, this made for a delicious light meal. I would happily make it again. 


Linking up with I Heart Cooking Clubs where it is Potluck week--our chance to make any recipe from our IHCC chefs.


Let's look into the Souper Sundays kitchen and see who is here:


Tina of Squirrel Head Manor says, "I don't know about anyone else but I am continually clipping or copying new recipes I want to try. Unfortunately that leads to an overstuffed file folder with all sorts of recipes, just waiting to get on the kitchen agenda. To clean up my messy cookbook shelf/folders I decided I would pick one each week. Sometimes I thumb through them and wonder why I would even want to try it. Those get tossed. This week I thought I would try Giada's Corn Soup. This was good but I doubt I will keep the recipe. Maybe it was timing - we had just driven back from Quincy, after some shopping, and realized we were ravenous the closer we got to home."


Judee of Gluten Free A-Z Blog shared Beet and Walnut Salad with Pickled Onion and said, "I was first introduced to this interesting salad at a luncheon given by an amazing cook who lived her first 18 years in Cairo, Egypt. She brought many of her family recipes with her. This colorful salad is one of her recipes. It is made with cooked beets, marinated pickled onions, and raw walnuts. The marinated onions serve as the seasoning, although you could add a little touch of vinegar to the beets if desired. The unique combination makes a flavorful salad that is high in fiber and vitamins, minerals, and protective antioxidants."


 Thank you to Tina and Judee for joining me this week! 
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



Have a happy, healthy week!
 

Sunday, January 13, 2019

Pinto Bean Soup with Fresh Salsa (Simple Brothy Beans) for Souper (Soup, Salad, & Sammie) Sundays

My friend sent me a care package several weeks ago and included a small book of soups since she knows I cook them weekly and figured I'd use the cookbook more than she does. I flipped through it and tagged several recipes to make, and when a description of "soupy pinto beans" in the last book I read caught my eye, I knew I wanted to make the Pinto Bean Soup with Fresh Salsa.


Although the recipe included a recipe for fresh salsa (just tomatoes, red onion, cilantro and lime), tomatoes were not looking great in the grocery store I went too and the red onions were big and tough looking. Because of the lack of good ingredients (and because I am lazy sometimes) I bought a container of good fresh salsa from the deli case.


Pinto Bean Soup with Fresh Salsa
Slightly Adapted from The Little Guides: Soups
(Serves 6)

1 1/2 cups dried pinto beans
7 cups water
1/4 cup olive oil
2 yellow onions, diced
1 tsp salt (or to taste)
1/2 tsp ground black pepper
4 garlic cloves, minced
(I added abut 1/2 tsp Aleppo chili)
6 cups stock or broth of choice 
salsa and sour cream to serve

Sort through the beans and discard any misshapen beans or stones. Rinse well. Place the beans and water in a sauce pan. Bring to a boil, reduce the heat to medium-low, cover, and simmer until all the beans are cooked through and creamy inside, about 1 1/2 hours. Remove from the heat and set aside. 

In a large pot over medium heat, warm the oil. Add the onions, salt and pepper and saute until the onions are lightly browned, about 10 minutes. Add the garlic and saute for 1 to 2 minutes longer. Add the beans, their cooking liquid, and the stock. 

Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally until the beans start to break apart, about 20 to 30 minutes. Remove the pan from the heat and let cool slightly.

In small batches, blend or process the bean mixture until smooth. Return the puree to the pan. Reheat over low heat, stirring often. 

Ladle the soup into warmed shallow bowls and top each serving with a spoonful of salsa and a dollop of sour cream.


Notes/Results:This one hit the spot--simple but good savory flavor. Wanting brothy beans, I just blended about a third of the beans and stirred them back into the soup. I also added some chili powder (Aleppo) for a bit of subtle heat and used low-sodium non-chicken bouillon paste in both  cooking the beans and in the soup itself which also added to the flavor. I used Tofutti Vegan Sour Cream but you could use yogurt or regular sour cream based on your preferences. One quick cooking note, I soaked my beans overnight from force of habit and so they only needed to be cooked for about an hour and then another 15 minutes or so with the onions. Hearty, satisfying and good, I'd happily make this soup again.


 Let's look into the Souper Sundays kitchen and see who is here:


Judee from Gluten Free A-Z Blog brought Instant Pot Red Lentil Vegetable Soup and said, "Red lentils make a hearty soup that can be cooked in the Instant Pot in just 10 minutes ( plus warm up time). Since red lentils do not require pre-soaking, it's a great last minute soup for a cold evening. ... It's a nice thick soup that warms for the inside out. If there are any leftovers, beware that the soup will become thicker overnight. Just add some additional vegetable broth before reheating!"

 
Tina of Squirrel Head Manor shared a healthy side dish she recently enjoyed, Zoe's Fruit Salad. and said, "When we dined there last week we both ordered kabobs and falafel.  I added the fruit salad because I knew it would be fresh fruit instead of the sort some restaurants give you, you know what I mean - crunchy under ripe cantaloupe?  Not this place.  Freshly cut orange segments and sweet cantaloupe, crisp green apple slices and sweet grapes. ... When we eat out, or grab takeaway, there are times I want to recreate the recipes or dishes at home. Sure, fruit salad isn't exactly rocket science but for some reason I don't bother at home. We buy the pre-cut, well we used to buy the pre-cut fruit salads from Publix but they were disappointing."

 
Thank you Judee & Tina for joining in this week! 
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).


Have a happy, healthy week!