Easytomatobeansoup Recipes

CLASSIC TOMATO SOUP

Steps:

• In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
• Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
• Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
• Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

TOMATO AND VEGETABLE WHITE BEAN SOUP

Steps:

• Heat a large pot or dutch oven over medium heat and prep veggies.
• Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat.
• Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover. Continue cooking for 15 minutes, then add beans, another pinch each salt and pepper, and stir. If the soup starts boiling, be sure to lower heat to just a light simmer.
• Cook for at least another 10 minutes to let the flavors meld, and then add kale, stir, and cover. Cook for 5 minutes more.
• Taste and adjust seasonings as needed. Serve with a hearty bread.

SMOKY TOMATO AND WHITE BEAN SOUP

Steps:

• In a large skillet, heat the olive oil or water (for oil-free cookinover medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
• Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly. Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes. Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste; then serve. I like the soup chunky, but you can use an immersion blender right in the pan to make it smoother and creamier, if you want to.
• tips: Make this soup with only 11/2 to 2 cups (360 to 480 mof stock instead of 3 cups (720 ml), so it's more like a thick stew, and serve it over rice, quinoa or couscous.

TOMATO BEAN SOUP

Steps:

• Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.

HAM AND BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.

EASY TOMATO BEAN SOUP

Steps:

• Coat a nonstick skillet with cooking spray; place over medium high heat until hot.
• Add onion, jalapeno pepper, and garlic, saute until tender Add tomatoes and next 3 ingredients, bring to a boil, stirring occasionally.
• Cover, reduce heat and simmer 15 minutes.
• To serve, ladle into individual serving bowls.
• Sprinkle 1 tsp parsley over each serving.