FOUR BEAN SOUP RECIPES

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FOUR BEAN SOUP RECIPE - FOOD.COM



Four Bean Soup Recipe - Food.com image

An easy and quick vegetarian soup that's a little bit spicy. Vary the chilli powder according to how hot you want it.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon chili powder
1 onion, chopped
2 teaspoons ground coriander
1 tablespoon ground cumin
1 tablespoon tomato paste
2 (425 g) cans chopped tomatoes
500 ml vegetable stock
1 (750 ml) can four-bean mix
2 tablespoons fresh basil, shredded
2 lavash bread
1 -2 teaspoon seasoned pepper

Steps:

  • Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
  • Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
  • Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
  • Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
  • Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
  • This recipe freezes well (without the croutons).

Nutrition Facts : Calories 126, FatContent 7.8, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 50, CarbohydrateContent 14.1, FiberContent 4, SugarContent 7.3, ProteinContent 2.9

FOUR BEAN SOUP — MORE THAN GOURMET



Four Bean Soup — More Than Gourmet image

A savory four bean soup recipe chock-full of a variety of beans, with garlic, tomatoes, and herbs. The perfect antidote to a chilly day. Serve it with buttered cornbread and a crisp salad.

Provided by More Than Gourmet

Yield 10-12

Number Of Ingredients 16

1 can (15 ounces) great northern beans
1 can (15 ounces) red beans
1 can (15 ounces) butter beans
1 can (15 ounces) black beans
1 tablespoon vegetable oil
½ cup diced onion
½ cup diced peeled carrots
½ cup diced celery
2 cloves garlic, chopped
2 teaspoons dried oregano
2 teaspoons dried thyme
1 can (28 ounces) diced tomatoes
4 cups hot water
2 tablespoons plus 2 teaspoons Kitchen Accomplice Veggie Broth Concentrate or 4 tablespoons plus 4 teasppons Vegan Plant-Based No-Bone Broth Concentrate
2 teaspoons salt, plus additional as needed
½ teaspoon fresh cracked pepper, plus additional as needed

Steps:

  • Drain and rinse all beans and set aside.
  • Heat vegetable oil in a soup pot over medium heat, add onion, carrots, and celery, and cook, stirring, about 5 minutes, until vegetables are soft but not browned. Add garlic and dried herbs and cook, stirring, 1 to 2 minutes more.
  • Stir in tomatoes and their juices, water, Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, and beans. Bring soup to a boil, then reduce heat to medium-low and add salt and pepper. Simmer the four bean soup for 15 minutes, then season with additional salt and pepper as needed.

Nutrition Facts : ServingSize 10-12

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