BE PREPARED FIVE-BEAN SOUP MIX RECIPE | ALLRECIPES
This do-ahead soup mix allows you always to be prepared!
Provided by Lois Richer
Categories Dry Soup Mixes
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Yield 4 batches of 6 bowls
Number Of Ingredients 18
Steps:
- To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
- To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
- To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.
Nutrition Facts : Calories 211.3 calories, CarbohydrateContent 34.2 g, CholesterolContent 1 mg, FatContent 3.7 g, FiberContent 8.8 g, ProteinContent 11.9 g, SaturatedFatContent 0.4 g, SodiumContent 538.8 mg, SugarContent 4.4 g
KOREAN SOFT TOFU STEW (SOON DU BU JIGAE) RECIPE | ALLRECIPES
This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. It's very versatile. Small pieces of meat or seafood can be added. It's thick and great in the winter and can be made very mild or very spicy. I've seen some recipes on the internet for this dish that are the American version. They may be good too but this one is authentic.
Provided by susi EM
Categories Beef Stew
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.
Nutrition Facts : Calories 242 calories, CarbohydrateContent 7 g, CholesterolContent 99.4 mg, FatContent 16.5 g, FiberContent 2.3 g, ProteinContent 20 g, SaturatedFatContent 3.2 g, SodiumContent 415.1 mg, SugarContent 1.1 g
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