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Chunky soup recipe

Chunky soup recipe


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  • Recipes
  • Dish type
  • Soup

My friend Kathy gave me this recipe, and it's great. Use a small soup pasta for best results.

1 person made this

IngredientsServes: 4

  • 8 rashers streaky bacon, chopped
  • 2 leeks, halved and sliced
  • 4 carrots, halved lengthways and sliced
  • 1 (400g) tin mixed beans, drained and rinsed
  • 1 litre chicken stock
  • 2 tablespoons tomato puree
  • 50g pasta
  • a handful of flat leaved parsley, chopped
  • grated Parmesan to serve

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Fry the bacon in a large, non-stick pan (it will cook in its own fat) until golden, then add the leeks and carrots for about 5 minutes until softened.
  2. Tip the beans, stock, tomato puree and pasta and simmer until the pasta is cooked.
  3. Stir through the parsley and serve in bowls topped with grated parmesan.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by CherylKing

This was amazing! Even my picky eaters ate it up and were asking for seconds. The one change we made was to double the beans, since after adding them it still looked like a vegetable and bacon soup, rather than a bean and bacon one. In the end it was superb. Oh, I did add some garlic powder (cause I always add some of that to my dishes) and a touch of salt, since the chicken stock I had on hand was low sodium, and upon tasting I felt it needed a little. Those two things are just basic stuff a good cook does! I will DEFINITELY make this recipe again.-30 May 2013(Review from this site AU | NZ)

More collections


Chunky Celery Soup Recipe

Today I introduce to you a chunky celery soup made from everything that needed to be used up in my kitchen - celery, carrots, a potato, an onion, a bit of garlic, and some leftover wild rice. And while it might sound a bit boring, this soup is exactly what you want on a cold night. It's a study in dualities - both hearty and light, chunky yet brothy, simple with plenty going on.

My bunch of celery had plenty of lively celery leaves at its crown, so I decided to make a quick pesto-style drizzle with them. Sometimes it is hard to find celery with the leaves intact, and don't worry if you can't get them, the soup is delicious on its own. Alternately you might experiment with any thinned pesto you might have on hand (for ex: I made a parsley oregano pesto the other night, would have be great here), a tapenade might be good, or a drizzle of chile oil? I do love the way the celery leaf pesto heightens the celery flavor in the soup, but again - don't let it discourage you if you can't get them.

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Recipe Summary

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1/2 teaspoon dried crushed rosemary
  • coarse salt and ground pepper
  • 1 pound cooked turkey breast, or 1/2 of turkey reserved from Spice-Rubbed Turkey Breast with Sweet Potatoes, cut into bite-size pieces
  • 1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well

In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.

Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover cook until potato is tender, 12 to 15 minutes.

Stir in turkey add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.


Chunky Cicerchie (or Chickpea) Soup

Dried Cicerchie are like an Italian cousin of chickpeas - use either to make this soup.

There is something about a thick bean soup on a cold winter night that just works.

I’ve made this soup with chickpeas a few times, but recently I made it with Cicerchie which are like a cousin of chickpeas, used in Italian cooking (Umbrian in particular), which I gather was on the edge of fading into extinction. Even though the taste is slightly different from chickpeas, the two can easily be swapped out for one another in this soup (and probably a whole lot of other recipes).

You can find cicerchie in Italian or specialty markets, and of course, online. The flavor has been described (I think pretty accurately) as a cross between a fava and a chickpea.

There is no way to describe how they look and make it sounds delicious, so I’ll just dive in and say they look like broken yellow teeth. Mmmmmm. They plump up nicely when cooked, however, and in this soup they are pretty well pureed, so none of that matters anyway. You can puree the soup all the way until it is fairly smooth, but I like to leave it slightly chunky so that your mouth has something to do.

Treat cicerchie like other dried beans: soak them in cool water to cover overnight, drain them, then simmer them in fresh water to cover until tender. The amount of time will depend on your beans – mine took about 45 minutes.

This soup, like so many soups, is in fact better the next day. Or the day after that.


Chunky Cream of Tomato Soup

In a large saucepan put the water, bullion, tomatoes, onion and basil.

Bring to a boil for 5 minutes and then let simmer for 5 more minutes.

Carefully using a stick blender in the pan, blend most of the tomatoes and onions. (If you don’t have a stick blender, be very careful when you use your blender with hot soup. A little at a time for the regular blender. HOT- so be very careful.)

In another pan melt butter, add flour and pepper and whisk til blended. Cook for a couple of minutes, let it get light brown, but don’t let it burn.

Now add the milk and whisk until it stars to thicken, cooking two more minutes.

Add this to the blended tomato mixture. whisk, heat for 3 minutes or so.

Ladle into bowls and top hot soup with 1 t. grated parmesan cheese.

This is enough to serve two people.

This is about 195 mg sodium for the whole recipe. This does not include the Parmesan.

Comments

If you are visiting our website it is probably because you want to or need to reduce the amount of sodium in your diet for a healthier lifestyle. Here at skipthesalt.com, we are label readers. We are constantly looking for nutritious and flavorful foods with the lowest sodium that we can find. We interact, we question, and we compliment and encourage each other. We are always working on converting recipes we come across, whether those passed down for generations or the latest trends, to make low sodium versions. Through this journey we become friends who support each other.

We share because we care! We share pictures of the low sodium meals that we have prepared and if the sodium amount if known, that is posted as well. We share recipes that we have found and have made, noting changes made to make the recipe low sodium. We also give credit to the source where the recipe was found. We also share our own creations, listing the ingredients and sodium values.

Life is complicated enough, eating shouldn’t be! With the help of members of our Facebook group we try to take the hassle out of living a low sodium lifestyle.

Please share this site with your friends, family, and doctors. Also, please take a moment to read the disclaimer.


Jacques Pépin’s vegetable soup recipe is satisfying, simple cooking at its best

For someone whose seminal book is named “La Technique,” Jacques Pépin is one of the least dogmatic chefs I’ve ever met. He demonstrated it back in the 1960s, when he went to work at Howard Johnson’s to help pioneer the use of high-quality frozen food, rather than take a White House job cooking for President John F. Kennedy.

Pépin, 86, can slice and dice with the best of them — I’ve seen him turn garlic and salt into a paste in mere seconds, using nothing more than a knife — but he also is refreshingly fond of shortcuts. He’s demonstrated countless timesaving techniques on his many public-television shows, including my favorite series, “Fast Food My Way,” and its follow-up. In his latest cookbook, “Jacques Pépin Quick & Simple,” an update of an earlier work, Pépin continues spreading the gospel of effective cooking made fast by smart choices. He writes about his love for, among others, the microwave, the pressure cooker, the toaster oven and the food processor, every one of them a timesaver in the kitchen.

Just because you can chop a mountain of vegetables by hand more quickly than the average cook doesn’t mean you want to.


Hot wok potato and beef stir-fry recipe

Hot Wok Potato and Beef Stir-fry

Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!

Chicken and Pesto Jacket Potato

Simple yet so tasty, this classic combination of basil, tomato and chicken will bring your jacket to life.

Indian Style Lamb, Potato & Aubergine Dhansak Curry

Indian Style Lamb, Potato & Aubergine Dhansak Curry

Jazz up your midweek meal with this quick and tasty curry.

Jo Pratt's Bonfire Jackets

Tuck into this incredibly warming dish packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!


Ingredients

  • 1 medium swede (500g/1lb prepared weight)
  • 1 large carrot
  • 1 medium parsnip
  • 1 large onion
  • 2 cloves garlic, peeled and left whole
  • 2 sprigs of rosemary
  • 2 tbsp oil
  • 1 litre (13⁄4 pints) hot vegetable stock
  • 400g can butter beans, rinsed and drained
  • Salt and ground black pepper
  • For the bread rolls
  • (makes 12):
  • 500g (1lb) plain, strong white bread flour
  • 1 level tsp salt
  • 1 level tsp caster sugar
  • 7g sachet easy-blend dried yeast
  • 150ml (1⁄4 pint) semi-skimmed milk
  • 2 tbsp olive oil
  • 1 tbsp sesame seeds
  • 2 tsp poppy seeds

Start Cooking

Prepare the Vegetable Soup

Heat one tablespoon oil in a pot on medium heat. Add onion and a sprinkle of salt and sauté for about eight minutes or until softened.

Add chopped fennel and sauté another five minutes. Then add garlic and salt and sauté for two minutes.

Add all the chopped veggies besides the mushrooms and chickpeas.

Add six to seven cups of water or enough to cover an inch above the vegetables. Bring to a boil, then reduce heat, cover and simmer for an hour and a half, stirring occasionally.

In a separate frying pan, heat one tablespoon of oil and sauté the sliced mushrooms. Once the soup is cooked, add the mushrooms and chickpeas. Cook an additional 15 minutes.

Add salt or pepper to taste. If soup is too thick, add a little boiling water. If soup is too thin, simmer uncovered for a few minutes to thicken.

Enjoy this soup with some eggs or fish and avocado for a light but filling meal.


Chunky Vegetable Beef Soup Recipe

Have your veggies, and eat soup, too! If cold weather has you craving something warm and filling, you may want to keep this quick and easy recipe on standby. This hearty vegetable beef soup is cooked slowly until all the savory flavors and spices are blended. The great thing about this beefy and chunky recipe is that it only takes 45 minutes to make, complete with a generous serving size to please a crowd or to enjoy as leftovers. And not to mention, it&rsquos made with budget-friendly yet robust ingredients, with ground chuck, canned vegetables, and tomato sauce rounding out the list. To make ahead, freeze in meal-size portions in large zip-top plastic freezer bags. Fold top edge down, and place in a large glass measuring cup to stabilize the bag while filling freeze up to 1 month. To reheat, thaw soup in fridge overnight, and simmer over low, stirring occasionally. No time for long-simmering meats or slow-cooker soups? Break out of your dinner rut with this stick-to-your-ribs soup that doesn&rsquot take a lot of time to make, even though it tastes like it does.


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