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Full Online Book HomeLearning KitchenSoups - Bean - Vegetable Bean Soup
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Soups - Bean -  Vegetable Bean Soup Post by :Cocksman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1687

Click below to download : Soups - Bean - Vegetable Bean Soup (Format : PDF)

Soups - Bean - Vegetable Bean Soup

2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 beef boullion cubes
1 (28 oz) can or 2 (15 oz) cans chopped tomatoes
1 package beans (rinsed and soaked overnight and drained)
1 cup quick cooking barley
1 teaspoon garlic powder
salt and pepper
1 pkg (10 oz) frozen chopped spinach, thawed.

In a Dutch oven coated with non stick cooking spray, saute onion, carrots, and celery until onion is soft, about 8 minutes. Add everything else except spinach. bring to boil, reduce heat and simmer until beans are done . Add spinach and simmer for another 10-15 minutes.

Note: My recipe says to bring to boil then reduce to a simmer for 10 minutes. Now if the beans are not cooked you would have to simmer longer or precook the beans.
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Soups - Bean -  White Bean, Ham And Tomato Soup Soups - Bean - White Bean, Ham And Tomato Soup

Soups - Bean -  White Bean, Ham And Tomato Soup
2 cups diced sweet onions 2 tbl. olive oil 1 (48 oz.) can chicken broth 1 (28 oz.) can plum tomatoes, drained and diced 2 (16 oz.) cans white beans, drained and rinsed 1 cup diced boiled or baked ham 1/2 cup grated Parmesan cheese, optional In large heavy pot, over medium-high heat, cook and stir onions in oil for 4-5 minutes. Add broth, tomatoes, beans and ham; heat to a boil. Reduce heat; simmer for 25-30 minutes. Stir in cheese, if desired. Makes 8 cups soup

Soups - Bean -  Three Bean Tortilla Soup Soups - Bean - Three Bean Tortilla Soup

Soups - Bean -  Three Bean Tortilla Soup
1 large tomato 2 small onions, finely chopped 2 large garlic cloves, minced 1 (15 oz) can black beans, drained, rinsed 1 (15 oz) can white beans, drained, rinsed 1 (15 oz) can chili beans (zesty sauce), undrained 1 (15 oz) can Rotel tomatoes 1 (14 1/2 oz) can vegetable broth 2 oz finely shredded cheddar cheese bag of tortilla chips Saute tomatoes, onion, and garlic and cook over medium for about 3 minutes, stirring occasionally. Add black beans, then add white beans, chili beans, Rotel, and the broth; mix well. Bring to a boil, then reduce heat and simmer 15-20