Vegetable Cummin Soup

6 c. chicken broth

1 onion, chopped

4 cloves garlic, minced

1/2 head cauliflower, chopped

1/4 lb red potatoes, sliced thin

1 medium zucchini, chopped

1 tsp cumin

1/2 c. salsa verde

1/4 c. heavy cream

Salt & Pepper to taste

1 can garbanzo or white beans

OR 2 c. cooked shredded chicken

(Or some of both)

Combine broth, onion, garlic, cauliflower, potatoes, cumin, and salsa verde in a large pot. Simmer until the potatoes are just tender but not soft. Add the zucchini and simmer until both are soft. 

Stir in the heavy cream and beans or chicken. Simmer until heated through

Ham and Bean Soup

Perfect for cold weather, bean soups are a great way to use up a leftover ham bone. I cooked my ham in the crock pot. Feel free to use any leftover meat in your soup. The other thing I used in my soup was all the liquid from the bottom of the crock pot. Just stir into the soup at the same time as the onion and carrots.

1 lb dry white beans

1 leftover ham bone

12 c. water

24 oz. tomato sauce

1 Knorr Homestyle vegetable stock pod

1 large onion, chopped

4 large carrots, grated

3/4 c. half-an-half

2 - 3 cloves garlic, minced

2 tsp. Worcestershire sauce

Tabasco (optional)

Soak the white beans overnight, changing the water at least once. 

Drain the beans again and cover with water. Simmer for 2 hours until the beans are starting to soften up. Drain the liquid. Add the 12 cups of water, ham bone, tomato sauce, and vegetable stock pod. 

Simmer for 4 hours.

Remove the ham bone. Shred any meat from the bone and return it to the pot. Add the onion, carrot, garlic and Worcestershire sauce. Simmer for 30 minutes. Add the half-an-half and simmer until heated through.

Italian Bean Stew

 



2 links Italian Sausage

1 - 2 can white beans, drained and rinsed

1 onion, cut into large chunks

1/2 lb red potatoes, thinly sliced

1 green bell pepper, sliced

1 red bell pepper, thinly sliced

1 bottle spaghetti sauce (or 3 - 4 c. homemade)

oil

Cut the Italian sausage into 1 inch chunks and cook over medium heat until cooked through. Remove from pan. Add a splash of oil and saute onions and red potatoes until the potatoes are mostly cooked. Add the bell peppers and cook an additional minutes until they are starting to get tender. 

Add the sausage, beans, and spaghetti sauce to the skillet and stir well to combine. Simmer until the potatoes are completely tender. 

Serve with Parmesan cheese

Italians Sausage Pilaf

This was inspired by the flavors of Zuppa Toscana remade into a quinoa pilaf. 

2 Italian sausage links, casings removed

1 can white beans, drained

1 medium onion

2 - 4 cloves garlic, minced

1/2 tsp sambal oleck OR dash red pepper flakes

1 bunch kale, stems removed and chopped fine

3 c. cooked chilled quinoa

1 c. chicken broth

1/2 c. cream or half-an-half

2 Tbsp. Parmesan cheese plus more to garnish. 

Cook the Italians sausage, crumbling, until no longer pink. 

Add the onion and garlic and cook until onion is tender. 

Add the kale, samal olek, beans, and broth. 

Simmer until the kale is tender. 

Stir in the quinoa and cook, stirring, 

until the quinoa is heated through and the broth is absorbed. 

Stir in the cream and cheese, mix well, and heat through.

Serve with the cheese to dust with

Tortilla Soup

Variants of tortilla soup are all over the place, and this one isn't substantially different, but it's a great quick soup that doesn't need meat to be delicious.

If you are gluten intolerant or have soy allergies, be sure to use a brand of tortillas and other prepared ingredients that you know are safe for you to eat.

1 large onion, diced

3-4 cloves garlic, diced

2-3 T. butter or olive oil

4 corn tortillas, roughly chopped

1-2 c. cooked chopped chicken (optional)

1-2 cans white beans (1 can if using with chicken, 2 cans if using alone)

1 c. corn

6 c. chicken or vegetable stock

1/2 tsp chipotle chile powder

3 T. dried green and red peppers

1 tsp. cumin

salt and pepper to taste

cheese to garnish (optional, omit to make vegan)

Saute the onions and garlic in butter/oil over medium heat until they are soft and beginning to brown. Add stock, tortillas, spices, and juice from the can of corn. Simmer until onions are very tender and tortillas have dissolved. Using a regular or immersion blender, blend until smooth. Add corn, beans, and chicken if using. Simmer gently until heated through. Serve garnished with cheese if desired.

Some versions of this soup also call for a can of diced tomatoes to be added with the corn and beans.

Summer Corn Pasta

6 oz. bacon

1 - 2 cans white beans, drained

8 oz. rigatoni

1/2 onion, chopped

2 large carrots, grated

1 c. water

2 chicken bouillon cubes

2 tsp. lemon juice

1 medium zucchini

4 ears corn

2 1/2 c. half-an-half

2 tsp. flour

1/4 tsp. freshly ground black pepper

Cook pasta according to package directions until al dente. Drain and butter to prevent sticking.

Saute bacon until crisp. Remove from pan.

Without cleaning out the pan cook the onion and carrot in the bacon drippings.

Add 1 cup of water to the pan along with one of the chicken cubes and the lemon juice.

Cut the zucchini into quarters lenghtwise and the then slice 1/4 inch thick. Add to the pan with the carrots and onion. Cut the corn from the cob. Add the cobs to the simmering zucchini. When the zucchini is tender remove the cobs from the pan and add the corn, half-an-half, pepper, beans, and remaining chicken cube.

Combine the flour and enough water to form a thin pasta. Stir into the half-an-half and vegetables in the pan. Heat, stirring, until thick.

Add the pasta and bacon to the pan. Add more half-an-half as needed to thin out the sauce.

Asparagus Stir Fry

1 large onion, cut into wedges
6 cloves garlic, minced
olive oil
1 lb asparagus, ends trimmed and cut into in inch pieces
3 Tbsp. low sodium soy sauce
1 c. beef broth (or imitation)
1/2 tsp hoisen sauce
Zest from 1 lemon
1 tsp. ground ginger
2 Tbsp. Cornstarch
1 can kidney beans, drained (white or red)

Rice to serve over

Saute onion in olive oil until crisp tender. Add the garlic and saute an additional 30 seconds. Add the asparagus and stir fry until almost tender.

Combine the beef broth, soy sauce, hoisen, ginger and cornstarch. Stir into the asparagus and cook until thickened. Stir in the beans and lemon zest.

Serve over rice.

Asparagus Bean Soup

You already know I throw beans in everything,
so if you are thinking "Hey! This is just cream of asparagus soup with beans in it" you would be right. This IS just cream of asparagus soup with beans in it. What? They're good for you!





1 lb asparagus spears
4 c. water
5 chicken bouillon cubes (or imitation)
1 can white kidney beans, drained
1 c. heavy cream

Trim the tough ends off the asparagus. Chop the tops into 1/4 inch pieces, set aside.

Boil the tough ends of the asparagus and the water together until the asparagus is tender.
When the ends are soft, stain and reserve the liquid,discarding the ends.

Return the asparagus liquid to the soup pot, and add the chicken bouillon cubes, beans and asparagus tops. Simmer together until the asparagus tops are tender.

Stir in the cream and return to stove to heat through.

Season with salt and pepper to taste.

Rice and Veggie Bake

Splash Olive Oil
1 Onion, chopped
1/2 lb. Spinach
2 Carrots, cut into coins
1/2 Yellow Bell Pepper, chopped
1 small bottle pimentos
2 Yellow Summer Squash, cut in half and sliced

1 can White Beans, drained (Or Garbanzo)

1 can condensed cream of mushroom soup
1 soup can milk
1 soup can rice
1 envelope lipton onion soup

Saute onion and spinach in the olive oil. Add the carrots and saute until the spinach is dark and wilted. Add all the remaining vegetables and saute 3 minutes.

Combine the vegetables and remaining ingredients in a large casserole dish.

Cover with tin foil and bake at 350 for 450 minutes or until rice tender, stirring once about halfway through cooking.

Cajun Cream Pasta

1 lb. Kielbasa, sliced
3 Tbsp butter
1/2 Onion
2 cloves garlic
4 Tbsp. flour
1 c. chicken broth
1 1/2 c. half-an-half
1 can white beans
1 can diced tomatoes, drained really well and pureed
1/2 green bell peppers, julienned
1/2 red bell pepper, julienned
1/4 tsp. parsley flakes
1/4 tsp Oregano
1/4 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. paprika
1/2 c. Parmesan cheese, grated
Salt & Pepper to taste

6 c. hot cooked pasta

Cook Kielbasa in skillet until starting to brown. Remove from pan and keep warm. In the drippings add the butter, onions, and garlic. Saute until the onions are tender. Stir in the flour and cook, stirring, for 2 minutes.

Stir in chicken broth and simmer 3 minutes then whisk in half-an-half. Stir in remaining ingredients, and cooked kielbasa, and simmer until bell peppers are tender.

Taste and add salt and pepper to taste

Serve over pasta

Confetti Macaroni and Cheese

16 oz. elbow macaroni
1 can white beans, drained and rinsed
16 oz. spinach
1/2 onion, chopped
2 carrots, grated
olive oil
1 can ham
3 c. milk
1/2 c. cream
5 eggs
4 oz. mozzarella cheese
4 oz. cheddar cheese
1/2 c. sour cream
salt and pepper to taste
dash each Worcestershire sauce, yellow mustard, nutmeg

Cook pasta in lightly salted boiling water until al dente.

Meanwhile saute onion in olive oil until tender. Add the ham and cook until starting to brown in a few places. Add the spinach and carrot and cook until spinach is wilted.

Whisk together remaining ingredients except milk and beans.

When the pasta is cooked, drain, return to pot, and immediately add milk, beans, sauted vegetables and cheese mix.

Spray an 11 x 13 casserole dish with no stick spray. Pour the pasta and sauce into the dish and cover with tin foil. Bake at 375 for 40 minutes or until set, removing tin foil about half way through.

Let stand 10 minutes before cutting.

Ham & Bean Dip

1 can Campbells Ham & Bean Soup, undiluted
1/4 c. milk or water
1/4 c. mozzarella cheese

Combine all and microwave until cheese is melted. It takes a little longer to melt with the water.

Serve with corn chips

My top 5, from 2010

1. Gumbo

2. Palak Channa

3. Chicken Style Bean Stew

4. Pumpkin Cream Pasta

5. Caramelized Quinoa and Black Beans

Another Enchilada Recipe

2 boneless, skinless, chicken breasts

1 tsp. rotisserie chicken seasoning

1 tsp. taco seasoning

1 can pinto beans, drained

1 can white beans, drained

12 oz. cheese, grated

1 (4 oz) can green chilies

1 large can red enchilada sauce

1 c. prepared spanish rice*

12 tortillas

Combine the rotisserie chicken and the taco seasoning. Sprinkle the chicken with the seasoning and cook in a little oil until no longer pink OR roast in the oven or crock pot until cooked. Shred and put in a bowl.

In the chicken bowl add the two cans of beans, 8 ounces of the cheese, chilies, Spanish rice and just enough enchilada sauce to moisten.

Divide the filling between the tortillas, roll and place seam side down in a casserole dish. Top with remaining enchilada sauce and cheese. Bake at 350 for 30 minutes or until heated through.

*For spanish rice you can use a commercial mix or make your own. For mine I saute a little onion, garlic, and bell pepper in olive oil until tender. Then add 1 c. water, 1 beef bouillon cube, a dash of oregano, and 4 oz. tomato sauce and bring to a boil. When boiling I add 2/3 c. rice and simmer until tender and liquid is absorbed. Makes a little more than a cup

Bell Pepper Soup

olive oil
1 onion, chopped
2 - 4 cloves garlic, minced
2 stalks celery, sliced
2 c. chopped cabbage
1 can white beans, drained
1 can black beans, drained
1 can tomatoes, undrained
1 can roasted bell peppers, drained and pureed
1 (8 oz) can tomato sauce
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
4 c. water
2 knorr Vegetable bouillon cube
1 Tbsp. brown sugar
1/2 tsp. Thyme
1/2 tsp. marjoram
1 - 2 c. leftover cooked grains, I used barley, brown rice would be good too
Black pepper to taste
Hot sauce to taste

Saute the onion, garlic, and celery in olive oil until tender. Add the cabbage and cook one minute.

Add all the remaining ingredients and simmer until vegetables are tender.

Taste and add more salt, pepper, and hot sauce to taste.

Spicy Vegetable Pinto Soup

olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 large zucchini, quartered lengthwise and thick sliced
1 tsp cumin
1 tsp. oregano
1 tbsp chili powder
1 (15 oz). can hominy, drained
1 (8oz). can tomato sauce
3 c. water
1 Knorr Vegetable bouillon cube
1 can pinto beans, drained (white, kidney and black beans all work great here too)
2 handfuls of spinach, chopped
1 - 2 c. cooked quiona

Saute onion and garlic in oil until tender. Add the red bell pepper, jalapeno and zucchini and cook until bell pepper is cooked, the zucchini wont be yet but that is fine. Turn the heat to medium and add the cumin, oregano, chili powder and some salt and pepper. Add the tomato sauce, hominy, spinach, beans, water, and bouillon cube. Simmer until veggies are tender about 20 minutes. Add the quinoa and simmer just until the quinoa is heated through.

Vegetable Soup Penne

I wanted something that was similar to vegetable soup but in a pasta dish. This woul also be very tasty if you added cooked grains in place of the pasta such as brown rice, quinoa, barley or a mix of all three.

1 onion, chopped
2 cloves garlic, minced
olive oil
1 c. baby carrots
1 c. frozen green beans
1 can tomatoes, undrained
1 can black beans, drained (white, kidneys, any variety will work)
3 c. Beef Broth (or imitation)
1 tsp. dried basil
1/2 tsp dried oregano
1/4 tsp. black pepper
1 Tbsp. dried parsley (Fresh is awesome too)
1/2 lb. Penna Pasta

1 1/2 Tbsp. Cornstarch

Saute onion and garlic in olive oil until tender. Add carrots and broth, cover and simmer until the carrots are about halfway done. Add the remaining ingredients except cornstarch and simmer, covered, until pasta and vegetables are tender. Check a few times and make sure the pasta doesn't go dry adding more broth as needed. You want a decent amount of liquid when everything is cooked to make the sauce with.

Combine cornstarch and enough water to make a thin paste. Remove the lid from the pan and stir in the cornstarch. Simmer until sauce is thickened.

Southwestern Pasta Primavera

12 oz. pasta

1 Tbsp. butter
2Tbsp. olive oil
2 Tbsp. flour
1 onion, chopped, onion
2 cloves garlic, minced
2 - 3 zucchini, cut into thick coins
10 stalks asparagus, sliced into 1-inch pieces
1 carrot, grated
1 can pinto beans, drained (other beans works too, kidney, white, whatever)
1 can tomatoes, drained
1 (4 oz.) can green chilies
1 oz. asiago cheese, grated
1/2 tsp. taco seasoning
1 c. half-an-half or milk
1/2 c. chicken broth (or imitation)

Cheddar cheese, sliced green onions, sour cream

Cook pasta according to package directions. Darin and set aside.

Meanwhile in a large skillet sauce the onion and garlic in olive oil and butter until onion is tender. Add the carrot, zucchini, and asparagus and saute until vegetables is crisp/tender. Add the flour and cook 2 minutes, stirring. Add the beans, tomatoes, chilies, half-an-half, and broth. Cook, stirring, until thickened. Stir in the taco seasoning and asiago cheese.

Fold in the cooked pasta. Serve topped with grated cheddar, sliced onions, and sour cream if desired.

Warm Greek Pasta

2 Tbsp Butter
splash olive oil
1 small onion, chopped
3 - 4 cloves garlic, minced
1 Tbsp cornstarch
1 Tbsp flour
2 c. chicken stock (or imitation)
3 Tbsp cream
1 tsp. Greek Seasoning
2 tsp. dried parsley
1 can white beans, drained
1 can artichoke hearts, drained and chopped
12 oz. pasta (Penna or fettuccine)
small handful kalamata olives, cut in half
3 or 4 oz. sun dried tomatoes packed in oil, chopped

Feta Cheese

Cook pasta according to package directions. Drain.

Saute onion in butter and olive oil until tender. Add the garlic and cook 30 seconds until fragrant. Add the chicken stock, cream, Greek seasoning, parsley, and beans. Simmer until the pasta is cooked. Stir together the cornstarch and flour and add enough water to make a thin paste. Stir into the simmering liquid and cook until thickened

Stir the pasta into the bean mix. Add the chopped artichokes, olives, and tomatoes. Simmer until heated through.

Sprinkle the top with the feta cheese. Broil for 20 seconds to cook the feta slightly, serve immediately.

Taste of Home - Again

Beanbasics was in Taste of Home again!

In the December 2010/January 2011 issue of Healthy Cooking,
on page 51 with a recipe from this very bean blog,


Skillet Gnocchi with White Beans


Their link is here and you can see the original post here.

A few months ago Southwestern White Bean Chowder won second place in the "Make it Meatless" competition, you can see that post here.