Basque Potato And Green Bean Soup With Garlic Recipes

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POTATO, GREEN BEAN AND SAUSAGE SOUP

This is just what it says it is: Potato, Green Bean and Sausage Soup. As simple as it is, it's about to become a family favorite at your house.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 10



Potato, Green Bean and Sausage Soup image

Steps:

  • Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook 4 min. or until onions are crisp-tender, stirring frequently. Add potatoes, water and broth; stir. Bring to boil; simmer on low heat 20 min. or until potatoes are tender, stirring occasionally.
  • Add sausage and beans; cook 3 to 5 min. or until beans are crisp-tender and sausage is heated through. Stir in cheese.
  • Sprinkle with chives.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 10 g

1/4 cup KRAFT Tuscan House Italian Dressing
1 large onion, chopped
4 cloves garlic, minced
1-1/2 lb. Yukon gold potatoes (about 6), cut into 1-inch pieces
2 cups water
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, cut into 1/2-inch-thick slices
2 cups cut-up fresh green beans (1 inch lengths)
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. minced fresh chives

CREAMY GREEN BEAN AND POTATO SOUP

Aided by a can of cream of chicken soup, fresh green beans, potatoes, onion, and bacon bits make this creamy soup.

Provided by Kimberly Dygert

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9



Creamy Green Bean and Potato Soup image

Steps:

  • Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
  • Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
  • Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
  • Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 21.2 g, Cholesterol 45.3 mg, Fat 16.9 g, Fiber 3 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 1237.2 mg, Sugar 7.6 g

3 cups fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon baking soda
1 ½ cups peeled and diced potatoes
⅓ cup melted butter
½ cup diced onion
⅓ cup bacon bits
1 (10.5 ounce) can cream of chicken soup
3 cups milk
salt and ground black pepper to taste

BASQUE POTATO AND GREEN BEAN SOUP WITH GARLIC

Provided by Susan Herrmann Loomis

Categories     soups and stews, appetizer

Time 45m

Yield Six servings

Number Of Ingredients 7



Basque Potato And Green Bean Soup With Garlic image

Steps:

  • Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes.
  • While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve.
  • When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1037 milligrams, Sugar 3 grams

1 1/2 pounds russet potatoes, peeled and cut into 2-inch cubes
Kosher salt
6 cups water
1 pound green beans, trimmed, cut on the slant into 2-inch lengths
6 tablespoons olive oil
6 large cloves garlic, thinly sliced
Freshly ground black pepper

RUSSIAN GREEN BEAN AND POTATO SOUP

This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!

Provided by Idealnut

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 10



Russian Green Bean and Potato Soup image

Steps:

  • Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
  • Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.1 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 600.8 mg, Sugar 6 g

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
½ pound green beans, cut into 1 inch pieces
5 cups vegetable, chicken, or beef broth
2 tablespoons whole wheat flour
½ cup sour cream
¾ cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste

BASQUE POTATO SOUP

This recipe originates from the Basque people of northeastern Spain and southwestern France. This is a very hearty soup, something I'd recommend for a cold winter day.

Provided by breezermom

Categories     Pork

Time 1h20m

Yield 12 cups

Number Of Ingredients 14



Basque Potato Soup image

Steps:

  • Cook the sausage and onion in a large Dutch oven for 5 minutes, stirring frequently; drain well. Add the tomatoes, beef stock, bay leaf, and thyme.
  • Bring to a boil; cover, reduce heat and simmer for 15 minutes.
  • Stir in the potatoes, celery, carrots, Burgundy, and celery leaves. Simmer for 20 minutes.
  • Add the cabbage, and simmer an additional 20 minutes. Remove and discard the bay leaf. Stir in the lemon juice and salt and pepper to taste. (Depending on the sausage you choose, you may not need much salt). Enjoy!

Nutrition Facts : Calories 273.3, Fat 16.4, SaturatedFat 5.4, Cholesterol 34.7, Sodium 643.5, Carbohydrate 20.5, Fiber 3.1, Sugar 4.8, Protein 9.7

1 1/2 lbs smoked sausage, sliced
1 cup onion, chopped
2 (16 ounce) cans diced tomatoes, undrained
2 cups beef stock
1 bay leaf
1/2 teaspoon dried thyme
6 medium baking potatoes, peeled and diced
1 cup celery, sliced diagonally
1 cup carrot, sliced
1/2 cup Burgundy wine (or other dry red wine)
2 tablespoons celery leaves, chopped
2 cups cabbage, shredded
1 tablespoon lemon juice
salt and pepper

POTATO SOUP WITH BEANS

Winter winds can blow strong here on the Jersey shore. But this rich soup featuring potatoes, beans and sour cream is sure to warm your body and soul!-Christine Ecker, Linwood, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10



Potato Soup With Beans image

Steps:

  • In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender., With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).

Nutrition Facts : Calories 225 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 834mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.

2 medium carrots, shredded
1 tablespoon butter
4 cups chicken or vegetable broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons dill weed
1 can (15-1/2 ounces) great northern beans, rinsed and drained
4-1/2 teaspoons all-purpose flour
3/4 cup sour cream
Pepper to taste

TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC

This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.

Provided by Ali Slagle

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7



Tomato and White Bean Soup With Lots of Garlic image

Steps:

  • Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
  • In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
  • Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
  • Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.

10 garlic cloves
1/4 cup extra-virgin olive oil
2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid
1 (28-ounce) can crushed tomatoes
1 cup stock or water, plus more as needed
Kosher salt and black pepper
Heavy cream, for serving

BASQUE VEGETABLE SOUP

This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 16



Basque Vegetable Soup image

Steps:

  • In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.

1 broiler/fryer chicken (2 to 3 pounds)
8 cups water
2 medium leeks, sliced
2 medium carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
12 ounces smoked Polish sausage, sliced
2 cups navy beans, rinsed and drained
1 cup shredded cabbage
1 can (15 ounces) tomato sauce

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