PUREED WHITE BEAN AND WINTER SQUASH SOUP
This savory pale orange potage makes a comforting winter meal. White beans (and beans in general) are one of the best sources of fiber you can find, and they're a great source of protein as well.
Provided by Martha Rose Shulman
Time 2h15m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5 minutes, and add 2 of the garlic cloves and 1/2 teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil and skim off foam. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.
- Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat and add the leeks and 1/2 teaspoon salt. Cook gently, stirring, until tender, about 3 minutes, and add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 2 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another 30 minutes to an hour, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.
- Using an immersion blender or a food mill fitted with the fine or medium blade, puree the soup. Heat through, taste and adjust salt, and add pepper to taste. Serve, garnishing each bowl with slivered sage leaves, (optional) garlic croutons and an optional drizzle of olive oil.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 5 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1400 milligrams, Sugar 5 grams
NAVY BEAN SOUP I
A hearty soup that will warm you on a cold night.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h25m
Yield 9
Number Of Ingredients 15
Steps:
- Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
- Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g
BUTTERNUT SQUASH AND BEAN SOUP
Steps:
- Soak the beans overnight, or for at least 6 hours, in enough cold water to cover. Drain and transfer to a large pot or Dutch oven. Add the water and bay leaves. Bring to a boil, reduce the heat, and simmer, covered, until almost tender, 45 to 50 minutes. Add 1 tablespoon of the salt and cook 10 more minutes.
- Make the croutons: Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and bake until golden brown, 5 to 10 minutes. Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage. Let stand 30 minutes.
- Meanwhile, heat the oil in a second large pot or Dutch oven over medium heat. Add the onion, carrot, celery, parsnip, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes. Add the squash and cook for 10 more minutes. Season with the remaining tablespoon of salt, and the black and Aleppo peppers. Remove from the heat and set aside.
- Spoon 1 cup of the cooked beans along with 1/4 cup of their cooking liquid into a blender and puree until smooth. Using a rubber spatula, scrape the puree into the pan with the vegetables. Add the whole beans with their cooking liquid, the bay leaves, and honey, and simmer until the vegetables are completely tender, about 10 more minutes. Taste and adjust the seasoning if desired.
- Serve the soup in warm bowls, topped with the croutons.
HEARTY KALE, SQUASH AND BEAN SOUP
A substantial main course soup that usually contains beans or other legumes and lots of garden vegetables, call this soup a potage, if you like. Hard squash gives the soup body. Try acorn, Kabocha or delicata squash for a change from the ubiquitous butternut. This soup reheats beautifully, gaining character in the process, so it's an ideal dish to prepare in advance.
Provided by David Tanis
Categories soups and stews, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.
- Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.
- Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.
- Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.
- To serve, ladle into bowls. Finish with a drizzle of olive oil.
CUBAN NAVY BEAN SOUP
This recipe belongs to my Aunt Rose. She was a neighbor friend of my mothers and taught Mom to make this soup 40 years ago. Somewhere along the way I learned to make it too. Warm and hearty, a fairly healthy soup.
Provided by Bitsie
Categories Beans
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain beans, combine with water& bay leaf& simmer 1 to 1 1/2 hours.
- Add additional water if necessary.
- In a skillet, heat olive oil& cook garlic& onions 6 minutes.
- Add tomatoes& cook for 10 minutes.
- When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage& squash& cook for another 30 minutes.
- Add more water and stir as necessary.
- Serve garnished with parsley.
Nutrition Facts : Calories 137.8, Fat 7.1, SaturatedFat 1, Sodium 67.4, Carbohydrate 16.6, Fiber 4.3, Sugar 2.8, Protein 3.3
NAVY BEAN-BUTTERNUT SQUASH SOUP
Make and share this Navy Bean-Butternut Squash Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put beans in a large Dutch oven and add water to cover by 2 inches.
- Bring to a boil; boil 2 minutes.
- Remove pot from the heat.
- Cover and let beans sit for 1 hour.
- Drain out all the liquid.
- Add the chicken broth, water, ham bone, squash, onion, salt, and pepper to the pot with the beans in it.
- Bring to a boil.
- Reduce heat; cover and simmer for 1 3/4 hours or until beans are tender.
- Take out the ham bone.
- Mash the soup with a potato masher, leaving some chunks if desired.
- Remove ham from the bone; cut the meat into chunks and return to the soup; heat until warm enough to serve.
- Discard ham bone.
Nutrition Facts : Calories 112.4, Fat 0.8, SaturatedFat 0.2, Sodium 320.6, Carbohydrate 22.4, Fiber 6.1, Sugar 3, Protein 5.7
BEAN AND BUTTERNUT SQUASH SOUP
A hearty winter soup with beautiful color, subtle flavors, and velvety texture.
Provided by Mo Hanan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 9h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
- Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
- Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
- Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 56.4 g, Cholesterol 26.8 mg, Fat 8.2 g, Fiber 15.5 g, Protein 20.5 g, SaturatedFat 1.9 g, Sodium 1446.8 mg, Sugar 6.9 g
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- Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften, about 4-5 minutes. Transfer the butternut squash to a plate.
- Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown. Add the garlic, and cook for another minute or two. Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
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