Vegetarian Tomato And Bean Soup Recipes

Steps:

• Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
• Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Steps:

• Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
• Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

Steps:

• In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf.

Steps:

• Fry onion and garlic in a pan, until onion is soft.
• Stir in the chopped tomatoes, stir more until tomatoes are soft.
• Add stock and the sauces, bring to boil and let simmer covered for 30 minutes. If you like your tomato soup smooth, you can blend the soup after this point. I like mine chunky.
• Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.

Steps:

• 1. Preheat oven to 450o F. 2. Remove leaves and inner parts of celery, if needed, cut to fit in pot. 3. Toss onions, carrots, tomatoes, peppers, and turnips with olive oil. Place on roasting pan and place in oven. Stir every 15 minutes. Cook until all vegetables have browned and onions start to caramelize (at least 1 hour). 4. Put roasted vegetables, celery, garlic, cloves, bay leaves, peppercorns, parsley and water in large stock pot. Bring to full boil. Reduce heat to a simmer. Cook uncovered until liquid is reduced by half. 5. Strain broth. Vegetables can be eaten, but are no longer needed for soup. 6. Strain and rinse beans and add to broth. Add tomatoes with their juice and hot sauce. Bring to a boil. 7. Add Pastina, and cook 4-6 minutes or according to package directions. Salt and pepper to taste.

Steps:

• In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.