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Bean soup

Bean soup

I really like this soup and especially to make it cold with red onions. But it goes just as well and served hot.

  • 500 g pasta beans
  • 2 potatoes
  • 1 onion
  • 1 carrot
  • 1 cup tomato sauce
  • 1 cup milk
  • 500 ml bag
  • salt
  • lovage
  • oil

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pea bean soup:

Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and cut it into cubes.

Chopped onion and grated carrot on a large-mesh grater are cooked in hot oil. Add the potatoes and diced potatoes. Cover everything with water and let it boil. Add more water from time to time if needed.

When the vegetables are cooked, add the hot borscht, the tomato sauce and match the taste with salt. Bring to a boil, then turn off the heat and add the boiled milk and larch.

It is good and hot and cold, necessarily served with onions.

Good appetite!


Green bean soup pods or sheaths

Simple and quick recipe for green bean soup, only good for a tasty and healthy meal. With the help of this recipe you can cook in a short time and without too much effort an authentic food, full of taste and color.

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This one recipe for green bean soup pods or sheaths it is a simple, fast, without meat or animal products, excellent for a healthy and tasty meal. Also, green bean soup pods or sheaths is suitable for fasting or for those on a diet, being low in calories but full of nutrients.

You can prepare this green bean soup with both bean in a jar and raw beans. If the beans are raw, it is advisable to boil them before adding them to the soup. It can have a longer cooking time, depending on the freshness, and the other vegetables added to the soup can be overcooked during cooking.

By the way, if you are not fasting or you are not banned from animal foods, you can add two or three tablespoons of sour cream mixed with an egg to the green bean soup before stopping the fire. The soup will acquire a special consistency and flavor.


Smoked green bean soup / soup

Smoked pod soup is one of my husband's favorites. So, seeing that the pods brought pods that looked so good, I set to work, especially since I had a smoked shank in the fridge. The pods go great with smoked ribs.

  • about 1/2 kg of green beans
  • a parsley root
  • 2 carrots
  • an onion
  • half a capsicum or even fat pepper
  • about 300 g of cream
  • 1/2 l of milk
  • a tablespoon of flour
  • 5 cloves of garlic
  • parsley or larch leaves (about half a link)
  • sunflower oil
  • salt
  • pepper
  • 2, 5 l of water

When buying pods, try to take the youngest ones, because the oldest ones are sour. Break the heads of the pods and cut them into smaller pieces, then wash them well with water. The vegetables are finely chopped, apart from the parsley, which I put whole, because it boils hard, and the children choose it from the soup and set it aside. Onions, carrots and peppers are hardened in a little oil.

After about 3 minutes, put the hot water in the pot, and add the pods, cleaned and chopped, the parsley root and the smoked meat. Add a little salt and simmer for about an hour.

After an hour, you can prepare the ingredients for the rancher, to have them at hand: garlic, flour, cream and milk. The garlic is cleaned and finely chopped, then hardened in sunflower oil, but very little, just a few seconds.

Then add the flour, mix quickly until soft, then add the cream, mix, and then pour the milk and mix continuously.

Pour the broth into the soup and stir.

Let it boil for a minute, match the taste with salt and pepper, and at the end add the greens, which you like: parsley or larch. The stalk can be removed from the soup and cut into small pieces, which you add back to the pod soup.


Invigorating yellow bean soup

I was attracted to find out how a soup made with milk and a little garlic can taste ?! How to be? Excellent! I recommend it. I can see a red soup (no added tomatoes!), But only the surface is like that (it's from peppers), the content is rather white, from milk. This is exactly what is interesting from an aesthetic point of view.

PASTAI YELLOW BEAN SOUP
INGREDIENTS
300g yellow pasta beans
1 large carrot
1 parsley root
1/2 small celery
300 ml milk
1 tablespoon flour (I did not put!)
1 medium onion to sea
1 medium red kapia / fat pepper (or 2 teaspoons of good quality paprika)
a little bit of oil
2 small cloves of garlic
1 link larch and / or parsley, celery
salt to taste
1/3 teaspoon lemon salt (I put it on the plate, although the recipe does not provide)

PREPARATION
1. In a 2.5-3 liter pot put 3-4 cups of water with a teaspoon of salt to boil.
2. Wash the pods. The yellow bean, the variety with thin and tender pods, has no threads. Just cut off the heads. On a mincer, place a bunch of beans and cut it into 3. Put them in hot water.
3. Wash, peel and cut into cubes the carrot, celery and parsley root. Cook them in a tablespoon of oil in a pan for 3-4 minutes. Then, turn them over in the pot. Fill with hot water if it is dry, cover with a palm width.
4. Peel the onion and pepper, cut them into cubes and put another tablespoon of oil in the same pan and cook them as well. I also sprinkled some sweet paprika to accentuate the reddish color. After 2-3 minutes, quench with 1-2 polishes with juice (depending on the size of the polish). Bring to a boil and then pour into the pot. Color beautifully.
5. If you want to put flour (I do not put), dissolve it in cold milk and rub less at first, not to make lumps. Put the milk in the soup.
6. After the beans are cooked, grate the garlic cloves, put them in the pot and let them boil for 2-3 minutes and salt to taste.
Lemon salt, I now recommend that it be put by everyone only in the plate, not in the whole pot, because it contains milk and could show the texture sitting on the next day. If you don't put it, it will be sweet, maybe you are from Transylvania and you like it that way :). I like sour soups.
7. Finely chop the greens, turn off the heat and add it to the pot.
I, for one, do not eat bread soup, but my husband does, so the combination with gluten-free bread was a happy combination for him.
May it be useful to you!



The campaign: & # 8220We cook healthy and gluten-free with Dr. Schär & # 8221 is proposed by Dr. Schär Romania and accepted by the blog with recipes of vegetarian food and healthy lifestyle Gourmandelle to host it, an approach that will reach its climax on October 4 at Dr. Schär's Gluten Free Day, an event to which you are invited. Details here.

The frequency of celiac disease in the world is according to statistics, from 1/100 to 1/300. & # 8230 And keep in mind that in reality it is underdiagnosed in all regions of the world where wheat is used as a staple food. Celiac disease can occur at any age if there is a genetic predisposition, therefore, you, those who have small children, observe and inform yourself, investigate. It is now much easier for all those who have gluten intolerance, thanks to gluten-free food manufacturers. I tasted the bread and you almost don't notice any significant differences in taste. It looks like any appetizing bread, it is not only tasty and fluffy, but I suspect that it does not burden us with excess calories because it is based on rice flour.

GLUTEN-FREE BREAD & # 8220PAN BLANCO & # 8221 & # 8211 COMPOSITION
corn starch
the water
rice flour
sunflower oil
sugar
thickeners: guar gum, hydroxypropyl methylcellulose (no known side effects)
lupine proteins
yeast
salt
emulsifier: mono and diacetyl tartaric esters of mono and diglycerides of fatty acids (no side effects known)


Method of preparation

Bean soup

Peel, wash and slice both the carrot and the parsnip and boil them in water.

Dried bean soup & beans with chicken pastrami

Put the beans to soak in the evening, and dry the beans for about 2 hours. It cleans up


Invigorating yellow bean soup

It attracted me to find out how a soup made with milk and a little garlic can taste ?! How to be? Excellent! I recommend it. I can see a red soup (no added tomatoes!), But only the surface is like that (it's from peppers), the content is rather white, from milk. This is exactly what is interesting from an aesthetic point of view.

PASTAI YELLOW BEAN SOUP
INGREDIENTS
300g yellow pasta beans
1 large carrot
1 parsley root
1/2 small celery
300 ml milk
1 tablespoon flour (I did not put!)
1 medium onion to sea
1 medium red kapia / fat pepper (or 2 teaspoons of good quality paprika)
a little bit of oil
2 small cloves of garlic
1 link larch and / or parsley, celery
salt to taste
1/3 teaspoon lemon salt (I put it on the plate, although the recipe does not provide)

PREPARATION
1. In a 2.5-3 liter pot put 3-4 cups of water with a teaspoon of salt to boil.
2. Wash the pods. The yellow bean, the variety with thin and tender pods, has no threads. Just cut off the heads. On a mincer, place a bunch of beans and cut it into 3. Put them in hot water.
3. Wash, peel and dice the carrot, celery and parsley root. Cook them in a tablespoon of oil in a pan for 3-4 minutes. Then, turn them over in the pot. Fill with hot water if it is dry, cover with a palm width.
4. Peel the onion and pepper, cut them into cubes and put another tablespoon of oil in the same pan and cook them as well. I also sprinkled some sweet paprika to accentuate the reddish color. After 2-3 minutes, quench with 1-2 polishes with juice (depending on the size of the polish). Bring to a boil and then pour into the pot. Color beautifully.
5. If you want to put flour (I do not put), dissolve it in cold milk and rub less at first, not to make lumps. Put the milk in the soup.
6. After the beans are cooked, grate the garlic cloves, put them in the pot and let them boil for 2-3 minutes and salt to taste.
Lemon salt, I now recommend that it be put by everyone only in the plate, not in the whole pot, because it contains milk and could show the texture sitting on the next day. If you don't put it, it will be sweet, maybe you are from Transylvania and you like it that way :). I like sour soups.
7. Finely chop the greens, turn off the heat and add it to the pot.
I, for one, do not eat bread soup, but my husband does, so the combination with gluten-free bread was a happy combination for him.
May it be useful to you!



The campaign: & # 8220We cook healthy and gluten-free with Dr. Schär & # 8221 is proposed by Dr. Schär Romania and accepted by the blog with recipes of vegetarian food and healthy lifestyle Gourmandelle to host it, an approach that will reach its climax on October 4 at Dr. Schär's Gluten Free Day, an event to which you are invited. Details here.

The frequency of celiac disease in the world is according to statistics, from 1/100 to 1/300. & # 8230 And keep in mind that in reality it is underdiagnosed in all regions of the world where wheat is used as a staple food. Celiac disease can occur at any age if there is a genetic predisposition, therefore, you, those who have small children, observe and inform yourself, investigate. It is now much easier for all those who have gluten intolerance, thanks to gluten-free food manufacturers. I tasted the bread and you almost don't notice any significant differences in taste. It looks like any appetizing bread, it is not only tasty and fluffy, but I suspect that it does not burden us with excess calories because it is based on rice flour.

GLUTEN-FREE BREAD & # 8220PAN BLANCO & # 8221 & # 8211 COMPOSITION
corn starch
the water
rice flour
sunflower oil
sugar
thickeners: guar gum, hydroxypropyl methylcellulose (no known side effects)
lupine proteins
yeast
salt
emulsifier: mono and diacetyl tartaric esters of mono and diglycerides of fatty acids (no side effects known)


White Pasta Soup

Also an old recipe, from our grandmothers' kitchens. Unfortunately, my grandmother often cooked with rantas - so this soup is "unhealthy" - but if you don't yellow the flour, but just let it swell in the hot oil, it can't be too unhealthy.

So, you took me to the Cookbook and you couldn't even find a recipe for green bean soup / soup / borscht. Is that possible?

In our country it was done only in late spring, when the pods were already well done, but still tender, the rhubarb in full glory and the vigorous larch.

Two or three hands of pods, a carrot, a parsley, a crest of celery root, about 2 peppers and about as many tomatoes, 2 sprigs of rhubarb and sour cream or yogurt.

We put the pot on the fire, we wait for it to heat up well, then we pour in it about 1/2 glass of oil and immediately 3 tablespoons of flour. We mix quickly and without waiting for the flour to brown, but only for it to swell a little, we quench it with cold water, poured slowly until the flour releases gluten and the rantas has no lumps. At this point we pour the rest of the water (for the amount of vegetables above, about 3 liters).

Add salt and add one at a time: first the onion, finely chopped and boiled for about 10 minutes without the lid, so that the strong smell disappears. After that, the cleaned pods and broken into approximately equal pieces after 10 minutes / a quarter of an hour, the diced vegetables - carrot, parsley, celery, which we already boil with the lid on, over low heat, and after another 10 minutes the pepper and tomatoes cubes.

I tell you so in detail the times because from experience I know that the bean boils more than the vegetables, so until it softens well, the vegetables become dust of his soul!

When all this has boiled, sour it with the two rhubarb threads, which we just throw in the soup with the chopped garlic, without boiling at all: turn off the heat immediately!

Mix the sour cream or yogurt with a few tablespoons of hot juice, release in the milk pot and put the finely chopped larch tails. Its leaves - only when the soup is just good to eat.
In the heat of the beginning of summer, it can be served cold - it's sour and refreshing :))


Green beans with garlic & # 8211 aite pod recipe

Green beans with garlic & ndash recipe for aita pods, sheaths, yellow, green pods, fidelita or wide, of any kind. How to make garlic pods? Written and video post recipe.

Improperly said green beans, pod beans can be green, yellow, purple, black, but they are all "green beans" to differentiate it from dried beans or berries.

God, how good it is, no matter the color! And cooked like this, stewed, with lots of garlic, it is a delicious food. I always do, I don't miss the pods in the freezer. I immediately make a delicious garnish or we eat them like that, simle, with polenta and that's it.

Presentation and service

It can be served as a side dish with meat or fish or as a base, fasting, with polenta or bread.

When I have guests I do more gaskets , which I place in bowls, on the table and each is served with what and how much he wants. In this way, I have a table full of all kinds of delicious dishes, my table looks beautiful, it is rich, everyone can choose what they want.

I recommend you watch the video recipe below.

Increase cooking and healthy tastes!

Video recipe of bean pods with garlic


Green beans with garlic & # 8211 aite pod recipe

Green beans with garlic & ndash recipe for aita pods, sheaths, yellow, green pods, fidelita or wide, of any kind. How to make garlic pods? Written and video post recipe.

Improperly said green beans, pod beans can be green, yellow, purple, black, but they are all "green beans" to differentiate it from dried beans or berries.

God, how good it is, no matter the color! And cooked like this, stewed, with lots of garlic, it is a delicious food. I always do, I don't miss the pods in the freezer. I immediately make a delicious garnish or we eat them like that, simle, with polenta and that's it.

Presentation and service

It can be served as a side dish with meat or fish or as a base, fasting, with polenta or bread.

When I have guests I do more gaskets , which I place in bowls, on the table and each is served with what and how much he wants. In this way, I have a table full of all kinds of delicious dishes, my table looks beautiful, it is rich, everyone can choose what they want.

I recommend you watch the video recipe below.

Increase cooking and healthy tastes!

Video recipe of bean pods with garlic


Smoked green bean soup / soup

Smoked pod soup is one of my husband's favorites. So, seeing that the pods brought pods that looked so good, I set to work, especially since I had a smoked shank in the fridge. The pods go great with smoked ribs.

  • about 1/2 kg of green beans
  • a parsley root
  • 2 carrots
  • an onion
  • half a capsicum or even fat pepper
  • about 300 g of cream
  • 1/2 l of milk
  • a tablespoon of flour
  • 5 cloves of garlic
  • parsley or larch leaves (about half a link)
  • sunflower oil
  • salt
  • pepper
  • 2, 5 l of water

When buying pods, try to take the youngest ones, because the oldest ones are sour. Break the heads of the pods and cut them into smaller pieces, then wash them well with water. The vegetables are finely chopped, apart from the parsley, which I put whole, because it boils hard, and the children choose it from the soup and set it aside. Onions, carrots and peppers are hardened in a little oil.

After about 3 minutes, put the hot water in the pot, and add the pods, cleaned and chopped, the parsley root and the smoked meat. Add a little salt and simmer for about an hour.

After an hour, you can prepare the ingredients for the rancher, to have them at hand: garlic, flour, cream and milk. The garlic is cleaned and finely chopped, then put to harden in sunflower oil, but very little, just a few seconds.

Then add the flour, mix quickly until soft, then add the cream, mix, and then pour the milk and mix continuously.

Pour the broth into the soup and stir.

Let it boil for a minute, match the taste with salt and pepper, and at the end add the greens, which you like: parsley or larch. The ciolan can be removed from the soup and cut into small pieces, which you add back to the pod soup.


Zucchini soup with bean pods

A tasty summer soup both served hot, but especially served cold, from the fridge, is this Zucchini Soup with Bean Pods.

With new onions, garden tomatoes, zucchini and bean pods, all from the garden, it can only be very tasty, but also healthy.

It is added, to taste, with lemon juice and flavored with all fresh greens: dill, parsley, larch and basil.