Best Spinach And Bean Curd Soup Gun Recipes

SPINACH AND BEAN CURD SOUP (GUN)

Spinach and Bean Curd Soup (Gun) image

This is a healthy, thick and beautiful soup. We have this with my 'manapua' (pork buns). From my favorite cookbook author, Madame S.T. Ting Wong. Prep and cook times are approximate.

Provided by Hey Jude

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb spinach, rinsed and stems removed
3/4 cup cooked chicken, chopped into 1/4 inch cubes
6 cups chicken stock
1/3 cup bamboo shoot, cut into 1/4 inch dice
4 dried black mushrooms, soaked 20 minutes in hot water,stems removed,cut into 1/4 inch cubes
12 ounces firm tofu, cut into 1/4 inch cubes (tofu)
4 tablespoons cornstarch, dissolved in
4 tablespoons cold water
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cooked ham, minced
2 tablespoons chopped cilantro

Steps:

Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
Add spinach, bring to a boil; add salt and pepper, stir until well blended.
Sprinkle ham on top; garnish with chopped cilantro and serve.

Nutrition Facts : Calories 302.5, Fat 10.7, SaturatedFat 2.7, Cholesterol 34.5, Sodium 1175.7, Carbohydrate 27, Fiber 2.8, Sugar 7.6, Protein 26.1

SPINACH AND BEAN SOUP

Spinach and Bean Soup image

I just found this recipe in my already expanding collection. It's from another web site, that much I remember, just don't recall which one. I made it for the first time last night and it was delicious. For the herbs I used only fresh basil, mainly because that's the only fresh herb I had handy. I'm sure dried would work just as well.

Provided by dojemi

Categories Low Cholesterol

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 garlic clove, chopped fine
1 tablespoon olive oil
1 (400 g) can whole Italian-style tomatoes
2 (822 g) cans cannellini beans, do not drain
2 cups turkey broth (your choice) or 2 cups vegetable broth (your choice)
2 (10 ounce) packages frozen chopped spinach
salt and pepper, to taste
herbs, your choice, chopped fresh are best

Steps:

Saute' garlic in oil.
Add tomatoes, one can of the beans (undrained), salt, pepper and the broth.
Bring to a boil.
Meanwhile, puree' the second can of beans in a blender.
Add to the tomato/bean mixture. Stir to blend well.
Add the spinach, stir to blend.
Return to boiling.
Turn heat down and simmer for 15 to 20 minutes.
Add herb of choice (oregano and basil make a great combo, to taste.
Simmer 5 minutes.
Serve.

Nutrition Facts : Calories 691.5, Fat 6.8, SaturatedFat 1.5, Sodium 732.5, Carbohydrate 116.2, Fiber 31.3, Sugar 7.5, Protein 49

SLOW-COOKER SPINACH BEAN SOUP

Slow-Cooker Spinach Bean Soup image

This navy bean soup is heartwarming comfort food at its best. It's my signature soup that I make for my family and friends. The bright red and green of the peppers and spinach give it a suitably seasonal look. -Barbara Shay, Pasadena, California

Provided by Taste of Home

Categories Lunch

Time 7h20m

Yield 3 quarts.

Number Of Ingredients 14

Ingredients

1 pound dried navy beans
2 cartons (32 ounces each) chicken broth
2 cups water
1 smoked turkey wing (about 7 ounces)
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced garlic
3 bay leaves
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
10 cups chopped fresh spinach (about 8 ounces)
1 large sweet red pepper, chopped
1/2 teaspoon kosher salt
Grated Parmesan cheese, optional

Steps:

Rinse and sort beans; soak according to package directions., In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours. , Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.

Nutrition Facts : Calories 230 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 1171mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 10g fiber), Protein 15g protein.

SPINACH AND WHITE BEAN SOUP

Spinach and White Bean Soup image

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
1 carton (32 ounces) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

Steps:

In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.

SILKY BEAN CURD SOUP WITH GREENS

Silky Bean Curd Soup with Greens image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 cups chicken broth
2 cups water
1 teaspoon soy sauce
2 tablespoons miso paste
4 ounces silky soft bean curd, cut into 1/2-inch dice
8 ounces spinach, stemmed and leaves washed
Garnish crushed red pepper flakes; toasted sesame seeds

Steps:

Bring chicken broth and water to simmer with soy sauce. Whisk a few tablespoonfuls of the hot broth into the miso paste and reserve. Add bean curd and spinach and cook over low heat for a minute to wilt. Return miso paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust the seasoning. Garnish and ladle out.