Best Yummy Beans N Greens In A Bowl Kale Soup Recipe Foodcom Recipes

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WHITE BEANS AND KALE



White Beans and Kale image

Simmer kale and cannellini with lemon zest and serve with fresh herbs.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)
One 15-ounce can cannellini beans, undrained
2 strips lemon zest, removed with a vegetable peeler
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped fresh parsley
2 tablespoons chopped fresh chives
Lemon wedges, for serving

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
  • Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

YUMMY QUICK & EASY BEANS 'N WIENERS CHILI



Yummy Quick & Easy Beans 'n Wieners Chili image

This beans 'n wieners chili is a great family and crowd pleaser, and a super quick & simple one-pot meal that's ready in 30 minutes, start to finish! Perfect for busy week nights, potlucks, or sporting events. Serve this chili piping hot with your favorite assorted toppings such as grated cheese, chopped onion, sour cream and pickle relish; just add a tossed green salad and biscuits or cornbread to round out the meal. Enjoy! Note: Recipe is easily doubled or tripled to feed a crowd, can be made in a big pot on the stove top or in the slow cooker/crock-pot, and freezes and reheats beautifully.

Provided by BecR2400

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 small onion, chopped
1 small green bell pepper, roughly chopped
1/4 cup celery, thinly sliced (2 stalks)
2 tablespoons vegetable oil or 2 tablespoons butter
4 -6 beef hot dogs, sliced
1 (15 ounce) can chili without beans (hot or mild, such as Hormel)
1 (15 ounce) can diced tomatoes with green pepper celery and onion
2 (15 ounce) cans kidney beans, drained
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/8 teaspoon cumin powder, scant
salt and pepper, to taste
grated cheese
sour cream
chopped onion
sweet pickle relish

Steps:

  • In medium or large pot (depending on amount you are making), saute first three ingredients in butter or oil over medium heat until slightly softened.
  • Add sliced hot dogs and cook until hot dogs are lightly browned, about five minutes.
  • At this point, transfer over to crock pot if using.
  • Add remaining ingredients, stir well.
  • Heat through until hot and bubbly.
  • Ladle into bowls and top with grated cheese, sour cream, chopped onion, and pickle relish.
  • Good with biscuits or cornbread. ENJOY!
  • Note: Recipe is easily doubled or tripled etc. to feed a crowd, can be made in a big pot on the stove top or in the slow cooker/crock-pot, and freezes and reheats beautifully.

Nutrition Facts : Calories 529.1, Fat 29.2, SaturatedFat 8.9, Cholesterol 46.2, Sodium 1584.6, Carbohydrate 42.7, Fiber 12.5, Sugar 6.9, Protein 24.8

TUSCAN VEGETABLE SOUP



Tuscan Vegetable Soup image

Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 6 servings (1 1/2 cups each)

Number Of Ingredients 15

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

Steps:

  • In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  • Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  • Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
  • Serve topped with Parmesan, if desired.

Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams

AZERBAIJANI KEFIR AND GREENS SOUP



Azerbaijani Kefir and Greens Soup image

My new favorite book, "Olive Trees and Honey" by Gil Marks, is the source of this delicious soup. If Kefir is not available to you, substitute plain yogurt. This soup is best served freshly warm just as it is done, and is traditionally served after the main course. The long total time for preparation includes 4 hours of soaking the split peas before making the soup, which I included as "cooking" time.

Provided by Susiecat too

Categories     Spinach

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 tablespoons vegetable oil
1 large onion, chopped
6 cups vegetable stock or 6 cups water
1/2 cup yellow split peas, soaked for 4 hours and drained
1/3 cup long-grain rice
2 tablespoons unbleached all-purpose flour
3 cups plain kefir or 3 cups yogurt
1 large egg, lightly beaten
8 ounces spinach, stemmed, washed and chopped (about 5 cups)
1 teaspoon salt
1 pinch sugar
4 -5 scallions, chopped
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh dill, chopped
2 tablespoons of fresh mint, chopped or 1 tablespoon dried mint
ground sumac, for garnish

Steps:

  • In a large pot, heat the oil over medium heat and saute the onion until soft and translucent.
  • Add the stock and bring to a boil. Add the split peas, reduce heat to low, and simmer for 30 minutes.
  • Add the rice, partially cover, and simmer for 15 minutes.
  • Stir the flour into the kefir (or yogurt). Add the egg. Gradually whisk 2 cups of the hot soup into the kefir, then stir the kefir back into the soup pot.
  • Add the spinach, salt and sugar and simmer over low heat until the rice is tender, about 10 more minutes. Do not boil or the kefir will curdle.
  • Add the scallions, cilantro, dill and mint and simmer, stirring constantly, or 1 minute.
  • Remove from heat. Sprinkle a little bit of ground sumac on each serving.

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