Portabella Mushroom Bean Soup
Ingredients
- 3 tbsp olive oil, divided
- 3 chopped small or medium onion or two large onions
- 3 cloves garlic (minced)
- 2 medium tomatoes ( chopped in small pieces )
- 2 cups back beans, cooked in pressure cooker or 2 can can substitute with pinto beans
- 2 potabella mushrooms
- 2 carrots ( chopped ) or 3-5 baby carrots
- spices pepper, thyme, rosemary, celery salt ( per taste )
Instructions
- In a deep pot add 2 tablespoons of olive oil and over medium heat cook the onions and the carrots for 15 min or until light brawn
- In another pot over medium heat in 1 table spoon of olive oil cook the mushroom with the garlic. Simmer for 15 min.
- Combine the onions, the mushrooms, the beans and add the spices.
- Add 4 or 5 cups of water and bring to boil. Once when the soup is boiling decrease the heat to low to medium and cook for another to 30 min.
Cauliflower Soup
Ingredients
- 1 head cauliflower ( cup-up in small pieces )
- 1 Leak ( washed up and cut-up in small pieces ) size of a blueberry
- 1 chopped small or medium onion
- 3 or 4 baby carrots, chopped
- 1 stick celery, chopped
- 2 cloves garlic (minced)
- 1/2 cup Basmati rice or Wild rice
- 1 teaspoon rosemary, black, pepper oregano ( per taste )
- 2 tbsp olive oil
Instructions
- Preheat the over to 350 F, bake the cauliflower for 10 to 15 min or until lightly golden brawn with 1 table spoon of oil
- In a large pot pour the rest of the oil and summer for 10 – 15 min.
- Add 7 cups of water and bring to boil, add the rice and bring to boil
- In the meantime the cauliflower should be done, add the it to the soup and boil for another 20 min
- If you like thicker consistency soups add 2 tbsp of while flour ( mix the flour to 1/3 cup of water until homogeneous solution ) and add to soup. Boil for another 5 min.
Spinach and Bean Super Nutritious Soup
Equipment
- Pressure Cooker ( optional )
Ingredients
- 2 cups cooked beans
- 1 chopped small or medium onion
- 1/2 cup chopped celery 1 medium piece
- 1 cup diced tomatoes (from the can) or 2 medium fresh tomatoes
- 2 cloves garlic (minced)
- 1 leak (cut into small or medium pieces or 1 cup spinach)
- 3 tbsp olive oil
- 2 tbsp all purpose flower
- 1 tbsp paprika
- pinch salt to taste
Instructions
- There is three ways to prepare the beans:1) cook in a quick pot / pressure cooker. If you have a quick pressure cooker, soak the beans overnight (6-8 hours) and cook in under pressure for 3 min or per instructions of your quick pot. 2) boil dry beans until soft, discard the water you used for boiling. 3) just use 2 cups of cooked beans.
- Fill a large pot with water, add ingredients except for (the oil, the spinach, flower and paprika). Boil for 45 to 60 min until all vegetables are well-cooked, cook over medium to low heat.
- Add the oil and the spinach, boil for another 15 min over medium heat.
- In a ½ cup of water add the flower and the paprika, mix well until you have a homogeneous mixture. Pour into the boiling soup, boil for another 15 min over medium to low heat.