Cooking Lessons for Dad

Cooking Lessons for Beginners

Minestrone Soup

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Yield: 6 servings

Minestrone Soup

Minestrone Soup

Ingredients

  • 2 teaspoons olive oil
  • 2 1/2 cups onions, chopped
  • 2 teaspoons garlic, minced
  • 32 ounces vegetable broth
  • 14.5 ounce can tomatoes, diced
  • 1 cup carrots, diced
  • 1 1/2 cups green beans, cut in 1/2 inch pieces (1/3 pound)
  • 1 teaspoon oregano
  • 1/2 cup elbow macaroni
  • 15.5 ounce can cannellini beans, drained and rinsed
  • 1 teaspoon Kosher salt (or to taste)
  • 1/4 teaspoon ground pepper (or to taste)
  • Parmesan cheese (if desired)

Instructions

    1: In a large saucepan, heat the oil over medium-high heat.
    2: Add the onions and sauté then until soft.
    3: Add the garlic and sauté another minute.
    4: Stir in the vegetable broth, diced tomatoes, carrots, green beans and oregano.
    5: Bring to a boil. Then reduce the heat to a simmer and cook until the carrots are soft.
    6: Add the macaroni and beans to the simmering soup. Cook until the pasta is tender (see pasta package directions for approximate cooking time).
    7: Add salt and pepper to taste.
    8: Serve. Top with Parmesan cheese if desired.

Notes

Add up to a cup of macaroni for a much thicker soup.
Adjust the amount of vegetables and seasonings as desired.
You can use frozen cut green beans in place of fresh. Add the frozen green beans at the same time as the macaroni and beans so they don’t get over cooked.
Substitute 4 teaspoons instant vegetable broth seasoning and 4 cups of water for the liquid vegetable broth.
Cannellini beans are white kidney beans.

© Karen Breyer

Try this easy Minestrone Soup recipe! It is delicious and easy to make. All the ingredients are healthy and easy to find. This Minestrone Soup is perfect as a main dish or side dish. Serve this delicious, hearty soup for lunch or dinner. You may want to serve it with toast or crackers and with a sandwich or salad. In this cooking video Karen Breyer will show you step-by-step how to make Minestrone Soup. Watch this cooking video and make this easy, tasty Minestrone Soup today!

Garbanzo Bean Soup with Tomatoes and Spinach

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Garbanzo Bean Soup with Tomatoes and Spinach

Garbanzo Bean Soup with Tomatoes and Spinach

Ingredients

  • 2 - 3 teaspoons olive oil
  • 2 cups onion, chopped
  • 2 - 3 teaspoons garlic, minced
  • 6 cups water
  • 6 teaspoons chicken broth seasoning, instant (regular or vegan)
  • 2 15 ounce cans garbanzo beans, rinsed and drained
  • 14.5 ounce can tomatoes, diced
  • 10 ounce package spinach, chopped (frozen and thawed)
  • 1/2 - 1 teaspoon Kosher salt (or to taste)
  • 1/4 - 1/2 teaspoon pepper, ground (or to taste)
  • 1/4 cup Parmesan cheese, grated (or to taste)

Instructions

    1: Heat oil in a large saucepan.
    2: Add onions and garlic. Cook until onions are soft. Stir frequently.
    3: Add water, chicken broth seasoning, beans and tomatoes. Stir together.
    4: Bring to a boil. Reduce heat and simmer 15 minutes.
    5: Stir in the spinach, salt and pepper. Heat through.
    6: Spoon into bowls. Top with Parmesan cheese.

Notes

You can use 6 cups of chicken broth in place of the water and instant chicken broth seasoning. You can also adjust the instant chicken broth/seasoning to taste.
Use 2 cups fresh baby spinach in place of the frozen spinach.
You can easily double this recipe.
Don’t cook the spinach longer than needed to heat through or it will turn a dark color.
Use petite diced tomatoes for a more uniform size of ingredients if desired (it looks nice).

© Karen Breyer

Try this delicious Garbanzo Bean Soup with Tomatoes and Spinach! It has all healthy ingredients and is easy to make. It is a very hearty, satisfying soup that everyone will love! Serve this Garbanzo Bean Soup with Tomatoes and Spinach as a main dish or side dish. It In this cooking video Karen Breyer will show you step-by-step how to make this Garbanzo Bean Soup with Tomatoes and Spinach recipe. Watch this cooking video and make this tasty Garbanzo Bean Soup with Tomatoes and Spinach today!

Pasta, Bean and Vegetable Soup

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Pasta, Bean and Vegetable Soup

Pasta, Bean and Vegetable Soup

Ingredients

  • 1/2 pound (about 1 cup) blackeye peas, dried
  • 8 cups water (plus water for soaking)
  • 8 teaspoons chicken broth/seasoning, powdered (vegan or regular)
  • 3 cups onion, chopped
  • 2 teaspoons garlic, minced
  • 1 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • 14.5 ounce can tomatoes, diced
  • 1 cup pasta, tiny shapes
  • 1/2 - 1 teaspoon Kosher salt (to taste)
  • 1/2 - 1 teaspoon ground pepper (to taste)

Instructions

    1: Sort and rinse the beans. Remove any rocks or debris. Soak the beans overnight (6 - 8 hours) in about 6 cups of cold water.
    2: Drain and rinse the soaked beans.
    3: To a large pot add 8 cups water, chicken seasoning and the soaked beans. Bring to a boil.
    4: Add the onion, garlic, celery, and red bell pepper. Return to a boil.
    5: Reduce the heat to a simmer. Cover and simmer for 60 minutes or until the beans are a soft as you like them.
    6: Stir in the tomatoes, pasta, salt and pepper.
    7: Simmer the soup uncovered until the pasta is cooked to desired tenderness (see pasta package for cooking time). Stir occasionally while it is simmering.

Notes

You can use 8 cups liquid chicken broth in place of the powdered /broth/seasoning and water. I prefer using a vegan chicken broth seasoning and water for this recipe. It does not have any added preservatives or unhealthy ingredients. You can also adjust the amount of seasoning and/or water separately to your taste.
I often use Ditalini pasta for this soup. Ditalini is a very small type of tube shaped pasta. You can use any small sized pasta for this recipe.
Adjust the ingredients to your taste.

© Karen Breyer

Try this delicious Pasta, Bean and Vegetable Soup! This is an easy, healthy soup recipe that everyone will love. It is filled with tasty, healthy ingredients that will really satisfy you. It is perfect for a main or side dish. Serve it with garlic toast and you will feel like you are eating in a fancy restaurant (without the high cost)!

In this cooking video Karen Breyer will show you step-by-step how to make this Pasta, Bean and Vegetable Soup. Watch this cooking video and serve this tasty Pasta, Bean and Vegetable Soup recipe for dinner tonight!

Red Bean Soup

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Yield: 8 servings

Red Bean Soup

Red Bean Soup

Ingredients

  • 1 pound red kidney beans, dry
  • 1 cup celery, chopped (1/4 inch pieces)
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 2 - 3 bay leaves
  • Salt, to taste
  • Water

Instructions

    1: Sort beans, remove stones and debris.
    2: Rinse well. Soak in 8-10 cups of water overnight.
    3: Rinse well again.
    4: Add the beans, celery, onion powder, garlic powder and bay leaves to a large pot. Add water to cover ingredients 2 inches above.
    5: Heat to boiling then reduce heat to a gentle boil.
    6: Cook on stove top until beans are tender.
    7: Near the end of cooking time, add salt to taste and more water if soup thickens to much.
    8: Simmer until desired tenderness.

Notes

Soak beans overnight or for at least 8 hours. Make sure to rinse them well before them putting in a pot.

Delicious with a scoop of cooked rice added to the bowl of soup.


Serve with bread, sandwich, salad or alone.

© Karen Breyer

Try this delicious Red Bean Soup recipe! It has only a few ingredients and is easy to make. This soup is hearty, healthy, filling and perfect served with a sandwich, salad, bread or by itself.

In this cooking lesson Karen Breyer and her dad will show you step-by-step how to make this Red Bean Soup recipe. It is perfect for lunch or dinner. Reheated leftovers are just as tasty or even better! Watch this cooking video and make this tasty Red Bean Soup for dinner today!

Easy Red Bean Soup!

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