Cooking Lessons for Dad

Cooking Lessons for Beginners

White Bean Soup with Tomatoes and Basil

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Try this easy, satisfying White Bean Soup with Tomatoes and Basil recipe! In this cooking video Karen Breyer will show you step-by-step how to make this delicious White Bean Soup with Tomatoes and Basil. It is an easy, healthy, filling, homemade bean soup recipe.

Looking for new healthy soup recipes that are easy to make and super delicious? You found it with this White Bean Soup with Tomatoes and Basil! This is a perfect homemade soup recipe for a simple or fancy lunch or dinner. This White Bean Soup recipe tastes gourmet and it has only a few ingredients. I think you will be so impressed with yourself when you try this soup. Even more important your guests will think you are professional chef! Watch this cooking video and try this easy, healthy, tasty White Bean Soup with Tomatoes and Basil recipe!

Yield: 4 servings

White Bean Soup with Tomatoes and Basil

Ingredients

  • 1/2 - 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 2 teaspoons chicken broth/seasoning, instant
  • 2 cups of water
  • 1 cup roma tomatoes, seeded and chopped
  • 1/4 cup fresh basil, chopped OR 1 teaspoon basil, dried
  • 1/4 cup Parmesan cheese (or as desired)

Instructions

  1. In a medium saucepan heat the oil. Add the garlic and sauté for 30 seconds.
  2. Add the beans, water and chicken broth/seasoning. Stir well. Leave the heat on low or turn off the heat
  3. Turn the heat to low or off and remove one cup of the bean mixture. Add the mixture to a blender or food processor. Puree until smooth.
  4. Return the pureed bean mixture back to the saucepan. Stir well.
  5. Bring the bean mixture to a boil. Reduce the heat and simmer for 5 minutes.
  6. Stir in the tomatoes and basil. Simmer 4 more minutes or until the tomatoes are hot and soft.
  7. Serve with Parmesan cheese sprinkled on top.

Notes

Cannellini beans are the same as white kidney beans.

This White Bean Soup with Tomatoes and Basil recipe can be doubled.

If desired, use 2 cups of liquid chicken broth in place of the chicken broth/seasoning and water.

See a cooking demonstration of this White Bean Soup with Tomatoes and Basil recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Italian Navy Bean Soup with Rosemary

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In this video Karen Breyer will show you step-by-step how to make this delicious, Italian Navy Bean Soup with Rosemary. This recipe makes is a hearty, healthy soup with lots of vegetables and beans. If you are looking for an easy, healthy delicious Navy Bean Soup recipe you found it! Add a salad and some crusty bread with this soup and you have a filling and satisfying dinner! Make enough for leftovers and you can also have an easy, fast, healthy, tasty lunch the next day!

If you are trying to eat healthy, this Italian Navy Bean Soup with Rosemary is a perfect addition to your recipe collection. You can make this soup vegan or vegetarian by using instant vegan or vegetarian chicken seasoning/broth. Watch this video and try this easy, healthy, delicious Italian Navy Bean Soup with Rosemary recipe today!

 

Yield: 8 servings

Italian Navy Bean Soup with Rosemary

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 1/2 - 2 cups onion, diced
  • 1 cup celery, diced
  • 2 cups carrots, diced
  • 1 tablespoon garlic, minced
  • 6 cups water
  • 6 teaspoons instant chicken seasoning/broth (or to taste)
  • 1 - 15 ounce can tomatoes, diced (with juice)
  • 2 - 15 ounce cans navy beans, rinsed and drained
  • 2 teaspoons oregano, dried
  • 1 teaspoon rosemary, dried
  • 6 cups kale, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. When the pan is hot, add the onions, celery, carrots and garlic. Sauté until the onions are soft.
  3. Next add the water and chicken seasoning (or chicken broth) and stir.
  4. Add the tomatoes, oregano and rosemary. Stir and simmer for 30 minutes.
  5. Finally add the beans, kale, salt and pepper. Cook until the beans are heated through and the kale is cooked to desired softness.
  6. Serve.

Notes

You can use regular, vegetarian or vegan style chicken seasoning. You can also use 6 cups liquid chicken broth in place of the chicken seasoning and water.

You can use 2 tablespoons fresh oregano in place of the dried.

You can use 1 tablespoon fresh rosemary in place of the dried.

You can use other white beans in this recipe.

You can adjust the seasonings and vegetables to your taste.

See a cooking demonstration of this Italian Navy Bean Soup with Rosemary recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Easy Southwestern Soup

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In this video Karen Breyer and her dad will show you step-by-step how to make Easy Southwestern Soup in a crockpot or slow cooker. This recipe is so easy! Just add the black beans, vegetables, and spices to your crockpot or slow cooker and let it cook while you do something else. It is a hearty, healthy, delicious vegan meal which is perfect for lunch or dinner. This Easy Southwestern Soup is a very healthy recipe with plenty of vegetables and the black beans are a great source of protein.

If you are looking for new vegetarian or vegan crockpot or slow cooker recipes you will love how easy and delicious this recipe is!
Do you want more easy, healthy crockpot or slow cooker recipes? You will want to add this Easy Southwestern Soup recipe to your collection. I am always looking for healthy lunch and dinner ideas and I think this delicious soup recipe is a winner! Try this delicious Easy Southwestern Soup today!

 

Yield: 8 servings

Easy Southwestern Soup

Ingredients

  • 1 1/2 cups onion, chopped
  • 1 cup celery, chopped
  • 1 - 15 ounce can Tomatoes, diced
  • 1 - 15 ounce can black beans, rinsed and drained
  • 10 ounces corn, frozen
  • 1 - 4 ounce can green chilies, chopped
  • 2 - 3 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt (or to taste)
  • 6 teaspoons vegetable broth/seasoning, instant
  • 6 cups water
  • 1/4 cup cilantro, chopped (or as desired)

Instructions

  1. : Combine all ingredients together in a crockpot.
  2. : Cover and cook on high for about 2 - 2 1/2 hours or low for 4 - 5 hours.
  3. : Top with chopped cilantro if desired and serve.

Notes

You can use 6 cups of liquid vegetable broth in place of the instant vegetable seasoning and water.

Top soup with diced cilantro as desired.

© Karen Breyer

 

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