Silverman - Dont Spill the Beans (Soup)!

Don't Spill the Beans (Soup)!

A Quick Guide to Making Hearty & Protein-Packed Soups

BY: Nancy Silverman

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2019 Nancy Silverman All Rights Reserved

Subject to the agreement and permission of the author, this Book, in part or in whole, may not be reproduced in any format. This includes but is not limited to electronically, in print, scanning or photocopying.

The opinions, guidelines and suggestions written here are solely those of the Author and are for information purposes only. Every possible measure has been taken by the Author to ensure accuracy but let the Reader be advised that they assume all risk when following information. The Author does not assume any risk in the case of damages, personally or commercially, in the case of misinterpretation or misunderstanding while following any part of the Book.

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https://nancy.gr8.com

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Table of Contents

You can make this is a delicious chicken soup recipe whenever you need to feel warmed up or whenever you are feeling a bit under the weather. Packed full of hearty chicken and beans, this is the best chicken soup dish you will ever find.

Serving Size: servings

Preparation Time: minutes

Ingredient List:

• one 30- ounce container of chicken broth
• pounds of chicken, cooked and shredded
• one 15- ounce can of black beans, washed and drained
• one 10- ounce can of tomatoes with green chilies, drained and chopped
• one 6- ounce can of sweet corn, drained
• teaspoon of ground cumin
• Tablespoon of parsley, chopped
• teaspoon of salt
• teaspoon of smoked paprika
• teaspoon of black pepper

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Instructions:

1. Place a large stockpot over medium heat. Add in all the ingredients and stir well to mix.
2. Cover and cook for minutes.
3. Remove from heat and serve immediately.

If you need to make a simple, yet flavorful soup dish, then this is the perfect dish for you. Feel free to add in a small amount of rice for the tastiest results.

Serving Size: servings

Preparation Time: minutes

Ingredient List:

• onion, chopped
• carrots, chopped
• stalk of celery, chopped
• cloves of garlic, minced
• one 14.5- ounce can of tomatoes, chopped and undrained
• one 15.5- ounce can of cannellini beans, drained and rinsed
• zucchini, chopped
• cups of vegetable broth
• teaspoon of dried basil
• teaspoon of dried oregano
• Dash of salt and black pepper

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Instructions:

1. Place a large saucepan over medium heat. Add in the chopped onion, chopped celery and minced garlic. Stir well to mix. Cook for to minutes or until soft.
2. Add in to 2 tablespoons of water to keep the veggies from sticking and burning.
3. Add in the can of tomatoes with the juice, can of cannellini beans, chopped zucchini and vegetable broth. Stir to mix.
4. Add in the dried basil, dried oregano and dash of salt and black pepper. Stir to mix.
5. Bring this mixture to a boil. Reduce the heat to low and cover. Simmer for minutes or until soft.
6. Season with a dash of salt and black pepper.
7. Remove from heat and serve immediately.

This incredibly easy Tuscan bean soup is the perfect soup dish to make whenever you need to be warmed up on a stormy night or whenever you need a quick dish to prepare.

Serving Size: to servings

Preparation Time: minutes

Ingredient List:

• 2 tablespoons of extra virgin olive oil
• yellow onion, chopped
• carrots, chopped
• stalks of celery, chopped
• zucchini, chopped
• yellow summer squash, chopped
• cloves of pressed garlic
• teaspoon of crushed red pepper flakes
• teaspoon of dried thyme
• teaspoon of dried rosemary
• quart of vegetable broth
• two 14- ounce cans of cannellini beans, drained and rinsed
• one 14- ounce can of no salt tomatoes with juice
• cups of kale, chopped
• 2 teaspoons of salt
• teaspoon of black pepper
• Tablespoon of granulated sugar
• Tablespoon of white wine vinegar

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Instructions:

1. Place a large Dutch oven over medium to high heat. Add in the olive oil and once hot add in the chopped onions, diced carrots, chopped celery, diced zucchini and chopped yellow squash. Stir to mix and cook for minutes.
2. Add in the pressed garlic, crushed red pepper flakes, dried thyme and dried rosemary. Stir to mix and cook for an additional seconds.
3. Pour in the vegetable broth, cans of cannellini beans and can of tomatoes. Stir well to mix.
4. Bring this mixture to a boil. Once it comes to a boil, reduce the heat to low. Add in the chopped kale and stir well to incorporate. Cover and cook for minutes at a simmer.
5. Pour the soup into a blender. Blend on the highest setting until slightly chunky.
6. Season with a dash of salt and black pepper. Add in the granulated sugar and white vinegar. Stir well to mix. Pour back into the pot and heat until simmering.
7. Remove from heat and serve with a topping of Parmesan cheese if you wish.

This is a delicious and flavor-packed soup that is great to make any day of the week. It is ready in just minutes so it can be ready on the table before you know it.

Serving Size: to servings

Preparation Time: minutes

Ingredient List:

• 2 tablespoons of extra virgin olive oil
• cup of onion, chopped