Lima beans lend some hearty protein to this healthy soup—make a big pot and think spring
- 1 cup dried large lima beans
- 2 bunches dandelion greens, Swiss chard, or mustard greens (1 1/2 pounds total), tough bottom stems removed, leaves cut into 2-inch pieces
- 4 tablespoons extra-virgin olive oil, divided
- 2 celery stalks, finely chopped
- 2 carrots, peeled, finely chopped
- 1 large onion, finely chopped
- 8 cups low-salt chicken broth
- 1 14 1/2-ounce can diced tomatoes in juice, drained
- 1/2 cup freshly grated Parmesan cheese
Place beans in large bowl. Pour enough cold water over to cover; let soak overnight.
Drain beans; place in heavy large pot and add enough water to cover by 2 inches. Bring to boil. Reduce heat to medium-low and simmer until beans are just tender, about 45 minutes. Add greens to pot; cook until tender, 4 to 5 minutes. Drain; set aside.
Heat 3 tablespoons oil in same pot over medium heat. Add celery, carrots, and onion. Sauté until onion is translucent, about 6 minutes. Add broth, tomatoes, and bean mixture. Reduce heat to low. Simmer 20 minutes to allow flavors to blend. Cover and let soup rest 15 minutes. Ladle soup into bowls. Sprinkle with cheese and drizzle with remaining 1 tablespoon oil.
Cannellini Beans and Greens
In this cannellini beans recipe, Swiss chard, olive oil, and a big squeeze of lemon juice transform a humble pot of beans into a bright, wholesome meal.
I love the simplicity of this cannellini beans recipe. I first started making it last spring, when our trips to the grocery store were few and far between. You only need a handful of ingredients to make it – dried cannellini beans, aromatics, lemon juice, and Swiss chard – and even those are flexible. If you don’t have cannellini beans, substitute other dried white beans, like Great Northern or navy beans. If you don’t have chard, use kale or spinach. No shallot? Try an onion. No – well, you get the idea.
After a long, hands-off simmer, these humble ingredients transform into a wholesome, warming one-pot meal. If you’ve never cooked with dried beans before, you’ll discover their magic as soon as you taste it. As they cook, they release some of their starches into the cooking water, creating a flavorful broth. When you eat, make sure to serve this cannellini beans recipe with good crusty bread. You’ll want to sop up every last drop of that tasty cooking liquid!
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And those who have had the occasional hard bean problem with the quick soak method. You mentioned that the beans needed the over night soak because the quick boil and simmer method did&apost get the beans soft enough and some of them were still a bit hard. I have had this problem as well before and I realized that I needed to only bring them to a rapid boil for 1 min making sure there is enough water for the beans to absorb and then some for the soak, you CAN&aposT add more latter
Then remove from heat and cover with a tight lid to soak for 2 hrs There should be plenty of water to drain after the soak . When you get to the part where you want to simmer be sure the liquid is bubbling slowly not boiling and then just check for tenderness every 1/2 hr until done. and that&aposs it ! Believe me I have had the hard bean issue and cooked them for what seemed like forever and they did not soften so I know how frustrating it can be. I hope my advice helps you and never have to deal with the occasional hard bean ever again
These Buttery Biscuits With Jam Are Like A Little Bite of Summer
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Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:
Linda Xu, Entrepreneur and E-Commerce Expert
Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.
Stephanie Cartin, Social Media Expert + Entrepreneur
An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.
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IC Diet | Vegetables, Salads, and Soups
Vegetables are not only rich in nutrients and antioxidants, but most of them are safe on an interstitial cystitis diet. Vegetables are also versatile elements of a healthy diet. Eat them raw or cooked, or throw them in a blender to add powerful nutrients to your smoothies. Frozen vegetables are just as healthy as fresh, so fill your freezer with frozen broccoli, Brussels sprouts, peas, and corn. Carrots, celery, cucumbers, potatoes, squash, and greens are inexpensive staples that can help you design a menu full of colorful goodness. By keeping these comfort food staples on hand, you can quickly throw together a stir-fry or soup! Portion size is also important when you are considering troublesome foods like tomatoes. You just may be able to have one slice of tomato on a sandwich, but a cup of tomato pasta sauce is too much.
Good to Read:
Vegetables, Salads, and Soups List
Note: Foods labeled with a plus sign (+) may be especially soothing during an IC flare according to patient reports.
Turnip Green Soup aka Swamp Soup
Hello everybody and Happy Grandparents Week! Okay, okay, I realize it's an "invented" holiday - though not really for the reasons that you probably think. It didn't actually come about because a corporation wanted to sell cards and promote the sale of flowers as rumors would suggest.
Grandparent's Day was initiated at a grassroots level by a West Virginian mother of 15, Marian Lucille Herndon McQuade, who with her husband, Joseph L. McQuade, had 43 grandchildren, 10 great-grandchildren, and one great-great grandchild. Mrs. McQuade wanted Grandparents Day to be a family day, to honor grandparents, and to give them an opportunity to show love for their children's children, providing them with the wisdom and guidance that only older people can offer.
Grandparent's Day was actually yesterday, but it's celebrated by the schools all week here, to accommodate all of the extended families I guess. Grandparents typically fill in a lot of blank spaces in their children's lives and are happily there as any need arises, so it's sure nice to have a day where their family can acknowledge and honor them for what they do.
The most fun part for me, is having lunch with those babies at their schools, and it sure means a lot to them, although it has little to do with the lunch. Have you had a school lunch in the past few years? Suffice it to say it's no longer the tasty, homemade meals from the past! No matter, because I can tell you that those children have such pride and joy in their eyes when we show up, and that's what matters.
The weather was absolutely gorgeous this weekend and I hope you got out and enjoyed it. I had planned to go to the Biloxi Seafood Festival but found myself restricted from the sun mostly thanks to a facial burn caused by a cosmetic moisturizer product, of which I won't go into detail about here. Lets just say that it looked like I'd had a chemical peel and makeup to cover it that first day was out of the question. I was horrified, but thankfully it appears to be on the mend.
Anyway, before this beautiful weather opened up we had those same rainy dreary days many of you also had, and knowing this beautiful, cooler weather was on the other side of it, I wanted a soup. Nevermind, that I know the temperatures will be back to summer-like in a few days, I felt a need to celebrate this first temporary tease of cool with a fall-ish dish. Some of you would probably think that means something sweet made with things like apples or pumpkin and harvest spices, but most of y'all know by now that I'm much more of a savory kinda gal, so soup it is and this one is a favorite.
Somewhat similar to Pot Likker Soup, but in a shortcut form, this Turnip Green Soup is also known around these parts as Swamp Soup, because well, if you've ever been remotely close to a swamp, you can probably tell it's about the appearance. Kinda muddy looking with green stuff floatin' around in it!
Typically made with frozen or canned turnip greens, I use a variety of cooked fresh, frozen or canned greens, and in fact, used fresh spinach here because I had a package lurking around in my fridge that I needed to use up. I just sauteed it up in a little olive oil and seasoned it with salt, pepper and a touch of red pepper flakes. I also had some leftover butter peas to use up (which, despite the name is actually a form of lima bean), so I used those for my white bean. Any southern pea can stand in here too.
It's a shortcut soup, so a packet of Knorr vegetable recipe mix (formerly the soup mix) is typically used as a time saver, both to season and to provide a mix of what would otherwise be fresh cut veggies. Because we're using a mix however, I do recommend is a lower sodium broth, just to help control the sodium a bit and don't add any salt until you taste it first. You probably will not need it.
I also like the heat from a good spicy andouille or Cajun sausage, which really explodes the flavor of this soup, but if you lean more to the mild side, just use a kielbasa or other milder smoked sausage. For those of us who love greens, it's a great soup to take you all the way through winter. Here's how to make it.
Recipe: Turnip Green Swamp Soup
- 1/2 tablespoon butter or cooking oil
- 1 pound andouille or other smoked sausage , chopped
- 1 cup chopped onion
- 1 package Knorr Vegetable Recipe mix seasoning
- 1 (32 ounce) carton low sodium chicken broth
- 4 cups water
- 3 cups cooked and drained, or 2 (15 ounce) cans white beans , drained and rinsed
- 1 (1 pound) bag frozen turnip greens , thawed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper , or to taste
- 1 teaspoon hot sauce , optional
- 2 cups cooked short cut pasta (like elbows) , optional
Heat butter or oil in a soup pot and add andouille, cooking until lightly browned. Add onion, cook and stir for about 3 minutes, or until tender. Add vegetable soup seasoning mix and combine, stir in broth and all remaining ingredients, except pasta if using, bringing up to a boil. Reduce heat to low simmer and let simmer for 10 minutes. Taste and adjust for seasonings. Add pasta to individual serving bowls and spoon soup on top. Serve with cornbread.
Cook's Notes: Taste before adding any additional salt. May substitute an equal amount of fresh turnip greens, spinach, or other cooked greens, or use equivalent canned greens. Other beans and southern peas such as cooked or canned black-eyed peas, great northern and navy beans may be used. Also okay to substitute Polish kielbasa or other milder smoked sausage, including chicken or turkey for the andouille.
Nutritional Factoid: Did you know that while most canned beans are very high in sodium, draining and rinsing them gets rid of nearly half of the sodium level? Since we use a packaged product for seasoning, I recommend draining canned beans for this recipe. And, just so you know, it also helps to reduce some of those gas-causing sugars too.
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Vegan Lima Bean Soup Recipe
Bring to a boil then reduce heat to low and simmer covered for 40 minutes until the lima beans are soft and tender. In the meantime bring 4 cups of water to a boil.
Lima Bean And Dumpling Soup Recipe 4 7 5
Christmas lima bean soup.
Vegan lima bean soup recipe. In a soup pot saute vegetables in olive oil until onions and celery are translucent. Baby lima bean soup with mustard greens peas and onions epicurious unsalted butter onion salt peas mustard greens large garlic clove and 4 more thick lima beans soup easy baby meals. Directions bring 4 cups of water to a boil.
To add to the blessings this soup brings the washing dishes afterwards was minimal. Add the lima beans sauteed onions and garlic carrot italian seasoning salt and pepper. Dont overcook them but if you do the soup is still good.
While the soup is cooking. Lima bean vegetarian recipes dandelion green and christmas lima bean tacos los angeles times olive oil red onion corn tortillas cilantro jalapenos ground black pepper and 7 more. Add dry lima beans and boil for 2 to 3 minutes.
Add the broth and lima beans and bring to a boil. Add the vegetable bouillon to the boiling water. They should be soft but still have a little crunch in the center.
Another huge plus to this recipe is its simplicity it uses less than 10 ingredients including salt oil and even water. Reduce the heat to low cover and simmer for 60 to 90 minutes or until the beans are tender. Just a pot and a cutting board with a few bowls and utensils sometimes i manage to use almost every tool dish.
In a medium saucepan bring 3 cups of water to a boil. Butter beans or lima beans add such a great texture to a soup being larger and softer than most beans giving your butter bean soup a texture which is different than most other bean soups. This simple low fat vegetarian and vegan butter bean soup recipe is made with tomatoes and lots of veggies including carrots celery onions and tomatoes for a nutritious and soothing meal.
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From the Vitality Food Feature: Kale Cuisine I had never heard of quinoa when I was a kid, but I sure love it.
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Lima Bean Soup With Chard and Harissa
This soup comes together quickly, built upon a base of long-cooked Creamy Lima Beans see the related recipe.
Store-bought varieties of harissa vary widely, with some incorporating the sweetness of tomato and others leaning to the more savory side. The latter are an especially good counterpoint for the sweet beans and greens used here.
Make Ahead: The Creamy Lima Beans can be refrigerated up to 3 days in advance.
Where to Buy: Harissa is a spicy North African chile paste, available at Mediterranean markets and some Whole Foods Markets.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6 servings makes about 8 cups
Warm the Creamy Lima Beans in a large pot over low heat.
Strip the stems from the chard (reserve them for another use, if desired), and cut the leaves into thin ribbons.
Coarsely chop the cilantro leaves and remaining tender stems.
Whisk together the lemon juice and harissa paste in a small bowl.
Stir the water into the cooked beans increase the heat to medium-low. Add the chard and cook for 5 to 10 minutes, until the leaves are just tender. Stir in the cilantro, then remove from the heat. Add water, as needed, to achieve the desired consistency without additional water, the consistency is that of a thick stew. Season lightly with salt, if desired.
Ladle into individual bowls and swirl 1 teaspoon of the harissa mixture into each portion. Serve warm.