21 basic and bean soup Recipes

dry great northern beans, water, baby carrots, chopped onion, chopped ham, ketchup, salt and pepper to taste

leftover turkey carcass, water, chicken bouillon granules, celery rib with leaves, onion, halved, carrot, whole peppercorns, garlic clove, seasoned salt, dried thyme, turkey broth, chicken bouillon granules, pepper, sliced carrots , celery, green beans and/or other vegetables, chopped onion, diced cooked turkey

dry great northern beans, water, salt, ham hock, chopped carrots, stalk celery, chopped, chopped onion, minced garlic, mustard powder, bay leaves, chopped ham, ground white pepper

carrots, peeled and chopped, celery ribs, chopped, onion, chopped, garlic powder, diced tomatoes, yellow bell pepper, chopped, green beans, zucchini, sliced, parsley flakes, chicken bouillon cubes, salt and pepper

whole garlic head, great northern beans, rinsed, drained, and divided, chopped fresh sage, olive oil, chopped escarole (about 1 lb), fat-free , less-sodium chicken broth, basic marinara, freshly ground black pepper, kidney beans, rinsed and drained, pink beans, rinsed and drained, grated fresh parmesan cheese, sage sprigs (optional)

sausage patties, italian, white onion, chicken stock , kitchen basics, escarole, pre-cleaned and cut, white kidney beans, drained

chopped onion, chopped celery, chopped carrot, diced tomatoes, tomato sauce or 2 cups tomato juice or 3 cups v 8 vegetable juice, condensed beef broth, water, cut green beans, drained, vegetables , of choice (yellow corn, shoe-peg corn, lima or butter beans, green peas, large potato, peeled and diced, whatev), parsley flakes, black pepper

carrots, onions, stalks celery, garlic, canned tomatoes, cabbage, green beans, chicken broth, water, zucchini, spinach, salt

carrots, sliced, onions, chopped, stalk celery, sliced, garlic, crushed with press, whole tomatoes in juice, head green cabbage, thinly sliced, green beans, trimmed and each cut into thirds, chicken broth, water, salt, ground black pepper, zucchini , sliced into half-moons, baby spinach leaves

green bean sliced thinly diagonally, green papaya sliced jullianne ( or zuccini or yellow squash or even potatoes), carrot sliced jullianne, tempeh cubed, raw shrimp clean and define, coconut milk, sweet corn, spiced ingredient, pack basic red chilli paste for indonesian cooking, lemon grass (bruised), bayleaf (or indian better aka daun salam), tomato, galanggal powder ( it is important but if you can tsp find it , no problem), dried shrimp powder ( look in the mexican supermarket), water, salt , sugar chicken boulian to taste, oil to saute, boiled potatoes, omelet (egg+salt+pepper)

dried kidney beans, dried yellow lentils, green split peas, dried black beans, dried black-eyed peas, salt, dried basil, dried rosemary, dried marjoram, black pepper, crushed red pepper, bay leaves, water, smoked ham hock (about 1/2 lb), chopped onion, no-salt-added diced tomatoes, undrained

bacon, chopped or diced, onion, diced, stalks celery, diced, carrots, diced, zucchini, diced, garlic, minced, diced tomatoes, undrained, great northern beans, drained and rinsed, chicken broth (i use kitchen basics in a box), salt and ground black pepper tp taste, crushed red pepper flakes or hot sauce to taste (optional but adds so much!), a 16 oz bag frozen cut spinach or 6 cups fresh spinach, grated parmesan or romano cheese for serving

tomatoes, two small of beef broth, celery chopped, green onions or 1 large onion chopped, head large cabbage shredded, onion soup, green beans, green pepper chopped, carrotts chopped

tomatoes, beef broth, celery, green onions or 1 large onion, cabbage, onion soup mix, green beans, green pepper, carrots

diced tomatoes, tomato sauce, vegetable broth, red mill vegi soup mix (see note ), frozen green beans, frozen corn, frozen peas, baby carrots, cut into chunks, onion, chopped, garlic cloves, chopped, salt and pepper

carrots, sliced, onions (1 1/2 lbs.), chopped (4 cup.), stalks celery, sliced, garlic crushed, tomatoes whole in juice, sm. head green cabbage thinly sliced (6 cup.), green beans, trimmed and each cut into thirds, chicken broth, water, salt and pepper, zucchini (1 1/4 lbs.), sliced into half-moons, baby spinach

carrot, sliced, onions, sliced (1 1/2 lbs), stalks celery, sliced, garlic cloves, tomatoes with juice (whole), cabbage (1/2 small head ), green beans, trimmed and each cut into thirds, chicken broth, water, salt and pepper, zucchini , sliced into half moons (1 1/4 lbs), baby spinach leaves

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.