Sentences with phrase «bean soup since»

I've been making black bean soup since I was in college.

Not exact matches

And ever since then, I've been a black bean soup connoisseur.

Lentils also do a great job of making the soup more filling and satisfying, since they fall into the category of pulses (together with chickpeas, beans and dry peas), which are protein and fiber - packed little superfoods.

Since the «creamy» texture of this soup comes mainly from pureeing the beans after cooking them down, you get twice as much goodness from the base of the soup.

Slow cooked beans is ideal for this since the beans can be added to all kinds of recipes from salads, to soups, to burritos.

Ever since I rediscovered it when I made Fattoush, I've been loving the flavor of Sumac, the maroon - colored spice you see sprinkled on top of this soup, but if you don't have any Sumac, don't let that stop you from making the soup if you like hummus, falafel, or any of the other tasty things made with garbanzo beans.

Also, escarole and bean soup to warm us all up this winter and a zoodles (zucchini noodles) recipe because I've become a bit of a zoodles addict ever since my kids got me a spiralizer for my birthday

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

Anyhow, this white bean rapini toast may have been inspired by Danish smørrebrød, yes, but also there was the fact that «something involving white bean + rapini» has been on the «recipe idea / blog imagination creation deliciousness» list in my notes app for almost a year now, ever since white bean rapini soups and white bean rapini pastas started filling up my news feed and making me hungry last winter.

I LOVE black bean soup and it's been forever since I've had it!

I love green bean casserole (I always used cream of celery soup instead of c. of mushroom since mushrooms are not my thing).