Meal-Worthy Soups from the Pantry

Are you looking for new recipes to use with pantry-staple foods? If yes, enjoy these simple, easy-to-cook bean soup recipes. I know my pantry is stocked with dried goods due to the Coronavirus crisis. Dried beans are a nutritious staple that has a long shelf life and are high in protein. I have a whole selection of soups along with fifty recipes in the back of my book 7 Steps To Get Off Sugar and Carbohydrates.


Black Bean Soup

(Makes 8 servings)

1 pound dry black beans (soak in water overnight, then drain water)

1 tablespoon olive oil

2 cups onion or 1 leek, chopped

1 cup carrots, chopped

4 garlic cloves, minced

2 teaspoons cumin

¼ teaspoon red pepper flakes

4 cups chicken broth

4 cups water

¼ teaspoon thyme

2 chopped tomatoes or 1 (14 oz) can tomatoes

1½ teaspoon salt

Optional: add bacon or ham to flavor

Chopped green onions to garnish

 

Chop and sauté vegetables in oil until onions are translucent. Add the rest of the ingredients and cook on the stovetop on medium-low heat for 1 hour.


White Bean and Cabbage Soup

(Makes 8 servings)

1 tablespoon olive oil

4 carrots, chopped

4 stalks of celery or 1 bok choy, chopped

1 onion, chopped

2 cloves garlic, minced

1 cabbage head, chopped

½ pound northern beans soaked in water overnight (drained)

6 cups chicken broth

3 cups water

 

Soak dried beans overnight in water. Drain water before cooking. Chop carrots, celery, onion, and cabbage. Sauté vegetables in oil in a large pot until mostly cooked. Add garlic and cook for 1 minute. Add the rest of the ingredients and cook on medium low heat for 30 minutes.


Lentil Soup

(Makes 8 servings)

2 tablespoons olive oil

2 onions, chopped

1 red pepper, chopped

1 carrot, chopped

2 cloves garlic, minced

½ teaspoon cumin

¾ teaspoon thyme

1 bay leaf

8 cups chicken broth

2 chopped tomatoes

½ pound dried lentils (1¼ cup)

Optional: add bacon or ham to flavor

1 teaspoon salt

¼ teaspoon pepper

Handful of spinach

 

Chop and sauté vegetables in oil until onions are translucent. Add the rest of the ingredients (except spinach and spices). Cover and cook on low for 2 hours. Add spinach and spices.

 

By Susan Neal RN, MBA, MHS

 

~Pin For Later~


Leave a Comment

error

Enjoy this blog? Please spread the word :)