Bean soup with oregano
Bean soup with oregano

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, bean soup with oregano. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Simmer beans gently for approximately two hours. Once beans are cooked, drain them then salt them. (Reserve cooking water.) In a pan, put the garlic, beans, chilli, oregano, a few cups of the bean water and Serve soup in a bowl with a drizzle of strong flavored extra virgin olive oil and choped parsley. Meanwhile, in a spice grinder or with a mortar and pestle, grind the chili powder, cumin seeds, coriander seeds, oregano, sage and garlic into a paste. Stir the puree back into the soup.

Bean soup with oregano is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Bean soup with oregano is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook bean soup with oregano using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Bean soup with oregano:
  1. Prepare 1 large onion, sliced thinly
  2. Take 1/2 kg haricot beans, soaked overnight, and drained.
  3. Take 1 tea spoon sugar
  4. Take 1 stick celery, chopped
  5. Make ready 1 carrot, sliced into rings
  6. Prepare 1 bunch parsley, finely chopped
  7. Prepare 2-3 sprigs fresh oregano or 1/2 tsp dry
  8. Get 1 cup olive oil
  9. Make ready the juice of 1 lemon
  10. Get salt, pepper

Bring the soup to a boil over medium-high heat, stirring to prevent the soup from sticking and burning. Mexican black bean soup is a high-fiber and low-fat vegetarian soup. Heat oil in large pot over medium heat. Stir in garlic, cumin, chili powder, and oregano.

Steps to make Bean soup with oregano:
  1. Bring the beans to a boil, then drain and discard the water.
  2. Heat 2-3 tablespoons of olive oil in a large lidded pot, and sauté the onion slices for 2-3 minutes till soft.
  3. Add the beans, the sugar, the celery and the carrot.  Stir and add enough hot water to cover the contents of the pot.
  4. Cover the pot and let the beans simmer for 1 hour, till tender.  If after that cooking time the beans are still not soft, add some more hot water and allow to simmer for longer.
  5. Turn the heat up, season to taste with salt and  pepper, and add the rest of the olive oil.  As soon as the soup begins to thicken, remove from the heat, stir in  the lemon juice, sprinkle with the parsley and the oregano, and serve.

Heat oil in large pot over medium heat. Stir in garlic, cumin, chili powder, and oregano. This EASY bean soup is the answer to the "What's for dinner?" dilemma. You probably have most of the ingredients in your pantry already, and turning When you start this soup, sauté vegetables first to give the soup lots of flavor. Let carrots, onion, and celery cook with sprigs of oregano, then stir in the.

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