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Green Bean and olive oil onion celery carrot garlic Curry Cumin herbs vegetable broth cannelini beans
Viewed: 121 - Published at: 5 years agoIngredients
- 2 c. Green Bean and Kielbasa Soup (3pts) leftover
- 1 tsp extra virgin olive oil Butter-flavored cooking spray
- 1/4 c. diced onion
- 1/4 c. diced celery
- 1/4 c. diced carrot
- 1 x clove garlic chopped salt and black pepper
- 1 pch curry-cumin blend see tip
- 1 pch Fine herbs
- 1 c. defatted low-sodium vegetable broth (kitchen basics)
- 1 c. cooked cannelini beans well rinsed water
Method
- Heat oil in a lightly coated nonstick sauce pan.
- Saute/fry the onion, carrot, celery and garlic with a healthy pinch of salt and pepper for 2 to 3 min.
- Add in a healthy pinch of spice and herbs (see tips) and stir to mix and hot the spice.
- Add in the broth
- Add in the broth.
- Bring to a boil; cover, reduce heat to simmer the vegetables till soft (5 min).
- Add in the cannelini beans.
- Stir to combine; add in water to thin.
- Heat gently.
- Serve warm and offer the Curry-Cumin Blend as a condiment.
- TIP :* Curry Cumin blend: 1 Tbsp.
- Madras curry pwdr, 2 tsp.
- grnd cumin; 1 tsp.
- dry orange peel; 1/2 tsp.
- salt; 1/4 tsp.
- pepper.
- Combine in a shaker jar.
- Use lightly to flavor sauted onions-carrots-celery; meats, soups, pasta, salad dressings, etc.
- Aromatic.
- Description: "A curried beans soup uses Green Bean and Kielbasa Soup (leftover)"
- NOTES : When cooking for two, we end up with leftover.
- Sometimes we reheat the leftover and sometimes we use it as an ingredient to get something different.
- Here is an example of using herbs and spice to change the character of a soup.
- And it was good!
- Lots of aroma and flavor.
- A hearty soup.
