Bean soup with oregano
Bean soup with oregano

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, bean soup with oregano. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bean soup with oregano is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Bean soup with oregano is something which I have loved my entire life.

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. View top rated Bean soup oregano recipes with ratings and reviews.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Take 1 large onion, sliced thinly
  2. Take 1/2 kg haricot beans, soaked overnight, and drained.
  3. Prepare 1 tea spoon sugar
  4. Get 1 stick celery, chopped
  5. Prepare 1 carrot, sliced into rings
  6. Get 1 bunch parsley, finely chopped
  7. Prepare 2-3 sprigs fresh oregano or 1/2 tsp dry
  8. Get 1 cup olive oil
  9. Take the juice of 1 lemon
  10. Take salt, pepper

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 soups have the distinct advantage of tasting terrific either way. Serve with Parmesan toasts and extra Parmesan for sprinkling.

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.

Mediterranean Garbanzo Bean Soup.a healthy and satisfying soup perfect for a cool autumn evening. Today's soup is pretty similar to minestrone, minus the pasta. I flavored a chicken stock and tomato base with basil, oregano, and rosemary. Stir in tomatoes, kidney beans, garbanzo beans, lentils, tomato paste, oregano, pepper, and salt. For the lentils I used a small can of condensed lentil soup.

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