Beans are not only great source of carbohydrates but can pride themselves with lucky charm as well. How many vegetables can do that?
As I recently have some time, I was searching on the internet last week. On the lookout for fresh, stirring tips, inspiring dishes that I’ve never tasted before, to delight my loved ones with. Looking for quite some time unfortunately could not come across any interesting stuff. Right before I wanted to give up on it, I came upon this delicious and simple dessert by chance on Suncakemom. It looked so yummy on its pic, it required prompt action.
It was simple enough to imagine the way it’s created, how it tastes and just how much boyfriend might enjoy it. Mind you, it is extremely easy to impress him when it comes to cakes. Yes, I am a lucky one. Or possibly he is.Anyway, I got into the site and then used the precise instuctions that have been accompanied by great photographs of the operation. It really makes life rather easy. I could suppose it is a slight hassle to take pics in the middle of baking in the kitchen as you may normally have sticky hands thus i pretty appreciate the time and energy she put in to build this blogpost .
With that said I am empowered presenting my very own recipe in a similar way. Many thanks the idea.
I had been tweaking the main recipe to make it for the taste of my family. I have to mention that it was an awesome outcome. They enjoyed the flavour, the structure and loved having a treat such as this in the midst of a stressful workweek. They quite simply asked for more, a lot more. Thus the next occasion I am not going to commit the same miscalculation. I am likely to multiply the amount to make them pleased.
There are more White Bean Soup With Ham at SunCakeMom
Soak the beans according to instructions on packaging and belief.
Pour oil into a saucepan and heat it up.
Add the diced onion, celery, carrots and salt then mix them together well.
Saute the vegetables on high for 3-5 minutes until the onion gets a translucent/glassy look.
Turn the heat down to medium low and cook the mixture until the onion starts caramelizing, stirring occasionally for about 15-25 minutes. (optional)
Add garlic, black pepper, and tomato then mix it well. Cook it until garlic gives out its scent for about 2-5 minutes.
Add beans, paprika and the optional chorizo.
Fill it up with water, put the lid on and simmer it for about 60 to 90 minutes depending of the beans.
Ten minutes before the soup is done, add carrots and other vegetables like kale, cauliflower, brussels sprouts or broccoli then turn the heat up and bring it to boil.
When the soup starts to boil lower the heat and simmer it for 10 minutes or until the the desired texture of vegetables is reached.
Take the soup off heat and let it cool down a bit before serving, for about 20 minutes.