In this video, Betty demonstrates how to make her Firecracker White Bean Soup. This is a *very* spicy soup that is made by using a lot of canned goods and adding some spices. The recipe makes a huge amount (12 cups), but any leftovers can be frozen and thawed out later when you dont want to cook! This soup provides a super-quick one-bowl-meal with very little clean-up, too! Ingredients: (Note: If you cant find any of the cans of vegetables in this recipe, just substitute a can of vegetables that is similar!) 1 large onion, chopped 2 tablespoons butter, melted 14 ½ -oz. can navy beans, undrained 14 ½-oz. can Great Northern beans, undrained 14 ½-oz. can golden hominy, drained 14 ½-oz. can white hominy, drained 14 ½-oz. can chili-ready chopped tomatoes, undrained 14 ½-oz. can Mexican-style chopped tomatoes, undrained (2) 14 ½-oz. cans beef broth (You may use vegetable stock, to keep it vegetarian.) 1 teaspoon sugar ½ teaspoon ground cumin ¼ teaspoon to ½ teaspoon ground red pepper (NOTE: This is the spice that makes the soup *very* hot and spicy. Start with ¼ teaspoon, and taste for flavor while the soup is cooking, before adding more!) ¼ teaspoon ground cloves (You may want to add less cloves, and be sure to taste for flavor, before adding the full 1/4 teaspoon!) 2 tablespoons chopped fresh cilantro. In a Dutch oven, sauté 1 large chopped onion in 2 tablespoons melted butter over medium heat, stirring constantly, until tender and clear. Add remaining ingredients to mixture ...
http://www.youtube.com/watch?v=kZLNv8oAQio&hl=en
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