Ingredients with Measurements:
- 1 cup ricebeans, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
2. Add the carrots, celery, and red bell pepper. Sauté for 5 minutes until the vegetables are slightly softened.
3. Add the diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil.
4. Drain the soaked ricebeans and add them to the pot. Reduce the heat to low and simmer for 30-40 minutes until the ricebeans are tender.
5. Using an immersion blender, blend the soup until it is smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a blender in batches and blend until smooth.
6. Adjust the seasoning to taste and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 6g
- Carbohydrates: 35g
- Protein: 9g
- Fiber: 10g
Substitutions for ingredients:
- Ricebeans can be substituted with any other type of beans.
- Vegetable broth can be substituted with chicken or beef broth.
- You can use fresh herbs instead of dried herbs.
Variations:
- Add some chopped kale or spinach for extra nutrition.
- Add some cooked chicken or sausage for a heartier soup.
- Use different vegetables depending on what you have on hand.
Tips and tricks:
- Soaking the ricebeans overnight will reduce the cooking time.
- If you don't have an immersion blender, be careful when blending hot soup in a blender. Allow the soup to cool slightly before blending and blend in batches.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a crusty bread on the side.
Garnishes:
- Top the soup with some chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve the soup with a side salad for a complete meal.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to soak the ricebeans overnight to reduce cooking time and ensure they are fully cooked.
Food history:
- Ricebeans are a type of legume that have been cultivated for thousands of years in Asia and Africa.
Flavor profiles:
- This soup is hearty and comforting with a rich tomato base and a hint of thyme and oregano.
Serving suggestions:
- Serve the soup hot with a side of crusty bread and a side salad.
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Taste: Savory, Hearty, Comforting, Earthy, Herbal