Jun 1
I overthink again.
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I overthink again.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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Trout Bean Soup
No fish here, just red spotted dried beans cooked into a stick to your ribs hearty bean soup. Throw the ingredients together. Set your soup pot on simmer. Do your weekend household chores (ugh!). Then sit down to the reward of a tasty, healthy meal. You've taken good care of yourself - good job!
1 T. olive oil
1 lg. onion, chopped
2 t. garlic powder
2 t. chili powder
1 t. oregano, dried
1 t. cumin, ground
8 c. water
2 - 3 c. vegetable broth
1 c. dried trout beans or the dried bean of your choice
2 lg. carrots, chopped
2 c. frozen corn
dash salt/pepper
In a large soup pot, saute onion. Add garlic, chili powder, oregano, cumin, water, vegetable broth and beans. Bring to a boil, then turn down to simmer for 1 1/2 - 2 hrs. until beans are tender. Add carrots, corn, salt and pepper. Simmer until carrots are tender - serve and enjoy!
I found these trout beans at my local discount grocers bulk bin. Any medium sized dry beans will work - pinto, kidney, maycoba, Great Northern.
When I'm not simmering soup and doing a-lick-and-a-promise housecleaning job, I'm sewing lace trimmed cotton aprons made from recycled fabric for my online shop - www.etsy.com/shop/topdrawerthreads .
Or I'm admiring the pattern variegated yarn makes on the latest crocheted scarf for my other shop - www.etsy.com/shop/topdraweryarns .
My daughter's and friend have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell cotton pocket rainbow stars knickers, great as part of your festival costume.
My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she hand makes and sells knit striped afghans from recycled yarns.
Creamy Bean Soup with Kielbasa Ingredients: 1 tablespoon vegetable oil 2 rings kielbasa (13 ounces each), sliced into 1/4-inch slices 3 tablespoons unsalted butter 1 large yellow onion, chopped (about 1 cup) 2 medium carrots, peeled and diced into 1/4-inch pieces (about 1 cup) 2 teaspoons garlic, minced 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 cup (31 g) all-purpose flour 3 cups (720 g) chicken broth 1 cup (245 g) whole milk 2 tablespoons Worcestershire sauce 2 cans (15 ounces each) Great Northern white beans, rinsed and drained Parsley, for garnish Directions: In a large pot over medium-high heat, heat the vegetable oil. Add the sliced kielbasa and cook until browned on both sides, about 7-9 minutes. Remove kielbasa from the pot and set aside on a plate to keep warm. In the same pot, melt the butter. Add the onion, carrots, garlic, salt, and pepper. Stir to combine and cook for 10-12 minutes, or until the onion turns translucent and the carrots start to soften. Sprinkle flour over the vegetable mixture, stirring well to coat. Cook for an additional minute. Gradually pour in the chicken broth, milk, and Worcestershire sauce, stirring to combine. Bring the soup to a simmer. Return the browned kielbasa to the pot and add the beans. Reduce heat to medium-low and let the soup simmer, stirring occasionally, until it thickens, about 15-20 minutes. Garnish with fresh parsley before serving. Enjoy warm! Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Calories: 420 kcal | Servings: 6 This Creamy Bean Soup with Kielbasa combines the hearty flavors of smoky kielbasa, tender white beans, and creamy broth into a comforting bowl of deliciousness. Each bite offers a balance of rich creaminess and the mild sweetness of carrots, complemented by the savory taste of garlic and Worcestershire sauce. This soup is a warm and filling meal thatÂ’s perfect for cooler days. Ideal for a quick family dinner or a cozy lunch, this soup is easy to prepare and makes great leftovers. Garnish with fresh parsley for a pop of color and serve with crusty bread to soak up every drop of the creamy broth. ItÂ’s a satisfying meal that captures the essence of comfort food in every spoonful.
BEANSOUP.................
Hello
Gonna move all my dpxdc art here soon
First I need to wage a war tho
This is just to ensure I'm not a bot whilst I do so
>:3
Have a picture
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Black bean soup for dinner 😋 #vegan #plantbased #plantbasedfood #plantstrong #wfpb #beans #beansoup #veganprotein #whatveganseat #vegansofig #oilfree #bohnen #bohnensuppe #gemüse https://www.instagram.com/p/Ck8iMdfK0qC/?igshid=NGJjMDIxMWI=
Vegan bean and potato soup
Ingredients:
1 onion, diced
2 cloves of garlic, crushed and coarsely chopped
1 potato, chopped into 1.5 cm dice
large sprig of rosemary (or other herb/s of choice)
2 cups of vegetable stock
1 400g tin cannellini beans, drained and rinsed
1 400g tin borlotti beans (or similar), drained and rinsed
3 leaves of kale, washed, stem removed, leaves torn into bite sizes pieces
1 Tbsp nutritional yeast
Salt and fresh black pepper to taste
Method:
Saute the onion in a few Tbsp olive oil in a large saucepan at a medium-low heat until translucent and softened.
Add the garlic and rosemary and saute for a couple of minutes
Add the potato and saute until the edges are lightly cooked - some potato may stick to the pan too
Add the stock and stir to lift any food stuck to the bottom - this will add flavour. Add the beans, add more water to cover the beans, then place a lid on top. When the soup comes to the boil, reduce the heat to leave at a simmer for 30 minutes.
At 30 minutes, test the potato for doneness by crushing on the side of the pan with the spoon. Crush the potato and beans a few times in this way - this releases starch to thicken the soup. Add kale, nutritional yeast, and seasoning to taste, and let simmer for 10 more minutes (or until kale is tender). If the soup is still thin, lift the lid slightly to allow it to evaporate a little.
Taste before serving, and enjoy! For date night, be sure to garnish with some chopped parsely, olive oil, and a slice of thick sourdough toast.
This soup is packed with hearty beans and barley which makes it a filling dinner recipe. Served topped with plenty of parmesan, chopped parsley and a drizzle of olive oil.