stoup

This slow-cooked pulled pork and bean soup makes a hearty and nutritious dinner. Gluten free too! It's freezable, so make a large batch!

Pulled Pork and Bean Soup

olive oil

pork

salt

¼ tsp pepper

carrots (washed and chopped in half (no need to peel))

onion (cut in half (no need to remove the skin))

celery (broken

garlic (chopped in half (no need to peel))

½ litres chicken stock

onion

yellow pepper (deseeded and chopped)

tomato puree/paste

½ tsp chilli powder

paprika

tsp cumin

tomatoes

tbsp honey

pinto

cannellini

100 g kale ((tough stalks removed), washed and sliced)

Start with the pulled pork. Preheat the oven to 150°C/300°F. Heat the oil in a large oven-proof pan on a high heat. Season the pork with the salt and pepper and place the pork in the pan. Brown on all sides (this should take about 15 minutes altogether).

Add the carrots, onion, celery, garlic and stock. Bring to the boil, then turn off the heat and place a lid on the pan. Transfer to the oven and cook for 3 ½ - 4 hours, checking 2 or 3 times during cooking. Top up with boiling water if the liquid level reduces by more than a half.

Once the pork has cooked, leave to cool. Drain the liquid, reserving the stock (discard the vegetables). Allow the stock to cool, then refrigerate. Once chilled, the fat will form a solid layer at the top. You can discard this layer of fat, or use for another dish.

Place the pork on a chopping board. Remove and discard the skin. Shred the meat using two forks, removing any excess fat that may be remaining.

Now make the soup. Heat the oil in a large pan. Add the onion and cook for 5 minutes on a medium heat until softened. Add the yellow pepper, tomato puree, chilli powder, paprika and cumin. Heat through for 3 minutes, stirring to coat the vegetables. Add the tinned tomatoes, honey and the reserved pork stock. Bring to the boil, then simmer for 15 minutes.

Add in the pinto beans, cannellini beans and the pulled pork. Heat on high for 6-7 minutes until heated through. Stir in the kale and cook for a further minute until wilted, then serve.

Creamy Sausage Soup with Buttered Breadcrumbs and Sage - a proper posh soup!

Creamy Sausage Soup Recipe

vegetable oil

garlic

baby new potatoes (chopped

chicken stock

240 ml double/heavy cream

100 g chopped kale

salted butter

bread

sage leaves

black pepper

Heat the oil in a large sauce pan, add the sausage and brown for 5-6 minutes.

Add in the onion and garlic and cook for a further 3 minutes. Then add in the potatoes and stock. Bring to the boil and simmer for 15-20 minutes, until the potatoes are tender.

Whilst the soup is cooking, make the toppings. Heat 2 tbsp of the butter in a frying pan (skillet) until bubbling, add the breadcrumbs and heat on a high heat for 1-2 minutes, moving around the pan a few times, until the breadcrumbs are golden brown. Remove from the pan, carefully wipe the pan with some kitchen roll and add the remaining 1 tbsp of butter. Heat until bubbling and add the sage leaves. Cook for 30 seconds, then remove from the pan.

Once the potatoes in the soup are tender, add in the cream. Heat through until almost bubbling, then add the kale. Give everything a stir. Taste the soup and add a little salt and pepper if needed.

Ladle the soup into bowls and top with the crispy breadcrumbs and sage. Sprinkle on a pinch of paprika and black pepper and serve.

This Creamy Chicken and Tortellini Soup is serious comfort food - and substantial enough for dinner!

Creamy Chicken and Tortellini Soup

carrots

potatoes

celery (sliced)

salt and pepper

thyme thyme

850 ml chicken stock stock

tbsp butter

tbsp plain/all purpose flour

300 ml milk (half

chicken breasts (shredded (or use the meat from a shop-bought rotisserie chicken))

lemon juice

250 g pack of fresh tortellini

thyme

Add the carrots, potatoes, celery, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.

Take another large saucepan and add in the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft. Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux). Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock - not the veggies). Stir the broth into the mixture using your whisk. Repeat this until you have ladled out most of the stock from the veggie pan (leaving the veggies behind). Then pour in the milk. Heat through whilst stirring with the whisk. The sauce should thicken slightly as it's heating.

Once the sauce is almost at boiling (don't let it boil) add in the veggies and the shredded cooked chicken. Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed.

Add the fresh tortellini and heat through for 2-5 minutes (depending on the size of the tortellini) until hot inside.

Season with salt and pepper and sprinkle on some fresh thyme, then serve.

A creamy, comforting and filling dinner. This chicken and rice soup, finished with lemon and parmesan, is a great way to use up leftover cooked chicken. A small amount of rice goes a long way!

Chicken and Rice Soup

tbsp plain (all-purpose flour)

120 ml (1/2 cup) milk (full fat

1.2 litres (5 cups) hot chicken stock

105 g (1/2 cup) uncooked long grain rice

250 g (2 cups) leftover cooked, shredded chicken

lemon juice (juice

80 ml (1/3 cup) double (heavy) cream

cheese

¼ tsp black pepper

parsley (chopped)

Heat the oil in a large saucepan over a medium heat.

Add the onion, celery and carrots to the pan and fry for 4-5 minutes, until just starting to soften.

Add the flour to the pan and stir together using a whisk to coat the vegetables in the flour.

Pour in the milk, slowly, whilst stirring with the whisk, until the milk is completely mixed in.

Add the stock and dried thyme and stir again.

Add the rice, bring to the boil, then turn down the heat and simmer for 25 minutes – stirring occasionally, until the rice is tender.

Add in the chicken, lemon juice, cream, parmesan, salt and pepper.

Stir together and heat for 2-3 minutes until the chicken is warmed through.

Serve topped with fresh parsley.

https://content.jwplatform.com/videos/hV8bDxQJ.mp4

Heating oil

Frying vegetables

Stirring in flour

Stirring in milk

Adding stock and thyme

Adding rice and simmering

Adding chicken, lemon, cream, parmesan, salt and pepper.

Heating through

topping with parsley

Chicken & Rice Soup

Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. Loaded with veggies and protein, it's a delicious one-pot meal that will take the chill out of even the coldest of days.

Kenchinjiru

dried shiitake mushrooms (3 large mushrooms)

konbu

water

carrots (peeled, sliced)

gobo (peeled, shaved)

daikon (peeled, sliced)

brown sugar

sake

Japanese taro (peeled, chopped)

firm tofu (squeezed and crumbled)

soy sauce

edamame

mitsuba (optional garnish)

Lightly rinse the dried shiitake mushrooms to remove dust or dirt and put them in a bowl along with the konbu and 3 1/2 cups of boiling water. Let these rehydrate for 30 minutes.

Prepare the other vegetables while you wait for the mushrooms to rehydrate.

When the shiitake has rehydrated, squeeze the extra liquid out of them, and reserve the liquid. Remove and discard the stems from the mushrooms and chop up the caps. Discard the konbu.

Add the vegetable oil to a heavy-bottomed pot over medium heat and saute the carrots, gobo, and daikon along with the brown sugar until they are fragrant (about 5 minutes).

Add the sake and then allow the alcohol to burn off before proceeding.

Add the reserved shiitake soaking liquid into the pot, but don't pour in the sediment at the bottom of the bowl, as it may contain some grit.

Add the taro, soy sauce, and salt, and let the Kenchinjiru simmer until the vegetables are tender and the soup is flavorful (about 20-30 minutes).

Finish the soup by adding the tofu and edamame during the last few minutes of cooking. Adjust the salt to taste and garnish with mitsuba.

This is an excellent recipe for kenchinjiru. It’s so satisfying and healthy! Thank you.

One thing, though. This was my first time cooking with taro and when I peeled it as you do in the video, my hand started itching really bad. Well, that’s when I learned that it can irritate your skin in its raw form and is toxic to consume raw. So I boiled mine first for ten minutes before cooking it in the stew with everything else just to be sure. I don’t think the texture suffered for it.

I’ve since seen a lot of recipes where people just handle these things with their bare hands and there is no warning. I guess I’m in the minority having a reaction to it? I’m wearing gloves next time I cook with it!

https://www.youtube.com/watch?v=8LNya938SiY

Kenchinjiru (けんちん汁) is a Vegan Japanese Soup recipe that’s made with a plant-based shiitake and konbu dashi stock. This savory vegan dashi is loaded with veggies and packed with protein thanks to the tofu and edamame. Created by Zen Buddhist monks, Kenchinjiru has a long history within the sub-genre of Shōjin Ryōri (Buddhist monk cuisine), but in recent years, it’s become a staple of Japanese home cooking because it’s both healthy AND delicious! #vegan #plantbased

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INGREDIENTS (makes 4 servings)

30 grams dried shiitake mushrooms (3 large mushrooms)
8 grams konbu
3 1/2 cups boiling water
1 tablespoon vegetable oil
140 grams carrots (peeled, sliced)
70 grams gobo (peeled, shaved)
140 grams daikon (peeled, sliced)
1 teaspoon brown sugar
1/3 cup sake
140 grams Japanese taro (peeled, chopped)
300 grams firm tofu (squeezed and crumbled)
2 tablespoons soy sauce
1 teaspoon salt
100 grams shelled edamame
mitsuba (optional garnish)


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HEALTHY Japanese Soup (けんちん汁 - Kenchinjiru)

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Pulled Pork and Bean Soup

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Kenchinjiru

Top 5 stoup recipes from across the web

The most viewed stoup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pulled Pork and Bean Soup

Creamy Sausage Soup Recipe

Creamy Chicken and Tortellini Soup

Chicken and Rice Soup

Kenchinjiru

The most viewed stoup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine