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Tomato and Bean 15-minute Soup (Rachel Ray)
      #287472 - 10/22/06 01:15 PM
Sand

Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)

I got this recipe from 365: No Repeats by Rachel Ray copyright 2005. I also found the same recipe but with different beans on the Food Network Website.

It took me more than 15 minutes to make this - I'm a slow chopper - but it was simple and pretty quick and delicious. I can't find 10-ounce boxes of frozen vegetables - only 9-ounce ones - so I used those and threw in an extra zucchini.


My Mom's 15-Minute Tomato and Bean Stoup

A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)

2 tablespoons extra-virgin olive oil, 2 turns of the pan {I reduced to 4 teaspoons}
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes {I reduced to a scant 1/4 teaspoon and that was more than enough}
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced {I used 2}
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (10-ounce) box frozen yellow beans OR 1 (15-ounce) can small white beans or cannellini beans {I used 1 (9-ounce) box frozen lima beans}
1 (10 ounces) box, cut frozen green beans {I used frozen Italian green beans}
Salt and pepper
1 cup fresh basil, torn or shredded {I used this but I tasted the stoup before I added it and the stoup is yummy even without it}
Grated Parmigiano or Romano, to pass at table {I skipped this but Joe tried it and really liked it; you could use soy-based}
Crusty bread, to pass at the table {This is a must both for flavor and to add more SF for all those IF veggies}

Add the EVOO to a soup pot over medium-high heat.
Add the garlic and crushed red pepper flakes and stir.
Then stir in the onions, carrots, celery and zucchini.
Cook for 10 minutes, then add in the stock, tomatoes, tomato sauce, and beans.
Bring the stoup up to a bubble and season with salt and pepper.
Simmer for 5 minutes. {I cooked it a little longer. The vegetables were done but still firm-crisp.}
Turn off the heat and wilt the basil into the soup.
Ladle up the soup and serve with the grated cheese and the crusty bread.



--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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Re: Tomato and Bean 15-minute Soup (Rachel Ray) new
      #287483 - 10/22/06 04:49 PM
Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA

Yum-O..... this sounds so good!! I have that cookbook too... (Shane's Mom got it for me last Christmas)...funny..it's almost been 365 days since I got it...I have not cooked even 1 days worth...LOL

I will have to try this one....I'm with you.. I would cook it much longer and let the veggies get really done!

--------------------
www.facebook.com/shell.marr

www.myspace.com/shellmarr




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Re: Tomato and Bean 15-minute Soup (Rachel Ray) new
      #287637 - 10/23/06 07:17 PM
Susie2

Reged: 08/07/06
Posts: 158
Loc: Pomona California

I love Rachel Ray and have a couple of her cookbooks. It's not quite soup weather in sunny socal, but hope it will be soon.

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Sand ... this is good. new
      #287945 - 10/25/06 07:19 PM
Double J

Reged: 03/09/06
Posts: 900
Loc: High Rocky Mountains ibs-d

I had the day off and it has started to snow, again. I made this today for my wife and mother-in-law. They loved it ... me too! Thank you for posting the recipe.

--------------------
Courage doesn’t always roar. Sometimes courage is the quiet voice at the end of the day saying, “I will try again tomorrow”. Mary Anne Radmacher

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I'm so glad you liked it. And it's just as good the next day. -nt- new
      #287990 - 10/26/06 08:08 AM
Sand

Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)



--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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Sand ... thanks again for the recipe. new
      #294700 - 12/27/06 01:46 PM
Double J

Reged: 03/09/06
Posts: 900
Loc: High Rocky Mountains ibs-d

We really like this recipe!

I have been adding mushrooms and a can of mild green chili's, and making two different pots at the same time. One with just a touch of red pepper flakes (1/4 tsp) for my wife, and the other with 1/2 tsp red pepper flakes and a small diced jalapeno pepper. Hot enough to get my lips tingling and not bother my stomach if I am careful and have some safe bread with it and before hand. Peppermint tea goes well with it, also.

... mmmmm good on a cold Wyoming day! And just like Wyoming … it freezes well.

I have to be careful ... I am really walking on the edge (stomach wise), but it's been a long time since my lips have tingled and I lived to enjoy it.

Thanks.


--------------------
Courage doesn’t always roar. Sometimes courage is the quiet voice at the end of the day saying, “I will try again tomorrow”. Mary Anne Radmacher

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Re: Sand ... thanks again for the recipe. new
      #294703 - 12/27/06 01:53 PM
Sand

Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)

You're very welcome. I'm so glad you're enjoying this. I have to admit I prefer it toned down - I've reduced the red pepper flakes to 1/8 teaspoon - but if tingly lips are your thing, more power to you!

I've made this several times with various permutations:
fresh basil, dried basil, no basil
with zucchini and without
Italian greens beans, regular greens beans, lima beans, white beans
with and without carrots

I'm thinking about branching out into corn and/or peas and/or okra. I think that as long as I stick with the onion, garlic, chicken broth, and some tomatoes/tomato sauce as the backbone of the soup, I can probably throw in almost any vegetable.

It's good to know it will freeze well (both the soup and Wyoming ). I haven't tried that yet.

I hope you and your wife have a happy, healthy New Year!

--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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Which kind of beans did you add? new
      #297498 - 01/21/07 08:55 AM
Jordy

Reged: 08/12/06
Posts: 2095


the lima beans, as Sand did?

And can I use chicken broth instead of chicken stock?

I couldn't find boxed italian green beans...could I use part of the bagged?

--------------------
IBS-C with pain and bloat

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Double J...you out there?-nt new
      #297563 - 01/21/07 06:50 PM
Jordy

Reged: 08/12/06
Posts: 2095




--------------------
IBS-C with pain and bloat

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Re: Double J...you out there?-nt new
      #297564 - 01/21/07 07:00 PM
Double J

Reged: 03/09/06
Posts: 900
Loc: High Rocky Mountains ibs-d

I use a can of S&W white beans, and use both chicken and vegetable broth. I split a frozen bag of beans.

This recipe has become a staple in my food items for work. It freezes so really well.

HTH

And Sand, thanks again for posting this recipe. I really like it.

--------------------
Courage doesn’t always roar. Sometimes courage is the quiet voice at the end of the day saying, “I will try again tomorrow”. Mary Anne Radmacher

Edited by Double J (01/27/07 07:04 PM)

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