Bean soup with oregano
Bean soup with oregano

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, bean soup with oregano. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Turn the heat up, season to taste with salt and pepper, and add the rest of the olive oil. As soon as the soup begins to thicken, remove from the heat, stir in the lemon juice, sprinkle with the parsley and the oregano, and serve. Season if necessary and mix in olive oil. Serve soup in a bowl with a drizzle of strong flavored extra virgin olive oil and choped parsley.

Bean soup with oregano is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Bean soup with oregano is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have bean soup with oregano using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Bean soup with oregano:
  1. Make ready 1 large onion, sliced thinly
  2. Get 1/2 kg haricot beans, soaked overnight, and drained.
  3. Take 1 tea spoon sugar
  4. Get 1 stick celery, chopped
  5. Get 1 carrot, sliced into rings
  6. Make ready 1 bunch parsley, finely chopped
  7. Make ready 2-3 sprigs fresh oregano or 1/2 tsp dry
  8. Take 1 cup olive oil
  9. Make ready the juice of 1 lemon
  10. Take salt, pepper

Cooking is Art for Your Life. This Chorizo Pinto Bean Soup is a simple healthy dinner perfect for the colder months. With garlic, onion, tomatoes and Mexican Chorizo, this soup is loaded with flavor and comfort. This post contains affiliate links which I earn a small portion in sales if a purchase is made.

Instructions to make Bean soup with oregano:
  1. Bring the beans to a boil, then drain and discard the water.
  2. Heat 2-3 tablespoons of olive oil in a large lidded pot, and sauté the onion slices for 2-3 minutes till soft.
  3. Add the beans, the sugar, the celery and the carrot.  Stir and add enough hot water to cover the contents of the pot.
  4. Cover the pot and let the beans simmer for 1 hour, till tender.  If after that cooking time the beans are still not soft, add some more hot water and allow to simmer for longer.
  5. Turn the heat up, season to taste with salt and  pepper, and add the rest of the olive oil.  As soon as the soup begins to thicken, remove from the heat, stir in  the lemon juice, sprinkle with the parsley and the oregano, and serve.

With garlic, onion, tomatoes and Mexican Chorizo, this soup is loaded with flavor and comfort. This post contains affiliate links which I earn a small portion in sales if a purchase is made. Try a combination of sage and thyme along with salt and pepper, or use dried oregano and and red pepper flakes. Substitute dried rosemary for any of the other dried spices, along with a flavored salt, such as one with fennel or mushroom flakes in it. To give your soup a French flair, use fresh herbs added just before you serve the soup.

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