Best 10 Chilled Yellow Pepper And White Bean Soup Recipes

WHITE BEAN SOUP FOR A CROWD

Steps:

• Sort and wash beans according to package directions. Place in a 3 1/2-quart or larger slow cooker. Fill the cooker with water to capacity. Soak without turning on the cooker, 8 hours to overnight.
• Drain excess water and refill cooker with fresh water. Turn cooker to Low and cook until beans are soft, about 8 hours.
• Heat oil in a large soup pot over medium-low heat. Add onions and carrots; cook, stirring occasionally, until onions are soft and carrots begin to soften, about 5 minutes. Add ham, tomatoes, and garlic and let simmer for another 5 minutes.
• Puree about 2/3 of the cooked beans in small batches in a blender or food processor, using the bean broth to help puree and adding extra water if needed. Add puree and remaining whole beans to the soup pot; add enough water to bring soup to desired thickness. Stir in parsley, thyme, celery salt, salt, and pepper. Simmer slowly, stirring occasionally, until soup is hot and all vegetables are soft, about 20 minutes.

CHILLED BEAN SOUP

Steps:

• In a blender, combine tomatoes and V8 juice; cover and process just until blended. , Transfer to a large bowl. Stir in the beans, chopped cucumber, sweet pepper, onion, vinegar, sugar and seasonings. , Cover and refrigerate for at least 4 hours or overnight. Serve with sour cream. Garnish with sliced cucumber if desired.

SUPERB YELLOW PEPPER SOUP

Steps:

• In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP

Steps:

• In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
• Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
• Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

CHILLED YELLOW PEPPER AND WHITE BEAN SOUP

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add bell peppers and crushed red pepper and sauté 1 minute. Add broth and cannellini. Bring to boil. Reduce heat, cover and simmer 15 minutes. Strain vegetables, reserving broth. Transfer vegetables to processor; purée. Gradually mix in 2 cups reserved broth. Transfer purée to bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Ladle soup into bowls. Top with generous amount of arugula and serve.

CREAMY WHITE BEAN SOUP WITH SPICY PAPRIKA OIL

Steps:

• Prepare the soup: In a large pot, heat 1/4 cup oil over medium. Add the shallots, celery, garlic, Italian seasoning, fennel seeds (if using) and rosemary (if using); season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes, reducing the heat to medium-low if needed to avoid browning the vegetables.
• Add the stock and rinsed beans, and bring to a boil over high. Once the mixture comes to a boil, cook over medium-high until flavors meld and stock thickens, about 15 minutes.
• While the soup cooks, prepare the paprika oil: Heat 1/3 cup oil in a small skillet over the lowest heat on your smallest burner. Add the paprika and red-pepper flakes and cook, stirring frequently, just until toasted and flavors bloom, 1 to 2 minutes. Strain, discarding flakes, then set paprika oil aside.
• Working in batches if needed, transfer the soup to a blender and purée until smooth, adding half-and-half or almond milk to thin to desired consistency. Season to taste with salt and pepper.
• Divide among bowls and drizzle with strained paprika oil to serve.

CHILLED WHITE BEAN SALSA SOUP

Steps:

• In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
• Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender purée remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together purée, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeño, vinegar, oil, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.

WHITE BEAN AND TOMATILLO SOUP

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil.
• Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.
• Roast in the oven for 30 minutes. Remove from the oven and let cool.
• Heat oil in a Dutch oven over medium heat. Add andouille sausage and cook until slightly crispy, 5 to 7 minutes. Remove sausage to a plate.
• Add onion, celery, and carrot to the Dutch oven; cook for 5 minutes. Add cumin and chile powder; stir and cook for 5 to 7 minutes. Stir in cannellini beans and cook for 3 to 5 minutes.
• Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.
• Add liquified tomatillo mixture to the Dutch oven, along with chicken broth and cooked sausage. Cover, reduce heat to medium-low, and simmer for 25 minutes.
• Ladle into bowls and garnish with cilantro and jalapeno slices.

YELLOW BELL PEPPER SOUP

Steps:

• Heat oil and butter in a Dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
• Add broth, bay leaf, salt and pepper, bring to a boil.
• Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
• Discard bay leaf.
• Cool slightly; puree in batches in blender.
• Return to pan.
• Stir in buttermilk, heat through.
• Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.

CREAMY WHITE BEAN SOUP WITH BACALAO AND PIQUILLO PEPPERS

Steps:

• Place salt cod in a bowl, cover with cold water and refrigerate for 48 hours, changing water 7 times. Place beans in a bowl, and cover with cold water to a depth of 2 inches. Soak overnight.
• Melt duck fat or butter in a large saucepan. Add pancetta, onion and carrots, and saute over medium heat until golden. Drain beans and add them, then pour in the chicken stock. Tie sprig of thyme, 1 sprig parsley and 2 bay leaves together and add. Simmer, partly covered, about 40 minutes, skimming if necessary, until beans are tender. Remove from heat and cool to room temperature. Season to taste with salt, white pepper and Espelette pepper or paprika.
• Discard herb bundle. Remove 6 tablespoons beans and reserve. Place remaining contents of saucepan in a food processor or blender, puree, then pass through a fine strainer. Return to saucepan, add cream and reheat. Add vinegar and adjust seasonings as needed. Set aside until serving time.
• Drain salt cod, place in a saucepan and add milk, garlic and remaining bay leaves. Bring barely to a simmer and cook 7 minutes, until cooked through. Reserve milk.
• In a nonstick skillet, warm reserved beans over medium heat and crush with fork. Drain and break up salt cod and mix it with beans, along with piquillo peppers, 1/3 cup olive oil and leaves from remaining sprigs of parsley.
• Reheat soup and check seasonings. Thin with a little reserved milk if needed. Place a mound of bean and salt cod mixture in center of each of 8 soup plates. At table, pour soup from a pitcher or carafe into each bowl, and drizzle each with a little remaining olive oil.