14-BEAN SOUP
This is a hearty soup loaded with healthy goodies. Could be a vegetarian soup--just leave out the meat. Plenty of protein and plenty of veggies. It is a one-dish meal along with some homemade bread and a salad.
Provided by Mimi in Maine
Categories Clear Soup
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash and sort beans.
- Place first 7 ingredients in a large pot.
- Bring to a boil, cover and remove from heat.
- Allow to stand for 1 hour; return to heat and bring to a boil.
- Reduce heat and simmer till veggies are tender adding water if necessary (if you add too much water you will need to add another bouillon cube--but be careful, they are salty).
- Add the rest of the ingredients and simmer about 30 minutes.
- Serve with bread and a green salad.
Nutrition Facts : Calories 157.8, Fat 2, SaturatedFat 0.5, Cholesterol 3.1, Sodium 2116.7, Carbohydrate 29.3, Fiber 4.4, Sugar 9.7, Protein 6.7
15! BEAN SOUP!
I like bean soups since they're cheap, easy to make, and healthy comfort food. I've never made 15 bean soup before this, but I loved the way this one turned out so I had to post it so I wouldn't forget. It ended up being a combination of things I had around and wanted/needed to get rid of...either way, this is yummy! I didn't add the meat off the bone, but if you like it...feel free! Great for cozying up when it's cold or watching football (or hockey!).
Provided by F-16 momma
Categories Ham
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Presoak beans overnight, or boil them according to package.
- Combine all in crockpot.
- Cook on high 6-8 hours, or until beans are soft.
- Remove ham hocks/bone (strip meat off and add back to soup if desired) and bay leaves.
- ENJOY!
- Could also be done on the stove top by simmering all on low for 3-4 hours (until beans soften).
Nutrition Facts : Calories 49.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 491, Carbohydrate 11.1, Fiber 2.4, Sugar 5.4, Protein 1.7
BEAN SOUP
A tasty ham and navy bean soup.
Provided by Pat Keene
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 10
Steps:
- Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
- Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
- Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g
HAM BONE AND BEAN SOUP
Don't throw away the ham bone -- make bean soup! Plan a little bit ahead and use a ham bone to make this gluten-free soup. With just a few basic ingredients you can create a delicious comforting meal from leftovers.
Provided by Rick Kleinhans (kokodiablo)
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time P1DT3h
Yield 8
Number Of Ingredients 12
Steps:
- Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
- Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
- Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
- Remove ham bone from the soup. Season with salt and pepper.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 38.3 g, Cholesterol 17.2 mg, Fat 8.2 g, Fiber 15.5 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1036 mg, Sugar 3.7 g
CROCK POT BEAN SOUP
Make and share this Crock Pot Bean Soup recipe from Food.com.
Provided by OldChef
Categories Beans
Time 8h10m
Yield 8-12 serving(s)
Number Of Ingredients 25
Steps:
- RINSE AND SORT BEANS AND PUT IN LARGE POT WITH WATER AND SALT.
- BRING TO BOIL AND BOIL FOR TWO MINUTES.
- TURN OFF HEAT, COVER, AND LET STAND FOR 1 HOUR.
- RINSE, DRAIN, AND TRANSFER TO CROCK POT.
- COMBINE ALL INGREDIENTS IN 6 ½ QUART CROCK POT WITH 10 CUPS WATER.
- COOK ON LOW FOR 8 HOURS.
- REMOVE HAM HOCK.
- CUT OFF USEABLE MEAT AND RETURN MEAT TO POT.
- REMOVE BAY LEAVES.
- FOR THICKER SOUP, STIR IN 1 TBS CORN STARCH MIXED WITH 2 TBS WATER.
- COOK ON HIGH FOR 30 MINUTES TO 1 HOUR.
- ADJUST SEASONINGS TO TASTE.
- Makes enough to feed a Third World Country or two teen-agers!
Nutrition Facts : Calories 391.5, Fat 13.6, SaturatedFat 4.5, Cholesterol 19.3, Sodium 1765.8, Carbohydrate 49.7, Fiber 15.5, Sugar 6, Protein 19
15 BEAN SOUP IN THE INSTANT POT
Make and share this 15 Bean Soup in the Instant Pot recipe from Food.com.
Provided by QueenOf1211
Categories Pressure Cooker
Time 1h15m
Yield 9 cups, 6 serving(s)
Number Of Ingredients 17
Steps:
- Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up to pressure faster).
- Chop onions and carrot, mince garlic.
- Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and carrots and cook until the onions start to turn translucent, then add garlic and cook a minute longer.
- Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet), and 10 cups of the hot water, or enough to fill the pot only to the max line.
- Set the Instant Pot on Beans/Soup setting for 30 minutes.
- After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the pressure and take the lid off.
- Remove the hambone and discard, or pick some of the meat off and add to the soup if you'd like.
- Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and cook for about 30 minutes to let the flavors meld.
- Serve with corn bread.
Nutrition Facts : Calories 69.5, Fat 1.4, SaturatedFat 0.2, Sodium 630.1, Carbohydrate 14.4, Fiber 2.8, Sugar 7.2, Protein 1.8
SIXTEEN-BEAN SOUP
Count on this pleasingly seasoned, hearty soup to satisfy the whole family. "My husband and kids say brimming bowls of it are flavorful and filling," nods Laura Prokash of Algoma, Wisconsin. " I also love the fact that I can make a big pot from a handy bean mix."
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 13g fiber), Protein 8g protein.
VEGETARIAN 15-BEAN SOUP
A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.
Provided by tamara
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 20
Number Of Ingredients 14
Steps:
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
- Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.
Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g
15 BEAN SOUP
Make and share this 15 Bean Soup recipe from Food.com.
Provided by southern chef in lo
Categories Pork
Time 4h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
- Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
- Next add garlic and sauté 2 minutes more.
- Add your beans and cover with water (about 2 inches over top of beans).
- Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
- Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
- Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
- Taste it after it cooks--you may need more salt or pepper.
- During the last 15 minutes of cooking, add the flavor package that comes with the beans.
- Serve by itself or over rice.
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