SMOKED SAUSAGE AND BAKED BEAN SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
- Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.
BASIC BEAN SOUP
This is a simple, basic bean soup. It's very easy to assemble, and it tastes great, too! Try adding other vegetables, if desired.
Provided by Chris Davis
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, combine the beans with the water, cover and let soak overnight.
- In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.
Nutrition Facts : Calories 180.5 calories, Carbohydrate 27 g, Cholesterol 13.4 mg, Fat 2.9 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 0.9 g, Sodium 380.6 mg, Sugar 2.6 g
BAKED-BEAN STYLE BEAN SOUP
This is a great soup for a cold winter day. First it keeps your kitchen warm, then it keeps you warm. The peas dissolve to make it thick and creamy in texture.
Provided by Jenny Sanders
Categories One Dish Meal
Time 16h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
- Bring to a boil, turn off the heat, and soak overnight.
- In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
- Bring to a boil then simmer gently until the beans are tender.
- Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
- Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
- Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching.
- Bean soup is best the day after it has been cooked.
Nutrition Facts : Calories 382.6, Fat 2.7, SaturatedFat 0.7, Cholesterol 12.1, Sodium 778.8, Carbohydrate 67.1, Fiber 22.5, Sugar 13.3, Protein 24.9
OVEN-BAKED BEAN SOUP
When I know I have a busy day ahead of me, I reach for this recipe. I just pop this soup in the oven early in the day and have a delicious ready-to-eat meal all set for supper.
Provided by Taste of Home
Categories Lunch
Time 4h40m
Yield 14-18 servings (4-1/2 quarts).
Number Of Ingredients 9
Steps:
- Combine all ingredients in a 6-qt. ovenproof Dutch oven. Cover and bake at 350° for 4-1/2 to 5 hours or until beans are tender.
Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 738mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 7g fiber), Protein 12g protein.
BAKED BEAN SOUP
Make and share this Baked Bean Soup recipe from Food.com.
Provided by flower7
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
- Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
- Add garlic and stir for 1-2 minutes more or until carrots are tender.
- Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
- Bring to a boil then lower heat and simmer for about 15 minutes.
- Add salt and pepper to taste.
BROWN SUGAR BAKED BEANS
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Put the bacon in a large, cold skillet and cook over medium heat until the fat renders and the bacon is almost crisp, about 8 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add 1 of the cans of beans with their liquid. Drain and rinse the remaining beans, then add them to the skillet. Add the ketchup, sugar, mustard, vinegar, Worcestershire, 1/2 teaspoon salt and pepper to taste. Bring to a low simmer, then transfer to a small baking dish. Bake uncovered until thickened and bubbly, about 50 minutes. Serve warm.
STOVETOP BAKED BEANS
Country music group Little Big Town's Kimberly Schlapman shares her recipe for Southern-style baked beans that don't require baking.
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a heated cast-iron pan until the fat starts to render. Add the onion and green bell peppers. Cook until the vegetables are soft, about 5 minutes. Add the pork and beans, ketchup, molasses, vinegar, hot sauce, dry mustard and pepper. Stir to combine. Bring the beans to a simmer. Simmer over low heat for 30 to 40 minutes until thick. Add salt to taste.
- Serve hot, topped with chopped red onions.
LOADED BAKED BEANS
This ultimate comfort food is loaded with three types of beans. An indulgent side that will impress everyone at your next backyard BBQ!
Provided by B&M
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Cook bacon in large nonstick skillet until crisp. Remove bacon to paper towel. Remove all but 3 tablespoons bacon fat. Add onion and pepper and cook 5 minutes or until softened.
- Add beans, BBQ sauce, and half the bacon and bring to a boil.
- Transfer beans to 1 1/2-quart baking dish. Cover with aluminum foil and bake 20 minutes or until bubbling.
- Remove foil and top with cheese and reserved bacon. Bake 5 minutes or until cheese is melted.
- Sprinkle with green onion.
Nutrition Facts : Calories 282 calories, Carbohydrate 39.4 g, Cholesterol 17.5 mg, Fat 7.3 g, Fiber 9.5 g, Protein 14.3 g, SaturatedFat 2.8 g, Sodium 914.1 mg, Sugar 10.9 g
BETTER BAKED BEANS
Tangy, sweet old fashioned baked beans, are made the easy way in this side dish. This is my grandma's favorite semi home-made recipe. She makes it every Thanksgiving, and we usually end up scraping the pan clean! Never any leftovers!
Provided by Diane Carman-Young
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the baked beans, onion, brown sugar, syrup, ketchup and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.
- Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 34.6 g, Cholesterol 6.3 mg, Fat 4.7 g, Fiber 5.5 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 557.7 mg, Sugar 15.5 g
QUICK AND EASY BAKED BEAN SOUP
I needed an easy way to use up some cans of baked beans (which I don't like as a side dish) so I came up with this soup. Tasty and speedy! I used some left over grilled pork loin and it was delicious. I imagine you could use ham, chicken or bacon with similar results.
Provided by LousyChef
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large soup pot.
- Fry onion, carrot, celery, garlic and meat for about 5 minutes, until tender.
- Add the rest of the ingredients except extra water, and simmer for 20 minutes.
- Add additional water to desired consistency. I liked mine more like a stew. You may like yours more soupy. It does thicken up!
- Goes great with grilled cheese sandwiches or cornbread muffins.
BAKED BEAN SOUP
Looking for a mouth-watering dinner made using Progresso® broth? Then check out this soup recipe made using bacon, baked beans and ground beef that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, cook bacon over medium-high heat 2 minutes. Add beef; cook 5 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Add remaining ingredients; mix well. Cover; cook over medium heat 10 minutes, stirring occasionally, until thoroughly heated.
Nutrition Facts : Calories 410, Carbohydrate 38 g, Fat 1, Fiber 8 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1470 mg
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
BAKED BEAN AND TOMATO SOUP
A perfect, thrifty way to use up that dab of leftover baked beans. From the New England chapter of The United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
- Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
- Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
- Slowly add the roux to the pureed vegetables.
- Season to taste with salt and pepper.
- Heat to the boiling point and serve while hot.
- For Vegetarian use the water and a Vegetarian baked beans.
Nutrition Facts : Calories 93.8, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 626, Carbohydrate 17.1, Fiber 3.5, Sugar 7.5, Protein 3.8
REAL OLD FASHION OVEN BAKED BEANS
Doctored-up "canned beans" are OK if you're in a hurry...I've done it more than once, but for REAL Baked Beans, give these a try! The aroma of them baking in the oven is heavenly!!! A stoneware bean pot is preferred, but you can use a small covered roaster or casserole if need be. My Dad always used lean salt pork, but I prefer to use a good smoked bacon.
Provided by Ackman
Categories Beans
Time P1DT6h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- THE NIGHT BEFORE:.
- Wash & sort beans for any small stones.
- Place in a large kettle & cover with water, about 3 inches above the beans.
- Cover & soak overnight.
- THE NEXT MORNING:.
- Drain & add 6 cups fresh cold water.
- Stir in the baking soda (this helps remove the "music" afterwards, but no guarantees. LOL!).
- Cover & bring to a boil -- WATCH CAREFULLY so as to not boil over!
- Reduce heat & simmer for 10 minutes.
- Drain & reserve the bean water.
- Preheat oven to 300°.
- Add remaing ingredients plus 2 cups of the reserved bean water.
- Place everything into the bean pot (or whatever you're using) & cover.
- (Use double-thick aluminum foil to cover if need to.).
- Bake for 3 to 4 hours.
- IMPORTANT: Check every couple of hours, adding more bean water if needed, so the beans don't cook dry.
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