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
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
EASY BEAN SOUP
This is a really easy soup to make. It is best if you have leftover ham from the holidays! You will likely have many of the ingredients on hand too! Tastes delicious with moist cornbread on a cold winter night!
Provided by Leahcooks
Categories Beans
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients into a large pot and cook on medium heat for 2 hours.
- Turn heat to low and cook for an additional hour or until carrots and celery are soft.
- It can be kept on very low eat until ready to eat.
SENATE BEAN SOUP
Provided by Food Network Kitchen
Time 2h55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
- Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
- Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
- Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.
SAUSAGE-BEAN SOUP
Steps:
- Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
- For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
5-INGREDIENT CREAMY WHITE BEAN SOUP
Sweet Italian sausage and white beans work double duty here to keep the number of ingredients low. The sausage is filled with spices and aromatics that punch up the flavor of the soup, so you don't have to add any extra seasonings. Plus, the onion is sautéed in the sausage fat instead of an in extra ingredient like olive oil. The white beans not only infuse the dish with tons of satisfying protein--they become super creamy when they are pureed at the end, so no cream is necessary.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
- Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
- Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.
HEARTY BEAN SOUP
Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.
Provided by marci rogers
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 8
Number Of Ingredients 11
Steps:
- Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
- Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
- Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
- Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g
MIXED BEAN SOUP
Guests and family alike praise this soup and always ask for seconds. The nicest thing about it is that any variation of dry beans can be used. - Arlene Hilman, Cawston, British Columbia
Provided by Taste of Home
Categories Lunch
Time 3h
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- Rinse and sort beans. Place beans in a Dutch oven or soup kettle; 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, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.
Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 790mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.
QUICK BEAN SOUP
A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings (about 2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.
Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.
VEGETABLE-BEAN SOUP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g
NAVY BEAN SOUP I
A hearty soup that will warm you on a cold night.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h25m
Yield 9
Number Of Ingredients 15
Steps:
- Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
- Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g
10 BEAN SOUP
Yes, another soup recipe! We really love a hot bowl of soup on a cold winter day for lunch. The challenge is keeping it low fat and healthy. This bean soup is fantastic! It makes alot and it freezes well. You can really use any favorite bean mixture (dry) or use your own! I buy the 10 Bean mix in bulk at a local grocery store. It also has some pearl barley thrown in there too!
Provided by Sky Hostess
Categories Beans
Time 13h
Yield 1 pot, 10 serving(s)
Number Of Ingredients 14
Steps:
- Soak beans in water overnight. Drain the beans the next morning or afternoon.
- In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.
- Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.
- Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.
- Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.
- Prep time is soaking beans overnight and chopping vegetables.
Nutrition Facts : Calories 63.1, Fat 2.2, SaturatedFat 0.3, Sodium 277.4, Carbohydrate 9.6, Fiber 2, Sugar 2.5, Protein 3
NAVY BEAN SOUP
By Winslow. Make sure your beans are fresh and haven't been sitting in the cupboard for months. As they get older, they tend to not cook very well and it is difficult to make them get tender or done. Serve with cornbread and hot sauce if you like. Sometimes I add a little minced onion on the top for garnish.
Provided by PalatablePastime
Categories Ham
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
- Drain bean water.
- Add remaining ingredients except celery and carrots to beans (including 7 cups water).
- Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
- Adjust cooking time if needed until beans are soft and tender.
- Add carrots and celery and cook for about half an hour.
- Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.
EASY BLACK BEAN SOUP
This soup is a favorite pantry meal for my family. Easy, easy, easy to make and nutritious. I got the recipe from the back of a soup can but have improvised this soup many times. Feel free to adjust seasonings as you like.
Provided by Tessa Morales
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in olive oil.
- When onion becomes translucent, add cumin.
- Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
- Add 1 can black beans and 2 cups vegetable broth.
- Bring to a simmer, stirring occasionally.
- Turn off heat.
- Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
- Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
- Serve soup with bowls of red onion and cilantro for garnish.
- I add a bit of cilantro to the pot, too.
- Can be doubled or frozen.
BEST 10 BEAN SOUP MIX (WITH SOUP RECIPE FOR GIFT)
Make your own bean soup mix instead of buying it at the store. It's a great gift for friends and neighbors for the holidays. Just measure out 4 cups of bean mix into a large jar and attach a recipe card. It is healthy and easy to make and filling. Can leave out the sausage to make it vegetarian and can even use ham instead of sausage. It's good for a chilly evening when family is just arriving for the holidays and you are too busy to make a huge sit down meal for everyone. You can keep it warm in the pot and friends and family can dish up whenever they want while so much is going on. My family always went back for seconds and thirds. Make some cornbread to go along with it.
Provided by southern_gal12000
Categories Beans
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- (For the bean mix you can add to or take away any kinds of beans or peas you'd like to. Mix beans and peas together in large airtight plastic container).
- Soup Directions:.
- Sort and wash 2 cups of beans.
- Place beans in large pot.
- Cover with cold water 2 inches above beans and soak covered in fridge overnight.
- (Quick soak: Boil for 3 minutes, cover and let stand for at least 1 hour).
- Drain beans and add 5 cups of fresh cold water, diced sausage, onion and garlic. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours or until beans are tender.
- Add remaining ingredients and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 1901.5, Fat 16.3, SaturatedFat 4.8, Cholesterol 39.2, Sodium 1107.7, Carbohydrate 325.1, Fiber 101.2, Sugar 30.7, Protein 125.3
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