CHEF JOHN'S TUSCAN BEAN SOUP
Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
- Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
- Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 44.4 g, Cholesterol 42 mg, Fat 23.1 g, Fiber 10.3 g, Protein 12.7 g, SaturatedFat 8.5 g, Sodium 1611.1 mg, Sugar 4.4 g
MRS. GARCIA'S BLACK BEAN SOUP RECIPE - (4.4/5)
Provided by Alqualonde
Number Of Ingredients 12
Steps:
- The night before cooking the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large (4 quarts or larger) Dutch oven or soup pot with a lid and cover with enough cold water so that it comes to one inch over the top of the beans. Soak overnight. The next day, drain the water out of the pot and refill with clean cold water. Add enough water so that it comes an inch above the beans. Stir in the chopped onion, pepper, and garlic. Add the ham bone or hock, and stir in the olive oil. Add 2 teaspoons salt and a generous quantity of black pepper. Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Simmer for 4 to 5 hours, until the beans are very soft and the soup is creamy, not watery. Check after 2 hours. If the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick, and the soup should coat the back of a spoon. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.) Stir in the vinegar and simmer for an additional 15 minutes, uncovered. Serve over rice (optional) and garnish with chopped raw onions and sour cream. Also, if you like, little bits of chopped chicharrónes can be garnished on top. Add some sweet fried plantains as a side dish! This makes a large pot of soup, but it freezes very well.
FIVE-BEAN SOUP
One of my family's favorite soups, this tasty recipe was one I discovered years ago. Served with a salad and bread or rolls, it makes a savory supper. Sometimes we like to grate mozzarella cheese over the individual bowls just before serving. -Lynne Dodd, Mentor, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges
BE PREPARED FIVE-BEAN SOUP MIX
This do-ahead soup mix allows you always to be prepared!
Provided by Lois Richer
Categories Soups, Stews and Chili Recipes Soup Recipes Dry Soup Mix Recipes
Time 2h45m
Yield 24
Number Of Ingredients 18
Steps:
- To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
- To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
- To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 34.2 g, Cholesterol 1 mg, Fat 3.7 g, Fiber 8.8 g, Protein 11.9 g, SaturatedFat 0.4 g, Sodium 538.8 mg, Sugar 4.4 g
MRS. POTTER'S CHICKEN RECIPE - (4.3/5)
Provided by á-10966
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray; set aside. Combine crushed crackers, Parmesan and pepper in a shallow dish; set aside. (Note: You can experiment with the ratio of Parmesan to cracker crumbs; I like the crust extra crispy, but some people in my family prefer to add a bit more cheese to the mix. Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4 inch thick. Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the prepared baking sheet. Sprinkle any excess coating over top. Bake 12 min or until golden and cooked through.
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
MRS. POTTER'S 5-STAR BEAN SOUP
Got a left-over ham bone? I do and this the recipe I'm going to use. This is "THE" perfect bean soup. A little different; makes a very hearty soup, full of good things. I've been making it for years. Vintage recipe, from the mystery book "Cooking School Murders." Prep time, of course, doesn't include soaking time for beans. You can use smoked ham hocks instead of a ham bone.
Provided by Jezski
Categories Ham
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cover beans with 6 cups boiling water, let stand overnight. Or bring to a boil and let sit for 1 hour before using.
- Trim some fat from ham, melt in large kettle. Add veggies and saute 20 minutes, remove and set aside.
- Pour beans and liquid into kettle, add ham and additional 5 cups boiling water. Cover, simmer 2-3 hours.
- Remove ham, dice lean meat and stir into beans, along with sauteed veggies, tomatoes and sliced sausages.
- Add macaroni, simmer until done.
- Cooking Tip: IF USING HAM HOCKS, 2 smoked ham shanks makes it too salty, use only one.
- Cooking Tip: Salting the COOKING water makes the beans mealy, but salting the SOAKING water makes the skins more tender but also less likely to break.
CONTEST-WINNING EASY MINESTRONE
This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon
Provided by Taste of Home
Time 1h5m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 18
Steps:
- In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
MRS. POTTER'S CHICKEN
This recipe was submitted to Ladies' Home Journal by Kate Lawler. I am posting it here for safe-keeping!
Provided by Chris Reynolds
Categories Chicken Breast
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425°F Spray a large rimmed baking sheet with cooking spray; set aside.
- Combine crushed crackers, Parmesan, and pepper in a shallow dish; set aside.
- Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4" thick.
- Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the baking sheet. Bake 12 minutes or until golden and cooked through.
Nutrition Facts : Calories 413.9, Fat 24.8, SaturatedFat 9.3, Cholesterol 118, Sodium 432.7, Carbohydrate 8.6, Fiber 0.3, Sugar 1.1, Protein 37.3
BRATS AND BEANS SOUP
Browned and crumbled bratwurst and navy beans come together in a cheesy, cream-based soup that's perfect for cold fall and winter days. Carrots and spinach add color and additional nutritional value. Pair it with corn muffins and a beer or cider!
Provided by Heather Savage
Time 35m
Yield 7
Number Of Ingredients 11
Steps:
- Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
- Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
- Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.5 g, Cholesterol 87.5 mg, Fat 34 g, Fiber 9.3 g, Protein 27.2 g, SaturatedFat 15.9 g, Sodium 1548.7 mg, Sugar 5.2 g
LIZ'S FIVE-STAR POTATO SOUP (GIVEN BY KIDS)
My own concoction. This is my DD favorite soup. We love to eat it on Halloween night with Lots of Sourdough garlic toast. Yum!
Provided by LizAnn
Categories Kid Friendly
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven, put potatoes, chicken broth (enough to cover potatoes), onion powder, garlic and herb seasoning, and chicken bouillon.
- Bring to a boil.
- Reduce heat and simmer 10 to 15 minutes or until potatoes are tender.
- Remove from heat.
- Slowly stir in Monterey jack cheese until melted.
- Add cooked bacon; stir in half and half.
- (I usually just sprinkle bacon on individual bowls of soup. That way it stays crunchy!).
- Thicken to desired consistency with instant mashed potatoes.
- Season with salt and pepper to taste.
- Garnish with cheddar cheese and chopped green onions (optional).
Nutrition Facts : Calories 522, Fat 30.5, SaturatedFat 12.7, Cholesterol 58.8, Sodium 944.5, Carbohydrate 45.2, Fiber 5.1, Sugar 2.9, Protein 17.2
PERFECT NAVY BEAN SOUP
This is a classic bean soup made with smoked ham hock or with a left over ham bone - inexpensive and serves up a crowd.
Provided by Ravenseyes
Categories Beans
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In large pot add 1 tsp of olive oil - bring to medium high heat and add onion, celery, garlic and carrots - cook till onions become clear. Add beans and allow to cook for 5 minutes stirring frequently.
- Add ham hock or bone and cover with water. Bring to a boil add salt, pepper, thyme and bay leaves. Cook till beans are tender. Approximately 2 - 3 hours.
- Add ham meat, parsley and tomatoes (optional). Allow 30 minutes to reduce and serve.
Nutrition Facts : Calories 124.3, Fat 2.3, SaturatedFat 0.7, Cholesterol 18.2, Sodium 1027.4, Carbohydrate 14.4, Fiber 5, Sugar 1.9, Protein 11.5
OLD-FASHIONED BLACK BEAN SOUP
Make and share this Old-Fashioned Black Bean Soup recipe from Food.com.
Provided by Julieannie
Categories Black Beans
Time 8h25m
Yield 7 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the drained beans, ham bone or hock, and broth in the slow cooker. Cover and cook on High until boiling, about 1 hour.
- Meanwhile, in a large skillet over medium heat, melt the butter. Add the onions, garlic, and celery and cook, stirring a few times, until softened, about 5 minutes. Add to the cooker along with the marjoram and bay leaf. Cover, turn the cooker to Low, and cook the soup for 7 to 8 hours.
- Stir in the salt, pepper, and sherry, cover, and continue to cook on Low 15 minutes longer.
- Discard the bay leaf and ham bone, returning any bits of meat left on the bone to the soup. Puree in batches in a food processor or in the cooker with a handheld immersion blender. Taste to adjust the seasonings. Add some boiling water to thin, if desired. Ladle into soup bowls and serve hot.
Nutrition Facts : Calories 365.6, Fat 7.9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 785.6, Carbohydrate 53.4, Fiber 19.7, Sugar 4.3, Protein 21.5
FIVE-BEAN SOUP
Provided by Six Sisters Stuff
Number Of Ingredients 16
Steps:
- Heat stove-top to medium high heat.
- In a large pot, saute the diced onions and red pepper until onions go clear.
- Add garlic and saute together well for about a minute.
- Add broth and tomato sauce.
- Drain and rinse all the beans and add them to the pot.
- Mix the pot continually until it slowly begins to bubble on the edges.
- Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
- Top with sour cream and green onions or tortilla chips.
- Serve warm
More about "mrs potters 5 star bean soup recipes"
FIVE BEAN SOUP MIX IN A JAR - HALF-SCRATCHED
From halfscratched.com
RANDALL BEANS SOUP BASE | SOUP RECIPE | GREAT …
From randallbeans.com
CROCK POT 5 BEAN SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
FIVE BEAN SOUP | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BEEF AND BEAN SOUP RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
WORLD'S BEST BAKED BEANS - THE RECIPE CRITIC
From therecipecritic.com
10 BEST 5 BEAN SOUP RECIPES - YUMMLY
From yummly.com
5 BEAN SOUP RECIPE - RECIPELAND.COM
From recipeland.com
TRADITIONAL 15 BEAN SOUP® - HURST BEANS
From hurstbeans.com
CLASSIC BEAN SOUP – A COUPLE COOKS
From acouplecooks.com
ASTRAY RECIPES: 5 BEAN SOUP
From astray.com
TUSCAN WHITE BEAN SOUP - BAREFOOT CONTESSA (EN-US)
From barefootcontessa.com
ASTRAY RECIPES: FIVE BEAN SOUP
From astray.com
BEAN SOUP (EL BULLI, WORLD-FAMOUS RESTAURANT) | RECIPETIN EATS
From recipetineats.com
5-STAR VEGETARIAN MENUS | GOYA FOODS
From goya.com
MRS POTTERS 5 STAR BEAN SOUP BEST RECIPES
From specialrecipetoday.com
POTATO-BEAN SOUP | BETTER HOMES & GARDENS
From bhg.com
40+ TOP-RATED SOUP RECIPES WE LOVE - TASTE OF HOME
From tasteofhome.com
BEAN HATERS MEXICAN SOUP - MRSPLANTINTEXAS
From mrsplantintexas.com
FIVE-BEAN SOUP - PONCA TRIBE OF NEBRASKA
From poncatribe-ne.org
RECIPES - MRS. GRIMES BEANS
From mrsgrimesbeans.com
5-STAR CROCK-POT RECIPES YOU NEED TO TRY I TASTE OF HOME
From tasteofhome.com
VEGETARIAN 5 BEAN SOUP RECIPE - REBECCA BITZER & ASSOCIATES
From rbitzer.com
EDEN FOODS - EDEN RECIPES FIVE BEAN SOUP
From edenfoods.com
10 BEST FIVE STAR SOUP RECIPES - YUMMLY
From yummly.com
32 FAVORITE RESTAURANT COPYCAT SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
MAYOCOBA BEAN RECIPES 5 STAR | FINDARTICLES.COM
From findarticles.com
BEST EVER HAM & BEAN SOUP - MRS HAPPY HOMEMAKER | BEAN …
From pinterest.com
BUTTER BEAN SOUP - HEALTHY AND DELICIOUS VEGAN SOUP - TORI AVEY
From toriavey.com
EASY + INEXPENSIVE 5 INGREDIENT BEAN SOUP - COLEY COOKS
From coleycooks.com
GARBANZO BEAN SOUP - MRS. CRIDDLES KITCHEN
From mrscriddleskitchen.com
MRS POTTERS 5 STAR BEAN SOUP FOOD- WIKIFOODHUB
From wikifoodhub.com
VEGETABLE BEAN SOUP | MRS. GRIMES BEANS
From mrsgrimesbeans.com
You'll also love