Navy Bean And Spinach Soup Recipes

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Steps:

• Rinse and sort beans; soak according to package directions., In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours. , Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.

Steps:

• Pick through beans, and wash. Presoak over night to save cooking time. Add beans & bay leaves to a large pot and cover with water, adding about 2-4 inches above beans in pot, as the water will evaporate during cooking.
• Allow beans to cook for at least and hour or longer before adding in the Smoked Turkey legs. Also add in the chopped onions and minced garlic. Stir periodically as needed, and add additional water or chicken stock if desired and as needed.
• Once you have added in the turkey legs cook until tender another hour & half or so, or as desired. When meat is tender, remove with a slotted spoon, and remove all of the fine bones, the larger bones and the outer skin, then add back into pot, and continue to cook. Add the spices, taste first before adding the steak seasoning.
• Next add in the frozen carrots, and allow to come back to a boil and cook about 15, minutes.
• Add in the spinach, and continue to cook until spinach is as desired. Taste and add additional seasoning if desired.
• Serve with your favorite Bread. I made Texas Style Rainbow Corn Bread, it was so tasty and delicious.

Steps:

• Combine all ingredients except tomatoes, spinach, barley, salt and pepper in slow cooker.
• Cover and cook on low for 8-10 hours, until beans are tender. Add tomatoes, spinach and barley during the last 30 minutes.

Steps:

• In a 3 1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, oregano, salt, pepper and garlic.
• Cover; cook on low heat setting 5-7 hours or on high heat setting 2 1/2 to 3 1/2 hours.
• Just before serving, stir in spinach or kale and sprinkle with Asiago cheese.

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.

Steps:

• Place white beans into a large container and cover with water; let soak 8 hours to overnight.
• Drain beans, reserving 2 cups soaking water.
• Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
• Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.