Rainy Day Bean Soup Recipes

Steps:

• Rinse beans, place in large pot and add salt and enough water to cover beans by 2 to 3 inches; let soak overnight.
• Drain beans and return to pot.
• Add 6 cups water, sausages, ham hocks and garlic; bring to a boil, skimming surface occasionally.
• Reduce heat, cover and simmer 1 1/2 hours, adding more water if necessary to keep the beans covered.
• Add tomatoes with liquid,onion,lemon juice, thyme,pepper flakes, garam masala and allspice.
• Cover and simmer until beans are tender, stirring occasionally, about 1 hour.
• Remove sausages and ham hocks from pot.
• Cut sausages into bite-sized pieces and remove meat from ham hocks, cutting into bite-sized pieces;return meat and sausages to pot.
• (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.).
• Stir in parsley,cilantro and sherry.
• Adjust seasonings and serve.

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.