Tastybeansoup Recipes

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.

Steps:

• Soak beans overnight in about 3 quarts of water. Drain and either set aside or if you are using a crockpot put on the lowest setting and add chicken stock with the beans.
• Heat olive oil in a large pan. Score smoked turkey legs or thighs and place in hot pan. Allow the turkey to heat and release flavor into the oil while prepping the other ingredients.
• Remove turkey from the pan and place into crockpot or set aside.
• Put onions, garlic, carrots, and celery in pan and cook until just tender.
• Add all spices and allow to cook for 3-5 minutes to allow dry spices to open up.
• Add vegetable mixture into crockpot or put the turkey, beans, and stock into the large pan. If you are using a pan bring to a boil then reduce to a simmer and allow to cook for as long you can stand! (The smell is so good you will not be able to resist tasting) I recommend at least 4-6 hours.
• Enjoy!

Steps:

• Cook bacon in soup pot till browned but still limp.
• Remove bacon from pan and reserve two tablespoons bacon fat.
• Cook carrots,onions, and celery in bacon fat over medium heat till soft.
• add beans and broth to soup pot with bacon and veggies.
• Bring to boil and turn heat down to simmer for 1/1/2 hours.
• Season with celery salt and pepper and serve with crusty bread and butter.

Steps:

• Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
• Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
• Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
• Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
• Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
• Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
• Pour blended soup back into the pot and mix to incorporate.
• Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
• Enjoy!

Steps:

• Heat the oil in a 4 quart soup pot over medium heat.
• Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
• Add the chicken broth, tomatoes and bay leaf.
• Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
• Squeeze the water from the thawed spinach and add to the pot.
• Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
• Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
• Serve sprinkled with grated parmesan and/or pecorino romano.

Steps:

• Before beginning, drain and rinse two of the cans of black beans and set aside.
• Using a potato masher, mash up the remaining can of beans with the juice.
• Add the salsa and cumin to the mashed beans and set aside.
• In your pot, combine the broth, water and onion, and bring to a boil.
• Simmer till onions are tender.
• Add the rinsed and mashed beans and stir well.
• Simmer at a low heat for half an hour or so.
• Serve with a dollop of sour cream.

Steps:

• Wash all beans thoroughly; drain and place in a large saucepan. Add 5 cups of water. Bring to a rapid boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour., Meanwhile, place ham bone and 3 qts. of water in a stockpot. Simmer until beans have stood for 1 hour. , Drain beans and add to the ham stock; add remaining ingredients. Simmer for 2-3 hours or until beans are tender. Cut meat from ham bone; discard bone. Add additional water to soup if desired.

Steps:

• Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside.
• In large pot over medium heat, warm olive oil.
• Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
• Add garlic and rosemary and continue to saute for 3 minutes.
• Add drained beans and stock.
• Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
• Remove from heat and let cool slightly.
• Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Puree until smooth. Return the puree to soup and reheat gently.
• Season to taste with salt and pepper.
• Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.