Ten Bean Soup I Recipes

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

10 Bean Soup image

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

Ingredients

2 cups 10 bean soup mix, dry
2 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1 (14 1/2 ounce) can vegetable broth
3 cups water
1 (14 1/2 ounce) can diced tomatoes (with liquid)
1 tablespoon canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
2 carrots, sliced
2 celery ribs, sliced
2 -3 garlic cloves, minced
1 cup frozen green beans
1 cup frozen corn

10-BEAN SOUP

We made this without the smoked turkey and ham hock, and it was still heavenly. This was a great way to use the stock from turkey dinner. Recipe courtesy of Variety Pack Favorite Recipes From Jan and Norman. Serving size is estimated. Delicious!

Provided by AmyZoe

Categories Beans

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

10-Bean Soup image

Steps:

Finely chop onion, red and green bell pepper, celery, carrot, tomatoes, and garlic.
Rinse beans and drain.
Add chicken stock.
Stir in onion, bell peppers, celery, basil, carrot, tomatoes, garlic, and black pepper.
Stir in ham hock and smoked turkey.
Cover and bring to a boil.
Reduce heat to medium.
Uncover and simmer for 2 1/2 hours, until beans are tender.
Remove ham hock and remove any meat from the bone and return to beans.

Nutrition Facts : Calories 228, Fat 6.5, SaturatedFat 1.7, Cholesterol 36.4, Sodium 1142.5, Carbohydrate 20.6, Fiber 1.4, Sugar 9.6, Protein 21.3

Ingredients

1 lb beans (10 bean variety, lima beans, kidney beans, red beans, lentils, etc)
onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 teaspoon basil
2 carrots, chopped
1 -2 tomatoes, chopped
1 tablespoon garlic
1/2 teaspoon black pepper
1 lb smoked turkey (cubed) or 1 lb smoked ham (cubed)
1 ham hock
3 1/2 quarts chicken stock

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Remove the pot from the heat and cover with a lid. Let the beans sit for an hour, then drain and set aside.
Pour the olive oil into the pot over medium heat. Saute the ham hocks, onion, and celery until tender. Add the garlic and saute for 2 more minutes.

Ten Bean Soup I Recipes

10 BEAN SOUP

10-BEAN SOUP

We made this without the smoked turkey and ham hock, and it was still heavenly. This was a great way to use the stock from turkey dinner. Recipe courtesy of Variety Pack Favorite Recipes From Jan and Norman. Serving size is estimated. Delicious!

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