15 Bean Soup Recipes

15 BEAN SOUP

Steps:

• Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
• Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
• Next add garlic and sauté 2 minutes more.
• Add your beans and cover with water (about 2 inches over top of beans).
• Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
• Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
• Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
• Taste it after it cooks--you may need more salt or pepper.
• During the last 15 minutes of cooking, add the flavor package that comes with the beans.
• Serve by itself or over rice.

15 BEAN SOUP RECIPE

Steps:

• SORT beans and remove any debris or foreign objects.
• SOAK beans overnight in a large bowl with 2 quarts of water and 1 tablespoon of salt. Beans should soak for a minimum of 6 hours, but 10 to 12 hours is better.
• DRAIN the beans in a mesh strainer and rinse them under running water. Set aside.
• CHOP ham (or Canadian bacon or sausage if substituting).
• WASH carrot, celery, red bell pepper, and parsley.
• PEEL the carrot and dice it.
• DICE the celery and red bell pepper.
• PAT DRY the parsley and mince it.
• PEEL AND SMASH the garlic cloves.
• JUICE the lemon.
• HEAT the olive oil in an Instant Pot on "sauté" setting OR on the stove in a large pot.
• ADD the carrots and onion. Cook for 10 minutes, stirring occasionally, until the vegetables soften and start to turn brown.
• ADD the celery. Stir and cook for an additional 5 minutes.
• After making the mirepoix, POUR in the rest of the ingredients, except the parsley. Stir.
• PLACE the lid on the pressure cooker.
• COOK on high for 15 minutes. Let the Instant Pot release naturally if you have time. Otherwise, do a quick release.
• REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
• REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
• DISCARD the bay leaves.
• ADD the parsley.
• TASTE and adjust seasonings, if needed.
• STIR and SERVE.
• POUR in all the ingredients, except the parsley. Stir.
• PLACE the lid on the slow cooker.
• COOK on low for 10 to 12 hours or on high for 5 to 6 hours.
• REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
• REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
• DISCARD the bay leaves.
• ADD the parsley.
• TASTE and adjust seasonings, if needed.
• STIR and SERVE.
• After making the mirepoix, POUR all the ingredients, except the parsley into the pot. Stir.
• PLACE the lid on the pan. Heat over medium heat until the soup begins to boil.
• REDUCE HEAT to low and simmer for 1½ to 2 hours, or until the beans are soft.
• REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
• REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
• DISCARD the bay leaves.
• ADD the parsley.
• TASTE and adjust seasonings, if needed.
• STIR and SERVE.

15 BEAN AND HAM SOUP

Steps:

• Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water. You have two options for preparing your beans before you cook them. You can either 1) soak them overnight in cold water, or 2) cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use.
• To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary.
• Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered.
• Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed.
• Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving.
• TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy.
• Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose.
• Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.

VEGETARIAN 15-BEAN SOUP

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.