15 Bean Soupstew Recipes

HEARTY BEAN STEW

Steps:

• In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

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.

SOUTHWESTERN STYLE FIFTEEN BEAN SOUP

Steps:

• Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

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/STEW

Steps:

• Soak beans at least overnight.
• Put all ingredients together in a large pot and cook at medium heat ( a good simmer) for approximately 2 1/2 hours until the beans are tender.
• Add salt to taste after cooking for 1 hour.

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.