7 Bean Soup Recipes Using Dry Beans

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7-CAN SOUP



7-Can Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

One 15.25-ounce can corn with red and green peppers, such as Del Monte Fiesta Corn
One 15-ounce can meat-only chili
One 15-ounce can kidney beans
One 15-ounce can pinto beans
One 15-ounce can black beans
One 15-ounce can diced tomatoes
One 10-ounce can diced tomatoes with green chiles, such as Ro*Tel
Salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta

Steps:

  • Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
  • Dice the cheese and stir it into the soup until melted. Serve immediately.

MIXED BEAN SOUP



Mixed Bean Soup image

Guests and family alike praise this soup and always ask for seconds. The nicest thing about it is that any variation of dry beans can be used. - Arlene Hilman, Cawston, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 3h

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

1 package (12 ounces) mixed dried beans
8 cups water
1/2 pound ground beef, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped celery
1 tablespoon salt
1 teaspoon dried parsley flakes
2 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
Pepper to taste

Steps:

  • Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.

Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 790mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.

BEAN SOUP



Bean Soup image

A tasty ham and navy bean soup.

Provided by Pat Keene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dried navy beans
7 cups water
1 ham bone
2 cups diced ham
¼ cup minced onion
½ teaspoon salt
1 pinch ground black pepper
1 bay leaf
½ cup sliced carrots
½ cup sliced celery

Steps:

  • Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
  • Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
  • Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g

SEVEN-BEAN SOUP MIX



Seven-Bean Soup Mix image

Make and share this Seven-Bean Soup Mix recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Beans

Time 5m

Yield 14 cups (approx)

Number Of Ingredients 7

1 (16 ounce) package dried red beans
1 (16 ounce) package dried pinto beans
1 (16 ounce) package dried lentils
1 (16 ounce) package dried black-eyed peas
1 (16 ounce) package dried black beans
1 (16 ounce) package dried navy beans
1 (16 ounce) package dried great northern beans

Steps:

  • Combine all the ingredients together.
  • Store tightly covered in an a large glass container.
  • Use desired amount in soup recipes.
  • The beans will have to soak overnight in water before using.

Nutrition Facts : Calories 676.3, Fat 2.6, SaturatedFat 0.5, Sodium 20.8, Carbohydrate 120.9, Fiber 37.8, Sugar 6.3, Protein 45.7

DRIED BEAN SOUP MIX



Dried Bean Soup Mix image

Make and share this Dried Bean Soup Mix recipe from Food.com.

Provided by Tonkcats

Categories     Beans

Time 5m

Yield 4-6 main

Number Of Ingredients 13

1/4 cup dried garbanzo beans
1/4 cup dried navy beans or 1/4 cup lima beans
1/4 cup dried red kidney beans or 1/4 cup pinto beans
1/4 cup dried whole peas or 1/4 cup dried split peas
3 tablespoons dried onion, minced
2 tablespoons allspice berries
2 tablespoons pearl barley
2 tablespoons dried celery flakes
2 teaspoons beef bouillon granules
1/2 teaspoon dried basil, crushed
1 bay leaf
1 bay leaf
salt

Steps:

  • Combine all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
  • BASIC BEAN SOUP Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes.
  • Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain.
  • Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender.
  • Remove bay leaf. Season to taste.
  • MEATY BEAN SOUP Follow basic recipe through the soaking step. Add 1 3/4-1 pound smoked pork hock or beef shank crosscuts. Bring to boiling; reduce heat.
  • Cover and simmer 1 hour for pork hocks or 1-1/2 hour for beef shanks.
  • Remove meat, chop coarsely and return to soup.
  • Remove bay leaf. Add 1 16-oz. can tomatoes, cut up and undrained. Add one medium carrot, chopped.
  • Cover and simmer for 30 more minutes. Season to taste. Makes 4-6 servings.
  • SPICY BEAN POT Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf.
  • Brown 1/2 pound ground beef and drain off fat. Add 1 teaspoons chili powder and cook 1 minute. Add to bean soup along with 1 10-oz. can Rotel.
  • Heat through, stirring occasionally. Season to taste. Serve in tortilla bowls or with corn chips. Garnish with jalapenos, if desired. Makes 6-8 main-dish servings.
  • CHEESY BEAN SOUP Follow basic recipe through the soaking step, except reduce water to 4 cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 1 6-oz. link cheese food or smoked cheese food. Cook and stir until beans are soft. Makes 4-6 main dish servings.

Nutrition Facts : Calories 167.7, Fat 1.2, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 31.3, Fiber 8.7, Sugar 3.9, Protein 9.2

KIDNEY BEAN SOUP RECIPE - (4.7/5)



Kidney Bean Soup Recipe - (4.7/5) image

Provided by klgettins

Number Of Ingredients 17

1 pound dried kidney beans or 3 14-ounce cans
2 onions, chopped
2 garlic cloves, chopped
1 jalapeno, diced (optional)
1 14 ounce can chopped tomatoes
1 Tablespoon tomato paste
1 Tablespoon cumin
1/4 Teaspoon cayenne powder
1 Tablespoon paprika
1/2 Teaspoon dried oregano
4 Cups liquid (water, or stock)
Salt and pepper
2 avocados
1 small red onion, diced
1 green chili, seeded and chopped
1 Tablespoon cilantro, chopped
Juice from 1 lime

Steps:

  • 1) Go over dry beans and sort out any debris. Soak dried beans overnight in 3 cups of cold water per cup of beans. 2) Drain beans and add them to a pot with water that covers the beans by a few inches. Bring to a simmer for an hour and skim of any foam that forms. 3) Let your beans cool a bit and strain them. Feel free to save some of the bean water for the soup. 4) To make soup, add oil to a large heavy pan and once it's hot, add onions over medium heat. Cook for about 15 minutes until they are soft. Then add pepper and garlic and cook for another minute. 5) Next stir in all the spices followed by the beans, tomatoes, and tomato paste. 6) Add liquid to the pot and bring to a simmer. Simmer for 30 minutes, covered. 7) Use a blender (Emersion works best) to puree the soup to a almost smooth consistency. 8) Serve soup with guacamole topping.

SLOW-COOKER EASY MULTI-BEAN SOUP



Slow-Cooker Easy Multi-Bean Soup image

Soup's on! Enjoy a hearty slow cooker multi-bean soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h25m

Yield 12

Number Of Ingredients 10

8 3/4 cups Progresso™ chicken broth (from three 32-oz cartons) or 5 cans (14 oz each) vegetable broth
1 package (16 to 20 oz) 15- or 16-dried bean soup mix (2 1/4 cups), sorted, rinsed
4 medium carrots, chopped (2 cups)
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

Steps:

  • In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 5 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 3 g, TransFat 0 g

SIXTEEN-BEAN SOUP



Sixteen-Bean Soup image

Count on this pleasingly seasoned, hearty soup to satisfy the whole family. "My husband and kids say brimming bowls of it are flavorful and filling," nods Laura Prokash of Algoma, Wisconsin. " I also love the fact that I can make a big pot from a handy bean mix."

Provided by Taste of Home

Categories     Lunch

Time 2h55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

1 package (12 ounces) 16-bean soup mix
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 bay leaf
8 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 tablespoon lemon juice

Steps:

  • Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 13g fiber), Protein 8g protein.

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