Baby Bear Soup Recipes

BABY BEAR SOUP

Baby Bear Soup image

Split Pea Soup, just like Mom used to make. She called it "Baby Bear Soup" to entice me to eat it when I was a little girl. She got the idea from a local restaurant called "Tumenello's" after my grandparents took us all out to eat when I was a toddler.

Provided by Spoonless Kitchen

Categories Low Cholesterol

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1 medium carrot, chopped (about 1 cup)
1/2 cup celery, chopped
1 garlic clove, chopped
1 (16 ounce) package split peas, dried
5 -6 cups water (start with 4, add more as necessary)
1 medium potato, chopped
1 bay leaf
1/4 lb lean ham, chopped (or meaty ham bone)
1/4 teaspoon tarragon
2 -3 dashes hot sauce
1/4 teaspoon white pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt (add more to taste when soup is ready to serve)
1 teaspoon molasses or 1 teaspoon brown sugar

Steps:

In a large soup pot, sweat onion, carrots, celery, and garlic in 1 tablespoon olive oil over medium heat until tender, stirring often.
Wash peas several times until water runs clear, removing any discolored peas. Add water, peas, potato, bay leaf, ham, and seasonings. Turn heat to medium-low and simmer for several hours, adding water as needed.
3. Taste and add more salt or hot sauce before serving.

Nutrition Facts : Calories 261.2, Fat 3.1, SaturatedFat 0.6, Cholesterol 4.2, Sodium 332.4, Carbohydrate 42, Fiber 15.6, Sugar 6.3, Protein 17.8

BEST-EVER BEER CHEESE SOUP

Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

Ingredients

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

Steps:

In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

BABY LIMA BEAN SOUP

Baby Lima Bean Soup image

I had a meaty ham bone...and wanted a hearty stick to your ribs kind of meal. And this is what I came up with. It turned out so tasty...I have to share it. The baby lima beans cook up fast, I didn't even pre-soak them. But if you want...sure go ahead. Total time was 3 1/2 hours...and wow...its even better the next day. All the flavors blend in that time. I hope you give it a try, if your a bean soup person...this is a must.

Provided by Kari-girl

Categories Beans

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups baby lima beans
1 large ham bone, meaty
2 medium onions, chopped
2 large carrots, chopped
3 celery ribs, chopped
1 teaspoon Cavenders All Purpose Greek Seasoning
2 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon pepper
6 cups water

Steps:

In a large pot throw in;.
Washed beans, and the rest of the ingredients, except for the salt.
Put enough water or stock to completely cover all ingredients.
Cook for around 3 to 3/12 hours, taste and add the salt if needed.
( depends on the ham )
I put some mozzarella cheese in the bottom of the bowl -- and put the
soup on top. It melts and gives the soup even more flavor.( as if it
needed it.lol ).

LIMA BEAN SOUP

Lima Bean Soup image

A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 12 servings (3 quarts)

Number Of Ingredients 14

Ingredients

3 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled

Steps:

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

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