Barbecue 15 Bean Soup Recipes

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.

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.

15 BEAN SOUP

Steps:

• Add dried beans to a large bowl and cover with 8 cups of water. Allow beans to sit overnight, or at least 8 hours.
• Drain and rinse soaked beans.
• In an 8-quart pot, heat 2 tablespoons vegetable over medium-high heat, until the oil begins to shimmer. Add the half Kielbasa and brown then remove to a plate. Continue with remaining Kielbasa.
• Add the onion, carrots, celery, and garlic to the pot and continue to cook, over medium heat, until the onions are translucent.
• Sprinkle chili powder, smoked paprika, Italian seasoning, black pepper, over the cooked vegetables and continue to saute until the spices become fragrant about 1-2 minutes.
• Add the add the drained beans and browned sausage back to the pot. Add water to the bean/sausage mixture with enough to cover the top of the mixture by 2 inches. Add liquid smoke.
• Bring the soup to a boil, then reduce heat and simmer, covered 2-2 1/2 hours or until the beans are tender.
• Add the lemon zest, lemon juice, the tomatoes with their juices and 2 teaspoons of salt and continue to simmer another 15-20 minutes. Taste for seasoning and adjust as needed. Serve.

BARBECUE 15-BEAN SOUP

Steps:

• Set aside the soup mix seasoning packet and put the beans in a large colander.
• Pick through the beans to remove any debris, then rinse under running water.
• Put the beans in the slow cooker, cover them with water, and soak for 8 hours.
• Pour the beans back into the colander, discarding the used water, and rinse under running water.
• Return the beans to the slow cooker and add 1 quart of fresh water.
• Add the barbecue sauce and chopped onions, stirring to mix.
• Cover and cook on low 10 hours or until beans are tender.
• An hour before the soup is done, add the seasoning packet and stir.
• Just before serving the soup, season it with salt and pepper.

BARBECUE BEAN SOUP

Steps:

• Hydrate and rinse beans (a bag of 15 bean soup can be used in place of the dry beans listed) according to package instructions. (note: split peas and lentils do not need to be hydrated)
• Add all ingredients to slow cooker except pasta. (If using 15 bean soup mix do not add seasoning packet to slow cooker until the last 30 min of cook time.).
• Stir mixture.
• Cover and cook on low for 10 hours or until beans are tender. Add pasta, if desired, in the last 15-30 minutes of cook time.

BARBECUE BEAN SOUP

Steps:

• In a kettle cook the onion and the garlic in the oil over moderate heat, stirring, until the onion is softened, stir in the chili powder, the cumin, the allspice, and the cloves, and simmer the mixture for 1 minute. Add the tomatoes with the juice, the beans, the roasted peppers, the broth, the molasses, the Tabasco, and salt and pepper to taste and simmer the soup, covered partially and stirring occasionally, for 1 1/2 hours. Stir the vinegar into the soup and simmer the soup until it is heated through. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. Reheat the soup and ladle it into thermoses.

15 BEAN SOUP

Steps:

• Discard seasoning packet from soup mix (if included) or reserve for another use. Sort, wash and soak beans as directed on package; drain. Bring beans, water and broth to boil in saucepan; cover. Simmer on medium-low heat 2-1/2 to 3 hours or until beans are tender.
• Heat dressing in large skillet on medium heat. Add carrots, celery, onions and garlic; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes; bring to boil.
• Add ham, pepper and vegetable mixture to saucepan with beans; simmer on low heat 30 min., stirring occasionally.