Bean Bag Vegetable Soup Recipes

BEAN AND VEGETABLE SOUP

Steps:

• In a large saucepan, heat the olive oil
• Fry the onion and cook until soft
• Then add the garlic, celery and carrots and stir fry for a further 5 minutes
• Add the courgettes and cook for a further 2-3 minutes
• Add the tomatoes, stock, beans and basil
• Bring to the boil and reduce to a simmer
• Cover and cook for 25-30 minutes
• Serve with good quality bread

BEAN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

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.

BEAN BAG VEGETABLE SOUP

Steps:

• Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight.
• Drain.
• In a large saucepan, combine the bean mixture with 6 cups water.
• Bring to a boil, reduce the heat, cover and simmer for 1-1/2 hours or until tender.
• Add the onions, carrots, sausage, tomatoes, chili powder and cloves.
• Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended.
• Stir in the sherry, lemon juice, salt and pepper.

BEEF VEGGIE BEAN SOUP

Steps:

• Soak beans for at least 6 hours or overnight.
• Drain and rinse beans.
• Place in large soup pot and cover with 6 cups water.
• Add 3 beef boullion cubes, onion and celery.
• Bring to a boil, then reduce heat to a rapid simmer.
• Cover bean pot.
• Meanwhile, Cube sirloin and lightly brown with Worchesire sauce.
• Add to bean pot.
• Simmer for 1 1/2 hours.
• Add can of beef broth and bag of frozen carrots (I let them thaw on the counter to reduce cooking time) Simmer covered 1 addittional hour.
• Add cans of green beans and corn.
• Simmer 15 minutes.
• *When I add carrots and beef broth I throw in some garlic powder and whatever seasonings I have in the cabinet.