Bean Soup Recipes

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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

TUSCAN BEAN SOUP



Tuscan Bean Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 ounces deli-sliced hot capicola or coppa ham, chopped
1/2 red onion, chopped
5 cloves garlic (4 minced, 1 whole)
2 carrots, halved lengthwise and thinly sliced
2 stalks celery, thinly sliced
1 15-ounce can no-salt-added cannellini beans
1 15-ounce can no-salt-added petite diced tomatoes
2 tablespoons grated parmesan cheese, plus 1 small pieceparmesan rind
Kosher salt and freshly ground pepper
4 thick slices whole-grain bread
1 small head escarole, chopped

Steps:

  • Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind.
  • Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.

VEGETABLE-BEAN SOUP



Vegetable-Bean Soup image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

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.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

FIVE-BEAN SOUP



Five-Bean Soup image

Provided by Six Sisters Stuff

Number Of Ingredients 16

2/3 red bell pepper diced
1/2 onion diced
2 teaspoons garlic, minced
3-4 cups chicken broth
1 cup tomato sauce
1 can black beans
1 can cannellini beans
1 can great northern beans
1 can red kidney beans
1 can pinto beans
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder

Steps:

  • Heat stove-top to medium high heat.
  • In a large pot, saute the diced onions and red pepper until onions go clear.
  • Add garlic and saute together well for about a minute.
  • Add broth and tomato sauce.
  • Drain and rinse all the beans and add them to the pot.
  • Mix the pot continually until it slowly begins to bubble on the edges.
  • Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
  • Top with sour cream and green onions or tortilla chips.
  • Serve warm

OLD-FASHIONED BEAN SOUP



Old-Fashioned Bean Soup image

I found this recipe on-line and this is what is stated about the recipe: "adapted from A Taste of South Africa by Magdaleen van Wyk"

Provided by diner524

Categories     South African

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs mutton (such as ham) or 2 lbs pork, Cubed (such as ham)
3 slices bacon, Chopped
2 quarts beef broth
2 tablespoons olive oil
1 medium onion, Finely Chopped
2 stalks celery, Chopped
1 large carrot, Chopped
2 (15 ounce) cans navy beans
3 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Place meat, bacon and broth in a pot and bring to a boil. Cover and simmer for 1 hour.
  • Heat oil in pan and saute onion, celery and carrot for 10 minutes. Add vegetables to the meat and simmer for 20 minutes. Add salt and pepper and serve.

Nutrition Facts : Calories 703.3, Fat 35.2, SaturatedFat 13, Cholesterol 147.8, Sodium 2851, Carbohydrate 40.5, Fiber 15.8, Sugar 2.1, Protein 54.8

EASY BEAN SOUP



Easy Bean Soup image

This is a really easy soup to make. It is best if you have leftover ham from the holidays! You will likely have many of the ingredients on hand too! Tastes delicious with moist cornbread on a cold winter night!

Provided by Leahcooks

Categories     Beans

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 9

5 (15 1/2 ounce) cans great northern beans (do not drain)
1 cup carrot, diced
2 stalks celery, diced
1/2 cup onion, chopped
3 cups water
3 cups leftover ham
1/2 teaspoon black pepper
1 chicken bouillon cube
1/2 teaspoon garlic powder

Steps:

  • Combine all ingredients into a large pot and cook on medium heat for 2 hours.
  • Turn heat to low and cook for an additional hour or until carrots and celery are soft.
  • It can be kept on very low eat until ready to eat.

NEIGHBORHOOD BEAN SOUP



Neighborhood Bean Soup image

Even though I'm single, I make multiple servings of everything. Actually, this tendency has helped me to get to know my neighbors. A few of them always volunteer to be my guinea pigs whenever I try out a new recipe or two. -Cheryl Trowbridge, Windsor, Ontario

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h45m

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

Number Of Ingredients 14

2 cups dried great northern beans
5 cups chicken broth
3 cups water
1 meaty ham bone or 2 smoked ham hocks
2 to 3 tablespoons chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried savory
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 tablespoon canola oil

Steps:

  • 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 soak for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender. , Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 1001mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.

CLASSIC BLACK BEAN SOUP



Classic Black Bean Soup image

Enjoy your dinner with this black bean soup - perfect for a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 17

1 1/4 cups dried black beans, sorted, rinsed
1 tablespoon olive oil
3 cups chopped onions (3 large)
1 cup chopped red bell pepper
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
4 cloves garlic, finely chopped
2 cans (14 oz each) vegetable broth
2 cups water
2 tablespoons fresh lime juice
1 teaspoon red pepper sauce
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
3 tablespoons shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro

Steps:

  • In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
  • In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
  • In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Fat 1/2, Fiber 11 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg

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Top Asked Questions

How do you cook beans in a soup?
In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent. On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot.
How to cook black bean soup with black beans?
Instructions Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil.
How do you make vegetable and white bean soup?
Making our vegetable and white bean soup is simple, and it all happens in one pot! Here’s an overview of how to make it (the soup recipe is below). Sweat onions, carrots, and celery in olive oil and tomato paste. The tomato paste adds lots of flavor and color to the soup. Add more flavor with garlic, red pepper flakes and salt.
How long to cook Ham and bean soup?
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.

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