Bistro Bean Soup Recipes
VEGETABLE-BEAN SOUP
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
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
THE BEST BEAN AND HAM SOUP
I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.
Provided by BenevolentEmpress
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h25m
Yield 12
Number Of Ingredients 18
Steps:
- Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
- Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g
BISTRO BEAN SOUP
This hearty soup is packed with fiber-rich canned beans and the tomatoes are rich in lycopene, which may help prevent certain cancers, and in vitamin C, which helps your body use the iron in canned beans. Using canned products makes preparing this dish a snap!
Provided by cannedfood
Categories < 60 Mins
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a 3-quart saucepan over medium heat. Add onion and cook until softened. Add sausage and cook for 5 minutes, until sausage is lightly browned. Add tomatoes, 1 can beans, 1 can broth and thyme.
- Heat to simmering and simmer for 10 minutes.
- Combine remaining beans and broth in a blender or food processor and blend until smooth and creamy.
- Stir the purée into soup and bring to a boil; simmer for 5 minutes, then reduce heat and simmer for about 3 minutes. Season with black pepper.
- Nutritional Information Per Serving: Calories 180; Total fat 5g; Saturated fat 1g; Cholesterol 15mg; Sodium 570mg; Carbohydrate 22g; Fiber 5g; Protein 11g.
Nutrition Facts : Calories 198.1, Fat 2.8, SaturatedFat 0.5, Sodium 160.1, Carbohydrate 32.4, Fiber 7.4, Sugar 3.4, Protein 13
PROVENCAL HAM & BEAN SOUP
There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. -Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.
Nutrition Facts : Calories 212 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.
ULTIMATE BEAN SOUP
This refrigerated bean soup is the perfect starter for a summertime meal. It can be made a day or two before it is served and packed in a thermos to take on a picnic or day at the lake or beach. From a July 1986 issue of Bon Appetit in the "Great Cook" section that featured a menu for a Canoe Party for 24.Overnight soaking of beans is not included in prep time.
Provided by Leslie in Texas
Categories Beans
Time 1h30m
Yield 16 cups
Number Of Ingredients 15
Steps:
- Cover beans with cold water and soak overnight; drain well.
- Melt butter with oil in large saucepan over medium-low heat.
- Add leeks and garlic and cook until tender, stirring occasionally, about 15 minutes.
- Stir in beans, carrots and celery; add water and bring to a boil.
- Reduce heat, cover partially and simmer until beans are tender, about 1 1/4 hours.
- Puree bean mixture in blender or processor, in batches if necessary, until very smooth.
- Press through sieve into tureen.
- Stir in stock, cream, vinegar, marjarom and nutmeg.
- Season well with salt and pepper.
- Refrigerate until well chilled.
- Top with chives and parsley and serve.
Nutrition Facts : Calories 564, Fat 39.3, SaturatedFat 22.6, Cholesterol 128, Sodium 411, Carbohydrate 41.6, Fiber 13.2, Sugar 6.7, Protein 14.7
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