HEARTY BEAN SOUP
Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.
Provided by marci rogers
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 8
Number Of Ingredients 11
Steps:
- Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
- Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
- Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
- Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g
ANITA'S CHEATER BEANS
Steps:
- In a large saucepan, fry the bacon over medium heat for 3 to 4 minutes. Then add the onions and cook until the bacon is cooked but not crisp and the onions are translucent, another couple of minutes. Do not drain the bacon grease because it gives the beans a good taste. Add the beans, peppers, tomatoes, garlic and 1 1/2 cups water, and cook for 10 to 15 minutes. Add some salt and pepper and the cilantro and remove from the heat.
ESCAROLE AND BEAN SOUP
Provided by Giada De Laurentiis
Time 22m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
- Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
CHEATER BAKED BEANS RECIPE - (3.9/5)
Provided by mytastytreasures
Number Of Ingredients 6
Steps:
- Cut bacon into bite size pieces. Cook bacon, drain on paper towels, set aside. Note: Don't let it get too crispy. Meanwhile mix all the remaining ingredients in a 9"x13" baking dish or a 3 quart casserole. Add in reserved bacon, and mix again. Bake uncovered for 1 hour at 350°F. Let stand 1/2 to 1 hour to cool prior to serving.
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
SHAKER BEAN SOUP
This soup tastes especially good in cold weather-which we have a lot of here on the shore of Lake Michigan! I love cooking (I like to try a new recipe every week, and my family loves soup, so I'm always looking for one more.
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 5 quarts.
Number Of Ingredients 12
Steps:
- Soak beans according to package directions. In a Dutch oven, bring the beans, ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat easily falls off the bone. , Remove bone from broth; cool. Trim meat from the bone. Discard bone. Add the meat, onion, celery, carrots, salt, pepper and thyme to broth. Cover and cook for 30-60 minutes or until beans and vegetables are tender. , Add tomatoes and brown sugar. Cook 10 minutes longer. Just before serving, add spinach.
Nutrition Facts : Calories 119 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein.
CHEATERS " QUICK & EASY" MINESTRONE
I call this cheaters minestrone because it's not quite the real thing but it is really tasty. Even the kids love it! The bean and bacon soup lend a nice subtle smoky flavor to it with just the right amount of beans. If you have a piece of Parmesan rind reserved, throw it in! Slice through the bacon before frying and you will save yourself even more time!
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice through bacon, put in the the dutch oven and fry until crisp.
- Remove bacon from drippings; drain on a paper towel to remove excess grease. Reserve 1 or 2 Tablespoons bacon grease; leave grease in the pan.
- In reserved bacon grease, sauté onions until slightly translucent; add garlic and sauté an additional 3 to 5 minutes. Be careful not to burn the garlic.
- Add carrots, celery, basil, broth, bean and bacon soup, water, tomatoes, cabbage, and zucchini.
- Simmer for at least 60 minutes. Remove Parmesan rind.
- In the mean time: boil water for pasta. Cook according to package directions.
- DO NOT ADD pasta to the soup. Rinse cooked pasta with hot water to remove the starch residue and prevent sticking. Set aside.
- Ladle hot soup over cooked macaroni; top with grated Parmigiano Reggiano cheese.
Nutrition Facts : Calories 380.8, Fat 13.5, SaturatedFat 5.3, Cholesterol 24.7, Sodium 1111.7, Carbohydrate 49.2, Fiber 8, Sugar 8.8, Protein 17.1
CHEATER'S BEAN SOUP
A very fast and easy soup made by doctoring canned goods. Reasonably low fat, high fibre, vegetarian. And yet - people like it.
Provided by Jenny Sanders
Categories Black Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain and rinse the beans, but keep the liquid in which the beans were packed.
- Puree the beans thoroughly in a food processor.
- Saute the seasonings in the oil in a large soup pot.
- Add the beans, the vegetable cocktail and the sugar.
- Stir well.
- Bring to a simmer.
- Taste the soup, and thin it with water or the bean liquid, according to whether you think the soup needs more salt or not.
- (The bean packing liquid is very salty.) Serve with chopped coriander and lime wedges.
Nutrition Facts : Calories 321, Fat 4.7, SaturatedFat 0.8, Sodium 370.5, Carbohydrate 54.2, Fiber 18.1, Sugar 6.1, Protein 18.2
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