MIXED BEAN SOUP
Guests and family alike praise this soup and always ask for seconds. The nicest thing about it is that any variation of dry beans can be used. - Arlene Hilman, Cawston, British Columbia
Provided by Taste of Home
Categories Lunch
Time 3h
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.
Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 790mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.
DRY BEAN SOUP MIX
Provided by Tiffany Davis
Number Of Ingredients 11
Steps:
- Gather all your ingredients.
- Using a wide-mouthed canning funnel, layer the dried beans in a glass jar.
- In a small dish, combine all the spices.
- Place in spice mix in a small bag and add to jar.
- Screw on lid and store.
- Rinse beans to remove any debris. Soak beans overnight (add enough water to cover and an extra 1-2 inches). I do this in my crock pot.
- In the morning, dump the soaking water.
- To the crock pot and beans add the spice packet, 1 - 2 cups of water, 2 cups of stewed or diced tomatoes (optional).
- I also often add a ham hock or ham bone for more flavor.
- Turn on to low head and cook for 4-6 hours, or until beans are tender.Turn crockpot down to low or warm, and let simmer until ready to serve.
- Garnish with sour cream, cilantro, or cheese and desired.
DRIED BEAN SOUP MIX
Make and share this Dried Bean Soup Mix recipe from Food.com.
Provided by Tonkcats
Categories Beans
Time 5m
Yield 4-6 main
Number Of Ingredients 13
Steps:
- Combine all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
- BASIC BEAN SOUP Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes.
- Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain.
- Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender.
- Remove bay leaf. Season to taste.
- MEATY BEAN SOUP Follow basic recipe through the soaking step. Add 1 3/4-1 pound smoked pork hock or beef shank crosscuts. Bring to boiling; reduce heat.
- Cover and simmer 1 hour for pork hocks or 1-1/2 hour for beef shanks.
- Remove meat, chop coarsely and return to soup.
- Remove bay leaf. Add 1 16-oz. can tomatoes, cut up and undrained. Add one medium carrot, chopped.
- Cover and simmer for 30 more minutes. Season to taste. Makes 4-6 servings.
- SPICY BEAN POT Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf.
- Brown 1/2 pound ground beef and drain off fat. Add 1 teaspoons chili powder and cook 1 minute. Add to bean soup along with 1 10-oz. can Rotel.
- Heat through, stirring occasionally. Season to taste. Serve in tortilla bowls or with corn chips. Garnish with jalapenos, if desired. Makes 6-8 main-dish servings.
- CHEESY BEAN SOUP Follow basic recipe through the soaking step, except reduce water to 4 cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 1 6-oz. link cheese food or smoked cheese food. Cook and stir until beans are soft. Makes 4-6 main dish servings.
Nutrition Facts : Calories 167.7, Fat 1.2, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 31.3, Fiber 8.7, Sugar 3.9, Protein 9.2
BEAN SOUP MIX
An attractive bag of this savory mix makes a tasteful gift for a teacher or co-worker- remember to attach the soup recipe with a decorative ribbon or cord.
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine bean mix ingredients. Divide into six batches, 1-1/2 cups each. Store in airtight containers in a cool, dry place for up to 1 year. Yield: 9 cups of mix (six batches of soup-each batch makes 2-1/2 quarts and serves 8-10)., To make one batch of soup: Place 1-1/2 cups bean mix in a Dutch oven; cover with water by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain, discarding liquid. Return beans to kettle; add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. , Add the onion, carrot, chili powder, salt, pepper and cloves. Return to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add sausage, tomatoes and lemon juice; simmer 15-20 minutes longer.
Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 664mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 8g fiber), Protein 10g protein.
BE PREPARED FIVE-BEAN SOUP MIX
This do-ahead soup mix allows you always to be prepared!
Provided by Lois Richer
Categories Soups, Stews and Chili Recipes Soup Recipes Dry Soup Mix Recipes
Time 2h45m
Yield 24
Number Of Ingredients 18
Steps:
- To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
- To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
- To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 34.2 g, Cholesterol 1 mg, Fat 3.7 g, Fiber 8.8 g, Protein 11.9 g, SaturatedFat 0.4 g, Sodium 538.8 mg, Sugar 4.4 g
BEST 10 BEAN SOUP MIX (WITH SOUP RECIPE FOR GIFT)
Make your own bean soup mix instead of buying it at the store. It's a great gift for friends and neighbors for the holidays. Just measure out 4 cups of bean mix into a large jar and attach a recipe card. It is healthy and easy to make and filling. Can leave out the sausage to make it vegetarian and can even use ham instead of sausage. It's good for a chilly evening when family is just arriving for the holidays and you are too busy to make a huge sit down meal for everyone. You can keep it warm in the pot and friends and family can dish up whenever they want while so much is going on. My family always went back for seconds and thirds. Make some cornbread to go along with it.
Provided by southern_gal12000
Categories Beans
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- (For the bean mix you can add to or take away any kinds of beans or peas you'd like to. Mix beans and peas together in large airtight plastic container).
- Soup Directions:.
- Sort and wash 2 cups of beans.
- Place beans in large pot.
- Cover with cold water 2 inches above beans and soak covered in fridge overnight.
- (Quick soak: Boil for 3 minutes, cover and let stand for at least 1 hour).
- Drain beans and add 5 cups of fresh cold water, diced sausage, onion and garlic. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours or until beans are tender.
- Add remaining ingredients and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 1901.5, Fat 16.3, SaturatedFat 4.8, Cholesterol 39.2, Sodium 1107.7, Carbohydrate 325.1, Fiber 101.2, Sugar 30.7, Protein 125.3
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- To prepare dried-bean mix, combine first 5 ingredients in a large bowl. Divide the bean mixture into 5 equal portions (about 2 1/2 cups each), and place in airtight containers.
- To prepare spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl. Divide spice mix into 5 equal portions. Place in small airtight containers.
- To prepare the soup, sort and wash 1 portion dried-bean mix, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
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