FOUR BEAN SOUP.
A savory four bean soup recipe chock-full of a variety of beans, with garlic, tomatoes, and herbs. The perfect antidote to a chilly day. Serve it with buttered cornbread and a crisp salad.
Provided by More Than Gourmet
Categories Using Veggie Broth Concentrate
Yield 10-12
Number Of Ingredients 16
Steps:
- Drain and rinse all beans and set aside.
- Heat vegetable oil in a soup pot over medium heat, add onion, carrots, and celery, and cook, stirring, about 5 minutes, until vegetables are soft but not browned. Add garlic and dried herbs and cook, stirring, 1 to 2 minutes more.
- Stir in tomatoes and their juices, water, Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, and beans. Bring soup to a boil, then reduce heat to medium-low and add salt and pepper. Simmer the four bean soup for 15 minutes, then season with additional salt and pepper as needed.
Nutrition Facts : ServingSize 10-12
FOUR BEAN SOUP
Steps:
- Soak the beans. Place beans in a large bowl, cover with cold water, and soak for 10 to 12 hours in the refrigerator. Drain and place in a large pot with 2 quarts water and the kosher salt. Bring to a boil, lower heat, and simmer for 1 hour or until beans are tender. Remove from heat, and let beans cool in their liquid.
- Cook bacon about halfway in a large pot over medium heat. Add venison, and brown evenly in bacon grease. Add onions, carrots, celery, garlic and pepper. Cook for 5 minutes, stirring occasionally. Add chicken stock and tomatoes. Bring to a boil, then lower heat to simmer, cover and cook for 45 minutes.
- Remove cover, add cabbage, and continue to simmer until meat is tender. Drain beans, and add to pot. Stir in basil, parsley, lemon juice and Tabasco. Season with additional salt to taste.
TUSCAN BEAN SOUP WITH LAMB AND SHAVED FENNEL
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 2-count of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook until softened, about 5 minutes. Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes. Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot.
POOR MAN'S VEGETABLE NECKBONE SOUP 4 A CROWD
As a kid growing up in Rural Arkansas, my mom often made this, fullfilling & hearty soup to feed all 13 of us. She used vegetables from our garden,& used Pork neck Bones, because that was one of the cheapest meats you could buy at the time. She made a huge 15 inch cast Iron skillet of Corn Bread to go with it,& added liquids to...
Provided by Rose Mary Mogan
Categories Other Soups
Time 4h5m
Number Of Ingredients 19
Steps:
- 1. This recipe make a lot, you can use the amounts suited for your family, and what ever vegetables you prefer, or have on hand. You call the shots. Just make sure that you have enough water to cover the meat as it cooks. You will need a pot large enough to accomadate all of your meat & veggies with the liquid.
- 2. Chop veggies needed for the soup, carrots cut in half, chop green, red & white onions & celery.
- 3. Peel wash & quarter potatoes
- 4. Combine spices for seasoning meat, & generously season meat with spices. Will probably have some left over for another use.
- 5. Add meat to large pot, cover with water and bring to a low boil, and simmer for about 1 1/2 to 2 hours. Skim off any foam that surfaces to the top of pot.
- 6. Add Recipe starter & tomato juice. Continue to cook.
- 7. Add chopped vegetables, potatoes, garlic, bay leaves and other spices, and continue to simmer. Cook on low and taste, add additional seasoning if needed. Cook until meat & vegetables are very tender.
- 8. Serve with favorite Bread & butter if desired.
NECK BONE BEAN SOUP-KL
A great recipe to use up veggies that might be getting old. I call it my clean out the frig soup :)
Provided by Kristi Luce @thisgrandmascookin
Categories Bean Soups
Number Of Ingredients 14
Steps:
- Presoak beans according to which method you prefer on the package.
- Drain and rinse beans.
- Slice greens, celery, carrots and leeks. Chop the garlic.
- Place beans back into the pot with all remaining ingredients.
- Cook covered on medium heat until beans are soft, stirring occasionaly. 2 to 3 hour depending on beans used.
CAMPFIRE BEAN 'N' HAM SOUP
These are the best beans and ham you'll ever taste-bar none! Friends rave about this hearty soup that I serve hot off the grill. For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first. -Tom Greaves, Carrollton, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Chop 1 onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat., Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.
Nutrition Facts : Calories 197 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 612mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
KOREAN PORK NECK SOUP RECIPE BY TASTY
BlackPink's Lisa raves about Korean pork neck soup being one of her favorite dishes. It's deliciously comforting, spicy, and filled with tender pork bones that'll leave you wanting more!
Provided by Jasmine Pak
Categories Lunch
Time 3h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
- Bring a large pot of water to a boil.
- Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
- Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
- While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and ¼ cup of the pork broth and mix until well combined.
- Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
- Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
- Serve the soup hot with steamed rice, if desired.
- Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 48 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, Sugar 12 grams
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