Four Bean Soup Recipes

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FOUR BEAN SOUP



Four Bean Soup image

Provided by Michelle at The Sporting Chef

Categories     Side Dish     Soup

Number Of Ingredients 15

¼ cup each dried garbanzo beans (chickpeas), white beans, lima beans, and black beans (or any 4 varieties of dried beans)
2 tsp kosher salt (or 1½ tsp table salt)
½ pound smoked bacon, diced
3 cups venison stew meat, cut into 1-inch cubes
2 cups yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
3 cloves garlic, minced
1 tsp black pepper
1 28-ounce can diced tomatoes
4 cups cabbage, chopped
¼ cup fresh basil leaves, chopped
¼ cup fresh Italian parsley leaves, chopped
2 tbsp freshly squeezed lemon juice
dash or two Tabasco

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.

FOUR BEAN SOUP.



Four Bean Soup. image

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

1 can (15 ounces) great northern beans
1 can (15 ounces) red beans
1 can (15 ounces) butter beans
1 can (15 ounces) black beans
1 tablespoon vegetable oil
½ cup diced onion
½ cup diced peeled carrots
½ cup diced celery
2 cloves garlic, chopped
2 teaspoons dried oregano
2 teaspoons dried thyme
1 can (28 ounces) diced tomatoes
4 cups hot water
2 tablespoons plus 2 teaspoons Kitchen Accomplice Veggie Broth Concentrate or 4 tablespoons plus 4 teasppons Vegan Plant-Based No-Bone Broth Concentrate
2 teaspoons salt, plus additional as needed
½ teaspoon fresh cracked pepper, plus additional as needed

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



Four Bean Soup image

An easy and quick vegetarian soup that's a little bit spicy. Vary the chilli powder according to how hot you want it.

Provided by meljade79

Categories     Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon chili powder
1 onion, chopped
2 teaspoons ground coriander
1 tablespoon ground cumin
1 tablespoon tomato paste
2 (425 g) cans chopped tomatoes
500 ml vegetable stock
1 (750 ml) can four-bean mix
2 tablespoons fresh basil, shredded
2 lavash bread
1 -2 teaspoon seasoned pepper

Steps:

  • Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
  • Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
  • Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
  • Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
  • Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
  • This recipe freezes well (without the croutons).

Nutrition Facts : Calories 126, Fat 7.8, SaturatedFat 1.1, Sodium 50, Carbohydrate 14.1, Fiber 4, Sugar 7.3, Protein 2.9

FOUR BEAN SOUP



Four Bean Soup image

A hearty, savory soup chock-full 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     Gourmet Soups, Stews, & Bisques

Yield 10-12

Number Of Ingredients 15

1 can (15 1/2 ounces) great northern beans
1 can (15 1/2 ounces) red beans
1 can (15 1/2 ounces) butter beans
1 can (15 1/2 ounces) black beans
1 tablespoon Graisse de Canard Gold® or vegetable oil
1/2 cup diced onion
1/2 cup diced peeled carrots
1/2 cup diced celery
2 cloves garlic, chopped
2 teaspoons dried oregano
2 teaspoons dried Herbes de Provence
1 can (28 ounces) diced tomatoes
1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
2 teaspoons salt, plus additional as needed
1/2 teaspoon fresh cracked pepper, plus additional as needed

Steps:

  • Drain and rinse all the beans and set them aside.
  • Heat the Graisse de Canard Gold® in a stockpot on medium-high, add the onion, carrots, and celery, and cook, stirring, about 5 minutes, until the vegetables are soft but not browned. Add the garlic and dried herbs and cook, stirring, 1-2 minutes more.
  • Stir in the tomatoes and their juices, the dissolved Veggie-Stock Gold®, and the beans. Bring the soup to a boil, then reduce the heat to medium-low and add the salt and pepper. Simmer the soup for 15 minutes and then season with additional salt and pepper if needed.

Nutrition Facts : ServingSize 10-12

FOUR-BEAN RELISH



Four-Bean Relish image

Provided by Guy Fieri

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

1/3 cup red wine vinegar
1/4 cup balsamic vinegar
1/3 cup extra-virgin olive oil
Sea salt and freshly cracked pepper
1/4 cup sliced scallions (about 3 scallions)
3/4 cup finely diced red onion
1/4 cup diced jarred Peppadew peppers or roasted red bell peppers
3 tablespoons honey
1 12-ounce can white beans, drained and rinsed
1 12-ounce can chickpeas, drained and rinsed
1 12-ounce can pinto beans, drained and rinsed
1 12-ounce can black beans, drained and rinsed

Steps:

  • Whisk the red wine vinegar, balsamic vinegar, olive oil, 1/2 teaspoon sea salt, and pepper to taste in a large bowl.
  • Add the scallions, red onion, Peppadew peppers, honey, white beans, chickpeas, pinto beans and black beans and toss to coat. Let sit in the refrigerator at least 2 hours to allow the flavors to blend. Mix thoroughly before serving.
  • Photograph by Kat Teutsch

4-BEAN BAKED BEANS



4-Bean Baked Beans image

Four different kinds of beans baked with molasses. I have substituted different kinds of beans and enjoyed all of the results. Use whatever kind of beans you like! I have also used Canadian bacon instead of regular bacon.

Provided by scubaLQ

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 2h

Yield 16

Number Of Ingredients 12

1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans, drained
1 (15 ounce) can lima beans, drained
1 (16 ounce) can pork and beans, drained
½ pound bacon, cut into small pieces
1 large onion, chopped
2 cloves garlic, chopped
¾ cup brown sugar
½ cup ketchup
½ cup vinegar
¼ cup molasses
1 teaspoon dry mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place kidney beans, butter beans, lima beans, and pork and beans in a 2-quart casserole dish.
  • Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.
  • Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans in the casserole dish.
  • Bake in the preheated oven until bubbling, 1 hour 15 minutes.

Nutrition Facts : Calories 171.4 calories, Carbohydrate 30.7 g, Cholesterol 7 mg, Fat 2.6 g, Fiber 5.1 g, Protein 7.5 g, SaturatedFat 0.8 g, Sodium 525.9 mg, Sugar 14.2 g

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

One of my family's favorite soups, this tasty recipe was one I discovered years ago. Served with a salad and bread or rolls, it makes a savory supper. Sometimes we like to grate mozzarella cheese over the individual bowls just before serving. -Lynne Dodd, Mentor, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 10

5 packages (16 ounces each) dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 tablespoons minced chives
1 teaspoon dried savory
1 teaspoon salt, optional
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 bay leaf
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes

Steps:

  • Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.

Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges

EZ FOUR BEAN SOUP



Ez Four Bean Soup image

This is my take on the four bean soup that appeared in Wegmans Menu Magazine, winter 2006. You will need a tall soup pot, a small plastic colander, a small bowl and a 2 quart mixing bowl. I used Penzeys Spices "Fines Herbes", not Italian seasoning, but I think any herb blend that you like is okay. I use Wegmans brand for the beans and the frozen soup vegetables--store brand products are just as good as the more expensive ones. I like to set up all of my ingredients before I start cooking.

Provided by KookieMomster

Categories     Black Beans

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

15 ounces red beans
15 ounces black beans
15 ounces great northern beans or 15 ounces navy beans
15 ounces butter beans
32 ounces vegetable stock
28 ounces cut style canned tomatoes
2 tablespoons italian seasoning
2 tablespoons dried oregano
1 tablespoon extra virgin olive oil
1 lb frozen soup vegetables
1 medium onion
3 garlic cloves
1 shallot
1 tablespoon sea salt
1 teaspoon black pepper

Steps:

  • Use the colander to drain and rinse all of the beans, one can at a time and put them all in the mixing bowl for later.
  • Chop the onion, garlic and shallot; leave them on the cutting board for now.
  • Pour the frozen veggies into the colander.
  • Measure the herbs, salt and pepper and spices into small bowl, set aside.
  • Heat olive oil in pan over medium heat.
  • Add onions, garlic and shallots cook for several minutes until soft but not browned.
  • Add frozen veggies and stir well.
  • Cook until veggies are hot and begin to soften, turn heat to medium high.
  • Add tomatoes, beans, and stock, bring to a boil.
  • Add herbs, salt and spices. Stir well, return to boil for 5 minutes then lower heat until ready to serve.
  • We like to top with a sprinkle of lemon pepper, or bacon bits (my son not me, don't ask).

Nutrition Facts : Calories 165.9, Fat 1.8, SaturatedFat 0.3, Sodium 757.4, Carbohydrate 29.2, Fiber 8.7, Sugar 2.2, Protein 9.9

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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