French Bean Soup Recipes

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PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU



Provencal Vegetable Soup: Soupe au Pistou image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

4 tablespoons olive oil
3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
6 garlic cloves, minced
2 medium carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
8 cups chicken stock
Salt
1 teaspoon whole black and white peppercorns
4 small sprigs fresh thyme
4 small sprigs fresh parsley
12 green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 medium yellow summer squash, cut into 1/2-inch dice
1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded, and chopped
4 to 6 tablespoons extra-virgin olive oil
30 fresh basil leaves, washed and dried
6 to 8 slices French bread, about 1/4-inch thick
Olive oil
6 to 8 ounces fresh creamy goat cheese

Steps:

  • In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
  • Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
  • Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
  • Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
  • Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
  • When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
  • Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

MY CANADIAN FRIEND'S BEAN SOUP



My Canadian Friend's Bean Soup image

I have yet to meet a child or adult who doesn't lick their bowl after eating this. A delicious tomato based turkey sausage and bean soup. Very simple and can be ready to eat in minutes or cook for hours. Make a double or triple batch and freeze your leftovers. Serve with a fresh salad and buns for a perfect Sunday lunch or savory dinner.

Provided by Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 20m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped
1 pound turkey Italian sausages, casings removed
3 (15.5 ounce) cans great Northern beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes with basil, garlic and oregano
1 (14 ounce) can chicken broth
¾ teaspoon dried rosemary
ground black pepper to taste

Steps:

  • Heat the oil in a pot over medium heat. Add garlic and onion; cook and stir for about 5 minutes. Add the sausage, breaking into small pieces. Cook and stir for another 5 minutes, or until browned.
  • Stir in the beans, tomatoes with their juice and chicken broth. Season with rosemary and black pepper. Bring to a simmer, and cook for at least 10 minutes. Serve right away, or let it simmer for a while, stirring occasionally, until you are ready to eat.

Nutrition Facts : Calories 457.3 calories, Carbohydrate 53.4 g, Cholesterol 58.7 mg, Fat 13.1 g, Fiber 12.3 g, Protein 32.1 g, SaturatedFat 3.1 g, Sodium 1161.9 mg, Sugar 4.5 g

FRENCH MARKET BEAN SOUP



French Market Bean Soup image

Winter is the perfect time for warming soups. I was given a version of this recipe many years ago, and it has become adapted and changed to make it a staple in our house at this time of year. For teacher gifts this year, I packaged the beans in a decorative bag, attached a tiny tabasco sauce, and the recipe. It was a hit!

Provided by cmacooks

Categories     One Dish Meal

Time 16h

Yield 8-10 serving(s)

Number Of Ingredients 25

1/3 cup dried black beans
1/3 cup garbanzo beans
1/3 cup dried black-eyed peas
1/3 cup dried kidney beans
1/3 cup dried pinto bean
1/3 cup dried navy beans
1/3 cup dried lentils
1/3 cup split peas
1/3 cup lima beans
1 tablespoon salt
2 bay leaves
2 teaspoons dried thyme
1 quart water
1 quart v-8 vegetable juice
1 (14 ounce) can diced tomatoes, with juice
2 medium onions, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
6 stalks celery, with leaves,chopped
1 whole bell pepper, chopped
1 teaspoon salt
1 teaspoon pepper
Tabasco sauce
1 lb smoked sausage (I prefer beef)
1/2 whole chicken

Steps:

  • Wash and sort beans.
  • Add water to cover beans and soak overnight with the 1 T salt.
  • Drain the beans.
  • Place in a large soup pot with 1 quart of water, bay leaves and thyme.
  • Bring to a boil; reduce heat and simmer, covered for one to two hours.
  • Add all other ingredients except chicken and sausage.
  • Simmer one to one and a half hours uncovered.
  • Add chicken and cut up sausage.
  • Cover, and continue to cook until chicken is tender.
  • Skin and debone chicken 10 minutes before serving.
  • Add the reserved parsley.
  • Serve hot with your favorite bread.
  • This freezes beautifully.

Nutrition Facts : Calories 588.5, Fat 27.8, SaturatedFat 9.1, Cholesterol 81.8, Sodium 2580.7, Carbohydrate 48.2, Fiber 13.7, Sugar 9.9, Protein 37.6

FRENCH MARKET SOUP



French Market Soup image

An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.-Terri Lowe, Lumberton, Texas

Provided by Taste of Home

Categories     Lunch

Time 4h50m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 14

3 cups assorted dried beans for soup
2 smoked ham hocks
12 cups water
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (28 ounces) crushed tomatoes, undrained
2 medium onions, chopped
1/4 to 1/3 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon chili powder
1 pound smoked kielbasa, chopped
1-1/2 cups cubed cooked chicken
1/2 cup dry red wine or chicken broth
1/2 cup minced fresh parsley

Steps:

  • Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.

Nutrition Facts : Calories 291 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 840mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 18g fiber), Protein 23g protein.

FRENCH WHITE BEAN SOUP



French White Bean Soup image

Make and share this French White Bean Soup recipe from Food.com.

Provided by Julie Bs Hive

Categories     Beans

Time 40m

Yield 1 1/2 cup, 4 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 cup finely chopped onion
1 cup fennel or 1 cup celery, finely chopped
1 cup peeled and diced carrot
salt and pepper
1 (14 ounce) can low-sodium tomatoes, pureed ed with their juice
2 1/2 cups low sodium chicken broth
1/4 teaspoon dried basil
1/4 teaspoon fennel seed, crushed
1 (9 ounce) can cannellini, drained and rinsed
1 garlic clove, minced
1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crumbled
1 tablespoon minced parsley
1 tablespoon grated parmesan cheese
1 tablespoon olive oil

Steps:

  • In a large saucepan, heat the oil over moderate heat.
  • Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes.
  • Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes.
  • Add the cannellini and simmer 3 minutes longer until heated through.
  • Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
  • Ladle the soup into bowls and garnish each one with a dollop of the pesto.

FIVE-BEAN SOUP



Five-Bean Soup image

Provided by Six Sisters Stuff

Number Of Ingredients 16

2/3 red bell pepper diced
1/2 onion diced
2 teaspoons garlic, minced
3-4 cups chicken broth
1 cup tomato sauce
1 can black beans
1 can cannellini beans
1 can great northern beans
1 can red kidney beans
1 can pinto beans
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder

Steps:

  • Heat stove-top to medium high heat.
  • In a large pot, saute the diced onions and red pepper until onions go clear.
  • Add garlic and saute together well for about a minute.
  • Add broth and tomato sauce.
  • Drain and rinse all the beans and add them to the pot.
  • Mix the pot continually until it slowly begins to bubble on the edges.
  • Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
  • Top with sour cream and green onions or tortilla chips.
  • Serve warm

FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)



French-Canadian Pea Soup (Soupe aux pois) image

A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.

Provided by Eva99

Categories     Canadian

Time 3h

Yield 8 serving(s)

Number Of Ingredients 7

1 lb whole dried yellow peas
8 cups water
1/2 lb salt pork (or a ham bone)
1 large onion, chopped
1/2 cup celery, chopped finely
1/4 cup carrot, grated or chopped finely
1 teaspoon dried savory

Steps:

  • Wash and sort peas; place in a large pot, bring to a boil.
  • Remove from heat and let sit for 1 hour.
  • Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
  • Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
  • Remove salt pork; chop and return to soup.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 222.9, Fat 22.9, SaturatedFat 8.3, Cholesterol 24.4, Sodium 419.8, Carbohydrate 2.4, Fiber 0.6, Sugar 1.1, Protein 1.7

PROVENCAL HAM & BEAN SOUP



Provencal Ham & Bean Soup image

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

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

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.

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