Harvest Bean Soup Recipes

NOURISHING WHITE BEAN SOUP

Steps:

• Het the olive oil in a large Dutch oven.
• Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
• Stir in the Italian herbs
• Add the beans, rosemary sprig and bay leaf
• Pour in the vegetable broth.
• Cover and simmer on low heat for about 20 minutes.
• Discard bay leaf and rosemary sprig
• Using a stick blender blend the soup until it's smooth and creamy.
• Season with freshly ground black pepper and sea salt.
• Serve with a drizzle of olive oil, some parmesan cheese and torn croutons.

HARVEST BEAN SOUP

Steps:

• Rinse beans.
• In a Dutch oven combine beans and enough water to cover.
• Bring to boiling.
• Reduce heat and simmer for 2 minutes.
• Remove from heat. Cover and let stand for 1 hour, or cover beans with water and soak over- night. Drain off the water.
• Rinse and return the beans to the Dutch oven.
• Stir in the 3 1/2 cups water, the bite-size pieces of ham or sausage, chopped carrots, potato, onion, salt, oregano, sage and pepper.
• Bring to boiling.
• Reduce heat. Cover and simmer for 2 to 2 1/2 hours or till beans are tender, adding more water, if necessary.
• Stir the milk into the bean soup.
• Cook the soup until heated through, stirring occasionally.
• Season to taste with salt and pepper.

HARVEST SOUP

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves.

HARVEST SOUP

Steps:

• Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
• Add all other ingredients and simmer another hour.
• Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
• Other spices that can be added: savory, garlic and tarragon.

WINTER HARVEST VEGETABLE SOUP

Steps:

• In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

HEALTHY HARVEST SOUP

Steps:

• Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
• Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
• Stir kale into soup; simmer until kale is tender, about 10 minutes.

HEARTY BEAN SOUP

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.