How To Make Bean Soup Recipes

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HOW TO MAKE BEAN SOUP



How to Make Bean Soup image

Beans are a delicious, filling, and very cheap ingredient that work with almost any meal. If you're heading into the colder seasons, there's nothing that will warm you up quite like a big bowl of soup. By making a simple bean soup, and...

Provided by wikiHow

Categories     Vegetable Soups

Number Of Ingredients 16

2 tablespoons (30 ml) of olive oil
2 onions
2 cloves of garlic
2 sticks of celery
1 tablespoon (17 g) of salt
1 tablespoon (6 g) of pepper
2 14-oz (400-g) cans of beans, such as black or cannellini beans
2 cups (470 ml) of liquid stock, like chicken or vegetable
2 red or green bell peppers (optional)
1 tablespoon (6 g) of thyme, rosemary, oregano, or cilantro (optional)
1 teaspoon (2 g) of chili powder or cayenne pepper (optional)
1 tablespoon (6 g) of smoked paprika (optional)
Shredded or diced meat, such as chicken, ham, or beef (optional)
1⁄2 cup (120 ml) of cream or milk (optional)
4 eggs (optional)
Fresh bread or tortillas (optional)

Steps:

  • Heat some olive oil in a large saucepan over a medium heat. Pour roughly 2 tablespoons (30 ml) of olive oil into a large saucepan and place it over a medium heat. Let the oil begin warming, to the point that it is easily moved around the bottom of the saucepan when tilted. Any other cooking oil will work here, such as vegetable or canola, but it may not taste quite the same. If you don't like the taste of olive oil, use an oil that you enjoy instead. You can begin cutting up the vegetables in the next few steps while waiting for the oil to heat up, which should save on time.
  • Dice onions and garlic and add them to the pot. Place the 2 onions on a chopping board. Cut them in half lengthways, peel away the outer layers, and use a sharp knife to dice them finely. Peel and dice 2 cloves of garlic as well, and add them to the saucepan with the hot oil to begin sauteing. There are plenty of different ways to cut onion and garlic. Choose an easy method that works for you.
  • Trim and slice 2 sticks of celery. Place 2 sticks of celery on a chopping board and slice in half lengthways. Line the celery sticks up and use a sharp knife to cut them into chunks that are roughly 1⁄2 inch (1.3 cm) in width. Add the chopped celery to the pan with the onion, garlic, and oil. The celery will help add a little sweetness and freshness to the soup, but it can also be left out if you don't like the taste.
  • Chop up some bell peppers for a spicier soup. If you like a little more heat or spiciness, you can add some bell peppers or capsicum to the soup. Cut up a few bell peppers into a rough, 1⁄2 inch (1.3 cm) dice and add them to the saucepan to begin cooking. For a little more variety, use 1 green bell pepper and 1 red bell pepper, chopped in the same way. If you want even more of a kick to your soup, try adding some finely diced chili peppers as well. Finely slice 1 fresh red chili pepper and add it to the saucepan with the other ingredients.
  • Mix in any other vegetables you want to. One of the great things about soup is how easy it is to customize and how difficult it is to mess up. Add any other vegetables you have in your kitchen to the soup, chopping them into roughly 1⁄2 inch (1.3 cm) pieces before stirring them in. Mushrooms, potatoes, carrots, and peas could all make great additions to this soup. Add whatever you have on hand and see how it tastes!
  • Cook the vegetables for 10 to 15 minutes, or until they are fragrant. Use a wooden spoon to stir the vegetables around in the pot as they cook to ensure they cook evenly. Let them saute for 10 to 15 minutes, or until the onion is translucent and all of the other vegetables become fragrant. While they will cook further as the soup cooks, sauteing the vegetables first will make the whole dish taste much better. If you're particularly short on time, you can throw them into the saucepan with all the other ingredients to cook. The vegetables should be vibrant colors and just beginning to soften after around 10 to 15 minutes. These signs, along with the more fragrant aroma of the vegetables, are a good sign that they are ready.
  • Add salt, pepper, and any other seasonings you like. As with any dish, you should season it with salt and pepper as you cook. Sprinkle over roughly 1 tablespoon (17 g) of salt and 1 tablespoon (6 g) of black pepper and stir to combine. If you want to add any other flavors or seasonings to the soup, mix them in now. For a little aromatic freshness, try mixing in 1 tablespoon (6 g) of thyme, rosemary, oregano, or cilantro. If you want a little extra spiciness, add in 1 teaspoon (2 g) of chili powder or cayenne pepper. For a slightly smoky flavor in your soup, mix in 1 tablespoon (6 g) of smoked paprika.

BEAN SOUP



Bean Soup image

A tasty ham and navy bean soup.

Provided by Pat Keene

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

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dried navy beans
7 cups water
1 ham bone
2 cups diced ham
¼ cup minced onion
½ teaspoon salt
1 pinch ground black pepper
1 bay leaf
½ cup sliced carrots
½ cup sliced celery

Steps:

  • Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
  • Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
  • Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g

OLD FASHIONED BEAN SOUP RECIPE



Old Fashioned Bean Soup Recipe image

This old fashioned recipe for ham and bean soup is full of flavor. It is easy to make and can be made on the stovetop or in a slow cooker.

Provided by RecipeTips

Number Of Ingredients 8

2 cups dried navy beans
water
1 1/2 pounds ham butt, or large ham bone
1/2 cup sliced onion
1 cup chopped celery (with leaves)
3 carrots - medium (optional)
1/8 teaspoon black pepper
1/4 teaspoon italian seasoning

Steps:

  • Rinse beans, picking out any bad ones. Cover with water so there is a couple of inches of water over the top of the beans; soak overnight. Drain and add 4-5 cups water (enough to cover beans) in a large soup pot. Bring to quick boil over high heat. Reduce heat and add remaining ingredients. If soup bone is not mostly covered with water add a little more. Bring soup back to a boil and then reduce heat to low; cover and simmer for 2 1/2 hours, until beans are very tender. When beans are tender, remove the soup bone and cut off any meat and add back into the soup. If you have additional leftover ham, some can be added to the soup to provide a little more meat to the soup if desired. If mixture appears too thick, add a little boiling water. SLOW COOKER: Use basically the same directions only after bringing the beans to a quick boil, pour them and the water into the slow cooker. Add all the remaining ingredients, cover and turn slow cooker on low. Cook for 10 hours or until beans are tender. To speed cooking time you can cook on high for the first hour and then turn down to low and cook for 7 hours. Note: A small amount of baking soda added to the soup during cooking will reduce the amount of gas in the beans.

NAVY BEAN SOUP I



Navy Bean Soup I image

A hearty soup that will warm you on a cold night.

Provided by ANGCHICK

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

Time 4h25m

Yield 9

Number Of Ingredients 15

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
½ pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups water

Steps:

  • Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
  • Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g

QUICK BEAN SOUP



Quick Bean Soup image

A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings (about 2-1/4 quarts).

Number Of Ingredients 13

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 cups water
2 cans (15 ounces each) navy or great northern beans
1 can (28 ounces) diced tomatoes, undrained
1 pound smoked sausage, cut into 1/2-inch slices and halved
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

  • In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.

MIXED BEAN SOUP



Mixed Bean Soup image

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

1 package (12 ounces) mixed dried beans
8 cups water
1/2 pound ground beef, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped celery
1 tablespoon salt
1 teaspoon dried parsley flakes
2 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
Pepper to taste

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.

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

EASY BEAN SOUP



Easy Bean Soup image

This is a really easy soup to make. It is best if you have leftover ham from the holidays! You will likely have many of the ingredients on hand too! Tastes delicious with moist cornbread on a cold winter night!

Provided by Leahcooks

Categories     Beans

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 9

5 (15 1/2 ounce) cans great northern beans (do not drain)
1 cup carrot, diced
2 stalks celery, diced
1/2 cup onion, chopped
3 cups water
3 cups leftover ham
1/2 teaspoon black pepper
1 chicken bouillon cube
1/2 teaspoon garlic powder

Steps:

  • Combine all ingredients into a large pot and cook on medium heat for 2 hours.
  • Turn heat to low and cook for an additional hour or until carrots and celery are soft.
  • It can be kept on very low eat until ready to eat.

SIXTEEN-BEAN SOUP



Sixteen-Bean Soup image

Count on this pleasingly seasoned, hearty soup to satisfy the whole family. "My husband and kids say brimming bowls of it are flavorful and filling," nods Laura Prokash of Algoma, Wisconsin. " I also love the fact that I can make a big pot from a handy bean mix."

Provided by Taste of Home

Categories     Lunch

Time 2h55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

1 package (12 ounces) 16-bean soup mix
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 bay leaf
8 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 tablespoon lemon juice

Steps:

  • Set aside seasoning packet from beans. Sort beans and rinse with 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 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 13g fiber), Protein 8g protein.

HEARTY BEAN SOUP



Hearty Bean Soup image

Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.

Provided by marci rogers

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

Time 10h5m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package dried navy beans
6 cups reduced-sodium chicken broth
4 cups water
1 onion, finely chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bay leaf
3 tablespoons tomato paste
1 ½ teaspoons sea salt
½ teaspoon ground black pepper
¼ cup chopped fresh parsley

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.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g

NEIGHBORHOOD BEAN SOUP



Neighborhood Bean Soup image

Even though I'm single, I make multiple servings of everything. Actually, this tendency has helped me to get to know my neighbors. A few of them always volunteer to be my guinea pigs whenever I try out a new recipe or two. -Cheryl Trowbridge, Windsor, Ontario

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

2 cups dried great northern beans
5 cups chicken broth
3 cups water
1 meaty ham bone or 2 smoked ham hocks
2 to 3 tablespoons chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried savory
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 tablespoon canola oil

Steps:

  • Sort beans and rinse with 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 soak for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender. , Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 1001mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.

10 BEAN SOUP



10 Bean Soup image

Yes, another soup recipe! We really love a hot bowl of soup on a cold winter day for lunch. The challenge is keeping it low fat and healthy. This bean soup is fantastic! It makes alot and it freezes well. You can really use any favorite bean mixture (dry) or use your own! I buy the 10 Bean mix in bulk at a local grocery store. It also has some pearl barley thrown in there too!

Provided by Sky Hostess

Categories     Beans

Time 13h

Yield 1 pot, 10 serving(s)

Number Of Ingredients 14

2 cups 10 bean soup mix, dry
2 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1 (14 1/2 ounce) can vegetable broth
3 cups water
1 (14 1/2 ounce) can diced tomatoes (with liquid)
1 tablespoon canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
2 carrots, sliced
2 celery ribs, sliced
2 -3 garlic cloves, minced
1 cup frozen green beans
1 cup frozen corn

Steps:

  • Soak beans in water overnight. Drain the beans the next morning or afternoon.
  • In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.
  • Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.
  • Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.
  • Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.
  • Prep time is soaking beans overnight and chopping vegetables.

Nutrition Facts : Calories 63.1, Fat 2.2, SaturatedFat 0.3, Sodium 277.4, Carbohydrate 9.6, Fiber 2, Sugar 2.5, Protein 3

QUICK AND EASY BLACK BEAN SOUP



Quick and Easy Black Bean Soup image

All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.

Provided by Chef John

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

Time 50m

Yield 4

Number Of Ingredients 16

6 slices bacon, chopped
1 large onion, diced
3 cloves garlic, minced
2 cups chicken broth
pinch of dried oregano
pinch of cayenne pepper
½ teaspoon ground cumin
salt to taste
2 (14.5 ounce) cans black beans, rinsed and drained
14 ½ fluid ounces water
½ teaspoon ground black pepper
⅓ cup minced green onion
2 teaspoons sambal paste (or minced red chiles)
juice of 1 lime
2 tablespoons chopped green onion
3 tablespoons sour cream

Steps:

  • Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
  • Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
  • Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
  • Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
  • Stir in black pepper and cumin. Add salt to taste.
  • Make the relish by stirring together minced green onion, sambal paste, and lime juice.
  • Serve garnished with relish, chopped green onions, and sour cream.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 43.5 g, Cholesterol 19.9 mg, Fat 8.8 g, Fiber 15.9 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 1182.3 mg, Sugar 2.7 g

OLD FASHIONED BEAN AND HAM SOUP



Old Fashioned Bean and Ham Soup image

I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....

Provided by CIndytc

Categories     Stocks

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 15

2 lbs dried great northern beans, rinsed, drained & picked over
4 ham hocks, 2 fresh and 2 smoked or 4 ham bone
2 onions, chopped
2 cloves, garlic minced
3 potatoes, pared and cubed
3 carrots, diced
1 cup celery, diced
3 quarts water
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried savory
parsley
salt

Steps:

  • Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
  • Drain, put beans back in pot, add water and the rest of ingredients.
  • Bring to boil, turn to simmer and cover.
  • Simmer for at least 3 hours or until beans are soft.
  • Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
  • Discard fat and bones.
  • Season to taste with pepper and salt and parsley.

Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1

15 BEAN SOUP



15 Bean Soup image

Make and share this 15 Bean Soup recipe from Food.com.

Provided by southern chef in lo

Categories     Pork

Time 4h

Yield 10 serving(s)

Number Of Ingredients 12

1 (1 lb) bag regular 15 bean soup mix or 1 (1 lb) bag cajun 15 bean soup mix
1 large onion, chopped
4 garlic cloves, minced
1 (15 -30 ounce) can whole tomatoes, crushed
3 stalks celery leaves, included chopped
2 -3 ham hocks or 1 ham bone, with meat still on it
1 tablespoon dried parsley
1 teaspoon dried rosemary (crush with fingertips before adding this releases the flavor)
1 teaspoon black pepper
salt
2 tablespoons olive oil
2 chicken bouillon cubes

Steps:

  • Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
  • Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
  • Next add garlic and sauté 2 minutes more.
  • Add your beans and cover with water (about 2 inches over top of beans).
  • Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
  • Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
  • Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
  • Taste it after it cooks--you may need more salt or pepper.
  • During the last 15 minutes of cooking, add the flavor package that comes with the beans.
  • Serve by itself or over rice.

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2022-01-31 Instructions. Dice the onion, carrots and celery. Mince the garlic. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the …
From acouplecooks.com


BEAN SOUP RECIPES - FOOD NETWORK
2022-05-13 Parker's Split Pea Soup. Recipe | Courtesy of Ina Garten. Total Time: 1 hour 40 minutes. 510 Reviews.
From foodnetwork.com


HEALTHY BEAN SOUP RECIPES | EATINGWELL
Rating: 5 stars. 1. This vegan weight-loss lentil soup recipe has the familiar flavors of turmeric, ginger and cumin that pair so well with lentils. Lentils, green beans and spinach give this …
From eatingwell.com


BEAN SOUP (EL BULLI, WORLD-FAMOUS RESTAURANT) | RECIPETIN EATS
2021-09-06 1 cup dried beans = 2 3/4 cups cooked. So you will need 2.5 cups dried beans (2.5 x 2.75 = 7 cups cooked beans) HOW TO COOK DRIED BEANS – soak in plenty of water …
From recipetineats.com


BEAN SOUP RECIPES | BBC GOOD FOOD
Leek, butter bean & crispy chorizo soup. A star rating of 4.7 out of 5. Blend leeks and butter beans to make this filling winter soup. Top with crispy chorizo and rosemary for a final flourish …
From bbcgoodfood.com


BASIC BEAN-SOUP MIX RECIPE | MYRECIPES
Step 3. 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. Step 4. …
From myrecipes.com


QUICK + EASY BEAN SOUP RECIPES - PILLSBURY.COM
Quick + Easy Bean Soup Recipes. Whether you like vegetarian black bean soup or a classic Italian white bean soup, bean-based soups are so easy to make with a few simple pantry …
From pillsbury.com


GREEN BEAN SOUP | ALLRECIPES
This is the best way to get your kids to eat their veggies. My mom created this recipe a couple years ago after christmas using the ham bone and leftover ham with fresh green beans with …
From allrecipes.com


10 BEST 7 BEAN SOUP RECIPES | YUMMLY
2022-05-08 Easy Instant Pot 7 Bean Soup Instant Veg. oregano, Great Northern beans, split peas, sea salt, water, pinto beans and 14 more.
From yummly.com


THE VERY BEST NAVY BEAN SOUP - SIMPLE EVERYDAY HOME
Instructions. Rinse and sort the beans, carefully looking for dirt or small rocks. Put rinsed beans in a large pan and cover with two inches of water. Let soak for at least 8 hours, or use the …
From simpleeverydayhome.com


EASY EVERY BEAN SOUP RECIPE | REAL SIMPLE
Add the beans, peas, and/or lentils, 5 cups of water, and the salt. (Add 6 cups of water for a brothier soup.) Lock the lid and set to cook on high pressure for 35 minutes, if using chickpeas …
From realsimple.com


MOUTHWATERING 15 BEAN SOUP RECIPE (3 WAYS) - THE TASTY TIP
2021-09-29 Whether you make 15 bean soup in an electric pressure cooker, slow cooker, or on the stove, the prep work is the same. Step 1. Soak the Beans with salt. There are two reasons …
From thetastytip.com


BLACK BEAN SOUP - ONCE UPON A CHEF
How to make Black bean soup. Add the beans and spices. As well as the chicken broth. Cover and simmer for about 15 minutes, until the vegetables and beans are very soft. Purée the …
From onceuponachef.com


BEST BEAN SOUP RECIPE ...EASY AND DELICIOUS - YOUTUBE
This is my favorite bean soup recipe. It's super tasty and easy to make; especially if you're a kid...kids love beans right? I generally use cannellini and ...
From youtube.com


15 BEAN SOUP {EASY, HEALTHY SOUP RECIPE} - WELLPLATED.COM
2022-04-06 Here’s how to quickly soak your beans. (1) Rinse and drain your beans. (2) Then, place in a pot and cover with 3 inches of cold water, and boil for 2 minutes. (3) Turn off the …
From wellplated.com


BAKED BEAN STYLE BEAN SOUP - THERESCIPES.INFO
Steps. In 2-quart saucepan, cook bacon over medium-high heat 2 minutes. Add beef; cook 5 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add remaining …
From therecipes.info


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