Mcdougal Creamy Bean Soup Recipes

RED BEAN AND BACON SOUP

Steps:

• In a heavy kettle cook the bacon over moderately low heat, stirring occasionally, until it is crisp, transfer it to paper towels to drain, and reserve it. Pour off all but 1/4 cup of the fat and in the remaining fat cook the onion, the garlic, the bay leaf, the chili powder, the cuminseed, and the cayenne, stirring, until the onion is softened. Add the celery, the carrot, the beans, 4 cups of the broth, and 2 cups water and simmer the soup, covered, for 1 to 1 1/2 hours, or until the beans are tender. Add the tomatoes with the reserved juice and simmer the soup, covered, for 20 minutes. Discard the bay leaf and force the soup in batches through a food mill into a large saucepan. Stir in the Sherry, salt and pepper to taste, and the additional broth or water to thin the soup to the desired consistency, simmer the soup for 5 minutes, and serve it with the reserved bacon, the scallion greens, and the sour cream.
• To quick-soak dried beans:
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

MCDOUGAL CREAMY BEAN SOUP

Steps:

• Place the onion and celery in a medium saucepan with 1/4 cup vegetable broth. Cook, stirring occasionally, until onion and celery are tender. Add remaining ingredients except cilantro, mix well and cook over very low heat for 10 minutes. Garnish with cilantro, if desired.

CREAMY WHITE BEAN SOUP

Steps:

• Heat olive oil in a 4 quart saucepan on medium high heat.
• Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
• Add beans, water, and seasonings.
• Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
• Take half of soup and blend in blender until smooth.
• Return soup to bean mixture in pan and stir.
• Ladle into bowls and drizzle with olive oil before serving.
• Top with freshly grated Parmesan cheese, if desired.
• Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.

CHEESY BEAN SOUP

Steps:

• Brown and drain ground beef.
• Add soup, cheese and salsa.
• Heat on medium and stir until well-blended.
• Add beans and continue heating until well-blended.
• Sprinkle in some crushed red pepper for added "heat," if you like.