Mixed Legume Soup Recipes

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MIXED LEGUME SOUP



Mixed Legume Soup image

My brother began growing legumes a few years back, so I've been trying many different recipes. Everyone enjoys the comforting old-fashioned flavor of this vegetable soup.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12-14 servings (about 3-1/2 quarts).

Number Of Ingredients 9

1/2 pound sliced bacon, diced
1 cup dried lentils, rinsed
3/4 cup dried yellow split peas
3/4 cup dried green split peas
3 quarts beef broth
1 large onion, chopped
1 cup chopped celery
1 cup chopped carrot
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, cook bacon until crisp; drain. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the lentils and peas are tender.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 802mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 13g protein.

MIXED BEAN SOUP



Mixed Bean Soup image

I found this recipe while looking for something I could use beans. Serve with a loaf of warm crusty bread.

Provided by bigbadbrenda

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 garlic clove, crushed
1 onion, finely chopped
1 celery, sliced finely
1 carrot, diced finely
1 leek, sliced finely
14 ounces canned chopped tomatoes
14 ounces canned red kidney beans, drained and rinsed
14 ounces black-eyed peas, drained and rinsed
2 1/2 cups vegetable stock
1 pinch dried herbs
salt and pepper

Steps:

  • Place all ingredients except the beans into a large pot.
  • Bring to boil and the simmer for 30 minutes, stirring occasionally until the vegetables are tender.
  • Add the beans and simmer for 5 minutes or until hot.
  • Serve with warm bread.
  • I have used fresh tomatoes as well when I had a lot of tomatoes from the garden that were ripe.

Nutrition Facts : Calories 211.2, Fat 1.2, SaturatedFat 0.3, Sodium 581.9, Carbohydrate 40.5, Fiber 11.3, Sugar 7.4, Protein 11.7

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.

BE PREPARED FIVE-BEAN SOUP MIX



Be Prepared Five-Bean Soup Mix image

This do-ahead soup mix allows you always to be prepared!

Provided by Lois Richer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Dry Soup Mix Recipes

Time 2h45m

Yield 24

Number Of Ingredients 18

1 ½ cups dried pinto beans
1 ½ cups white kidney beans
1 cup dry kidney beans
1 cup dry lima beans
1 cup dry garbanzo beans
½ cup dried minced onion
1 tablespoon paprika
2 teaspoons salt
1 teaspoon mustard powder
½ teaspoon granulated garlic
1 tablespoon chicken bouillon powder
3 cubes beef bouillon
1 tablespoon dried parsley
¼ cup bacon bits
¼ cup mixed vegetable flakes
4 quarts water
¼ cup vegetable oil
4 (14.5 ounce) cans whole peeled tomatoes

Steps:

  • To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
  • To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
  • To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

Nutrition Facts : Calories 211.3 calories, Carbohydrate 34.2 g, Cholesterol 1 mg, Fat 3.7 g, Fiber 8.8 g, Protein 11.9 g, SaturatedFat 0.4 g, Sodium 538.8 mg, Sugar 4.4 g

ITALIAN MIXED BEAN SOUP



Italian Mixed Bean Soup image

This is my standard bean soup recipie that I've been using for a couple of years. It's highly adaptable and makes a pot big enough to feed myself and my bf one meal a day for a whole week. Generally I take it to work for an easy lunch. :) It looks like a lot of work to make but it's actually quite simple. The cooking time includes the 8 hours of soaking for the beans.

Provided by Umberle

Categories     Lunch/Snacks

Time 10h20m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 cups dried beans, mixed
1 tablespoon olive oil
1 yellow onion, chopped
5 garlic cloves, minced
5 carrots, diced
2 celery ribs, diced
8 cups water
2 large bouillon cubes (vegetable)
1 cup brown lentils
1 (28 ounce) can diced tomatoes (italian seasoning or plain)
1 (10 ounce) box frozen chopped spinach
1 teaspoon ground red pepper (it doesn't make it spicy, just wakes up the flavors)
2 teaspoons dried oregano
1 tablespoon dried basil
salt and pepper

Steps:

  • Pick through the dried beans and discard any shrivled or broken beans. Also watch out for tiny stones. You can use any mix of beans you like but my mix tends to inclue equal parts navy beans, pinto beans, and kidney beans.
  • Put the beans in a large pot and add water enough to cover the beans by a good 3 inches. Cover and let soak for at least 8 hours or overnight. (alternately you can put the beans in a pot, cover with water, bring to a boil, cover and remove from heat, let stand for an hour. It yields a differnt texture but still yummy).
  • Drain beans.
  • Heat the oil in a large pot over medium heat. Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes.
  • Add the 8 cups of water, bouillon cubes and beans. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour and 40 minutes.
  • Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil. Cover and simmer 20 minutes more.
  • Both beans and lentils should be soft at this point. If they are not let them simmer longer.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 126, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 182.5, Carbohydrate 21, Fiber 9.1, Sugar 4.9, Protein 7.4

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