Mixedbeansoup Recipes
BE PREPARED FIVE-BEAN SOUP MIX
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
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
MIXED BEAN SOUP
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
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
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
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
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
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
SIXTEEN-BEAN SOUP
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
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.
MULTI-BEAN SOUP
Here's a soup made using assorted beans, beef sausage and veggies - slow cooked to an aromatic meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 12
Number Of Ingredients 9
Steps:
- Mix all ingredients except carrots and tomatoes in 5- to 6-quart slow cooker.
- Cover and cook on high heat setting 8 to 10 hours or until beans are tender.
- Stir in carrots and tomatoes.
- Cover and cook on high heat setting about 15 minutes or until hot.
Nutrition Facts : Calories 210, Carbohydrate 35 g, Cholesterol 10 mg, Fiber 6 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg
ITALIAN MIXED BEAN SOUP
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
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
SLOW-COOKER EASY MULTI-BEAN SOUP
Soup's on! Enjoy a hearty slow cooker multi-bean soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.
Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 5 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 3 g, TransFat 0 g
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