Regular 13 Bean Soup Recipes

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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.

CONTEST-WINNING THREE-BEAN SOUP



Contest-Winning Three-Bean Soup image

This chili-like soup is delicious and very low in fat. Salsa, cumin and chili powder gave it plenty of flavor while several canned items make it fast to throw together on busy nights. -Joni Voit Champlin, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, chopped
2 teaspoons olive oil
4 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 cup salsa
2 teaspoons chili powder
1/2 teaspoon pepper
1/4 teaspoon ground cumin

Steps:

  • In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Nutrition Facts : Calories 201 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 755mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 10g fiber), Protein 12g protein. Diabetic Exchanges

TEN BEAN SOUP I



Ten Bean Soup I image

A hearty bean soup.

Provided by Laurie Brantley

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

Time 9h50m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package dry mixed beans
4 slices bacon
½ onion, chopped
2 cloves garlic, minced
3 stalks celery, chopped
salt to taste
ground black pepper to taste

Steps:

  • Soak beans in water overnight.
  • Fry bacon slightly, then add onion, garlic, and celery. Cook until onion is tender.
  • Place drained beans in large pot. Add water to cover beans. Add bacon, onions, garlic, and celery. Cook until beans are tender (this takes a while...at least 1 1/2 hours). Add salt and pepper to taste.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 44.8 g, Cholesterol 12.7 mg, Fat 9.5 g, Fiber 19.7 g, Protein 19.6 g, SaturatedFat 2.8 g, Sodium 322.1 mg, Sugar 2.9 g

BASIC BEAN SOUP



Basic Bean Soup image

This is a simple, basic bean soup. It's very easy to assemble, and it tastes great, too! Try adding other vegetables, if desired.

Provided by Chris Davis

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

Yield 10

Number Of Ingredients 7

1 pound dry great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
½ pound chopped ham
¼ cup ketchup
salt and pepper to taste

Steps:

  • In a large bowl, combine the beans with the water, cover and let soak overnight.
  • In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 27 g, Cholesterol 13.4 mg, Fat 2.9 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 0.9 g, Sodium 380.6 mg, Sugar 2.6 g

GOOD LUCK SOUP (13 BEAN SOUP)



Good Luck Soup (13 Bean Soup) image

A southern favorite with some cornbread and fresh garden tomatoes and cukes! I also posted a supreme style version on this site--check it out.

Provided by Spyder-man

Categories     Beans

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 12

bean soup mix (in the dried bean section of the grocery store)
2 pieces boneless chicken, cut into small pieces
1 lb kielbasa (sausage)
1 chicken bouillon cube
1 cup onion, chopped
2 garlic cloves, crushed
1 teaspoon chili powder
1 (16 ounce) can crushed roma tomatoes
1/2 teaspoon thyme
8 cups water
2 tablespoons olive oil
1/2 cup sherry wine (cooking is ok but real is better)

Steps:

  • Wash beans.
  • Place bouillon, chicken and beans in large pot with water.
  • Boil; reduce to slow boil for 45 minutes.
  • Sauté onion in oil and add tomatoes and thyme.
  • Mix well.
  • Pour tomatoes into bean pot.
  • Continue to cook at a low boil; add sausage and chili powder.
  • Let simmer for 1 hour and 45 minutes.
  • After that time has passed, turn stove off and stir in the sherry.
  • Let stand for 15 minutes before serving.

REGULAR 13 BEAN SOUP



Regular 13 Bean Soup image

Make and share this Regular 13 Bean Soup recipe from Food.com.

Provided by Spyder-man

Categories     < 4 Hours

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups 13 bean soup mix (find the the dried bean aisle in grocery)
1 ham hock (or you could use fat back or salt pork)
1 -2 lb ground beef (use more if you want to stretch it out)
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (28 ounce) can crushed roma tomatoes
1 1/2 cups monterey jack cheese (you pick!) or 1 1/2 cups mozzarella cheese (you pick!)
6 ounces chopped fresh mushrooms
salt and pepper
1 tablespoon Worcestershire sauce

Steps:

  • Place beans in the pot with hock/fatback. Add 4-5 cups water; let simmer 45 minutes to 1 hour.
  • Brown hamburger with onion; drain off fat and add to bean pot.
  • Stir in mushrooms, tomatoes and Worcestershire.
  • Bring to a boil.
  • Season if necessary.
  • Pour into large casserole dish bake at 350°F for one hour, topping with cheese during last 20 minutes.

Nutrition Facts : Calories 322.6, Fat 21.1, SaturatedFat 10.5, Cholesterol 81.1, Sodium 262.4, Carbohydrate 10.4, Fiber 2.5, Sugar 5.9, Protein 23.5

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