SHAKER BEAN SOUP
This soup tastes especially good in cold weather-which we have a lot of here on the shore of Lake Michigan! I love cooking (I like to try a new recipe every week, and my family loves soup, so I'm always looking for one more.
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 5 quarts.
Number Of Ingredients 12
Steps:
- Soak beans according to package directions. In a Dutch oven, bring the beans, ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat easily falls off the bone. , Remove bone from broth; cool. Trim meat from the bone. Discard bone. Add the meat, onion, celery, carrots, salt, pepper and thyme to broth. Cover and cook for 30-60 minutes or until beans and vegetables are tender. , Add tomatoes and brown sugar. Cook 10 minutes longer. Just before serving, add spinach.
Nutrition Facts : Calories 119 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein.
SHAKER FRESH CRANBERRY BEAN CHOWDER
Provided by Food Network
Categories appetizer
Time 1h30m
Yield about 7 cups, or 6 main-course
Number Of Ingredients 11
Steps:
- Shuck the beans and discard any that are soft or blemished. You should have about 3 cups.
- Heat a 3 to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
- Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.
- Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender. Reduce the heat to low.
- Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder. Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes. Remove from the heat and season with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick. Ladle the chowder into cups and sprinkle with the slice scallions.
- Variation Dried Bean Chowder:
- Substitute 8 ounces dried shell beans, limas, or other white bean for the fresh shell beans. Soak them overnight in enough water to cover generously; drain. Depending on the bean you choose, the cooking time may be doubled or even longer. Follow the recipe and simmer until the beans are tender, adding water as necessary (about 1 cup) to compensate for the evaporation during the longer cooking time.
- Variation Cider and Bean Chowder:
- This idea also comes from the Shakers, who used sweet apple cider as the liquid in several of their soups. It adds a new dimension to the sweet-and-sour flavor of this chowder. Cider is pressed from late August through November, so you can try this in either the fresh or dried bean versions. Substitute 3 cups apple cider for 3 cups of the chicken stock (you will still use 2 cups of chicken stock).
GREEN BEAN CHOWDER
Make and share this Green Bean Chowder recipe from Food.com.
Provided by KelBel
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 3-quart saucepan cook bacon until crisp.
- Add green beans, carrot, potato, onion, salt and pepper. Mix together and add water.
- Bring to a boil, reduce heat and simmer 10 minutes. Add beans and cook 5 minutes more or until vegetables are tender.
- Blend sour cream and flour together in a medium-sized bowl.
- Pour 1 cup of the hot vegetable mixture into the sour cream mixture and combine. Return to saucepan.
- Stir in milk and heat until slightly thickened, being careful not to boil.
- Serve.
Nutrition Facts : Calories 448.9, Fat 32.1, SaturatedFat 15.4, Cholesterol 65.5, Sodium 695.5, Carbohydrate 29.4, Fiber 5.9, Sugar 4.1, Protein 13.3
SOUTHWESTERN BEAN CHOWDER
Even though there is a bit of heat from the spices and green chiles, my young children love this soup as much as my husband does. I like using white kidney beans-they have a terrific texture. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a small bowl, mash 1 can beans with a fork; set aside., In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chiles, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.
Nutrition Facts : Calories 236 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
HEARTY BEAN CHOWDER
A meal in itself. This recipe could easily be made meatless. I sometimes serve it over rice for a whole meal, or by itself as a hearty soup.
Provided by Adam Pack
Categories Soups, Stews and Chili Recipes Chowders
Time 2h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
- Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
- Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 40.3 g, Cholesterol 14.3 mg, Fat 10.9 g, Fiber 8.8 g, Protein 14.8 g, SaturatedFat 3.4 g, Sodium 204.8 mg, Sugar 2.7 g
BROWN BEAN CHOWDER
This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.
Provided by Tonysgirl
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h10m
Yield 12
Number Of Ingredients 11
Steps:
- Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
- While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 34.9 g, Cholesterol 23 mg, Fat 5.8 g, Fiber 9.8 g, Protein 16.6 g, SaturatedFat 2 g, Sodium 1116.5 mg, Sugar 2.9 g
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