Some Kind Of Soup With Beans And Lentils Recipes

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LENTIL AND BEAN SOUP



Lentil and Bean Soup image

Make and share this Lentil and Bean Soup recipe from Food.com.

Provided by ellie_

Categories     Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 onion, chopped
1 tablespoon olive oil
2 teaspoons chili powder
1/2 teaspoon salt
5 cups water
1 1/4 cups lentils
1 (8 ounce) can tomato sauce
3 carrots, chopped
3 celery ribs, chopped
1 (15 ounce) can great northern beans, rinsed and drained (or your favorite canned beans, rinsed and drained)
3 1/2 ounces smoked gouda cheese, shredded
2 tablespoons cilantro, chopped (or parsley chopped)
1/4 cup sour cream (we use light sour cream)

Steps:

  • In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
  • Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
  • Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
  • Stir in beans and simmer for another 5 minutes.
  • Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.

HEARTY LENTIL AND WHITE BEAN SOUP



Hearty Lentil and White Bean Soup image

So hearty, healthy and easy with just 213 calories per serving! You can also make this on any given weeknight, and the leftovers reheat very well! With the Parmesan rinds, this soup is bursting with just so much flavor!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings (10 cups)

Number Of Ingredients 14

3 slices bacon, diced
1 sweet onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
3 sprigs fresh thyme
2 bay leaves
5 cups chicken stock
1/2 cup brown lentils*
1/4 cup dry white wine*
2 (3-inch) Parmesan cheese rinds
Kosher salt and freshly ground black pepper
2 (15.5 ounce) cans cannellini beans, rinsed and drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate. Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute. Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more. Serve immediately with bacon, garnished with parsley, if desired.

LENTIL, BACON AND BEAN SOUP



Lentil, Bacon and Bean Soup image

This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook up extra-I think it's even better the next day! -Janie Zirbser, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 bacon strips, chopped
6 medium carrots, chopped
2 small onions, diced
2 tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon pepper
5 cups chicken stock
1 cup dry white wine or additional chicken stock
2 cans (15 to 16 ounces each) butter beans, rinsed and drained
2 cans (15 ounces each ) lentils, rinsed and drained
Fresh thyme sprigs, optional

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer., Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Garnish with thyme sprigs if desired.

Nutrition Facts : Calories 271 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 13g fiber), Protein 18g protein. Diabetic Exchanges

RED LENTIL & BUTTER BEAN SOUP



Red Lentil & Butter Bean Soup image

Easy to make and packed full of goodness. A real 'winter warmer'.

Provided by dhoohar

Time 40m

Yield Serves 4

Number Of Ingredients 14

1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp olive oil
1 red onion (chopped)
1 red chilli (chopped, seeds removed
1 red pepper (chopped)
1 clove garlic (crushed)
150g red split lentils
1 can of chopped tomatoes
1 Litre of vegetable stock
1 x 400g can butter beans
Fresh coriander (chopped)
Fat-free Greek yoghurt
Salt and pepper

Steps:

  • Toast the cumin and fennel seeds by dry frying them in a large heavy based pan until they darken slightly and release their aroma, but do not burn. Set aside some of the seeds for garnishing later. Leave the rest in the pan.
  • Add the oil followed by the onion, pepper, chilli and garlic. Cook on a medium to low heat until softened but not browned (approx. 5 mins).
  • Add the lentils, tomatoes and stock. Bring to the boil then simmer for about 15 minutes until the lentils are cooked.
  • Remove from the heat and puree either with a stick blender or cool a little and transfer in safe quantities to a liquidiser. Whizz until smooth and return to the pan.
  • Add the drained butter beans to the pan and heat gently.
  • Season with salt and freshly ground black pepper and ladle into bowls.
  • Garnish each with a spoonful of yoghurt, some fresh chopped coriander and a sprinkling of the toasted seeds. Serve with some crusty bread rolls.

SOME KIND OF SOUP WITH BEANS AND LENTILS



Some Kind of Soup With Beans and Lentils image

Soups are easy to make. So this should be a snap it you follow the simple directions. Even a woman could make this soup.

Provided by MHulak

Categories     Stew

Time 40m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 13

1 1/2 cups mixed dried beans
1 teaspoon cumin
1/2 teaspoon salt
2 teaspoons black pepper
1 medium onion, chopped
2 medium potatoes, cubed
1 tablespoon minced garlic
12 baby carrots, chopped in 3
1 cup chopped celery
1/2 teaspoon thyme
16 ounces diced tomatoes
2 chicken bouillon cubes or 2 vegetable bouillon cubes
5 cups water

Steps:

  • soak the beans in water over night.
  • strain the beans and rinse them off.
  • in a large stock pot bring the beans to boil using the 5 cups of water.
  • once it is boiling, turn the temperature to low.
  • stir in the remainder ingredients.
  • put a lid on it and leave it alone for 20 minutes.
  • more time is ok, 20 minutes is just to say you cooked the carrots and potatoes.

Nutrition Facts : Calories 94.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 556.9, Carbohydrate 20.6, Fiber 3.9, Sugar 4.8, Protein 3

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