Ultimate Bean Soup Recipes
ULTIMATE BEAN SOUP
This refrigerated bean soup is the perfect starter for a summertime meal. It can be made a day or two before it is served and packed in a thermos to take on a picnic or day at the lake or beach. From a July 1986 issue of Bon Appetit in the "Great Cook" section that featured a menu for a Canoe Party for 24.Overnight soaking of beans is not included in prep time.
Provided by Leslie in Texas
Categories Beans
Time 1h30m
Yield 16 cups
Number Of Ingredients 15
Steps:
- Cover beans with cold water and soak overnight; drain well.
- Melt butter with oil in large saucepan over medium-low heat.
- Add leeks and garlic and cook until tender, stirring occasionally, about 15 minutes.
- Stir in beans, carrots and celery; add water and bring to a boil.
- Reduce heat, cover partially and simmer until beans are tender, about 1 1/4 hours.
- Puree bean mixture in blender or processor, in batches if necessary, until very smooth.
- Press through sieve into tureen.
- Stir in stock, cream, vinegar, marjarom and nutmeg.
- Season well with salt and pepper.
- Refrigerate until well chilled.
- Top with chives and parsley and serve.
Nutrition Facts : Calories 564, Fat 39.3, SaturatedFat 22.6, Cholesterol 128, Sodium 411, Carbohydrate 41.6, Fiber 13.2, Sugar 6.7, Protein 14.7
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
THE BEST BEAN AND HAM SOUP
I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.
Provided by BenevolentEmpress
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h25m
Yield 12
Number Of Ingredients 18
Steps:
- Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
- Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g
WORLD'S BEST BEAN SOUP
This is from Oneota Community Food Coop in Decorah Iowa. I picked it up with a bad of bulk mixed beans. I posted a photo of the bean mixture so you could see all the different beans and grains in it.
Provided by Charlotte J
Categories Clear Soup
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the beans and place in a Dutch oven.
- Cover with water and soak overnight.
- Drain the beans and add the water, ham hock, salt and pepper.
- Cover and bring to a boil.
- Reduce heat and simmer 1 1/2 hours until beans are tender.
- Add the remaining ingredients.
- Simmer 30 minutes more, stirring occasionally.
- Remove ham hock from the soup.
- Remove from bone, chop and return meat to the soup.
- Serve with your favorite homemade bread.
NEIGHBORHOOD BEAN SOUP
Even though I'm single, I make multiple servings of everything. Actually, this tendency has helped me to get to know my neighbors. A few of them always volunteer to be my guinea pigs whenever I try out a new recipe or two. -Cheryl Trowbridge, Windsor, Ontario
Provided by Taste of Home
Time 2h45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- 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 soak for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender. , Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.
Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 1001mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.
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