12 Bean Soup Food

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12-BEAN SOUP



12-Bean Soup image

So delicious! Everyone I know who's tried it, loves it.

Provided by Wardee Harmon

Categories     Soup

Number Of Ingredients 12

3 cups 12 Bean Soup Mix (*)
2 quarts pure water (or stock)
3 tablespoons raw apple cider vinegar (lemon juice, or whey)
2 Tablespoons dried minced onion (or 2 teaspoons onion powder)
2 Tablespoons dried parsley
1 Tablespoon ground cumin
2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 largecan diced tomatoes
sea salt (to taste)
ground black pepper (to taste)

Steps:

  • Place beans in a large stockpot.
  • Add water and apple cider vinegar, and soak overnight.
  • Drain the beans.
  • Add water or vegetable stock.
  • Add the seasonings (except salt & pepper) and diced tomatoes.
  • Bring to a boil.
  • Reduce the heat and simmer, covered, for 1 1/2 hours, or until the beans are tender.
  • Add salt and pepper, to taste.

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.

15 BEAN SOUP



15 Bean Soup image

Make and share this 15 Bean Soup recipe from Food.com.

Provided by southern chef in lo

Categories     Pork

Time 4h

Yield 10 serving(s)

Number Of Ingredients 12

1 (1 lb) bag regular 15 bean soup mix or 1 (1 lb) bag cajun 15 bean soup mix
1 large onion, chopped
4 garlic cloves, minced
1 (15 -30 ounce) can whole tomatoes, crushed
3 stalks celery leaves, included chopped
2 -3 ham hocks or 1 ham bone, with meat still on it
1 tablespoon dried parsley
1 teaspoon dried rosemary (crush with fingertips before adding this releases the flavor)
1 teaspoon black pepper
salt
2 tablespoons olive oil
2 chicken bouillon cubes

Steps:

  • Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
  • Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
  • Next add garlic and sauté 2 minutes more.
  • Add your beans and cover with water (about 2 inches over top of beans).
  • Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
  • Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
  • Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
  • Taste it after it cooks--you may need more salt or pepper.
  • During the last 15 minutes of cooking, add the flavor package that comes with the beans.
  • Serve by itself or over rice.

THE BEST BEAN AND HAM SOUP



The Best Bean and Ham Soup image

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

1 (20 ounce) package 15 bean mixture, soaked overnight
1 ham bone
2 ½ cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth
1 teaspoon kosher salt

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

15 BEAN SOUP IN THE INSTANT POT



15 Bean Soup in the Instant Pot image

Make and share this 15 Bean Soup in the Instant Pot recipe from Food.com.

Provided by QueenOf1211

Categories     Pressure Cooker

Time 1h15m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 17

1 (20 ounce) bag of 15 bean soup dried beans
10 cups water
1 large onion, chopped
3 large carrots, chopped
1 garlic clove, minced
1 teaspoon olive oil
1 hambone from a spiral sliced ham
1 lemon, juiced
1 (10 3/4 ounce) can condensed tomato soup
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt

Steps:

  • Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up to pressure faster).
  • Chop onions and carrot, mince garlic.
  • Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and carrots and cook until the onions start to turn translucent, then add garlic and cook a minute longer.
  • Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet), and 10 cups of the hot water, or enough to fill the pot only to the max line.
  • Set the Instant Pot on Beans/Soup setting for 30 minutes.
  • After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the pressure and take the lid off.
  • Remove the hambone and discard, or pick some of the meat off and add to the soup if you'd like.
  • Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and cook for about 30 minutes to let the flavors meld.
  • Serve with corn bread.

Nutrition Facts : Calories 69.5, Fat 1.4, SaturatedFat 0.2, Sodium 630.1, Carbohydrate 14.4, Fiber 2.8, Sugar 7.2, Protein 1.8

VEGETABLE-BEAN SOUP



Vegetable-Bean Soup image

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

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

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

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