14 Bean Soup Food

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

SIXTEEN-BEAN SOUP

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.

10 BEAN SOUP

Steps:

• Soak beans in water overnight. Drain the beans the next morning or afternoon.
• In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.
• Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.
• Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.
• Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.
• Prep time is soaking beans overnight and chopping vegetables.

15 BEAN SOUP (EASY RECIPE)

Steps:

• Rinse the beans. Place them in a large pot and cover with water over medium-high heat. Bring the beans to a boil, stirring occasionally.
• Remove the pot from the heat and cover with a lid. Let the beans sit for an hour, then drain and set aside.
• Pour the olive oil into the pot over medium heat. Saute the ham hocks, onion, and celery until tender. Add the garlic and saute for 2 more minutes.
• Add the beans. Pour water until it's 2 inches above the beans.
• Stir in the tomatoes (juice included), parsley, rosemary, salt, pepper, and bouillon cubes.
• Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and cover the pot. Let it simmer, stirring occasionally, for 2 to 2 ½ hours or until the beans are tender. Add more water if the mixture is getting too thick.
• At the last 15 minutes of cooking, mix in the flavor packet that comes with the beans.
• Taste the soup and season with more salt and pepper if needed.
• Serve on its own or on top of rice. Enjoy!

MIXED BEAN SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; 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, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.

THE BEST BEAN AND HAM SOUP

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.

14-BEAN SOUP

Steps:

• Wash and sort beans.
• Place first 7 ingredients in a large pot.
• Bring to a boil, cover and remove from heat.
• Allow to stand for 1 hour; return to heat and bring to a boil.
• Reduce heat and simmer till veggies are tender adding water if necessary (if you add too much water you will need to add another bouillon cube--but be careful, they are salty).
• Add the rest of the ingredients and simmer about 30 minutes.
• Serve with bread and a green salad.

EASY WHITE BEAN SOUP

Steps:

• In a very large stockpot, heat 2-3 tablespoons of olive oil over medium-high heat.
• Add the chopped onions, carrots and celery and sauté for about 5-7 minutes until the onions are soft and translucent. Stir often.
• Add the minced garlic and continue to sauté for a few more minutes.
• Increase heat to medium-high. Add about 1 cup of chopped canned whole tomatoes, 500 grams of dried white navy beans (about 2½ cups), 2 bay leaves, 2 cups of vegetable stock, and 12 cups of water
• Stir to combine and bring to a simmer.
• Reduce heat to medium, partially cover and simmer for 2-2½ hours or until the white beans are tender soft and the soup begins to thicken. Stir occasionally every 30 minutes or so. If necessary, adjust the consistency of the soup by adding water.
• Stir occasionally, especially during last 30 minutes.
• During the last 15 minutes of cooking, add ¼ cup of chopped fresh herbs (parsley, thyme, sage, etc...).
• Taste and adjust seasonings for salt and pepper.
• Top off with a drizzle of olive oil and a squirt of freshly squeezed lemon juice once soup has been portioned in individual bowls.