15 Bean Soup Easy Food

15 BEAN SOUP RECIPE

Steps:

• SORT beans and remove any debris or foreign objects.
• SOAK beans overnight in a large bowl with 2 quarts of water and 1 tablespoon of salt. Beans should soak for a minimum of 6 hours, but 10 to 12 hours is better.
• DRAIN the beans in a mesh strainer and rinse them under running water. Set aside.
• CHOP ham (or Canadian bacon or sausage if substituting).
• WASH carrot, celery, red bell pepper, and parsley.
• PEEL the carrot and dice it.
• DICE the celery and red bell pepper.
• PAT DRY the parsley and mince it.
• PEEL AND SMASH the garlic cloves.
• JUICE the lemon.
• HEAT the olive oil in an Instant Pot on "sauté" setting OR on the stove in a large pot.
• ADD the carrots and onion. Cook for 10 minutes, stirring occasionally, until the vegetables soften and start to turn brown.
• ADD the celery. Stir and cook for an additional 5 minutes.
• After making the mirepoix, POUR in the rest of the ingredients, except the parsley. Stir.
• PLACE the lid on the pressure cooker.
• COOK on high for 15 minutes. Let the Instant Pot release naturally if you have time. Otherwise, do a quick release.
• REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
• REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
• DISCARD the bay leaves.
• ADD the parsley.
• TASTE and adjust seasonings, if needed.
• STIR and SERVE.
• POUR in all the ingredients, except the parsley. Stir.
• PLACE the lid on the slow cooker.
• COOK on low for 10 to 12 hours or on high for 5 to 6 hours.
• REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
• REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
• DISCARD the bay leaves.
• ADD the parsley.
• TASTE and adjust seasonings, if needed.
• STIR and SERVE.
• After making the mirepoix, POUR all the ingredients, except the parsley into the pot. Stir.
• PLACE the lid on the pan. Heat over medium heat until the soup begins to boil.
• REDUCE HEAT to low and simmer for 1½ to 2 hours, or until the beans are soft.
• REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
• REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
• DISCARD the bay leaves.
• ADD the parsley.
• TASTE and adjust seasonings, if needed.
• STIR and SERVE.

15-BEAN SOUP

Steps:

• Microwave onion, garlic, oil, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
• Stir broth, white mushrooms, soaked beans, bacon, porcini mushrooms, and bay leaves into slow cooker.
• Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Let soup settle for 5 minutes, then remove fat from surface using large spoon.
• Discard bacon and bay leaves.
• Stir in chard and tomatoes, cover, and cook on HIGH until chard is tender, 20-30 minutes.
• Season with salt and pepper to taste and serve.

15 BEAN SOUP

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.

15-MINUTE WHITE BEAN SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
• Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.