15 Bean Soup Food

15 BEAN AND HAM SOUP

Steps:

• Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water. You have two options for preparing your beans before you cook them. You can either 1) soak them overnight in cold water, or 2) cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use.
• To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary.
• Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered.
• Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed.
• Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving.
• TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy.
• Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose.
• Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.

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!

15 BEAN SOUP

Steps:

• Discard seasoning packet from soup mix (if included) or reserve for another use. Sort, wash and soak beans as directed on package; drain. Bring beans, water and broth to boil in saucepan; cover. Simmer on medium-low heat 2-1/2 to 3 hours or until beans are tender.
• Heat dressing in large skillet on medium heat. Add carrots, celery, onions and garlic; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes; bring to boil.
• Add ham, pepper and vegetable mixture to saucepan with beans; simmer on low heat 30 min., stirring occasionally.

INSTANT POT® VEGAN 15-BEAN SOUP

Steps:

• Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

VEGETARIAN 15-BEAN SOUP

Steps:

• Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
• Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

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.