VEGETABLE BEAN SOUP
Have not tried this yet. The recipe says two summer squash I am not sure just how much this would be since they do vary in size so it was suggested to me that around 1 - 2 cups should be Ok and since most veggie soups are so easily mixed around with how many veggies are added. I would leave this up to a persons individual tastes
Provided by wicked cook 46
Categories Easy
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients in the slow cooker crock and mix.
- well. Cover and cook on LOW for 8 hours. Stir well before.
- serving. If desired, stir in Tabasco sauce before serving.
Nutrition Facts : Calories 298, Fat 11.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 1433.3, Carbohydrate 37.3, Fiber 10.1, Sugar 13.7, Protein 14.9
SIXTEEN-BEAN SOUP
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
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.
VEGAN 15 BEAN SOUP (INSTANT POT)
A Vegan 15 Bean Soup using one of those little bags of soup mix and my Instant Pot. From dried beans to deliciously healthy soup in just 1 hour. Pure Magic.
Provided by Chuck Underwood
Categories Main
Time 1h
Number Of Ingredients 17
Steps:
- Throw away that little seasoning packet in the beans, we won't be using it.
- Rinse the beans well, and add them to your Instant Pot
- To the Instant Pot, add the broth, water, soy sauce, garlic, onion, peppers, chiles, celery, carrots, cumin, thyme, and bay leaf. Attach the lid and set to SEALING.
- Set your Instant Pot to MANUAL mode, HP, and 45 minutes.
- When finished cooking, allow to vent naturally. OR, cover pressure release valve with a clean washcloth, and using a wooden spoon - CAREFULLY and SLOWLY release the pressure manually.
- Remove lid and stir in tomatoes, spinach, and lime juice. Mix well and check for seasoning. Add additional salt and pepper if needed.
Nutrition Facts : Calories 142 calories
HEARTY VEGETABLE BEAN SOUP
Chock-full of vegetables and beans, this hearty soup is sure to satisfy your hungry bunch on a winter night. Writes Cathy Seed from Hudson, Ohio. "This soup is wonderfully easy to make and very tasty. In summer, use fresh produce from the garden or your local farmer's market. In winter, just use frozen or open some cans of veggies-it couldn't be simpler!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil. , Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.
Nutrition Facts : Calories 285 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1356mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 13g protein.
16 BEAN SOUP (CROCKPOT)
This is a great recipe to start in the morning and have ready when you come home. I love the packages with 16 kinds of beans...they make the best bean soup. They don't come with a prepackaged mix or anything like it sounds--the 16 bean soup mix is just a package of 16 kinds of beans. I didn't have turkey Italian sausage so I used regular spicy Italian sausage, and I added a couple potatoes just because I love them. Recipe is posted as written. Serving size is estimated. Recipe courtesy of www.lovetoknow.com
Provided by AmyZoe
Time 5h30m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Combine bean soup mix, bay leaves, oregano, chicken stock, and enough water to cover the beans by 1" to 2 " in crock pot.
- Cook on high for 2 hours.
- Add remaining ingredients and shift cooker to low. Cook for additional 3 hours.
- For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
- Serve this as a complete meal or over rice if desired.
- Freezes well.
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
"16 BEAN" PASTA E FAGIOLI
Steps:
- The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
- Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.
- Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.
NOURISHING WHITE BEAN SOUP
This vegetarian White Bean Soup is soothing and delicious. We use canned white beans for this recipe so it's a quick and easy soup to pull together.
Provided by The Harvest kitchen
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Het the olive oil in a large Dutch oven.
- Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
- Stir in the Italian herbs
- Add the beans, rosemary sprig and bay leaf
- Pour in the vegetable broth.
- Cover and simmer on low heat for about 20 minutes.
- Discard bay leaf and rosemary sprig
- Using a stick blender blend the soup until it's smooth and creamy.
- Season with freshly ground black pepper and sea salt.
- Serve with a drizzle of olive oil, some parmesan cheese and torn croutons.
Nutrition Facts : Calories 291 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 10 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 242 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BEAN AND VEGETABLE SOUP
Steps:
- In a large saucepan, heat the olive oil
- Fry the onion and cook until soft
- Then add the garlic, celery and carrots and stir fry for a further 5 minutes
- Add the courgettes and cook for a further 2-3 minutes
- Add the tomatoes, stock, beans and basil
- Bring to the boil and reduce to a simmer
- Cover and cook for 25-30 minutes
- Serve with good quality bread
BEAN AND VEGETABLE SOUP, FIRST TIME AROUND
Provided by Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil and bacon and cook until bacon bits are almost crisp. Add onions, celery and carrots and saute for about 10 minutes or until soft. Add the garlic, zucchini, tomatoes, cabbage, spinach and cook for about 10 minutes longer or until wilted. (If vegetables begin to stick, add some water.) Add the bean puree and whole beans, basil, broth, water and 1 teaspoon of salt. Bring liquid to a boil, and simmer, over low heat, stirring on occasion, for 20 minutes. Season well to taste with salt and pepper and ladle into hot deep bowls. Garnish with grated cheese to taste.
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