3 Bean Soup Food

CONTEST-WINNING THREE-BEAN SOUP

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

MEDITERRANEAN BEAN SOUP RECIPE WITH TOMATO PESTO

Steps:

• In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
• Add the canned diced tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
• Uncover, add the vegetable broth and frozen spinach. Raise the heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
• While the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the basil and puree. While the processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in the grated Parmesan.
• When the soup is ready, remove from heat. Stir in the tomato pesto.
• Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!

THREE-BEAN SOUP

Steps:

• In a stockpot, cook beef over medium heat until no longer pink; drain. Add the tomatoes, consomme, water, barley, onion, salt, marjoram and thyme; bring to a boil. Reduce heat; cover and simmer for 50 minutes., Stir in all the beans and bring to a boil. Reduce heat and simmer for 10 minutes. Sprinkle individual bowls with cheese.

THREE BEAN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat.
• Cook hamburger until mostly cooked, then add onion and garlic in the saucepan and slowly cook until tender and browned.
• Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan.
• Cook over medium-high heat approximately 25 minutes.
• As the mixture thickens, stir in the red wine.

HEARTY AND HEALTHY 3 BEAN MINESTRONE

Steps:

• Set aside or prepare the stock and roasted tomatoes.
• Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
• To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
• For the stock:
• Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
• For the tomatoes:
• Heat the oven to 500 degrees F.
• Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

THREE BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

THREE BEAN SALAD

Steps:

• Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

HEARTY HAM AND THREE-BEAN SOUP

Steps:

• Mix all ingredients in 3- or 4-quart saucepan. Heat to boiling over medium heat.
• Cook 15 to 20 minutes, stirring occasionally, until onion is tender and soup is slightly thickened.

THREE-BEAN VEGETABLE SOUP

Steps:

• Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour. Drain beans.
• Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened. Add celery and carrots and cook 3 minutes longer.
• Add broth, the water, beans, tomatoes, garlic, 1/4 cup parsley, and the bay leaf. Boil uncovered 10 minutes. Reduce heat and simmer uncovered until beans are tender, about 1 hour. Remove bay leaf.
• Puree half the soup in food processor or blender and return to saucepan. Season with salt and pepper and stir in remaining 1/4 cup parsley.
• Serve soup hot with Parmesan cheese, sour cream, and tomato.

THREE-BEAN SOUP

Steps:

• Drain the white beans and combine with 7 cups water, the intact half of the onion, the 2 peeled garlic cloves and the bay leaf in a large saucepan. Bring to a boil, skim off any foam that rises and reduce the heat. Cover and simmer 1 hour, until the beans are just tender. Add salt to taste and freshly ground pepper.
• In a heavy soup pot or Dutch oven, heat the olive oil over medium heat and add the chopped onion, carrot and celery. Cook, stirring, until vegetables are tender, about 5 minutes, and add the garlic and the red bell pepper. Cook, stirring, until the garlic is fragrant, about 1 minute. Add the beans with their liquid and the bouquet garni, and bring back to a boil. Reduce the heat, cover and simmer 1 hour, until the beans and vegetables are tender and the broth is aromatic. Taste and adjust salt. Add freshly ground pepper.
• Meanwhile, rinse out the saucepan you started the beans in, fill halfway with water and bring to a boil. Fill a bowl with ice water. When the water in the saucepan comes to a boil, add salt to taste and drop in the green beans. Boil 4 minutes, and then transfer the beans to the ice water without draining the pot, using a slotted spoon or strainer. Drain the beans and cut in 1-inch pieces. Bring the water in the saucepan back to a boil and shell and skin the favas.
• Shortly before serving the soup, stir in the chopped parsley and mint, add the green beans and skinned favas and simmer for a few minutes. Serve, topped with Parmesan cheese if desired.

THREE-BEAN SOUP

Steps:

• Quarter leeks lengthwise, then cut crosswise into 1/2" pieces. Rinse leeks in a fine-mesh strainer and pat dry with paper towels. Smash garlic cloves with the flat side of a chef's knife and peel; set 2 cloves aside.
• Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring, until golden brown and starting to crisp, 8-10 minutes. Add smashed garlic and 2 Tbsp. oil and cook, stirring often, until garlic is just beginning to turn golden 3-4 minutes. Add leeks, chopped fennel, celery, thyme, bay leaf, and 1 Tbsp. salt. Cook, stirring often, until vegetables are beginning to soften, about 4 minutes. Add lima beans, red pepper flakes, and 6 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer, occasionally skimming and discarding any foam that rises to the surface, until beans are slightly crunchy but not quite creamy, 25 minutes. Add Romano beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep beans submerged, until dried beans are creamy and fresh beans are just cooked through, about 15 minutes more.
• Meanwhile, pulse dill, zest of whole lemon, fennel fronds, and 1 reserved garlic clove in a food processor until finely chopped. With the motor running, stream in 1/2 cup oil. Add 3/4 tsp. salt and squeeze in 2 tsp. lemon juice. Transfer pesto to a small bowl and set aside.
• Remove stew from heat and stir in crème fraîche, black pepper, and 4 tsp. lemon juice. Taste and adjust seasoning.
• Rub bread with remaining garlic clove, drizzle with oil, and season lightly with salt.
• Ladle soup into bowls. Drizzle with pesto, then top with shaved Parmesan. Serve with garlic bread and remaining pesto alongside.