5 Bean Soup Food

BE PREPARED FIVE-BEAN SOUP MIX

Steps:

• To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
• To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
• To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

FIVE-BEAN SOUP

Steps:

• Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.

5 BEAN SOUP

Steps:

• Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water, broth, and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread.

5-INGREDIENT CREAMY WHITE BEAN SOUP

Steps:

• Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
• Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
• Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.

BEAN SOUP

Steps:

• Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
• Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
• Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

AMAZING BLACK BEAN SOUP IN 5 INGREDIENTS!

Steps:

• pour salsa into a large sauce pan and heat on medium heat.
• rinse beans in a collander, then add beans and broth to salsa. bring to a boil and let simmer for 15 minutes.
• in the meantime, mince cilantro. use a knife or a food processor. set cilantro aside.
• after about 15 minutes of simmering, remove about 1/2 of the soup from the pan and put it in a food processor. puree the soup (it will become thicker) and then put the pureed soup back into the pan. continue to simmer.
• add minced cilantro and lime juice to soup.
• cook soup for a few more minutes (5 or so). the longer you cook it, the more it will reduce and become thicker. eat as is or add cheese/sour cream on top as a garnish if you desire.

5 BEAN SOUP WITH BROWN RICE

Steps:

• Hydrate beans according to package instructions.
• Add beans and rice to slow cooker and cover with water (about 2 inches over top of beans).
• Add onions, tomatoes with juice, garlic, parsley, rosemary, black pepper, salt and bullion cubes. Stir the mixture.
• Cover and cook on low for 10 hours or until beans are tender.

FIVE-BEAN SOUP

Steps:

• Heat stove-top to medium high heat.
• In a large pot, saute the diced onions and red pepper until onions go clear.
• Add garlic and saute together well for about a minute.
• Add broth and tomato sauce.
• Drain and rinse all the beans and add them to the pot.
• Mix the pot continually until it slowly begins to bubble on the edges.
• Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
• Top with sour cream and green onions or tortilla chips.
• Serve warm