Baked Bean Style Bean Soup Food

BAKED-BEAN STYLE BEAN SOUP

Steps:

• Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
• Bring to a boil, turn off the heat, and soak overnight.
• In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
• Bring to a boil then simmer gently until the beans are tender.
• Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
• Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
• Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching.
• Bean soup is best the day after it has been cooked.

QUICK AND EASY BAKED BEAN SOUP

Steps:

• Heat oil in a large soup pot.
• Fry onion, carrot, celery, garlic and meat for about 5 minutes, until tender.
• Add the rest of the ingredients except extra water, and simmer for 20 minutes.
• Add additional water to desired consistency. I liked mine more like a stew. You may like yours more soupy. It does thicken up!
• Goes great with grilled cheese sandwiches or cornbread muffins.

BAKED BEAN SOUP

Steps:

• In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
• Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
• Add garlic and stir for 1-2 minutes more or until carrots are tender.
• Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
• Bring to a boil then lower heat and simmer for about 15 minutes.
• Add salt and pepper to taste.

SMOKED SAUSAGE AND BAKED BEAN SOUP

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
• Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
• Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.

EASY BAKED BEANS

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

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.

EASY BAKED BEANS FOR 1 OR 2

Steps:

• Mix all ingredients together in small oven-safe dish.
• Bake uncovered at 350 for 15 minutes, give or take a few minutes depending on whether you like your beans soupy or thick.

BAKED BEAN AND TOMATO SOUP

Steps:

• Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
• Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
• Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
• Slowly add the roux to the pureed vegetables.
• Season to taste with salt and pepper.
• Heat to the boiling point and serve while hot.
• For Vegetarian use the water and a Vegetarian baked beans.

BOSTON BAKED BEANS

Steps:

• Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
• In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
• Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

BEANS, BEANS, AND BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, and crumble.
• Place the ground beef and onions into a large skillet over medium heat, and cook and stir until the meat is no longer pink, breaking the meat apart as it cooks, about 10 minutes. Drain excess grease. Transfer the beef and onion mixture into a large Dutch oven. Stir in the crumbled bacon, honey barbecue sauce, pork and beans, kidney beans, lima beans, black beans, brown sugar, cider vinegar, liquid smoke, salt, and pepper.
• Cover, and bake in the preheated oven until bubbling, about 1 hour.

SIXTEEN-BEAN SOUP

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.