CHEF JOHN'S TUSCAN BEAN SOUP
Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
- Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
- Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 44.4 g, Cholesterol 42 mg, Fat 23.1 g, Fiber 10.3 g, Protein 12.7 g, SaturatedFat 8.5 g, Sodium 1611.1 mg, Sugar 4.4 g
PERFECT BBQ BAKED BEANS
I saw a similar recipe online a while back and have been amending it to make it my own. Everyone always loves these beans, and they are a sweet, filling, and yummy addition to a plate of potato salad and the smokey BBQ we all love!
Provided by aleasa
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, cook the ground beef, onion, and mesquite seasoning until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease, and transfer the meat mixture to a large baking dish. Stir in the baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper, and mix until any small lumps of brown sugar have dissolved.
- Bake in the preheated oven until the beans are bubbling and the flavors have blended, about 20 minutes.
Nutrition Facts : Calories 330 calories, Carbohydrate 58.2 g, Cholesterol 27.5 mg, Fat 6.2 g, Fiber 6.8 g, Protein 15.4 g, SaturatedFat 2.2 g, Sodium 1330.7 mg, Sugar 32.8 g
EASY BBQ BEANS
Quick, simple and packed with goodness, try these beans as part of a pick-and-mix Mexican supper
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min. Add vinegar and sugar and cook until onions are caramelised. Stir in beans, passata, Worcestershire sauce (if using) and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.
Nutrition Facts : Calories 118 calories, Fat 2 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium
BE PREPARED FIVE-BEAN SOUP MIX
This do-ahead soup mix allows you always to be prepared!
Provided by Lois Richer
Categories Soups, Stews and Chili Recipes Soup Recipes Dry Soup Mix Recipes
Time 2h45m
Yield 24
Number Of Ingredients 18
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.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 34.2 g, Cholesterol 1 mg, Fat 3.7 g, Fiber 8.8 g, Protein 11.9 g, SaturatedFat 0.4 g, Sodium 538.8 mg, Sugar 4.4 g
BARBECUE 15-BEAN SOUP
Make and share this Barbecue 15-Bean Soup recipe from Food.com.
Provided by wife2abadge
Categories Beans
Time 10h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Set aside the soup mix seasoning packet and put the beans in a large colander.
- Pick through the beans to remove any debris, then rinse under running water.
- Put the beans in the slow cooker, cover them with water, and soak for 8 hours.
- Pour the beans back into the colander, discarding the used water, and rinse under running water.
- Return the beans to the slow cooker and add 1 quart of fresh water.
- Add the barbecue sauce and chopped onions, stirring to mix.
- Cover and cook on low 10 hours or until beans are tender.
- An hour before the soup is done, add the seasoning packet and stir.
- Just before serving the soup, season it with salt and pepper.
Nutrition Facts : Calories 35, Fat 0.6, SaturatedFat 0.1, Sodium 257.9, Carbohydrate 6.8, Fiber 0.8, Sugar 2.4, Protein 0.8
BARBECUE BEAN SOUP
Steps:
- In a kettle cook the onion and the garlic in the oil over moderate heat, stirring, until the onion is softened, stir in the chili powder, the cumin, the allspice, and the cloves, and simmer the mixture for 1 minute. Add the tomatoes with the juice, the beans, the roasted peppers, the broth, the molasses, the Tabasco, and salt and pepper to taste and simmer the soup, covered partially and stirring occasionally, for 1 1/2 hours. Stir the vinegar into the soup and simmer the soup until it is heated through. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. Reheat the soup and ladle it into thermoses.
BARBECUE BEAN SOUP
This is a my version of a soup recipe I got from wife2abadge. It's easy to make and requires minimal prep.
Provided by Smockmock
Categories One Dish Meal
Time 10h10m
Yield 4 quarts, 12 serving(s)
Number Of Ingredients 19
Steps:
- Hydrate and rinse beans (a bag of 15 bean soup can be used in place of the dry beans listed) according to package instructions. (note: split peas and lentils do not need to be hydrated)
- Add all ingredients to slow cooker except pasta. (If using 15 bean soup mix do not add seasoning packet to slow cooker until the last 30 min of cook time.).
- Stir mixture.
- Cover and cook on low for 10 hours or until beans are tender. Add pasta, if desired, in the last 15-30 minutes of cook time.
Nutrition Facts : Calories 187.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.1, Sodium 408.3, Carbohydrate 34.1, Fiber 6.7, Sugar 3.6, Protein 9.5
TEXAS TWO BEAN SOUP
Make and share this Texas Two Bean Soup recipe from Food.com.
Provided by TishT
Categories Black Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a soup pot, combine the onions and garlic with the oil and salt.
- Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
- Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
- Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
- Add the black-eyed peas, your choice of beans, and the barbecue sauce.
- Mix well, cover and simmer for 10 minutes.
- Add salt to taste.
- Garnish with crushed tortilla chips and sour cream on top if desired.
Nutrition Facts : Calories 275.9, Fat 6, SaturatedFat 0.9, Sodium 527.5, Carbohydrate 45.9, Fiber 12.4, Sugar 9.4, Protein 12.3
BBQ HAM AND BEAN SOUP
Add some Hill Country flavor to the table with this BBQ Ham and Bean Soup. This ham and bean soup features beans, ham, veggies & a medley of great spices.
Provided by My Food and Family
Categories Soup Recipes
Time 10h30m
Yield 18 1-cup servings
Number Of Ingredients 18
Steps:
- Place beans in a large pot; cover with 2 quarts of water. Allow to soak overnight, or at least 8 hours.
- Drain. Add 2 quarts of water. Bring to a boil, reduce heat and simmer uncovered for 1-2 hours or until beans are tender.
- Combine and mix ingredients in slow cooker. Cook on low for 6-8 hours or until vegetables are tender.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
REAL SIMPLE BEAN AND BACON SOUP
From the February 2005 issue of Real Simple magazine. This is a quick comfort food for cold days. You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe.
Provided by Ms B.
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large Dutch oven or saucepan, fry the bacon until crisp.
- Remove and drain on paper towels.
- Let cool, chop and set aside.
- Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
- Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
- Add the beans and 2 cups of water.
- Bring to a boil, cover, and reduce heat to low.
- Let simmer for 10 minutes.
- Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
- Stir in the parsley, salt, pepper and bacon.
- Serve hot.
Nutrition Facts : Calories 202.1, Fat 5.4, SaturatedFat 1.8, Cholesterol 7.2, Sodium 477.6, Carbohydrate 28.3, Fiber 9, Sugar 1.6, Protein 11.3
CROCK POT BARBECUED BEEF AND BEAN SOUP
Make and share this Crock Pot Barbecued Beef and Bean Soup recipe from Food.com.
Provided by Mirj2338
Categories Beans
Time 16h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in the crock pot except for the barbecue sauce.
- Cover and cook on Low 10 to 16 hours.
- Before serving, remove short ribs and cut the meat from the bones.
- Return the meat to the crock pot.
- Stir in the barbecue sauce before serving.
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