Basic Bean Soup Food
EASY BEAN SOUP
This is a really easy soup to make. It is best if you have leftover ham from the holidays! You will likely have many of the ingredients on hand too! Tastes delicious with moist cornbread on a cold winter night!
Provided by Leahcooks
Categories Beans
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients into a large pot and cook on medium heat for 2 hours.
- Turn heat to low and cook for an additional hour or until carrots and celery are soft.
- It can be kept on very low eat until ready to eat.
BASIC BEAN SOUP
This is a simple, basic bean soup. It's very easy to assemble, and it tastes great, too! Try adding other vegetables, if desired.
Provided by Chris Davis
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, combine the beans with the water, cover and let soak overnight.
- In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.
Nutrition Facts : Calories 180.5 calories, Carbohydrate 27 g, Cholesterol 13.4 mg, Fat 2.9 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 0.9 g, Sodium 380.6 mg, Sugar 2.6 g
QUICK BEAN SOUP
A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings (about 2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.
Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.
15-MINUTE WHITE BEAN SOUP
This hearty soup is perfect for lunch or a light supper.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
- Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.
Nutrition Facts : Calories 257 g, Fat 7 g, Fiber 8 g, Protein 14 g
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
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
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