Bean Dump 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.

BLACK BEAN SOUP

Steps:

• Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
• Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
• Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
• Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

7-CAN SOUP

Steps:

• Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
• Dice the cheese and stir it into the soup until melted. Serve immediately.

MEDITERRANEAN WHITE BEAN SOUP

Steps:

• In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
• Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
• Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
• Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.

BLACK BEAN SOUP

Steps:

• Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
• Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
• When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
• Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
• Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.

SASSY'S "DUMP" SOUP

Steps:

• 1. In large crock pot dump all cans of the vegetables first. Please drain only the ones listed. Stir in diced tomatoes. Stir in the vegetable soups. Drop in bouillon cube. Salt and pepper to taste. Add a little more water if you need to. Cook on high for 1 hour. Turn on low for last 3 hours. Delicious!
• 2. This is a soup that you can add to, take away....just play with it. What is fun about it? All you had to do was open and dump. How simple is that? Leaves more time for "Me" time. And remember the children can help make it too....it is that simple and easy!

POLISH BEET SOUP

Steps:

• Trim greens and stems from beets. Thoroughly wash and chop greens and stems. Peel and cut beets into 1/2-inch cubes.
• Bring beets, chicken broth, leeks, celery root, carrots, and parsnips to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until vegetables are tender, 10 to 12 minutes. Stir beet greens and stems into soup and simmer until greens and stems are tender, about 5 minutes. Mix sugar, lemon juice, and salt into soup.
• Stir sour cream and flour together in a bowl until smooth and thickened. Whisk 1 cup soup into sour cream mixture until smooth; pour sour cream mixture into soup and stir. Simmer soup until thickened slightly, about 1 minute. Add dill and remove pot from heat. Ladle soup into serving bowls and arrange 4 egg quarters in each bowl.

DUMP SOUP

Steps:

• Don't drain any cans.
• Dump all soups together.
• Simmer for 30 minutes.

SLOW COOKER 3 BEAN SOUP RECIPE

Steps:

• Place the onion, garlic, and carrots in the bowl of a slow cooker. Place the beans in a medium saucepan, cover with two inches of water and boil for 10 minutes. Drain and add the beans to the slow cooker. Pour in 10 cups of water and stir. Set to high, cover with the lid, and cook for 6 hours, until the beans are tender. Stir in the salt, cumin, coriander, black pepper, and the kale. Stir well for about 15 seconds to allow the heat from the beans to slightly wilt the kale before serving.

DUMP & COOK INSTANT POT TACO SOUP (TRADITIONAL FOOD STYLE!)

Steps:

• Once beans have soaked at least 24 hours, drain and rinse. Set aside.
• Press the Saute button on your Instant Pot and add ground meat and diced onion to the stainless steel insert.
• Allow the meat to begin to cook, using a spoon to break it up.
• Next, add diced tomatoes, frozen corn, green chiles, and all seasonings to the pot and stir to mix well.
• Last, add the soaked and rinsed beans and beef broth.
• Place the lid on your Instant Pot, seal the vent, and press the Cancel/Keep Warm button.
• Press the Manual/Pressure Cook button and adjust the time to 17 minutes on high pressure.
• When it beeps, immediately release pressure and serve!

DUMP SOUP

Steps:

• Open cans and pour together into pot.
• Heat over stove.

7-CAN SOUP

Steps:

• Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
• Dice the cheese and stir it into the soup until melted. Serve immediately.

BLACK BEAN BUTTERNUT SQUASH SOUP

Steps:

• Remove the seeds from your squash, cut off the peel, then cut into small cubes.
• Finely chop the onion and bell pepper.
• Mince your garlic.
• Drain and rinse a can of black beans (or cook from dry).
• Warm avocado oil over medium heat in a large pot. Add chopped onion and cook for 2-3 minutes.
• Then add chopped bell pepper and minced garlic. Cook for another 2-3 minutes.
• Next, add the spices.
• Toss to coat the spices evenly around your vegetables.
• Add the cooking sherry/ wine and cook until it's reduced by (at least) half. This takes about 3-4 minutes, or longer if you use more. Scrape around the bottom of your pot to lift any spices/ flavor that may have stuck.
• Add the remaining ingredients.
• Cook until the squash is soft, about 10 minutes. I recommend adding a lid to the pot for the first 10 minutes, then removing it for the last 10 minutes (keep lid on if you like a thinner soup).
• You can speed the cooking process by turning up the heat to medium-high. I prefer a slightly longer cooking time to give the flavors time to meld together.
• Decide if you want to serve the soup as-is, partially blended or fully blended (it's a very thick soup when fully blended).
• Use an immersion blender, regular blender or food processor to blend the soup.
• For a partially blended soup, blend anywhere from ¼ to ¾ of the soup (recipe photos show about ½ the soup blended).
• Serve the soup hot and garnish with any of your favorite toppings like cilantro, vegan sour cream, avocado, tortilla chips, pepitas, sprinkle of smoked paprika, etc.

BEAN DUMP SOUP

Steps:

• 1. Stir all ingredients together in crock pot and cook on low for 8-10 hours.
• 2. It's easy to over-do it on the salt, especially using canned beans. I usually use my own precooked, frozen, dried beans to avoid excess sodium.

GREEN BEAN SOUP

Steps:

• In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

CROCKPOT 7 CAN SOUP

Steps:

• Open all of the cans. Do not drain. Dump them into a 6 quart crockpot. Heat on low for 4-5 hours.
• When ready to serve spoon into a bowl stir in a dollop of sour cream or cheese if desired.
• Serve with your choice of lime, tortilla chips, and cilantro.Gluten Free
• Make sure your chili beans are gluten free.Dairy Free
• Use a dairy free sour cream and cheese (I used Daiya).