Big Batch Bean Soup Food

BIG-BATCH INSTANT POT WHITE BEANS

Big-Batch Instant Pot White Beans image

Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and freeze them in their broth. Defrost to stir into soups and stews, bake into casseroles, sauté for dinner, marinate for salads, and more.

Provided by Anna Stockwell

Categories Bean Lima Bean Instant Pot Garlic Rosemary Soy Free Dairy Free Peanut Free Sunday Stash

Yield Makes about 10 cups

Number Of Ingredients 7

Ingredients

1 1/2 lb. dried large lima beans, rinsed
2 large garlic cloves, peeled, crushed
2 Tbsp. extra-virgin olive oil
2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt
1 sprig rosemary (optional)
Special Equipment
An Instant Pot or other electric pressure cooker

Steps:

Place beans, garlic, oil, salt, and rosemary (if using) in Instant Pot. Cover with 10 cups cold water. Seal lid and cook at high pressure 14 minutes.
Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm function until cooked through.
Do Ahead: Beans can be cooked 5 days ahead. Chill in cooking liquid in airtight containers, or freeze in cooking liquid up to 3 months.

EVERYDAY VEGETABLE SOUP

Everyday Vegetable Soup image

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g

BIG BATCH VEGETABLE SOUP

Big Batch Vegetable Soup image

This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time you make it. It can be easily doubled or tripled. i got this recipe from Martha's Everyday Food cookbooks - very tasty.

Provided by Chef mariajane

Categories Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cups onions, chopped (whites only) or 2 cups leeks, thinly sliced (whites only)
1 cup celery, thinly sliced
2 teaspoons italian seasoning
coarse salt and pepper
3 (14 1/2 ounce) cans reduced-sodium vegetable broth or 3 (14 1/2 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed assorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery and Italian Seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5-8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.

BIG BATCH WHITE BEAN AND HAM SOUP

Big Batch White Bean and Ham Soup image

Cooking for a crowd can be a difficult task, but there is nothing like this easy recipe for Big Batch White Bean and Ham Soup to impress your guests.

Provided by Peggy Trowbridge Filippone

Categories Dinner Lunch Soup

Time 2h50m

Yield 100

Number Of Ingredients 8

Ingredients

6 pounds dry white beans (about 3½ quarts)
7 gallons ham or chicken stock
8 ham bones
4 1/2 cups onion (about 2 pounds, finely chopped)
2 3/4 cups carrots (about 1 pound, shredded)
2 teaspoons pepper
3 cups cold water
2 cups all-purpose flour

Steps:

Rinse white beans in a strainer under cool water, being sure to discard any discolored or damaged beans.
Place rinsed beans in a large kettle with stock and ham bones; bring to a boil.
Once boiling, reduce heat, cover, and simmer for two to three hours or until the beans are tender.
While beans are simmering, prepare the onion and carrots.
After two to three hours of simmering, stir the onion, carrots, and pepper into the beans. Cover and simmer for an additional 30 minutes.
Combine cold water and flour in a separate bowl until smooth and then gradually stir into soup until thickened.
Cook for an additional 10 minutes. If the soup is too thick, add additional water until you've reached your desired consistency. Recipe Source: Jene Cain, Northridge, California. This recipe came to us from Jene Cain from Northridge, CA who obviously has some experience cooking for a crowd. Reprinted with permission.

Nutrition Facts : Calories 106 kcal, Carbohydrate 19 g, Cholesterol 1 mg, Fiber 6 g, Protein 7 g, SaturatedFat 0 g, Sodium 52 mg, Fat 1 g, ServingSize 100 Servings, UnsaturatedFat 0 g