Country Bean Soup Food

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COUNTRY SOUP IN A JAR



Country Soup in a Jar image

This is another great gift idea. Layered soup in a jar. What a fun, easy way to make someone's day!

Provided by GOJO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Dry Soup Mix Recipes

Yield 4

Number Of Ingredients 11

½ cup barley
½ cup dried split peas
½ cup uncooked white rice
½ cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
½ teaspoon lemon pepper
2 tablespoons beef bouillon granules
½ cup uncooked alphabet pasta
1 cup uncooked twist macaroni

Steps:

  • In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
  • Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

Nutrition Facts : Calories 468.8 calories, Carbohydrate 91.2 g, Cholesterol 0.4 mg, Fat 2.4 g, Fiber 19.4 g, Protein 22 g, SaturatedFat 0.6 g, Sodium 1897 mg, Sugar 5.1 g

COUNTRY BEAN SOUP



Country Bean Soup image

I like to give this mix as a gift, layering the beans in a clear pint jar and attaching the soup directions with a festive ribbon. You'll find it's perfect to serve year-round. -Donna Higbee, Riverton, Utah

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield 10 cups per batch.

Number Of Ingredients 12

1 cup each dried black beans, dried yellow split peas, dried green split peas, dried black-eyed peas, dried pinto beans, dried kidney beans, dried great northern beans and dried lentils
ADDITIONAL INGREDIENTS (for each batch):
1 smoked ham hock (about 1/2 pound)
1 large onion, chopped
2 medium carrots, chopped
1 celery rib, chopped
1 garlic clove, minced
1 to 2 teaspoons salt
1 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 quarts water
1 can (8 ounces) tomato sauce

Steps:

  • Sort beans, peas and lentils; combine in a large bowl. Divide into four equal batches, 2 cups each. Store in airtight containers in a cool, dry place for up to 6 months. Yield: 4 batches., To make one batch of soup: Rinse bean mixture with cold water. Place in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened., Drain and rinse bean mixture, discarding liquid. Return bean mixture to pan; add remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours or until beans are tender. Remove ham hock; cut meat into bite-size pieces and return to pan. Heat through.

Nutrition Facts : Calories 547 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 370mg sodium, Carbohydrate 96g carbohydrate (13g sugars, Fiber 29g fiber), Protein 37g protein.

TUSCAN BEAN SOUP



Tuscan Bean Soup image

A country peasant soup that is heart enough to be a main course.

Provided by Deborah Mele

Categories     Soups & Stews

Time 2h20m

Number Of Ingredients 14

2 Tablespoons Olive Oil
3 Cloves Of Garlic, Minced
1 Small Onion, Finely Chopped
2 Stalks Celery, Finely Chopped
2 Carrots, Peeled And Finely Chopped
1 Sprig Fresh Rosemary
Salt & Pepper
Extra Virgin Olive Oil, And Cracked Black Pepper To Serve
Finely Chopped Fresh Herbs
4 Ounces Pancetta (You Can Use Bacon If Pancetta Is Unavailable)
1 Pound Dried Cannellini Beans (Or Combination of Beans), Soaked Overnight In Cold Water
1 Onion, Peeled, Cut Into Quarters, Leaving Pieces Attached
4 Medium Garlic Cloves, Unpeeled
1 Bay Leaf

Steps:

  • For the beans, Cut the pancetta into 1 inch thick slices, 2 inches long.
  • In a large stock pot, cook the pancetta over medium heat until golden brown in color, then add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta.
  • Add the beans (drained), bay leaf, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender.
  • Remove from the heat, cover and let site 30 minutes.
  • Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves.
  • For the soup, heat the oil in the stock pot, and once hot add the onions, celery and carrots and cook until the onions are soft and translucent.
  • Add the garlic, and cook until fragrant, then add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid.
  • Cook on low for 20 minutes. Season with salt and pepper.
  • Remove the rosemary sprig and discard.
  • Remove 1/3 of the bean mixture and pulse in a food processor until creamy.
  • Alternately, you could use a wand blender and blend part of the beans.
  • Return the pureed beans to the pot, and mix.
  • Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each.
  • Sprinkle a little fresh herbs just before serving.

Nutrition Facts : Calories 489 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 22 grams fat, Fiber 13 grams fiber, Protein 23 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2 cups, Sodium 192 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

COUNTRY KITCHEN CALICO BEAN SOUP



Country Kitchen Calico Bean Soup image

Yum! This soup couldn't be any easier to make! The hardest part is chopping the ham, onions, and celery...and how hard can that be? This is almost exactly like a soup which was served at a local Country Kitchen restaurant that closed several years ago. Enjoy!

Provided by trissann

Categories     Meat and Poultry Recipes     Pork

Time 2h50m

Yield 8

Number Of Ingredients 17

8 cups water, or more to taste
2 cups chopped ham
1 (15.5 ounce) can diced tomatoes
½ cup coarsely chopped onion
½ cup chopped celery
⅓ cup dry black-eyed peas
⅓ cup dry kidney beans
⅓ cup dried pinto beans
⅓ cup dried navy beans
⅓ cup dry great Northern beans
⅓ cup dried large lima beans
⅓ cup dried baby lima beans
¼ cup ham soup base
2 tablespoons liquid smoke flavoring
1 ½ tablespoons garlic powder
½ teaspoon ground black pepper
1 bay leaf

Steps:

  • Stir water, ham, tomatoes, onion, celery, black-eyed peas, kidney beans, pinto beans, navy beans, great Northern beans, large lima beans, baby lima beans, ham base, liquid smoke, garlic powder, black pepper, and bay leaf together in a stock pot; bring to a boil, place a cover on the pot, reduce heat to medium-low, and cook until the beans are tender, 2 1/2 to 3 hours.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 40.6 g, Cholesterol 18.9 mg, Fat 11.1 g, Fiber 10.9 g, Protein 20.6 g, SaturatedFat 2.8 g, Sodium 2251.2 mg, Sugar 7.2 g

COUNTRY BEAN, BEEF AND CABBAGE SOUP



Country Bean, Beef and Cabbage Soup image

This is similar to a stuffed cabbage soup, with beans substituting for the rice. I am on the South Beach Diet and this soup can be eaten on Phase I of the plan. It's very tasty and easy to prepare. Even if you are not watching your carb/sugar intake, it's a healthy good for you soup. This recipe originated from The Good Carb Cookbook.

Provided by TheDancingCook

Categories     Beans

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

1 lb ground beef, lean
2 cans beef broth
1 (14 1/2 ounce) can Italian stewed tomatoes, undrained
1 cup onion, chopped
4 cups cabbage, shredded fine
1 (15 ounce) can red kidney beans, drained
1 teaspoon thyme
1/8 teaspoon black pepper
1 bay leaf

Steps:

  • Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
  • Cook beef over medium heat until it's crumbly and no longer pink.
  • Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
  • Bring to a boil over high heat; cover and simmer for about 15 minutes.
  • Add cabbage and beans, turn heat up to high and bring to a boil.
  • Cover and simmer on low heat for 20 minutes.
  • Remove bay leaf and serve.

COUNTRY BEAN SOUP



Country Bean Soup image

Make and share this Country Bean Soup recipe from Food.com.

Provided by Soup Queen

Categories     Beans

Time 5h30m

Yield 3 quarts, 8-10 serving(s)

Number Of Ingredients 8

2 cups mixed dried beans
2 quarts water
2 ham or 2 smoked pork hocks
1 large onion, chopped
1 -2 tablespoon minced garlic
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 lemon, juice of

Steps:

  • Wash beans and place in large kettle.
  • Cover with water and soak overnight.
  • Drain beans.
  • Add water and ham or pork hocks.
  • Bring to a boil and simmer slowly at least 3 hours.
  • Add remaining ingredients and simmer one hour.
  • Remove bones and any large pieces of fat and if there are large chunks of meat, shred them and return them to the pot.

Nutrition Facts : Calories 32.2, Fat 0.3, SaturatedFat 0.1, Sodium 296.1, Carbohydrate 8.2, Fiber 2, Sugar 3.2, Protein 1.2

COUNTRY-STYLE SOUP



Country-Style Soup image

Categories     Soup/Stew     Bean     Leafy Green     Vegetable     Vegetarian     Wheat/Gluten-Free     Parmesan     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup dried fava beans
1/2 cup dried Great Northern beans
6 cups water
1 large onion, finely chopped
1 carrot, peeled, finely chopped
1 small celery stalk, finely chopped
8 ounces savoy cabbage, cut into 1-inch pieces (about 4 cups)
1/2 head Bibb lettuce, cut into 1-inch pieces (about 2 cups)
Freshly grated Parmesan cheese
Extra-virgin olive oil

Steps:

  • Place fava beans in medium saucepan. Place Great Northern beans in large bowl. Add enough cold water to each to cover by 3 inches and let soak overnight.
  • Bring fava beans to boil in their soaking liquid. Boil 5 minutes. Drain fava beans and cool slightly. Using small sharp knife, make small slit in skin of each bean. Peel off outer skins and discard. Drain Great Northern beans.
  • Bring 6 cups water to boil in large pot. Add all beans, onion, carrot and celery. Partially cover; simmer over medium heat until beans are half cooked, about 30 minutes. Add cabbage and lettuce. Partially cover; cook until beans are tender, stirring occasionally, about 1 hour. Season with salt and pepper. Ladle into bowls. Sprinkle with Parmesan. Drizzle with oil.

WINTER COUNTRY SOUP



Winter Country Soup image

My soup will warm your family up on the chilliest of winter nights. Featuring smoked sausage, beans and vegetables, it's a satisfying meal all by itself, or a hearty way to start one! -Jeannette Sabo, Lexington Park, Maryland

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 tablespoon butter
1 package (14 ounces) smoked sausage, cut into 1/4-inch slices
1 large sweet red pepper, cut into 1/2-inch pieces
8 shallots, chopped
8 cups chopped fresh kale
3 cups frozen corn (about 15 ounces)
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
8 cups vegetable broth
3/4 cup uncooked orzo pasta

Steps:

  • In a Dutch oven, heat butter over medium-high heat; saute sausage with pepper and shallots until browned., Add kale; cook, covered, until kale is wilted, 2-3 minutes. Stir in all remaining ingredients except orzo; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Return to a boil. Stir in orzo. Cook until pasta is tender, 8-10 minutes, stirring occasionally.

Nutrition Facts : Calories 258 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 1067mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 10g protein.

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