Crock Pot Pesto Bean Soup Food

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PESTO BEAN SOUP



Pesto Bean Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
5 cloves garlic, thinly sliced
A pinch of red pepper flakes
2 cans cannellini beans, drained
3 tablespoons pesto
2 tablespoons grated Parmesan cheese
3 cups chicken broth
1 cup chopped celery
1/2 cup chopped black olives
1/2 cup roasted peppers

Steps:

  • Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
  • Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
  • Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

PESTO BEAN SOUP



Pesto Bean Soup image

This is one of my favorite vegetarian recipes, especially on those cold winter evenings. I make large batches and freeze it. Homemade pesto is tasty, but you can use store-bought to make the recipe really simple. Serve the soup with garlic toast and a green salad. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 4h10m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 8

1 carton (32 ounces) reduced-sodium vegetable broth
1 large white onion, chopped
4 garlic cloves, minced
2-1/2 cups sliced baby portobello mushrooms
3 cans (15 to 15-1/2 ounces each) cannellini beans, rinsed and drained
3/4 cup prepared pesto, divided
1/4 cup grated Parmigiano Reggiano cheese
Optional: Additional pesto and cheese

Steps:

  • In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in remaining pesto and the cheese. If desired, serve with additional pesto and cheese.

Nutrition Facts : Calories 244 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 586mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

CROCK POT BEAN SOUP



Crock Pot Bean Soup image

Make and share this Crock Pot Bean Soup recipe from Food.com.

Provided by OldChef

Categories     Beans

Time 8h10m

Yield 8-12 serving(s)

Number Of Ingredients 25

1 1/2 cups dried baby lima beans
1 1/2 cups dried great northern beans
1 tablespoon salt
8 cups water
1 smoked ham hock
1 cup diced smoked ham
1 cup diced Little Smokies sausage
1/2 lb bacon, diced and fried crisp,reserve 2 tbs bacon grease
1 medium onion, chopped
2 stalks celery, diced
1 medium carrot, shredded
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons salt
1 teaspoon fresh ground pepper
2 teaspoons beef bouillon, crystals
2 teaspoons msg
1 teaspoon sugar
2 bay leaves
2 tablespoons Worcestershire sauce
1 teaspoon A.1. Original Sauce
2 teaspoons liquid smoke
2 tablespoons rendered bacon fat

Steps:

  • RINSE AND SORT BEANS AND PUT IN LARGE POT WITH WATER AND SALT.
  • BRING TO BOIL AND BOIL FOR TWO MINUTES.
  • TURN OFF HEAT, COVER, AND LET STAND FOR 1 HOUR.
  • RINSE, DRAIN, AND TRANSFER TO CROCK POT.
  • COMBINE ALL INGREDIENTS IN 6 ½ QUART CROCK POT WITH 10 CUPS WATER.
  • COOK ON LOW FOR 8 HOURS.
  • REMOVE HAM HOCK.
  • CUT OFF USEABLE MEAT AND RETURN MEAT TO POT.
  • REMOVE BAY LEAVES.
  • FOR THICKER SOUP, STIR IN 1 TBS CORN STARCH MIXED WITH 2 TBS WATER.
  • COOK ON HIGH FOR 30 MINUTES TO 1 HOUR.
  • ADJUST SEASONINGS TO TASTE.
  • Makes enough to feed a Third World Country or two teen-agers!

Nutrition Facts : Calories 391.5, Fat 13.6, SaturatedFat 4.5, Cholesterol 19.3, Sodium 1765.8, Carbohydrate 49.7, Fiber 15.5, Sugar 6, Protein 19

CROCK-POT PESTO BEAN SOUP RECIPE



Crock-Pot Pesto Bean Soup Recipe image

This lovely vegetarian soup uses pesto to add some great flavor to this bean and veggie packed soup. Serve with some crusty Italian bread and a side salad for a great dinner or lunch any day of the week.

Provided by Crock-Pot Ladies

Categories     Soups, Stews and Chili

Time 4h15m

Number Of Ingredients 7

2 cups Carrots (diced)
1 medium Yellow Onion (chopped)
3 cloves Garlic (minced)
43.5 ounces Canned Cannellini Beans (low sodium, with the juice from the cans)
1/4 cup Pesto
6 ounces Sun Dried Tomatoes
32 ounces Vegetable Broth

Steps:

  • Dice the carrots, chop the onion and mince the garlic and add to a 5 quart or larger slow cooker.
  • Add the canned beans, pesto, sun dried tomatoes and vegetable broth.
  • Stir to combine and cover and cook on LOW for 6 hours or on HIGH for 4 hours.
  • Top each serving with a little shredded Parmesan cheese before serving if desired. Warm bread and a side salad make a great easy meal! Enjoy!

Nutrition Facts : Calories 231 kcal, Carbohydrate 45 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1298 mg, Fiber 14 g, Sugar 13 g, UnsaturatedFat 3 g, ServingSize 1 serving

13 BEAN CROCK POT SOUP



13 Bean Crock Pot Soup image

A crock pot version of 13 bean soup. Super easy & super yummy! I buy the 13 bean soup mix in the bulk section of my supermarket. It contains the 13 varieties of dry beans as follows: Baby limas, large limas, garbanzo, great northern, black-eyed peas, navy, black, red pinto, red lentils, green lentils, yellow splits, green splits, and kidney beans. Even my toddler had fun eating this soup. It was almost like watching a kid sort their M&M candies into colors! We took the opportunity to teach her the name of each bean as she picked it out to eat. Be sure to plan ahead, as the beans need to soak overnight or for 8 hours before cooking. (Cook time noted includes soaking time.) *Update December 2011: Since hosting the January 2011 Soupfest tag game in the Topic of the Month forum I have been using Sharon123's recipe for homemade Herb & Garlic broth (link in ingredients section) instead of just plain water as the soup base. It's absolutely delicious and so easy to make and store in the freezer. Feel free to use that recipe or any other broth for some or all of the water in the soup (not for soaking the beans).

Provided by Tinkerbell

Categories     Clear Soup

Time 12h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

bean soup mix (2 cups of 13 bean soup mix)
6 cups water
1 cup ham, cooked & diced
2 leeks, sliced (white part only)
2 garlic cloves, minced
2 carrots, chopped (or 8 baby carrots cut in thirds)
2 stalks celery, sliced
1 teaspoon basil
1 teaspoon thyme
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
6 cups water (*or substitute some broth for part of the water. I always keep some Herb and Garlic Broth-Aigo Bouido in the freezer an)

Steps:

  • Place beans in a colander and sort through them, picking out any rocks or debris. Rinse the beans with water and then drain the water away.
  • Place beans in crock pot and add the 6 cups of water. Put the lid on the crock pot (but don't turn it on) and leave the beans to soak in the cold water overnight or for at least 8 hours.
  • Pour the beans and water into the colander. Rinse gently, drain and return beans to the crock pot.
  • Add the rest of the ingredients to the crock pot and stir to combine.
  • Set the crock pot on LOW and cook for 3-5 hours or until beans and veggies are soft.
  • Serve with fresh garlic bread and enjoy!

CROCK POT KIELBASA AND BEAN SOUP



Crock Pot Kielbasa and Bean Soup image

Make and share this Crock Pot Kielbasa and Bean Soup recipe from Food.com.

Provided by Diana Adcock

Categories     Pork

Time 7h5m

Yield 6 serving(s)

Number Of Ingredients 10

4 (14 1/2 ounce) cans low-fat chicken broth
6 ounces dry pinto beans, picked through
6 ounces dried split peas, picked through
16 ounces kielbasa, split in half and sliced
4 carrots, sliced
3 stalks celery, sliced
1 large onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons thyme
1 (14 1/2 ounce) can diced tomatoes

Steps:

  • Place all the ingredients except the tomatoes in a crockpot.
  • Cook on low for 7 hours.
  • Add the diced tomatoes with juice and cook on high for 30 minutes.
  • Added note-as one reviewer found out, if you add the tomatoes to the crockpot at the begining of the recipe, your beans will remain hard and uncooked.

CROCK POT SPICY BEAN SOUP



Crock Pot Spicy Bean Soup image

Make and share this Crock Pot Spicy Bean Soup recipe from Food.com.

Provided by Caroline Cooks

Categories     Lunch/Snacks

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 10

3 (14 ounce) cans great northern beans (with liquid)
1 (10 3/4 ounce) can chicken broth
0.5 (10 3/4 ounce) can water
3 tablespoons chili seasoning mix
salt and pepper
1 onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
1 1/2 cups lean ham, sliced and cubed
2 slices bacon

Steps:

  • In heavy skillet, fry bacon until crisp. Remove to paper toweling.
  • Sauté celery and onion in bacon drippings until tender.
  • Add garlic; cook to fragrant.
  • Place beans, water, broth, onion mixture, and ham in crock pot.
  • Add seasonings and combine well.
  • Cover and cook on LOW for 6-8 hours.
  • Just before serving, extract about 1 cup of beans; mash well; and return to crock pot. Stir to blend.
  • Add crumbled bacon.
  • Serve with skillet cornbread or cheese crackers.

Nutrition Facts : Calories 392.3, Fat 5.9, SaturatedFat 1.9, Cholesterol 18.5, Sodium 903, Carbohydrate 53, Fiber 17.1, Sugar 1.8, Protein 33.1

NAVY BEAN SOUP IN THE CROCK POT



Navy Bean Soup in the Crock Pot image

This is my adaptation of a recipe I found in "The Unwatched Pot". Total comfort food. Everyone in the family likes this one. It freezes very well and is creamier when it thaws.

Provided by dicentra

Categories     Pork

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups dried navy beans
1/2 cup onion, chopped
3 stalks celery, diced
1 ham hock
1 teaspoon dried sage
1 bay leaf
1 garlic clove, minced
1/2 teaspoon black pepper
1 (16 ounce) can chicken broth

Steps:

  • Place all of the ingredients in the crock pot.
  • Add enough water to generously cover the beans.
  • Cook on low for 8-10 hours or on high for 5-6.
  • Remove ham hock.
  • Discard fat and bones and return the meat to the soup.

PESTO VEGETABLE SOUP (CROCK POT)



Pesto Vegetable Soup (Crock Pot) image

WOW! Saw this recipe and had to adopt and post. I grow tons of basil and freeze my pesto (Thanks to Zaar directions) I tried this and really enjoyed it as did the family. This is a great recipe for summer harvest or anytime of year. I added in some veggies as DH and I love to eat fresh vegetables and he likes substantial soups.(these additions are in parenthesis) I hope you enjoy. Adopted from Mr. Food- a hometown celebrity chef

Provided by Chef1MOM-Connie

Categories     Vegetable

Time 6h40m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 (14 ounce) cans seasoned chicken broth with roasted garlic (I made my own)
1 cup onion, chopped
1 (10 ounce) package frozen peas (can be fresh)
9 ounces frozen cut green beans (can be fresh)
1 large zucchini, chopped
1 (28 ounce) can tomatoes (cut up or chopped)
2 (15 ounce) cans cannellini beans, drained and rinsed
1 teaspoon pepper
2 tablespoons pesto sauce (2 frozen pesto ice cubes)
1 (6 ounce) bag fresh Baby Spinach
grated parmesan cheese
additional pesto sauce
carrot, cut into disks
potato, cut into cubes
celery, chopped

Steps:

  • Put 1st 8 ingredients into 5-6 quart crock pot, cover and cook on low 6 hours. (add in additional vegetables at this time if you so choose).
  • Stir in pesto and spinach and cover and cook on low an additional 30 minutes.
  • Serve with grated cheese and additional pesto sauce. Add in some chunky warm rustic bread and you have a comfy meal.
  • note: cooked chicken can be added as well in the last 30 minutes as well.

Nutrition Facts : Calories 167.5, Fat 1.3, SaturatedFat 0.3, Sodium 379.8, Carbohydrate 30.6, Fiber 10.5, Sugar 9, Protein 10.2

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