DRY BEAN SOUP MIX
Provided by Tiffany Davis
Number Of Ingredients 11
Steps:
- Gather all your ingredients.
- Using a wide-mouthed canning funnel, layer the dried beans in a glass jar.
- In a small dish, combine all the spices.
- Place in spice mix in a small bag and add to jar.
- Screw on lid and store.
- Rinse beans to remove any debris. Soak beans overnight (add enough water to cover and an extra 1-2 inches). I do this in my crock pot.
- In the morning, dump the soaking water.
- To the crock pot and beans add the spice packet, 1 - 2 cups of water, 2 cups of stewed or diced tomatoes (optional).
- I also often add a ham hock or ham bone for more flavor.
- Turn on to low head and cook for 4-6 hours, or until beans are tender.Turn crockpot down to low or warm, and let simmer until ready to serve.
- Garnish with sour cream, cilantro, or cheese and desired.
MIXED BEAN SOUP
Guests and family alike praise this soup and always ask for seconds. The nicest thing about it is that any variation of dry beans can be used. - Arlene Hilman, Cawston, British Columbia
Provided by Taste of Home
Categories Lunch
Time 3h
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.
Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 790mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.
DRIED BEAN SOUP MIX
Make and share this Dried Bean Soup Mix recipe from Food.com.
Provided by Tonkcats
Categories Beans
Time 5m
Yield 4-6 main
Number Of Ingredients 13
Steps:
- Combine all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
- BASIC BEAN SOUP Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes.
- Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain.
- Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender.
- Remove bay leaf. Season to taste.
- MEATY BEAN SOUP Follow basic recipe through the soaking step. Add 1 3/4-1 pound smoked pork hock or beef shank crosscuts. Bring to boiling; reduce heat.
- Cover and simmer 1 hour for pork hocks or 1-1/2 hour for beef shanks.
- Remove meat, chop coarsely and return to soup.
- Remove bay leaf. Add 1 16-oz. can tomatoes, cut up and undrained. Add one medium carrot, chopped.
- Cover and simmer for 30 more minutes. Season to taste. Makes 4-6 servings.
- SPICY BEAN POT Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf.
- Brown 1/2 pound ground beef and drain off fat. Add 1 teaspoons chili powder and cook 1 minute. Add to bean soup along with 1 10-oz. can Rotel.
- Heat through, stirring occasionally. Season to taste. Serve in tortilla bowls or with corn chips. Garnish with jalapenos, if desired. Makes 6-8 main-dish servings.
- CHEESY BEAN SOUP Follow basic recipe through the soaking step, except reduce water to 4 cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 1 6-oz. link cheese food or smoked cheese food. Cook and stir until beans are soft. Makes 4-6 main dish servings.
Nutrition Facts : Calories 167.7, Fat 1.2, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 31.3, Fiber 8.7, Sugar 3.9, Protein 9.2
SLOW-COOKER EASY MULTI-BEAN SOUP
Soup's on! Enjoy a hearty slow cooker multi-bean soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.
Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 5 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 3 g, TransFat 0 g
BESSARA (DRIED FAVA BEAN SOUP)
Provided by Molly O'Neill
Categories weekday, soups and stews, appetizer, side dish
Time 4h45m
Yield Six servings
Number Of Ingredients 10
Steps:
- Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
- Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 8 grams, TransFat 0 grams
BEAN SOUP
A tasty ham and navy bean soup.
Provided by Pat Keene
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 10
Steps:
- Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
- Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
- Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g
BLACK BEAN SOUP FROM DRIED BEANS
Hillbilly Housewife website. This recipe is not hard, but it does take a little bit of time for the beans to cook.
Provided by Orions Wife
Categories Black Beans
Time 10h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
- After soaking, or the next day, drain the beans and cover them with fresh water.
- Bring the beans to a boil over medium-high heat.
- Reduce the heat. You want the beans to simmer gently for most of the cooking process.
- Cover the pot and simmer the beans for an hour.
- Add more water, if needed, to keep the beans covered.
- Taste the beans after an hour and see if they are tender.
- If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
- When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
- Taste and add salt if you think it needs it.
- Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
- The soup will be rich and dark with vibrant colors from the vegetables peeking through.
- When everything is tender, it's ready to serve.
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- To prepare spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl. Divide spice mix into 5 equal portions. Place in small airtight containers.
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