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.
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.
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
BE PREPARED FIVE-BEAN SOUP MIX
This do-ahead soup mix allows you always to be prepared!
Provided by Lois Richer
Categories Soups, Stews and Chili Recipes Soup Recipes Dry Soup Mix Recipes
Time 2h45m
Yield 24
Number Of Ingredients 18
Steps:
- To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
- To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
- To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 34.2 g, Cholesterol 1 mg, Fat 3.7 g, Fiber 8.8 g, Protein 11.9 g, SaturatedFat 0.4 g, Sodium 538.8 mg, Sugar 4.4 g
BEAN AND BARLEY SOUP MIX
Make and share this Bean and Barley Soup Mix recipe from Food.com.
Provided by Aroostook
Categories Grains
Time 25m
Yield 8 cups
Number Of Ingredients 17
Steps:
- Layer all together in a jar or plastic bag.
- For preparation, add 8 C Chicken or Beef or Vegetable Broth, optional vegetables of your choice, 3 pounds meaty ham hocks or 1 pounds lean ham (or other type of meat) diced.
- include these directions: Sort and Rinse beans.
- In large covered pot combine beans with 8 cups of water.
- Bring to boil and boil for 5 minutes.
- Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain and rinse.
- Combine beans with broth, rice, onion and spices.
- Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender.
- Stir occasionally and add water as needed so that the beans are well covered.
- Add tomatoes the last hour of cooking.
- Remove bay leaf before serving.
- OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day.
- Add tomatoes during last bit and serve remember to remove the bay leaf.
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- To prepare dried-bean mix, combine first 5 ingredients in a large bowl. Divide the bean mixture into 5 equal portions (about 2 1/2 cups each), and place in airtight containers.
- 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.
- To prepare the soup, sort and wash 1 portion dried-bean mix, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
- Combine the drained bean mixture, 8 cups water, and the ham hock in a large Dutch oven; bring to a boil. Add 1 packet spice mix, onion, and tomatoes. Cover, reduce heat, and simmer 2 hours. Uncover; cook 1 hour. Discard bay leaf. Remove ham hock from soup. Remove meat from bone; shred meat with 2 forks. Return meat to soup.
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