Fabulous Bean Soup Food

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QUICK BEAN SOUP



Quick Bean Soup image

A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings (about 2-1/4 quarts).

Number Of Ingredients 13

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 cups water
2 cans (15 ounces each) navy or great northern beans
1 can (28 ounces) diced tomatoes, undrained
1 pound smoked sausage, cut into 1/2-inch slices and halved
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

  • In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.

MEXICAN FIESTA BEAN SOUP



Mexican Fiesta Bean Soup image

One of my favorite cold weather soups. It has just enough kick to really warm you up when the weather chills you to the bone.

Provided by Raw Chef

Categories     One Dish Meal

Time 35m

Yield 4 cups, 3-5 serving(s)

Number Of Ingredients 13

4 slices bacon, diced
3/4 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
1 (4 ounce) can chopped green chilies
1 (16 ounce) can refried beans
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 (14 1/2 ounce) can chicken broth
10 drops Tabasco sauce (or to taste)
shredded cheddar cheese (garnish)
tortilla chips (garnish)
sour cream (garnish)

Steps:

  • Cook bacon in saucepan until crisp.
  • Add onion, garlic, and celery. Cover and cook over low heat, stirring occasionally, until vegetables are done (about 5 minutes).
  • Add green chiles, beans, pepper, chili powder, Tabasco sauce, and chicken broth. Stir well and bring to a boil. Reduce heat and simmer 8-10 minutes.
  • Serve in bowls and top with cheese, chips, and sour cream.

Nutrition Facts : Calories 342.1, Fat 16.6, SaturatedFat 5.5, Cholesterol 32.6, Sodium 1199.7, Carbohydrate 33.2, Fiber 9.7, Sugar 4.9, Protein 16.2

BAREFOOT CONTESSA'S ROSEMARY WHITE BEAN SOUP



Barefoot Contessa's Rosemary White Bean Soup image

Make and share this Barefoot Contessa's Rosemary White Bean Soup recipe from Food.com.

Provided by Miraklegirl

Categories     Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb white dried cannellini beans
4 cups onions, sliced
1/4 cup olive oil
2 garlic cloves, minced
1 large fresh rosemary sprig (6-7 INCHES)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper

Steps:

  • In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain.
  • In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes.
  • Add the garlic and cook over low heat for 3 more minutes.
  • Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.
  • Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed.
  • Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.

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