Fifteen Bean Soup Food
VEGETARIAN 15 BEAN SOUP
I wasn't willing to trust the bean soup seasoning packet to be vegetarian so this is the seasonings I came up with. I'm a "pinch here, pinch there" cook so you may need to adjust the seasonings to your taste. When cooking the beans, make sure they are tender before adding any acidic ingredients like tomatoes or lemon juice.
Provided by WindLass
Categories Beans
Time 2h45m
Yield 1 3/4 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Soak beans overnight, or at least 8 hours. Drain and rinse.
- Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
- Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
- When beans are done, drain half the cooking water.
- Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
- Serve with crusty bread or popovers.
BARBECUE 15-BEAN SOUP
Make and share this Barbecue 15-Bean Soup recipe from Food.com.
Provided by wife2abadge
Categories Beans
Time 10h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Set aside the soup mix seasoning packet and put the beans in a large colander.
- Pick through the beans to remove any debris, then rinse under running water.
- Put the beans in the slow cooker, cover them with water, and soak for 8 hours.
- Pour the beans back into the colander, discarding the used water, and rinse under running water.
- Return the beans to the slow cooker and add 1 quart of fresh water.
- Add the barbecue sauce and chopped onions, stirring to mix.
- Cover and cook on low 10 hours or until beans are tender.
- An hour before the soup is done, add the seasoning packet and stir.
- Just before serving the soup, season it with salt and pepper.
Nutrition Facts : Calories 35, Fat 0.6, SaturatedFat 0.1, Sodium 257.9, Carbohydrate 6.8, Fiber 0.8, Sugar 2.4, Protein 0.8
15 BEAN SOUP
Make and share this 15 Bean Soup recipe from Food.com.
Provided by southern chef in lo
Categories Pork
Time 4h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
- Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
- Next add garlic and sauté 2 minutes more.
- Add your beans and cover with water (about 2 inches over top of beans).
- Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
- Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
- Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
- Taste it after it cooks--you may need more salt or pepper.
- During the last 15 minutes of cooking, add the flavor package that comes with the beans.
- Serve by itself or over rice.
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- Before you plan to make the soup: place the beans in a large bowl. Pick them over to remove any debris. Cover with cool water by at least 1 inch. Let stand overnight at room temperature or in the refrigerator.
- When you are ready to cook the soup: drain the beans into a colander and rinse them well. Set aside.
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- Increase the heat to medium. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, carrots, and celery. Stir and cook until the carrots just begin to soften, about 5 minutes.
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