BEEF AND BEAN SOUP RECIPE
This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.
Provided by Amy Johnson
Categories Main Dishes
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
- Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
- Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
- Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
- Discard bay leaves. Salt and pepper to taste.
GREAT NORTHERN BEAN SOUP
Great hearty vegetarian or vegan meal.
Provided by Crystal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
- Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
- Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 75.1 g, Fat 5 g, Fiber 15.8 g, Protein 19.8 g, SaturatedFat 0.8 g, Sodium 949.7 mg, Sugar 7.2 g
VEGGIE BEAN SOUP
From Williamson, West Virginia, Lois Dean writes, "As chairman of the kitchen at my church, I wanted a meatless soup for a Lenten lunch. I came up with this colorful vegetable recipe and got rave reviews."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf.
Nutrition Facts : Calories 171 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
GREAT NORTHERN BEAN STEW
This thick and hearty stew with great northern beans is sure to chase the winter chills away. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender. , Stir in parsley; cook 5 minutes longer. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 274 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 937mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.
GREAT NORTHERN BEAN SOUP
This soup is GREAT comfort food! Hearty and satisfying, and perfect for a cold autumn or winter's day. I like to serve this family favorite soup steaming hot with warm cornbread or a crusty French bread and fresh butter. Enjoy! Tip: Leftovers freeze and reheat beautifully.
Provided by BecR2400
Categories Beans
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and drain beans.
- Heat water, beans, bay leaves, onion, bacon and potatoes to boiling in 8-qt. stock pot; boil 2 minutes. Turn off heat, cover, and let stand 1 hour.
- Add tomato sauce, instant bouillon, salt, pepper, garlic and half of the carrots and celery to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst).
- Stir remaining carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 1 hour. Stir in additional 1 or 2 cups water for thinner consistency.
- Using a slotted spoon and a wooden spoon, scoop potatoes against inside of pot and smash them, letting smashed potatoes drop back into the soup.
- Stir in butter and milk and serve immediately.
Nutrition Facts : Calories 301.5, Fat 12.4, SaturatedFat 5.1, Cholesterol 21.9, Sodium 520.2, Carbohydrate 36.6, Fiber 10.1, Sugar 4.4, Protein 12.6
GREAT NORTHERN BEAN SOUP
Make and share this Great Northern Bean Soup recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place beans, tomatoes and sugar in slow cooker. Cover and cook on high 2 ½ hours.
- Stir in peppers. Cook on high 30 minutes longer.
Nutrition Facts : Calories 167.9, Fat 0.7, SaturatedFat 0.2, Sodium 7.7, Carbohydrate 31.4, Fiber 9.6, Sugar 5, Protein 10.7
GREAT NORTHERN BEAN & OLIVE SOUP
Make and share this Great Northern Bean & Olive Soup recipe from Food.com.
Provided by TGM1613
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Saute the onions and garlic in olive oil over medium heat until onions are translucent.
- Add carrot to mixture and simmer for 4 minutes.
- Add the remaining ingredients.
- Bring to a boil, reduce heat and simmer 15 minutes until vegetables are cooked.
- Serve with italian or sourdough bread slices.
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