Hearty Bean Soup Food

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
• Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
• Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
• Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
• Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
• Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
• Pour blended soup back into the pot and mix to incorporate.
• Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
• Enjoy!

HEARTY BEAN SOUP

Steps:

• In a 5-qt. slow cooker, place parsnips, carrots and onion. Top with beans. Add water, ham, garlic, salt, pepper and hot pepper sauce. Cover and cook on high for 6-7 hours or until beans are tender. , Remove meat and bones from slow cooker. When cool enough to handle, cut meat into bite-sized pieces and return to slow cooker; heat through.

HEARTY LENTIL AND WHITE BEAN SOUP

Steps:

• Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate. Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute. Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more. Serve immediately with bacon, garnished with parsley, if desired.

HEARTY BEAN SOUP

Steps:

• In a 6 quart soup pot, combine all ingredients over medium-high heat and bring to a boil.
• Reduce heat to low, cover and simmer for 45-50 minutes or until potatoes are fork tender.

HEARTY HAM AND BEAN SOUP RECIPE

Steps:

• Gather the ingredients.
• Bring the water and beans to a boil in a large saucepan or Dutch oven; boil for 2 minutes.
• Remove the beans from heat, cover, and let stand for 1 hour.
• Add the ham and ham bone or ham hock to the beans, along with onion, carrot, celery, bay leaf, and pepper. Bring to a boil.
• Skim any foam from top.
• Reduce heat, cover, and simmer until beans are tender-about 1 1/2 to 2 hours. If soup is too thick, add a little more water.
• Take out ham bone or ham hocks from the soup, if using, and place on cutting board.
• Dice or shred the meat and return it to the soup.
• Add the tomato sauce and salt, to taste, and simmer for about 15 minutes longer.
• Remove the bay leaf .

HEARTY HAM AND BEAN SOUP

Steps:

• Heat butter and olive oil in a large dutch oven or stockpot over MED HIGH. Once hot, add the ham bone and brown on all sides, about 2 minutes per side. Set ham bone aside on a plate.
• Reduce heat to MED, and add carrots, celery, and onion. Cook about 5 minutes, stirring often, until softened.
• Add garlic and cook another minute.
• Add beans, diced ham, Italian seasoning, cumin, thyme, black pepper, rosemary, and red pepper flakes (if using). Pour in chicken broth, water, and add bay leaves (if using), then give everything a gentle stir.
• Return ham bone to the pot, nestling it in, along with any juices that have accumulated on the plate (those are full of flavor).
• Increase heat to MED HIGH and cover. Once soup has come to a high simmer or gentle boil, reduce heat to MED LOW and simmer for about 30 minutes. Stir occasionally, as the beans and ham can settle to the bottom and you don't want them to scorch.
• Remove ham bone and bay leaves (if used), and give the soup a taste. If needed, add a pinch of salt. Ham bones contain a lot of sodium, so I prefer to add the salt afterwards, if needed. Serve hot.

HEARTY BEAN SOUP

Steps:

• Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
• Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
• Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
• Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.