Hearty Mixed Bean Soup Gluten Free Food

HEARTY MIXED BEAN SOUP (GLUTEN FREE)

Steps:

• Rinse beans well, drain, and place in a large stockpot. Add water to cover, top pan with a lid, and allow to soak at room temperature for at least 6 hours or overnight. Alternatively, you can boil the beans on high for 2 minutes, remove the stock pot from the burner, and set it aside for one hour before proceeding with the next step of the recipe.
• Strain the water and replace with fresh water to cover the beans. Add the ham hock and bay leaf to the stockpot, cover, and simmer until the beans are just barely tender, approximately 1-1/2 hours.
• Meanwhile, in a large frying pan, heat the oil and sauté the onions and garlic on medium heat for 2 minutes or until softened. Add the celery and sauté for an additional 3 minutes. Add the tomatoes and carrots; sauté for an additional 10 minutes, stirring occasionally.
• When the beans are tender, add the frying pan contents, chipotle, and vinegar to the stockpot and simmer for an additional 30 to 45 minutes, until vegetables and beans are tender, adding water as needed, to achieve the soup consistency you prefer. Add salt and pepper to taste. Remove the ham hock, scoop soup into serving bowls, and sprinkle with chopped parsley. Serve hot.

GLUTEN-FREE BEEFY BEAN SOUP

Steps:

• Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
• Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
• Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

MIXED BEAN SOUP

Steps:

• Place all ingredients except the beans into a large pot.
• Bring to boil and the simmer for 30 minutes, stirring occasionally until the vegetables are tender.
• Add the beans and simmer for 5 minutes or until hot.
• Serve with warm bread.
• I have used fresh tomatoes as well when I had a lot of tomatoes from the garden that were ripe.

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.

HEARTY SOUP MIX

Steps:

• Combine all ingredients in a large airtight container.
• Stir to evenly distribute ingredients.
• Label as Hearty Soup Mix.
• Store in a cool, dry place and use within 6 months.
• Shake well before using.
• Makes about 12 1/2 cups of mix.
• Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven.
• Add 1 1/2 T salt.
• Bring to a boil.
• Cover and simmer 1 to 1 1/2 hours.
• Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked ground beef or leftover cooked beef.
• Simmer 20 more minutes, until vegetables are cooked.