HEARTY VEGAN NAVY BEAN SOUP
This is an excellent vegan recipe, its very hearty and flavorful. Don't write off this recipe for lack of meat, its really fab.
Provided by Meghan
Categories Beans
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Wash and pick over beans.
- Cover with water and soak overnight, or quick soak.
- Discard soaking water, rinse beans and put in a large soup pot.
- Add the 8 cups of water and bring to a boil.
- Cover tightly and reduce heat to a low simmer.
- Add carrots.
- In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
- Add garlic, celery leaves, and cabbage.
- Continue sautéing, adding more liquid as necessary.
- When the mixture has cooked down somewhat, add it to the beans.
- Add tomato sauce, bay leaves, and spices.
- Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
- Remove bay leaves and serve with hard bread and salad.
VEGAN 15 BEAN SOUP (INSTANT POT)
A Vegan 15 Bean Soup using one of those little bags of soup mix and my Instant Pot. From dried beans to deliciously healthy soup in just 1 hour. Pure Magic.
Provided by Chuck Underwood
Categories Main
Time 1h
Number Of Ingredients 17
Steps:
- Throw away that little seasoning packet in the beans, we won't be using it.
- Rinse the beans well, and add them to your Instant Pot
- To the Instant Pot, add the broth, water, soy sauce, garlic, onion, peppers, chiles, celery, carrots, cumin, thyme, and bay leaf. Attach the lid and set to SEALING.
- Set your Instant Pot to MANUAL mode, HP, and 45 minutes.
- When finished cooking, allow to vent naturally. OR, cover pressure release valve with a clean washcloth, and using a wooden spoon - CAREFULLY and SLOWLY release the pressure manually.
- Remove lid and stir in tomatoes, spinach, and lime juice. Mix well and check for seasoning. Add additional salt and pepper if needed.
Nutrition Facts : Calories 142 calories
HEARTY VEGETABLE BEAN SOUP
Chock-full of vegetables and beans, this hearty soup is sure to satisfy your hungry bunch on a winter night. Writes Cathy Seed from Hudson, Ohio. "This soup is wonderfully easy to make and very tasty. In summer, use fresh produce from the garden or your local farmer's market. In winter, just use frozen or open some cans of veggies-it couldn't be simpler!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil. , Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.
Nutrition Facts : Calories 285 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1356mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 13g protein.
HEARTY NAVY BEAN SOUP
My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. -Mildred Lewis, Temple, Texas
Provided by Taste of Home
Time 2h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
Steps:
- Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.
Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 16g fiber), Protein 18g protein. Diabetic Exchanges
HEARTY BEAN SOUP
Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.
Provided by marci rogers
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g
BLACK BEAN SOUP
You can have this warming veggie-rich black bean soup ready to go in 30 minutes.
Provided by Jennifer Segal
Categories Soups
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
- Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
- Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
- Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)
Nutrition Facts : ServingSize about 2 cups, Calories 475, Fat 14g, Carbohydrate 66g, Protein 27g, SaturatedFat 4g, Sugar 5g, Fiber 21g, Sodium 424mg, Cholesterol 10mg
HEARTY LENTIL AND WHITE BEAN SOUP
So hearty, healthy and easy with just 213 calories per serving! You can also make this on any given weeknight, and the leftovers reheat very well! With the Parmesan rinds, this soup is bursting with just so much flavor!
Provided by Chungah Rhee
Categories entree
Yield 6 servings (10 cups)
Number Of Ingredients 14
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.
9-BEAN SOUP
Steps:
- Gather the ingredients.
- Soak the navy beans , white lima beans, black beans, kidney beans, lentils, pinto beans, garbanzo beans, green split peas, pigeon peas, and barley overnight in a large pot with more than enough water to cover. When ready to cook, drain the beans and barley well. Place them in a large stockpot along with the 2 quarts of water, and add the ham bone.
- Bring to a boil, lower the heat, and skim off any foam that rises to the surface. Cover and simmer for 2 hours.
- Add tomatoes, onion, lemon juice, chili powder , thyme, and sage. Simmer an additional 30 minutes.
- Stir in the salt and pasta. Cook an additional 15 minutes until the pasta is done and the beans are tender.
- If the soup is too thick, add additional water. Remove the ham, de-bone the meat, chop, and return to the soup.
Nutrition Facts : Calories 850 kcal, Carbohydrate 154 g, Cholesterol 6 mg, Fiber 37 g, Protein 52 g, SaturatedFat 1 g, Sodium 166 mg, Sugar 14 g, Fat 5 g, ServingSize 8 bowls (8 servings), UnsaturatedFat 0 g
BLACK BEAN SOUP
Provided by Tyler Florence
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
- Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
- When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
- Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
- Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.
HEARTY NAVY BEAN SOUP
With two kinds of pork, how can this be anything but awesome. I was never a Navy Bean Soup person... I had a bad recipe! My hubby loves Navy Bean Soup, so I came up with my own recipe... he LOVED it and told me I HAD to write it down so I could make it again. This uses the quick-soak method for the beans, which I believe gives the best consistency to the final product. I hope you enjoy as much as we do, I converted myself to a Navy Bean Soup Eater!
Provided by CHRISSYG
Categories Beans
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cover beans in about two inches of cold water. Bring to a rapid boil, and immediately turn off and take off the heat. Allow to soak for one hour.
- While this is soaking, in another pot cover the pork neckbones with just enough water to cover (about 6 cups +/-) bring to a boil and simmer for the hour that the beans are soaking.
- Drain beans, rinse and reserve. In the large pot, render fat from bacon and cook till well browned and crispy. Drain off all but about 1T of the bacon fat. Reserve crumbled bacon.
- Add the onion, celery, carrot and bay leaf. Sautee until soft. Add beans and the broth from the neckbones. If needed, add more water, to cover beans (do not add salt at this time).
- Pull any meat from the bones and add to the pot. Simmer beans and neck meat in broth about 40-45 minutes until beans are almost at desired tenderness. Add bacon, stir and check seasoning. This is the time you would add the salt and pepper to taste.
- If you like a creamy consistency, you can pulse half or more of the mixture in the food processor, or use a submersion blender. Remove bayleaf before serving.
HEARTY BEAN SOUP
Make and share this Hearty Bean Soup recipe from Food.com.
Provided by mydesigirl
Categories Onions
Time 1h5m
Yield 5-7 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 728.4, Fat 9.2, SaturatedFat 3.1, Cholesterol 81.7, Sodium 2339.4, Carbohydrate 99.7, Fiber 24.8, Sugar 3.6, Protein 63.1
VEGAN NAVY BEAN SOUP
Our family favorite! This soup is so wonderful and tasty. It is a Vegan soup, but it tastes like there is ham in it!!! My in-laws are spanish and they said it tastes like a soup they make that has a ton of meat in it (ham, sausage, chorizo, etc)! *NOTE: The nutritional yeast and Vegenaise are from the Health Food Store. I use "Red Star Nutritional Yeast" and "Grapeseed Oil Vegenaise." *NOTE: To get the proper consistency, do not add the Navy Beans or Vegenaise until the end.
Provided by amberleemay
Categories Beans
Time 40m
Yield 8 Cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In pot, sauté garlic and onion in olive oil (until lightly caramelized). Add water, cubed red potatoes, chopped kale, salt, cumin, and nutritional yeast. Stir. Cook, uncovered, over medium-high heat until potatoes are done (about 20 minutes).
- Add Navy Beans and Vegenaise. If available, use a whisk to stir in the Vegenaise. This helps to blend the Vegenaise thoroughly into the soup. Cook for several more minutes and serve.
Nutrition Facts : Calories 425, Fat 10.2, SaturatedFat 1.6, Cholesterol 2, Sodium 2117, Carbohydrate 65.5, Fiber 15.1, Sugar 3.5, Protein 22.4
SMOKY NAVY BEAN SOUP
This scrumptious navy bean soup is packed with veggies and smoky flavor! Easy, delicious, and hearty enough to make a meal of!
Provided by Alissa Saenz
Categories Soup
Time 55m
Number Of Ingredients 12
Steps:
- Coat the bottom of a large pot with the oil and place it over medium heat.
- When the oil is hot, add the onion, carrots, and celery. Sweat the veggies, stirring them frequently, until they begin to soften, about 5 minutes.
- Stir in the garlic, paprika, and cumin. Sauté everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
- Stir in the broth, beans, and potato. Raise the heat and bring the liquid to a boil.
- Lower the the heat and allow the soup to simmer, uncovered, for about 30 minutes*, stirring occasionally, until the beans and potato are very soft. You can add a bit of extra broth or water if the soup becomes too thick while simmering.
- Remove the pot from heat and stir in the vinegar. Season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition Facts : ServingSize 1.5 cups (1/6 of recipe), Calories 299 kcal, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 781 mg, Carbohydrate 50.7 g, Fiber 18 g, Sugar 5.5 g, Protein 13.9 g
HEARTY NAVY BEAN SOUP
I really like Campbell's Bean and Ham soup, but it's not gluten-free. This recipe helps to satisfy that craving even tho' it isn't exactly the same. I pulled this recipe from a bonus pack from Taste of Home. It doesn't list who submitted the recipe. I added a couple of ingredients as well.
Provided by mfb329
Categories Ham
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and sort beans. Cover with cold water and soak overnight.
- Drain beans and place in a large soup kettle or Dutch oven.
- Add tomatoes, onions, carrots, celery, ham, broth and water. Bring to a boil.
- Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add more water if necessary.
- (For a thicker soup, beans may be pureed in a food processor or blender and then returned to the kettle and heated through.) (I used a potato masher and mashed part of the bean mixture to make it thicker).
Nutrition Facts : Calories 277.7, Fat 3.7, SaturatedFat 1, Cholesterol 12.7, Sodium 270.4, Carbohydrate 43.5, Fiber 16.5, Sugar 5.4, Protein 19.2
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- The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
- Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Sauté for 3-5 minutes to soften.
- Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper.
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- Soak in water to cover for 8 hours or overnight. The following day, drain and rinse beans and cook in water until tender.
- Place beans, water, onion, garlic, potato, carrot, marjoram, paprika, coconut milk, parsley, thyme, allspice, salt, cayenne pepper, bay leaf in a large pot.
- Bring to a boil, and reduce to simmer for 30 minutes or until desired thickness is reached. Add yeast flakes, check the seasoning and serve immediately.
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- Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
- Combine the beans, 8 cups water, and next 4 ingredients (8 cups water through bay leaves) in pan, and bring to a boil. Cover, reduce heat, and simmer 2 hours. Stir in the sliced carrot, salt, and pepper. Simmer for 40 minutes or until the beans are tender. Remove bay leaves, and discard. Remove the ham hocks, and shred meat, discarding fat and gristle. Return the meat to pan.
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