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
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 VEGETABLE SOUP
This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.
Provided by Sadie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 7
Number Of Ingredients 17
Steps:
- In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
- Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
VEGETABLE-BEAN SOUP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g
HEARTY VEGETABLE AND BEAN SOUP
If you like veggies and beans you will love this recipe! I created this recipe myself based on others I saw on the site. Taking what I like from each and combining it. This soup is really filling and very flavorful with minimal effort. Its more veggies and beans than soup, so the soup isn't as liquid as most. I don't usually measure spices so these are just estimates.
Provided by Chef Sheikh
Categories Clear Soup
Time 2h20m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 26
Steps:
- In pot on medium heat, melt butter. Add flour to thicken. Add 1 box of vegetable stock.
- Boil all beans, tomatoes, onions and celery.
- After 10 minutes, add other box of vegetable stock.
- Add all spices. Cook for about an hour. Then add potatoes and pasta. Cook until tender.
- Add salt to taste.
Nutrition Facts : Calories 456.1, Fat 13.7, SaturatedFat 7.7, Cholesterol 30.5, Sodium 1447.1, Carbohydrate 71.7, Fiber 11.9, Sugar 5.1, Protein 15
HEARTY VEGETABLE SOUP RECIPE
This Hearty Vegetable Soup recipe is not only healthy, but filling and satisfying. It's packed full of veggies including zucchini, carrot, celery and green beans. It's easy to make and you're going to love having this in your fridge (or freezer) for easy and healthy lunch options!
Provided by Becky Hardin - The Cookie Rookie
Time 50m
Number Of Ingredients 25
Steps:
- Heat a large sauté pan over medium heat and add the oil. When the oil is hot, add the butter. When the butter has melted, add the onion, parsnips, carrots, celery and green beans. Cook, covered, 7-8 minutes, stirring after 3½ minutes. Uncover and add the garlic. Cook an additional 30 seconds. The vegetables should be softened, but still have a slight bite.
- In a large stockpot or Dutch oven, add all remaining ingredients except the garnish ingredients (grated Parmesan and Gruyere cheeses).
- Stir well and bring the mixture to a boil, reduce heat and simmer until vegetables have softened and the mixture has thickened and reduced to your liking. Remove the remaining Parmesan rind and season to taste with salt and pepper.
- Garnish with grated Parmesan or Gruyere and serve with crusty baguette and salad.
- Enjoy!
HEALTHY, HEARTY VEGETABLE BEAN SOUP
Make and share this Healthy, Hearty Vegetable Bean Soup recipe from Food.com.
Provided by SuzieQue
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook first three ingredients in one gallon water until beans are almost done.
- Add remaining ingredients and cook until vegetables are tender.
- Season with salt and pepper to your taste.
- This recipe is from a restaurant in Columbus Ohio where it is the speciality.
- It sells out every cold, rainy, dreary day we have.
- I have written the recipe exactly as it was given to me by the chef.
- I know it is a little sketchy, but I've made this soup many many times and it always turns out.
Nutrition Facts : Calories 235.9, Fat 0.7, SaturatedFat 0.1, Sodium 236.4, Carbohydrate 51.5, Fiber 8.9, Sugar 10.3, Protein 8.2
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- Add your onion and cook for around 5 minutes or until translucent and fragrant. Make sure to continue stirring to avoid burning. Now add your carrots, celery and garlic and cook for another 5 minutes.
- Now add your vegetable stock, seasoning and chilli flakes. Give that a good stir then add your green beans and cook on medium heat with lid on for 5 minutes, just to soften them up. Remove lid and add zucchini. Cook for a few more minutes before adding your soup mix and boiled water. Bring the heat to high and bright mixture to a boil, then simmer on low for 20 minutes or until your soup mix is cooked and soft to the bite. Before serving add your spinach and stir it in.
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