Hot Bean Soup Food

MEDITERRANEAN WHITE BEAN SOUP

Steps:

• In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
• Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
• Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
• Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.

VEGAN 15 BEAN SOUP (INSTANT POT)

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.

HOT BEAN SOUP

Steps:

• Place pinto beans and garbanzo beans in a medium sized stock pot with water. Cook for 5 minutes over medium-high heat and then add chicken bouillon granules. Mix well and add hot pepper sauce.
• Once heated through mash the beans and serve.

15 BEAN SOUP IN THE INSTANT POT

Steps:

• Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up to pressure faster).
• Chop onions and carrot, mince garlic.
• Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and carrots and cook until the onions start to turn translucent, then add garlic and cook a minute longer.
• Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet), and 10 cups of the hot water, or enough to fill the pot only to the max line.
• Set the Instant Pot on Beans/Soup setting for 30 minutes.
• After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the pressure and take the lid off.
• Remove the hambone and discard, or pick some of the meat off and add to the soup if you'd like.
• Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and cook for about 30 minutes to let the flavors meld.
• Serve with corn bread.

SPICY CHILLI BEAN SOUP

Steps:

• Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
• Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
• Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

SPICY BEAN SOUP

Steps:

• Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
• Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

HOT SAUSAGE AND BLACK BEAN SOUP

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in garlic and cumin; cook for 1 minute. Add black beans, sausage, chicken broth, and orange juice. Bring to a boil; reduce heat and simmer until flavors combine, 15 to 20 minutes.

HOT DOG BEAN SOUP

Steps:

• In a large skillet, cook hot dogs in oil over medium heat for 3-4 minutes or until browned. , Meanwhile, in a 2-qt. microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 2-3 minutes or until heated through, stirring once. Stir in hot dogs.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

RED BEAN SOUP

Steps:

• Rinse the red beans with water to remove the impurities.
• Soak the red beans overnight. (Optional: keep the red beans in the freezer to speed up the disintegration of the beans.).
• Add the pandan leaves and dried tangerine peels.
• Boil the red beans with water for one hour.
• Separate the beans from the liquid, mash the beans and then return to the pot.
• Soak the sago for 30 minutes to soften it.
• Add the soaked sago and rock sugar. Add water if necessary.
• Boil for a further twenty minutes. Serve.

RED BEANS AND RICE WITH CHICKEN

Steps:

• Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken, sweet pepper, onion and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender.
• Stir beans, rice, broth, cumin and the 1/4 teaspoon cayenne pepper into chicken mixture in skillet. Heat through. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper.

CONTEST-WINNING BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

HOT DOG BEAN SOUP

Steps:

• In a large sauce pan,cook the hot dogs in oil over medium heat for 3-4 minutes or until browned.
• Add rest of ingredients to hot dogs and stir well.
• Cook and stir for about 15 minutes or until heated through.

HOT DOG & BEAN SOUP

Steps:

• 1. In a large pot, heat 1 Tbsp. oil over medium-high heat. Add Onion, carrots and celery; cook until slightly softened, 5 minutes. Add hot dogs; cook until lightly browned, 5 minutes. Add beans and broth. Bring to a boil. Over medium-low heat, cook until vegetables are tender, 5-7 minutes.
• 2. About this recipe: Serves: 4 Sodium: 1,690 mg. Calories: 431 Fiber: 12 g. Protein: 18 g. Sugar: 15 g. Fat: 21 g. Kitchen time: 15 minutes (7 g. saturated) Total time: 25 minutes Chol: 29 mg. Carbs: 49 g.

INSTANT POT BASIC BEAN SOUP

Steps:

• This step is optional for extra flavor! Add the butter or olive oil to the Instant Pot. Hit Sauté and adjust so it's in the More or High setting. Once the butter's melted and the oil's heated (about 3 minutes), add in the onion and sauté for 3 minutes. Then, add in the garlic and sauté for 1 minute longer.
• Pour in the broth followed by the beans. Stir, secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 35 minutes. When done, allow a 20 minute natural release (meaning you do nothing for 20 minutes) and then follow with a quick release.
• Using a slotted spoon, remove 1 cup of the beans and set aside. Take an immersion blender (suggested) or potato masher and purée/mash the beans into the soup. Then, return the reserved cup of beans (NOTE: Should you wish to have a thin soup without puréeing, simply skip this step).
• Add in any spices you see fit to taste (NOTE: see the yellow "Jeffrey Sez" section for what I used).
• Ladle into bowls and enjoy!

ZUPPA DI FAGIOLI PICCANTE (HOT BEAN SOUP)

Steps:

• 1. In pan, lightly saute garlic and crushed red pepper flake in olive oil. Remove from heat. Coarsely puree beans and cauliflower in food processor or blend. Add bean and cauliflower puree, creamy Alfredo sauce and chicken stock to garlic. Cook over low heat, stirring occasionally until heated through. Add fresh parsley and basil just before serving. Serve with Parmesan cheese and Tuscan herb bread. Serves 4 to 6