FIVE-BEAN SOUP
One of my family's favorite soups, this tasty recipe was one I discovered years ago. Served with a salad and bread or rolls, it makes a savory supper. Sometimes we like to grate mozzarella cheese over the individual bowls just before serving. -Lynne Dodd, Mentor, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges
MRS. POTTER'S CHICKEN RECIPE - (4.3/5)
Provided by á-10966
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray; set aside. Combine crushed crackers, Parmesan and pepper in a shallow dish; set aside. (Note: You can experiment with the ratio of Parmesan to cracker crumbs; I like the crust extra crispy, but some people in my family prefer to add a bit more cheese to the mix. Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4 inch thick. Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the prepared baking sheet. Sprinkle any excess coating over top. Bake 12 min or until golden and cooked through.
BE PREPARED FIVE-BEAN SOUP MIX
This do-ahead soup mix allows you always to be prepared!
Provided by Lois Richer
Categories Soups, Stews and Chili Recipes Soup Recipes Dry Soup Mix Recipes
Time 2h45m
Yield 24
Number Of Ingredients 18
Steps:
- To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
- To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
- To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 34.2 g, Cholesterol 1 mg, Fat 3.7 g, Fiber 8.8 g, Protein 11.9 g, SaturatedFat 0.4 g, Sodium 538.8 mg, Sugar 4.4 g
MRS. GARCIA'S BLACK BEAN SOUP RECIPE - (4.4/5)
Provided by Alqualonde
Number Of Ingredients 12
Steps:
- The night before cooking the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large (4 quarts or larger) Dutch oven or soup pot with a lid and cover with enough cold water so that it comes to one inch over the top of the beans. Soak overnight. The next day, drain the water out of the pot and refill with clean cold water. Add enough water so that it comes an inch above the beans. Stir in the chopped onion, pepper, and garlic. Add the ham bone or hock, and stir in the olive oil. Add 2 teaspoons salt and a generous quantity of black pepper. Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Simmer for 4 to 5 hours, until the beans are very soft and the soup is creamy, not watery. Check after 2 hours. If the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick, and the soup should coat the back of a spoon. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.) Stir in the vinegar and simmer for an additional 15 minutes, uncovered. Serve over rice (optional) and garnish with chopped raw onions and sour cream. Also, if you like, little bits of chopped chicharrónes can be garnished on top. Add some sweet fried plantains as a side dish! This makes a large pot of soup, but it freezes very well.
MRS. POTTER'S 5-STAR BEAN SOUP
Got a left-over ham bone? I do and this the recipe I'm going to use. This is "THE" perfect bean soup. A little different; makes a very hearty soup, full of good things. I've been making it for years. Vintage recipe, from the mystery book "Cooking School Murders." Prep time, of course, doesn't include soaking time for beans. You can use smoked ham hocks instead of a ham bone.
Provided by Jezski
Categories Ham
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cover beans with 6 cups boiling water, let stand overnight. Or bring to a boil and let sit for 1 hour before using.
- Trim some fat from ham, melt in large kettle. Add veggies and saute 20 minutes, remove and set aside.
- Pour beans and liquid into kettle, add ham and additional 5 cups boiling water. Cover, simmer 2-3 hours.
- Remove ham, dice lean meat and stir into beans, along with sauteed veggies, tomatoes and sliced sausages.
- Add macaroni, simmer until done.
- Cooking Tip: IF USING HAM HOCKS, 2 smoked ham shanks makes it too salty, use only one.
- Cooking Tip: Salting the COOKING water makes the beans mealy, but salting the SOAKING water makes the skins more tender but also less likely to break.
5-INGREDIENT CREAMY WHITE BEAN SOUP
Sweet Italian sausage and white beans work double duty here to keep the number of ingredients low. The sausage is filled with spices and aromatics that punch up the flavor of the soup, so you don't have to add any extra seasonings. Plus, the onion is sautéed in the sausage fat instead of an in extra ingredient like olive oil. The white beans not only infuse the dish with tons of satisfying protein--they become super creamy when they are pureed at the end, so no cream is necessary.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
- Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
- Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.
BRATS AND BEANS SOUP
Browned and crumbled bratwurst and navy beans come together in a cheesy, cream-based soup that's perfect for cold fall and winter days. Carrots and spinach add color and additional nutritional value. Pair it with corn muffins and a beer or cider!
Provided by Heather Savage
Time 35m
Yield 7
Number Of Ingredients 11
Steps:
- Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
- Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
- Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.5 g, Cholesterol 87.5 mg, Fat 34 g, Fiber 9.3 g, Protein 27.2 g, SaturatedFat 15.9 g, Sodium 1548.7 mg, Sugar 5.2 g
PERFECT NAVY BEAN SOUP
This is a classic bean soup made with smoked ham hock or with a left over ham bone - inexpensive and serves up a crowd.
Provided by Ravenseyes
Categories Beans
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In large pot add 1 tsp of olive oil - bring to medium high heat and add onion, celery, garlic and carrots - cook till onions become clear. Add beans and allow to cook for 5 minutes stirring frequently.
- Add ham hock or bone and cover with water. Bring to a boil add salt, pepper, thyme and bay leaves. Cook till beans are tender. Approximately 2 - 3 hours.
- Add ham meat, parsley and tomatoes (optional). Allow 30 minutes to reduce and serve.
Nutrition Facts : Calories 124.3, Fat 2.3, SaturatedFat 0.7, Cholesterol 18.2, Sodium 1027.4, Carbohydrate 14.4, Fiber 5, Sugar 1.9, Protein 11.5
FIVE-BEAN SOUP
Provided by Six Sisters Stuff
Number Of Ingredients 16
Steps:
- Heat stove-top to medium high heat.
- In a large pot, saute the diced onions and red pepper until onions go clear.
- Add garlic and saute together well for about a minute.
- Add broth and tomato sauce.
- Drain and rinse all the beans and add them to the pot.
- Mix the pot continually until it slowly begins to bubble on the edges.
- Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
- Top with sour cream and green onions or tortilla chips.
- Serve warm
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