Quick Bean Soup Food

QUICK & EASY TUSCAN BEAN SOUP

Steps:

• In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
• Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup, top with the spinach and sprinkle with the pepper.

15-MINUTE WHITE BEAN SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
• Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

QUICK BLACK BEAN SOUP

Steps:

• Drain some of the liquid from 2 cans black beans.
• Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
• Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.

QUICK HAM AND BEAN SOUP

Steps:

• In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

EASY TUSCAN BEAN SOUP

Steps:

• Simmer the soup: Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful. Discard the oregano sprigs; the leaves will have fallen into the soup. Add additional salt and pepper to taste.
• While the soup simmers, make the Parmesan toasts: Toast the bread until lightly golden on both sides. While the toast is still hot from the toaster, sprinkle with olive oil and cheese. If you have a toaster oven, return them to the toaster for 1 minute to melt the cheese; otherwise, arrange the toasts in a skillet over medium heat, cover, and warm for about 1 minute or until the cheese has melted.
• Add the greens to the soup: Add the kale or spinach to the pot and simmering for another 2 minutes, or just until the greens wilt.
• Serve the soup: Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like. Serve with Parmesan toasts and extra Parmesan for sprinkling.

QUICK BEAN SOUP

Steps:

• Heat the oil in the pressure cooker pan and cook the onion and carrot gently for 2 minutes. Add the garlic and cook for 1 minute.
• Add the potatoes, stock, bay leaves, beans and thyme. Lock on the lid.
• Turn the heat to high and bring to high pressure. Set the timer for 7 minutes. Turn the heat to low to maintain high pressure.
• When the timer sounds, turn off the heat and move the pan to a cool surface. Allow the pressure to come down naturally for 10 minutes, then release any remaining pressure.
• Carefully remove the lid, tilting it away from you. Remove the bay leaves.
• Using a stick blender, carefully mix the hot soup until it is mostly creamy, with some whole beans left in for texture.
• Place the pan over a medium heat and add the tomatoes. Cook uncovered for 5 minutes, stirring occasionally until the tomatoes begin to soften.
• Remove from the heat and stir in the vinegar. Season to taste with salt and pepper.
• Put into warm soup bowls and sprinkle with coriander.

QUICK BLACK BEAN SOUP

Steps:

• Heat oil, add onion, garlic and thyme.
• Sauté about 8 minutes or until onion is golden.
• Add beans, bean liquid, broth, tomatoes, and hot pepper sauce.
• Bring to a boil, then reduce heat and simmer about 20 minutes until soup thickens, stirring occasionally.
• Puree soup in blender in 2 batches.
• Season to taste with salt and pepper.

QUICK BEAN SOUP

Steps:

• In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

15 BEAN SOUP (EASY RECIPE)

Steps:

• Rinse the beans. Place them in a large pot and cover with water over medium-high heat. Bring the beans to a boil, stirring occasionally.
• Remove the pot from the heat and cover with a lid. Let the beans sit for an hour, then drain and set aside.
• Pour the olive oil into the pot over medium heat. Saute the ham hocks, onion, and celery until tender. Add the garlic and saute for 2 more minutes.
• Add the beans. Pour water until it's 2 inches above the beans.
• Stir in the tomatoes (juice included), parsley, rosemary, salt, pepper, and bouillon cubes.
• Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and cover the pot. Let it simmer, stirring occasionally, for 2 to 2 ½ hours or until the beans are tender. Add more water if the mixture is getting too thick.
• At the last 15 minutes of cooking, mix in the flavor packet that comes with the beans.
• Taste the soup and season with more salt and pepper if needed.
• Serve on its own or on top of rice. Enjoy!

QUICK HAM AND BEAN SOUP

Steps:

• Bring water to a boil in a pot; add chicken bouillon and stir until dissolved.
• Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot; bring soup to a boil.
• Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.

QUICK BLACK BEAN SOUP

Steps:

• Heat oil in large pot over medium heat. Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
• Working in 2 batches, purée 2 1/2 cups soup in blender until smooth. Mix purée back into soup in pot. Season with salt and pepper. Ladle soup into bowls.

QUICK CHICKEN AND BLACK BEAN SOUP

Steps:

• In a large nonstick saucepan greased with cooking spray, over medium heat cook and stir the chicken for 4-6 minutes until no longer pink.
• Set aside 2 tablespoons of chicken broth and add the remaining 2 cans to the chicken.
• Add corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin and stir to mix. Bring to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
• In a small bowl, stir the cornstarch and reserved 2 tablespoon chicken broth, together. Gradually add to the soup and stir. Bring to a boil and cook, while stirring, for 2 minutes until thickened.
• Top your soup bowls with crushed chips and cheese, before serving.