Traditional Bean Soup Food

TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)

Steps:

• To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
• Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
• Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
• Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
• Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

BASIC BEAN SOUP

Steps:

• In a large bowl, combine the beans with the water, cover and let soak overnight.
• In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

EASY BEAN SOUP

Steps:

• Combine all ingredients into a large pot and cook on medium heat for 2 hours.
• Turn heat to low and cook for an additional hour or until carrots and celery are soft.
• It can be kept on very low eat until ready to eat.

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

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.

OLD FASHIONED BEAN SOUP RECIPE

Steps:

• Rinse beans, picking out any bad ones. Cover with water so there is a couple of inches of water over the top of the beans; soak overnight. Drain and add 4-5 cups water (enough to cover beans) in a large soup pot. Bring to quick boil over high heat. Reduce heat and add remaining ingredients. If soup bone is not mostly covered with water add a little more. Bring soup back to a boil and then reduce heat to low; cover and simmer for 2 1/2 hours, until beans are very tender. When beans are tender, remove the soup bone and cut off any meat and add back into the soup. If you have additional leftover ham, some can be added to the soup to provide a little more meat to the soup if desired. If mixture appears too thick, add a little boiling water. SLOW COOKER: Use basically the same directions only after bringing the beans to a quick boil, pour them and the water into the slow cooker. Add all the remaining ingredients, cover and turn slow cooker on low. Cook for 10 hours or until beans are tender. To speed cooking time you can cook on high for the first hour and then turn down to low and cook for 7 hours. Note: A small amount of baking soda added to the soup during cooking will reduce the amount of gas in the beans.

VEGETABLE-BEAN SOUP

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.

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:

• 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!

EASY WHITE BEAN SOUP

Steps:

• In a very large stockpot, heat 2-3 tablespoons of olive oil over medium-high heat.
• Add the chopped onions, carrots and celery and sauté for about 5-7 minutes until the onions are soft and translucent. Stir often.
• Add the minced garlic and continue to sauté for a few more minutes.
• Increase heat to medium-high. Add about 1 cup of chopped canned whole tomatoes, 500 grams of dried white navy beans (about 2½ cups), 2 bay leaves, 2 cups of vegetable stock, and 12 cups of water
• Stir to combine and bring to a simmer.
• Reduce heat to medium, partially cover and simmer for 2-2½ hours or until the white beans are tender soft and the soup begins to thicken. Stir occasionally every 30 minutes or so. If necessary, adjust the consistency of the soup by adding water.
• Stir occasionally, especially during last 30 minutes.
• During the last 15 minutes of cooking, add ¼ cup of chopped fresh herbs (parsley, thyme, sage, etc...).
• Taste and adjust seasonings for salt and pepper.
• Top off with a drizzle of olive oil and a squirt of freshly squeezed lemon juice once soup has been portioned in individual bowls.

TRADITIONAL BEAN SOUP

Steps:

• Cook the beans, in the express cooker, put the beans, the water, the onion, and 1 garlic clove.
• Let them get cooked, and soft.
• Take the beans and let them get a little cold. Take them into the blender with the water they cooked in.
• Cut the tortillas in small pieces, and fry them until they are hard.
• In a pot put the beans you just blended, add some chicken broth, and the tortillas and let it boil.
• Cut the cheese in small cubes.
• Cut the chiles in circles.
• Cut the avocado in small cubes as well.
• After the beans with the chicken broth has boiled, add a little salt, if you want.
• Then put some avocado, some chile, cream, and some cheese, in every dish.
• Then add the soup, and enjoy it.

SERIOUSLY GOOD WHITE BEAN SOUP

Steps:

• Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
• Add the garlic, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
• Stir in the beans, broth, thyme and the bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
• Simmer for 20 minutes or until the vegetables are tender. Add the pasta and cook for 5 minutes more, and then add the spinach or kale and cook until its bright green and tender and the pasta is cooked, about 5 minutes more.
• Take the pot off of the heat and remove the thyme sprigs and bay leaves. Stir in the lemon slices. Taste and season with more salt and pepper. Serve. The lemon slices are not intended to be eaten, but they add a lovely lemon flavor to the soup.