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!
Nutrition Facts : Calories 45 cal
OLD FASHIONED BEAN SOUP RECIPE
This old fashioned recipe for ham and bean soup is full of flavor. It is easy to make and can be made on the stovetop or in a slow cooker.
Provided by RecipeTips
Number Of Ingredients 8
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.
EASY BEAN SOUP
This is a really easy soup to make. It is best if you have leftover ham from the holidays! You will likely have many of the ingredients on hand too! Tastes delicious with moist cornbread on a cold winter night!
Provided by Leahcooks
Categories Beans
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
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.
EASY PORTUGUESE-STYLE BEAN SOUP
One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. -Steven Vance, Woodland, Washington
Provided by Taste of Home
Categories Lunch
Time 7h30m
Yield 17 servings (4-1/4 quarts).
Number Of Ingredients 23
Steps:
- Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 235 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 893mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 7g fiber), Protein 14g protein.
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
BASIC BEAN SOUP
This is a simple, basic bean soup. It's very easy to assemble, and it tastes great, too! Try adding other vegetables, if desired.
Provided by Chris Davis
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 180.5 calories, Carbohydrate 27 g, Cholesterol 13.4 mg, Fat 2.9 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 0.9 g, Sodium 380.6 mg, Sugar 2.6 g
TRADITIONAL BEAN SOUP
This is a very very traditional soup, the small kids love it without the chile, but the grown up do love it with the chile
Provided by Manuel Rios
Categories Mexican
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 8
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.
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