Vegetarian Five Bean Soup Mix Food

VEGETARIAN FIVE BEAN SOUP MIX

Vegetarian Five Bean Soup Mix image

This Vegetarian Five Bean Soup Mix makes for a great holiday gift.

Provided by Cassie Johnston

Time 10m

Number Of Ingredients 20

Ingredients

1 pound pinto beans
1 pound split green peas (or green lentils)
1 pound great northern beans
1 pound black beans
1 pound kidney beans
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon dry mustard
2 tablespoons dehydrated onions (found in the spice aisle)
2 tablespoons sea salt
2 tablespoons garlic powder
2 tablespoons dried oregano
1 teaspoon dried rosemary
8 bay leaves
4 vegetable bouillon cubes
4 clear quart Mason jars plus lids and rings
Parchment paper
Tape or stickers
Labels
Fabric and ribbon to cover top

Steps:

In each of the four Mason jars, layer 2/3 cup of pinto beans-shaking the jar gently to level the beans. Then repeat with 2/3 cup of green peas and so on ending with the kidney beans. Set jars aside.
In a small bowl, combine all remaining spices except bay leaves and bouillon cubes.
On a 10" x 10" piece of parchment paper, spoon 3 tablespoons of the spice mixture in the middle. Place two bay leaves and one bouillon cube on top. Fold parchment around spices to make a small spice packet. Seal with tape or stickers. Repeat three more times to create four total packets. Squish the packets into the top space of each of the four bean jars. You can also package the spices into plastic zip-top baggies if you prefer.
Place lids on jars, cover in fabric and ribbon and label as desired.

Nutrition Facts : Calories 779 calories, Carbohydrate 143 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 49 grams fiber, Protein 50 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 jar, Sodium 3350 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

FIVE-BEAN SOUP

Five-Bean Soup image

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

Ingredients

5 packages (16 ounces each) dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 tablespoons minced chives
1 teaspoon dried savory
1 teaspoon salt, optional
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 bay leaf
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes

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

VEGETARIAN 15 BEAN SOUP

Vegetarian 15 Bean Soup image

I wasn't willing to trust the bean soup seasoning packet to be vegetarian so this is the seasonings I came up with. I'm a "pinch here, pinch there" cook so you may need to adjust the seasonings to your taste. When cooking the beans, make sure they are tender before adding any acidic ingredients like tomatoes or lemon juice.

Provided by WindLass

Categories Beans

Time 2h45m

Yield 1 3/4 cups, 8 serving(s)

Number Of Ingredients 17

Ingredients

1 7/8 lbs 15 bean soup mix (I use Bob's Red Mill 13 bean soup mix, 29 oz bag)
1 quart low sodium vegetable broth
1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, chopped
2 celery ribs, thinly sliced
2 carrots, thinly sliced
1 (15 ounce) can diced tomatoes, undrained
8 tablespoons lemon juice (about 2 lemons worth)
2 bay leaves
3 dashes Tabasco sauce
1 tablespoon oregano
2 teaspoons chili powder
2 teaspoons ground thyme
1 teaspoon cayenne pepper
1/2 tablespoon ground black pepper
1/2 tablespoon salt

Steps:

Soak beans overnight, or at least 8 hours. Drain and rinse.
Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
When beans are done, drain half the cooking water.
Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
Serve with crusty bread or popovers.

VEGAN BEAN SOUP

Vegan Bean Soup image

A delicious vegan bean soup.

Provided by Deva

Categories Bean and Pea Soups

Time 1h

Yield 5

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 stalk celery, diced
12 medium (blank)s baby carrots, chopped
1 clove garlic, minced
1 (32 fluid ounce) container vegetable broth
2 (14.5 ounce) cans great northern beans, rinsed and drained
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1 dash salt, or to taste
1 dash ground black pepper, or to taste
1 dash cayenne pepper, or to taste
⅓ cup vegan sour cream
¼ cup croutons, or to taste
¼ cup vegan shredded Parmesan-style cheese

Steps:

Heat oil in a pot over medium-high heat. Cook onion, celery, carrots, and garlic until soft, 7 to 10 minutes. Add broth, beans, lemon juice, Italian seasoning, salt, pepper, and cayenne. Reduce heat and simmer for 30 minutes.
Puree vegetables in small batches in a food processor and return to the pot, or use an immersion blender. Stir in vegan sour cream. Heat through, about 5 minutes. Remove from heat and serve with croutons and vegan Parmesan.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 51.7 g, Cholesterol 0.1 mg, Fat 13.2 g, Fiber 12.7 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 671.9 mg, Sugar 4.8 g

EASY VEGETARIAN/VEGAN BLACK BEAN SOUP

Easy Vegetarian/Vegan Black Bean Soup image

Hearty, yummy, and healthy! This is a really easy soup to make, it cooks really fast without many steps, and is very rich with black beans. Some fresh cilantro would make a nice replacement to the coriander but I usually don't have it on hand, so I used dry spices for everything but it came out great. I like my soups with a tad of salt, but you can omit the salt if you're watching your sodium intake or lower it/replace with something like SaltSense. It's very pleasant and mild, though you could probably put some Bayou Blast or red cayenne in the spice mixture if you want it hotter. Yields about 2-3 small servings.

Provided by the80srule

Categories Black Beans

Time 20m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups vegetable broth
1 (16 ounce) can black beans
2 teaspoons olive oil
1 1/2 teaspoons onion powder
1 pinch garlic powder
1/2 teaspoon ground oregano
1 teaspoon ground coriander
1/4 teaspoon kosher salt

Steps:

Rinse and drain the black beans. Put the vegetable broth in a saucepan and let it come to a low boil, then put the beans in and stir them in well.
Add the oil and stir it inches Add all the dry ingredients (which is pretty much everything else) and raise the heat.
Let it simmer on medium heat for 15 minutes.

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