Zesty Bean Soup Food

SPICY BEAN SOUP

Spicy Bean Soup image

Provided by Giada De Laurentiis

Time 1h5m

Yield 10 servings

Number Of Ingredients 25

Ingredients

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves

Steps:

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

SPICY BLACK BEAN SOUP

Spicy Black Bean Soup image

Provided by Valerie Bertinelli

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving

Steps:

Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

ZESTY HAM AND BEAN SOUP

Zesty Ham and Bean Soup image

I had some ham left over from another meal and wanted to use it up, so I went to the pantry to see what kind of a soup I could throw together. The following recipe is what I came up with, and if I say so myself, it came out hearty and delicious! You may of course use different kinds of beans or spices as well as frozen carrots and/or canned tomatoes, but I prefer to use fresh ingredients when I have them on hand. Enjoy!

Provided by St. Louie Suzie

Categories Ham

Time 1h30m

Yield 6 one-cup servings, 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
5 small shallots, chopped small
6 garlic cloves, minced
1/2 lb ham, chopped small
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can great northern beans, undrained
1 (15 ounce) can chicken broth
2 large carrots, chopped small
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 dashes cayenne pepper
2 medium tomatoes, chopped
1/2 cup cheese, grated (optional)

Steps:

Heat oil in a large soup pot or dutch oven over medium heat.
Add shallots and garlic and cook until beginning to brown, then stir ham into the pot.
Add all canned ingredients, then the carrots and all the spices.
Reduce heat to low and cover pot for one hour.
Add chopped tomatoes and continue to heat on low for 15 - 20 minutes.
Serve in bowls and top with shredded cheese if you like.

Nutrition Facts : Calories 2205.2, Fat 53.3, SaturatedFat 10.7, Cholesterol 117.9, Sodium 6442.8, Carbohydrate 310.5, Fiber 78.8, Sugar 26.7, Protein 144.5

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