Recipe for any type of bean soup?!
Answers: I'll pick the one that I think is best. I love to make homemade soups and sandwiches.
Cuban Navy Bean Soup
1 cup navy beans, soaked
2 1/2 qt water
1 bay leaf
1/4 cup olive oil
2 garlic cloves, chopped
1 onion, chopped
2 cup tomatoes, chopped
1 potato, diced
saffron threads
salt and pepper
1/2 ts cumin
1 cup cabbage, shredded
1 cup butternut squash, diced
2 Tbsp fresh parsley, chopped
Drain beans, combine with water and bay leaf and simmer 1 to 1 1/2 hours. Add additional water if necessary. In a skillet, heat olive oil and cook garlic and onions 6 minutes. Add tomatoes and cook for 10 minutes. When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage and squash and cook for another 30 minutes. Add more water as necessary. Serve garnished with parsley.
nfd
Black Bean Soup
* 2 cups dry black beans
* 1/4 cup butter
* 2 celery ribs, chopped
* 2 medium onions, chopped
* 1 tablespoon flour
* 1/4 cup chopped parsley
* Bone from a smoked ham
* 2 bay leaves
* 1 1/2 teaspoons salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup dry Madeira
* 2 tablespoon vinegar
* 16-ounce carton sour cream or plain yogurt
Pick over and wash beans. Cover with water and soak overnight. Drain. Add 8 cups cold water, cover and simmer for 1 1/2 hours. Melt the butter in a heavy kettle. Add the celery and onions and saute until tender but not browned. Blend in the flour and cook the mixture, stirring, for one minute. Add the parsley, the beans and cooking liquid, the ham bone, bay leaves, salt and pepper. Cover and simmer for three hours. Discard the bone. but keep any bits of meat. Put the soup through a sieve or food mill or puree in a blender. Add the wine and vinegar. Reheat the soup, stir in the sour cream or yogurt but do not boil. Serves 10 to 12.
any type of bean
1 cup water
spice to taste
boil for hours
Black Bean and Onion Soup recipe
Makes: 6 servings
1 cup black beans, rinse and drain
1/4 cup onion, chopped
2 tablespoons celery, chopped
3 tablespoons green onion, chopped
1 tablespoon garlic, minced
1 teaspoon gingerroot, shredded
1 1/2 teaspoons ground black pepper
6 ounce spinach leaves, stemmed and washed
4 tablespoons non/low-fat sour cream
2 tablespoons cilantro, chopped
6 cups water
In a 4-quart pot, combine the beans, onion, celery, green onions, garlic, ginger, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally Lower the heat, cover, and simmer for 45 to 60 minutes.
Place the spinach leaves in a sauté pan at medium-high heat. Stir for 2 to 4 minutes. Chop the cooked spinach; set aside.
Stir the spinach into the soup and mix well. Spoon sour cream into the center of each serving, and sprinkle with cilantro.
i made this myself, its from Rachel Ray, black bean Stoup and southwest monte cristos, its really really good, especially the monte cristos!!
http://www.foodnetwork.com/food/recipes/...
***Minestrone with Beans and Pasta***
3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
Try the sprouted beans soup .it is nutritious and filling too...............soak the tiny green beans overnightand keep coverd in a warm place................In the morning you can find them sprouted i like eating this raw in salads ...but tastes veryvery good with tomatoes and onions topped with some croutons..............njoyyyyyy
Easy Black Bean Soup
2 tablespoons olive oil
1 cup chopped white onions
1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
3/4 teaspoon allspice
1/8 teaspoon celery salt
3 cups vegetable broth
1 (14.25 ounce) can tomato puree
2 (16 ounce) cans refried black beans
1/8 teaspoon black pepper
1 teaspoon white sugar
2 (15 ounce) cans black beans, rinsed and drained
1/4 cup fresh lemon juice
1 (8 ounce) container sour cream
DIRECTIONS:
1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
2. Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.
9 Bean Country Soup Mix Recipe
Ingredients:
1/4 cup dried black beans
1/4 cup dried kidney beans
1/4 cup dried pinto beans
1/4 cup dried navy beans
1/4 cup dried black-eyed peas
1/4 cup dried pigeon peas
1/4 cup dried yellow peas
1/4 cup dried green peas
1/4 cup dried lentils
***SEASONING PACKET***
1/4 cup dried onions -- minced or flaked
1/4 cup dried parsley
2 bay leaves
1 teaspoon garlic powder
1 teaspoon dried basil
Directions:
In a clear, airtight, 4-cup container, layer the beans. In a small, self-sealing plastic bag, combine the seasonings.
Attach this recipe: Rinse and pick over beans. Place in large pot with water to cover. Bring to a boil and boil 5 minutes. Turn off heat, cover and let soak 1 hour. Drain and add 8 cups fresh water and contents of seasoning package.
Bring to a boil, reduce heat and simmer, covered, 2 hours or until beans are tender. Remove 1 cup beans and mash; return to pot and simmer, uncovered, about 40 minutes, until soup is thick. Season to taste with salt and pepper. Makes 8 servings.
(*-*)
slpit peas
smopked ham slice( shopped into pieces)
3 qts water
1 chopped onion
salt&pepper to taste
put all ingrediants in pot and let boil for 1.5 hours.... then smash peas and let stand for 10 min so it thikens..... then serve... it is really good my dad liked it and he very traditional and picky with food.
Hearty Italian Minestrone
Total Time: 1 Hour
Preparation Time: Under 15 minutes
Serving Size: 6
Preparation Method: Stove-Top
Level of Difficulty: Easy
Meal Occasion: Dinner
Hormel Foods Product: Carapelli? Mild Olive Oil
Hormel Foods Product: Herb-Ox? Beef Flavored Bouillon Granules
Hormel Foods Product: Hormel? Pepperoni Sliced
Ingredients
1 tablespoon CARAPELLI? Mild Olive Oil
1 medium onion, coarsely chopped
1 clove garlic, minced
7 cubes HERB-OX? Beef Flavored Instant Bouillon dissolved in 7 c. hot water
1 can (16-ounce) stewed tomatoes
1 can (16-ounce) kidney beans, drained, rinsed
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 cup coarsely chopped carrot
1 cup thinly sliced celery
1 cup elbow macaroni
1 cup HORMEL? Sliced Pepperoni, diced
Directions
In large saucepan,over medium-high heat, heat oil. Add onion and garlic. Cook 3 to 5 minutes or until tender, stirring frequently. Stir in broth, tomatoes, beans, basil and oregano. Bring to a boil. Reduce heat to medium-low. Cover and cook 10 minutes, stirring occasionally. Add carrot and celery. Cover and cook 10 minutes, stirring occasionally. Stir in macaroni and pepperoni. Cover and cook 10 minutes or until macaroni is tender, stirring occasionally. Serve with Parmesan cheese.
my remarks:
i never had it, but it sure sounds and looks great
links are in the source section below
if you try it, i hope you like it :)
Here's a yummy one!!
Black bean and rice soup:
Ingredients
1 large onion , chopped finely
2 celery ribs , diced
2 carrots , diced
1-2 jalapeno pepper , diced
1 red bell pepper , diced
3-4 garlic cloves , minced
2 tablespoons olive oil
3 (15 ounce) cans black beans , drained
2 (14 1/2 ounce) cans diced tomatoes with green chilies , like Hunts
1 (11 ounce) can mexicorn , drained
1 cup instant rice
1 teaspoon Mexican oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
2 cups water
2 chicken bouillon cubes
32 ounces low sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh cilantro
Directions
In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.
Tuscan White Bean Soup
1 pound dried cannellini beans
2 ounces thinly sliced prosciutto
1 yellow onion, quartered lengthwise
1 celery stalk, quartered crosswise
1 carrot, quartered crosswise
2 cloves garlic, peeled and lightly crushed
1 bay leaf
1 quart chicken stock
Finely ground sea salt
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmesan, optional
Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain.
Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid.
Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan). Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally.
Here are some:
Senate Bean Soup
2 pounds Michigan navy beans
4 quarts water
1 thick slice leftover spiral ham, cut into small pieces (not country ham,
which is too salty)*
1/4 cup (1/2 stick) butter
1 medium onion, chopped
Salt and pepper
1/4 cup fresh parsley leaves
Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley.
Cook's note: This recipe can also be made with ham hock.
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Tuscan Bean Soup
1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
3 tablespoons olive oil, plus more for drizzling on bread
1/2 pound diced pancetta
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced
Salt and freshly ground black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chick peas, drained and rinsed
2 quarts chicken stock, plus extra water if needed
2 sprigs rosemary
3 sprigs thyme
1 sprig oregano
1 bay leaf
1 teaspoon red chili flakes
2 heads Lacinata kale, stems removed and cut into bite size pieces
1 loaf Italian peasant bread, cut into thick slices
Parmigiano-Reggiano, grated, for serving
Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.
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Sausage, Beans and Broccoli Rabe Soup
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds Italian bulk sweet sausage
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained
Salt and pepper
4 cups chopped broccoli rabe and greens
2 quarts chicken stock
Grated Parmigiano-Reggiano or Romano, to pass at table
Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.
Sausage and Bean Chowder
2 lbs. pork sausage (or 1 lb. of hamburger and 1 lb. sausage)
1/2 cup chopped green pepper
4 cups water 1/2 tsp. salt
2 cans kidney beans 1/2 tsp. thyme
2 16oz. cans crushed tomatoes 1 bay leaf
2 med. onions, chopped 1/2 cup frozen corn
4 med. potatoes, chopped 1/4 tsp. garlic powder
1/4 tsp. black pepper
Brown sausage with onion; drain fat. Stir remaining ingredients and bring to boil. If using hamburger, increase seasonings. Cover and reduce heat and simmer for 1 to 1 1/2 hours. Serve with crackers and green salad or cornbread.