Eleven Bean Soup Recipes

11-CAN SOUP AND CHEESY TOAST

Steps:

• For the soup: Add the canned and jarred items, without draining, to a large pot: the roasted peppers, diced tomatoes, tomato sauce, cannellini beans, great Northern beans, chickpeas, minestrone, green beans, artichoke hearts, mushrooms and pesto. Heat over medium-high heat, stirring to combine. Add the dried parsley and Italian seasoning. Bring to a boil, reduce the heat and simmer until the flavors are combined and the soup thickens slightly, about1 hour.
• For the cheesy toast: Preheat the broiler.
• Lay the ciabatta and sandwich bread slices on a baking sheet. Sprinkle 1/2 cup shredded mozzarella on each ciabatta slice, then sprinkle each with half the Parmesan and Italian seasoning. Top each ciabatta slice with a slice of provolone. Lay 2 slices of American cheese on top of each slice of sandwich bread. Broil until the cheese is bubbly and starting to get really brown around the edges. Slice the toast in half diagonally.
• Bowl up the soup, sprinkle with Parmesan and serve with a piece of the cheesy toast.

7 BEAN SOUP MIX PLUS RECIPE

Steps:

• Place the beans into a large Dutch Oven.
• Add the spice packet and tomatoes. Stir in the water and vegetable broth.
• Mix well.
• Heat over a low to medium heat for about 2 hours. Add more liquid if needed during the cooking time.
• Enjoy!

MINNESOTA HEARTLAND 11 BEAN SOUP

Steps:

• Here's What You Do
• Preparing the beans: Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well. Place the beans into a 6-8 quart pot with ham hock and 12 cups cold water. Bring to a simmer, cover and cook on low for 3 hours.
• Preparing the soup: Add contents of soup mix seasoning packet, tomatoes, celery, onion, green pepper, garlic and salt. Bring soup back to a boil, reduce heat and simmer covered 1 hour. Cut up chicken and add to soup pot. Slice kielbasa sausage lengthwise into quarters. Slice crosswise to make little wedges. Add sausage to soup pot. Return pot to a simmer, cover and cook for 30 minutes Remove ham hock from pot. Dice meat and return meat to soup pot before serving.

ELEVEN BEAN SOUP

Steps:

• Rince, drain, and pick over beans.
• Place beans in an 8 quart pot with water, salt, ham hock, and bouquet garni.
• Bring to boil, reduce heat and simmer covered for 3 hours.
• Add tomatoes, onions, celery, garlic, and green pepper to pot.
• Bring back to a boil, reduce heat and simmer covered for 1 1/2 hours.
• Add black pepper to taste, sausage, and chicken and simmer uncovered for 40 minutes.
• Remove ham hock, disguard bones and skin, and return meat to pot.
• Remove bouquet garni before serving.

INSTANT POT 15 BEAN SOUP

Steps:

• Set aside seasoning packet. Rinse beans in a colander and remove any debris.
• Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.
• Add the garlic and sauté for 1 minute more.
• Add the rinsed beans, 2 quarts water, and ham bone.
• Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour without releasing the pressure. (Alternatively, if you don't want to use the quick soak method, you can cook the beans on high pressure for 35 minutes with a 10 minute natural release.**)
• After 1 hour, stir in tomatoes, carrots, chili powder, and seasoning packet. Lock the lid in place. Select High Pressure and 3 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
• When the valve drops, carefully remove the lid. Remove the ham bone. Stir in the spinach, ham, and lemon juice. Season with salt and pepper to taste.