Ez Four Bean Soup Recipes

FOUR BEAN SOUP

Steps:

• Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
• Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
• Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
• Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
• Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
• This recipe freezes well (without the croutons).

FIVE-BEAN SOUP

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.

QUICK BEAN SOUP

Steps:

• In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

BASIC BEAN SOUP

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.

VEGETABLE-BEAN SOUP

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.

HEARTY BEEF & BEAN SOUP

Steps:

• In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

EZ FOUR BEAN SOUP

Steps:

• Use the colander to drain and rinse all of the beans, one can at a time and put them all in the mixing bowl for later.
• Chop the onion, garlic and shallot; leave them on the cutting board for now.
• Pour the frozen veggies into the colander.
• Measure the herbs, salt and pepper and spices into small bowl, set aside.
• Heat olive oil in pan over medium heat.
• Add onions, garlic and shallots cook for several minutes until soft but not browned.
• Add frozen veggies and stir well.
• Cook until veggies are hot and begin to soften, turn heat to medium high.
• Add tomatoes, beans, and stock, bring to a boil.
• Add herbs, salt and spices. Stir well, return to boil for 5 minutes then lower heat until ready to serve.
• We like to top with a sprinkle of lemon pepper, or bacon bits (my son not me, don't ask).