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).

FOUR BEAN SOUP

Steps:

• Soak the beans. Place beans in a large bowl, cover with cold water, and soak for 10 to 12 hours in the refrigerator. Drain and place in a large pot with 2 quarts water and the kosher salt. Bring to a boil, lower heat, and simmer for 1 hour or until beans are tender. Remove from heat, and let beans cool in their liquid.
• Cook bacon about halfway in a large pot over medium heat. Add venison, and brown evenly in bacon grease. Add onions, carrots, celery, garlic and pepper. Cook for 5 minutes, stirring occasionally. Add chicken stock and tomatoes. Bring to a boil, then lower heat to simmer, cover and cook for 45 minutes.
• Remove cover, add cabbage, and continue to simmer until meat is tender. Drain beans, and add to pot. Stir in basil, parsley, lemon juice and Tabasco. Season with additional salt to taste.

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).

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.

4 BEAN CHICKEN SOUP

Steps:

• 1. Brown whole chicken breasts in olive oil and garlic in a big, 4-quart pot. Add carrots and celery.
• 2. Remove chicken breasts when they are about half-done and cut them into bite-sized chunks. Re-add them to the pot.
• 3. Add at least 2 cans of the chicken broth. (You can always add more later)
• 4. Add the S&W diced tomatoes, all 4 cans of the beans plus half the juice from the kidney beans. Add the Italian Herb Seasoning, if desired.
• 5. Cook until the carrots are tender. The chicken pieces should also be done.
• 6. Add the Wishbone Italian dressing. Put in a tablespoon or so at a time until you think it tastes good. (I use this brand because I think it tastes the best and has a nice "twang" to it. Yes, my Dad was from Arkansas!)
• 7. You may add other ingredients if you like or just experiment. One of my friends added 1/4 of a cabbage and, because she didn't have the bottled Italian dressing, she used the dry, packaged Italian dressing.
• 8. ENJOY!