Holy Bean Soup Recipes

QUICK BEAN SOUP

Quick Bean Soup image

A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6-8 servings (about 2-1/4 quarts).

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 cups water
2 cans (15 ounces each) navy or great northern beans
1 can (28 ounces) diced tomatoes, undrained
1 pound smoked sausage, cut into 1/2-inch slices and halved
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.

SIXTEEN-BEAN SOUP

Sixteen-Bean Soup image

Count on this pleasingly seasoned, hearty soup to satisfy the whole family. "My husband and kids say brimming bowls of it are flavorful and filling," nods Laura Prokash of Algoma, Wisconsin. " I also love the fact that I can make a big pot from a handy bean mix."

Provided by Taste of Home

Categories Lunch

Time 2h55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

1 package (12 ounces) 16-bean soup mix
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 bay leaf
8 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 tablespoon lemon juice

Steps:

Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 13g fiber), Protein 8g protein.

HOLY BEAN SOUP

Holy Bean Soup image

Provided by Molly O'Neill

Categories one pot

Time 3h15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons butter
2 carrots
2 stalks celery
1 large onion
4 cloves garlic
1 1/2 tablespoons curry powder
1 pound white beans, dried
Salt and freshly ground black pepper to taste

Steps:

Melt the butter in a large soup pot over medium heat. Put the carrots, celery, onion and garlic in a food processor and process until smooth but still chunky.
Transfer to the pot and cook, stirring for 5 minutes. Add half the curry, stir and cook until the vegetables are nearly soft, about 5 more minutes.
Add the beans and gallon cold water. Bring to a boil and simmer for 3 hours, adding more water to keep the beans covered by 1 inch. Season with salt and pepper to taste and add the remaining curry powder to taste. Serve with crusty bread.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 4 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 249 milligrams, Sugar 3 grams, TransFat 0 grams

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