Josies Bean Soup Recipes

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BEEF AND BEAN SOUP RECIPE



Beef and Bean Soup Recipe image

This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.

Provided by Amy Johnson

Categories     Main Dishes

Time 2h30m

Number Of Ingredients 13

2 tablespoons Canola oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 cups chopped onion
2 cups sliced or chopped carrot
4 garlic cloves, minced or grated
2 cups water
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
4 bay leaves
32 ounces beef broth
3 (15.8) ounce cans Bush's Cannellini Beans; drained (or Bush's Great Northern Beans)

Steps:

  • Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
  • Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
  • Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
  • Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
  • Discard bay leaves. Salt and pepper to taste.

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

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.

MIXED BEAN SOUP



Mixed Bean Soup image

Guests and family alike praise this soup and always ask for seconds. The nicest thing about it is that any variation of dry beans can be used. - Arlene Hilman, Cawston, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 3h

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

Number Of Ingredients 11

1 package (12 ounces) mixed dried beans
8 cups water
1/2 pound ground beef, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped celery
1 tablespoon salt
1 teaspoon dried parsley flakes
2 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
Pepper to taste

Steps:

  • Rinse and sort beans. Place beans in a Dutch oven or soup kettle; 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, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.

Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 790mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.

WHITE BEAN SOUP



White Bean Soup image

A hearty and flavorful winter meal that can easily be made vegetarian, if desired.

Provided by MEADOWG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h20m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, crushed
1 yellow onion, chopped
1 large carrot, chopped
1 (10 ounce) can golden corn, drained
salt and pepper to taste
5 cups chicken broth
1 (15.5 ounce) can white beans
1 cup diced fresh tomatoes
1 teaspoon dried thyme
1 teaspoon dried summer savory
1 teaspoon dried parsley

Steps:

  • Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
  • Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g

JOSIE'S BEAN SOUP



Josie's Bean Soup image

Make and share this Josie's Bean Soup recipe from Food.com.

Provided by salvador1709

Time P2DT10m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup navy beans
1/2 cup ketchup
1/2-1 lb ham hocks or 1/2 lb ground smoked ham
2 teaspoons HP steak sauce
1 1/2 teaspoons celery salt
1/2 cup onion, chopped
4 cups water
3/4 cup celery, chopped
3 teaspoons chicken bouillon mix
1/2 cup carrot, diced

Steps:

  • Wash beans.
  • In large pot boil beans with ham hocks.
  • Cook until beans start to break up, approximately 1 hour.
  • Remove hocks and grind or chop meat.
  • Return meat to pot and add the remaining ingredients.
  • Simmer 1 hour.

Nutrition Facts : Calories 56.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.1, Sodium 375.4, Carbohydrate 11.8, Fiber 2.9, Sugar 4.5, Protein 2.5

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