Many Bean Soup Recipes

BEAN SOUP

Steps:

• Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
• Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
• Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

MULTI-BEAN SOUP

Steps:

• Mix all ingredients except carrots and tomatoes in 5- to 6-quart slow cooker.
• Cover and cook on high heat setting 8 to 10 hours or until beans are tender.
• Stir in carrots and tomatoes.
• Cover and cook on high heat setting about 15 minutes or until hot.

MANY BEAN SOUP

Steps:

• Soak the red, white, pinto, kidney, cranberry, lima beans, and black-eyed peas overnight in water to cover.
• Drain and rinse well.
• Add the soaked beans, split peas, and lentils to the insert of a 5- to 7-quart slow cooker.
• Add the remaining ingredients up through the broth; stir to combine.
• Cover and cook on LOW for 8-10 hours, until the beans are tender and the ham is falling off the bone.
• Remove the ham hock or bone from the soup; chop any meat, removing the fat, and return the meat to the slow cooker.
• Season with salt and pepper; remove the bay leaf before serving.

BIG-BATCH BEAN SOUP

Steps:

• Place the beans and ham bones in a large stockpot; add ham stock. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the beans are tender. , Stir in the onions, carrots and pepper; cover and simmer for 30 minutes or until vegetables are tender. Combine flour and water until smooth; gradually stir into soup. Cook for 10 minutes or until thickened, stirring occasionally. If too thick, add additional water.

15-MINUTE WHITE BEAN SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
• Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

SLOW-COOKER EASY MULTI-BEAN SOUP

Steps:

• In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

SIXTEEN-BEAN SOUP

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.