Pink Bean Soup Recipes

CHICKEN AND BLACK BEAN SOUP

Steps:

• Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

HEARTY PORK BEAN SOUP

Steps:

• Place beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water., In a 6-qt. slow cooker, layer beans, onions, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low 6-8 hours or until beans and pork are tender. , Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.

PINTO BEAN SOUP

Steps:

• Rinse beans and sort for stones.
• Soak beans in enough water to cover overnight.
• Drain off water.
• In skillet, brown bacon.
• Add onion and celery, stir.
• Add spices.
• Add this mixture to drained beans.
• Pour enough water to reach within 3 inches of top of pot.
• Bring to a boil.
• Simmer for 4-5 hours, stirring occasionally.
• When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.

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.

9-BEAN SOUP

Steps:

• Gather the ingredients.
• Soak the navy beans , white lima beans, black beans, kidney beans, lentils, pinto beans, garbanzo beans, green split peas, pigeon peas, and barley overnight in a large pot with more than enough water to cover. When ready to cook, drain the beans and barley well. Place them in a large stockpot along with the 2 quarts of water, and add the ham bone.
• Bring to a boil, lower the heat, and skim off any foam that rises to the surface. Cover and simmer for 2 hours.
• Add tomatoes, onion, lemon juice, chili powder , thyme, and sage. Simmer an additional 30 minutes.
• Stir in the salt and pasta. Cook an additional 15 minutes until the pasta is done and the beans are tender.
• If the soup is too thick, add additional water. Remove the ham, de-bone the meat, chop, and return to the soup.

PINK BEAN SOUP WITH RADICCHIO

Steps:

• Rinse beans. In a small soup pot, add beans and 2 1/2 cups water. Bring quickly to a boil, shut off heat and cover. Allow to sit 1 hour.
• Put radicchio in a saucepan and add stock. Simmer for 40 minutes, turning once. Drain, but reserve cooking liquid. Cut radicchio crosswise into half-inch strips. There should be about a cup.
• Drain and rinse beans. Return to soup pot and cover with reserved cooking liquid. Simmer 1 to 1 1/2 hours or until tender.
• Stir in cooked and sliced radicchio, plus salt and pepper to taste .
• Add remaining ingredients, except cheese, and reheat to boiling. Remove from heat and serve with Parmesan cheese.

PINK BEAN SOUP

Steps:

• Rinse the beans, checking for stones and debris.
• Soak beans overnight.
• Saute bacon until crisp, drain.
• Add carrots, celery, onions and garlic to bacon grease.
• Saute 5-10minutes.
• Drain beans.
• Put in bean soup pot along with carrots, celery, onions and garlic.
• Add the cooked bacon.
• Add the ham hock, tomato sauce and water.
• Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
• Remove the ham hock and pull the meat from the bone.
• Chop and return meat to the soup.
• Remove 1/4th to 1/3rd of the beans, mash or puree.
• Return to pot and simmer another 20-30 minutes, stirring occasionally.
• Skim off unwanted grease.
• Season with salt and pepper.
• Serve.

SIMPLE VEGAN BEAN SOUP

Steps:

• Heat the oil in a large pot and cook the veggies (the chili pepper, garlic, onion, red bell pepper, green bell pepper and carrot) over medium-high heat until golden brown. Stir occasionally.
• Add the fresh cilantro and cook for one to two minutes more.
• Add the rest of the ingredients and cook for about 10 to 15 minutes.
• Keep in a sealed container in the fridge for up to a week. You can also freeze the soup.

PINK BEAN, QUINOA, AND SPINACH SOUP

Steps:

• Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the carrots and garlic and continue to sauté until all are golden, about 5 minutes.
• Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, curry powder, cinnamon, and nutmeg. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, until the quinoa is tender.
• Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir it into the soup. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
• menu suggestions
• For a delicious soup-and-salad meal, pair this with Mixed Greens with Sprouts, Apple, and Daikon (page 179) and serve with fresh whole-grain olive bread or a fresh flatbread such as pita or lavash.
• To complete the meal without using further recipes, serve with vegan cheese quesadillas (use a griddle on the stovetop or bake in a 400°F oven) or simple nachos (tortilla chips topped with melted vegan cheese and, if you'd like, some green chiles), and a salad of mixed greens, tomatoes, peppers, and olives.
• nutrition information
• Calories: 181
• Total Fat: 5g
• Protein: 7.5g
• Carbohydrates: 26g
• Fiber: 6g
• Sodium: 280mg