Rainy Day Bean Soup Recipes
EASY SLOW COOKER NAVY BEAN SOUP
A delicious and filling soup for any type of rainy day or winter day!
Provided by Tina
Categories Main Course
Time 8h15m
Number Of Ingredients 9
Steps:
- Roughly chop onion, and slice bacon into small strips. Add to slow cooker.
- Cube ham steaks, and add to slow cooker.
- Add navy beans to slow cooker with liquid.
- Add black pepper, white pepper, garlic powder, bay leaf, and unsalted chicken broth to slow cooker. Combine and stir.
- Cook on low setting for eight hours. Serve with fresh chopped onions, or pesto if desired. If using an Instant
Nutrition Facts : ServingSize 1 serving, Carbohydrate 47.1 g, Protein 24.17 g, Fat 3.36 g, SaturatedFat 1.06 g, Cholesterol 13.19 mg, Sodium 1347.59 mg, Fiber 11.3 g, Sugar 1.55 g, Calories 307.46 kcal, UnsaturatedFat 1.93 g
VEGETARIAN 15-BEAN SOUP
A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.
Provided by tamara
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 20
Number Of Ingredients 14
Steps:
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
- Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.
Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g
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