Traditional Bean Soup Recipes

BASIC BEAN SOUP

Steps:

• In a large bowl, combine the beans with the water, cover and let soak overnight.
• In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

TRADITIONAL BEAN SOUP

Steps:

• Cook the beans, in the express cooker, put the beans, the water, the onion, and 1 garlic clove.
• Let them get cooked, and soft.
• Take the beans and let them get a little cold. Take them into the blender with the water they cooked in.
• Cut the tortillas in small pieces, and fry them until they are hard.
• In a pot put the beans you just blended, add some chicken broth, and the tortillas and let it boil.
• Cut the cheese in small cubes.
• Cut the chiles in circles.
• Cut the avocado in small cubes as well.
• After the beans with the chicken broth has boiled, add a little salt, if you want.
• Then put some avocado, some chile, cream, and some cheese, in every dish.
• Then add the soup, and enjoy it.

EASY PORTUGUESE-STYLE BEAN SOUP

Steps:

• Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

QUICK BEAN SOUP

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.

EASY BEAN SOUP

Steps:

• Combine all ingredients into a large pot and cook on medium heat for 2 hours.
• Turn heat to low and cook for an additional hour or until carrots and celery are soft.
• It can be kept on very low eat until ready to eat.

HEARTY BEEF & BEAN SOUP

Steps:

• In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.