Baked Bean Style Bean Soup Recipes

BAKED BEAN SOUP

Steps:

• In 2-quart saucepan, cook bacon over medium-high heat 2 minutes. Add beef; cook 5 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add remaining ingredients; mix well. Cover; cook over medium heat 10 minutes, stirring occasionally, until thoroughly heated.

BAKED-BEAN STYLE BEAN SOUP

Steps:

• Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
• Bring to a boil, turn off the heat, and soak overnight.
• In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
• Bring to a boil then simmer gently until the beans are tender.
• Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
• Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
• Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching.
• Bean soup is best the day after it has been cooked.

SMOKED SAUSAGE AND BAKED BEAN SOUP

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
• Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
• Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.

QUICK AND EASY BAKED BEAN SOUP

Steps:

• Heat oil in a large soup pot.
• Fry onion, carrot, celery, garlic and meat for about 5 minutes, until tender.
• Add the rest of the ingredients except extra water, and simmer for 20 minutes.
• Add additional water to desired consistency. I liked mine more like a stew. You may like yours more soupy. It does thicken up!
• Goes great with grilled cheese sandwiches or cornbread muffins.

BAKED BEANS

Steps:

• Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
• Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
• Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.

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.

BAKED BEAN SOUP

Steps:

• In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
• Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
• Add garlic and stir for 1-2 minutes more or until carrots are tender.
• Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
• Bring to a boil then lower heat and simmer for about 15 minutes.
• Add salt and pepper to taste.