Big Batch Bean Soup Recipes

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.

BIG BATCH WHITE BEAN AND HAM SOUP

Steps:

• Rinse white beans in a strainer under cool water, being sure to discard any discolored or damaged beans.
• Place rinsed beans in a large kettle with stock and ham bones; bring to a boil.
• Once boiling, reduce heat, cover, and simmer for two to three hours or until the beans are tender.
• While beans are simmering, prepare the onion and carrots.
• After two to three hours of simmering, stir the onion, carrots, and pepper into the beans. Cover and simmer for an additional 30 minutes.
• Combine cold water and flour in a separate bowl until smooth and then gradually stir into soup until thickened.
• Cook for an additional 10 minutes. If the soup is too thick, add additional water until you've reached your desired consistency. Recipe Source: Jene Cain, Northridge, California. This recipe came to us from Jene Cain from Northridge, CA who obviously has some experience cooking for a crowd. Reprinted with permission.

BIG BATCH BEAN SOUP

Steps:

• 1. Wash beans, place in large kettle with stock and ham bones, bring to boil, Reduce heat: Cover, and simmer for 2-3 hours or till beans are tender.
• 2. Stir in onion, carrots and pepper. Cover and simmer for 30 minutes. Combine cold water and flour till smooth and gradually stir into soup. Cook for 10 minutes, If too thick, add additional stock or water till desired consistency is reached.
• 3. Serve when ready with Mexican Cornbread, or plain cornbread.

EVERYDAY VEGETABLE SOUP

Steps:

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.