NAVY BEAN SOUP I
A hearty soup that will warm you on a cold night.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h25m
Yield 9
Number Of Ingredients 15
Steps:
- Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
- Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g
CUBAN BLACK BEAN SOUP
Provided by Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
- After 45 minutes, remove the pepper.
- In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
- In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.
CUBAN NAVY BEAN SOUP
This recipe belongs to my Aunt Rose. She was a neighbor friend of my mothers and taught Mom to make this soup 40 years ago. Somewhere along the way I learned to make it too. Warm and hearty, a fairly healthy soup.
Provided by Bitsie
Categories Beans
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain beans, combine with water& bay leaf& simmer 1 to 1 1/2 hours.
- Add additional water if necessary.
- In a skillet, heat olive oil& cook garlic& onions 6 minutes.
- Add tomatoes& cook for 10 minutes.
- When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage& squash& cook for another 30 minutes.
- Add more water and stir as necessary.
- Serve garnished with parsley.
Nutrition Facts : Calories 137.8, Fat 7.1, SaturatedFat 1, Sodium 67.4, Carbohydrate 16.6, Fiber 4.3, Sugar 2.8, Protein 3.3
BEST NAVY BEAN & BACON SOUP
Make and share this Best Navy Bean & Bacon Soup recipe from Food.com.
Provided by SilverOpera
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In the bottom of your pot, saute celery, garlic, carrot, onion, and bacon until the bacon is cooked through and the vegetables are soft.
- Add navy beans and chicken broth to the vegetables.
- Simmer until heated through.
- Add seasoning to taste.
- Bring to a boil, then lower heat and simmer for 20 minutes or so.
- If soup gets too thick, add more chicken broth.
- Discard bacon.
- Remove half of soup and place in a blender or food processor. Pulse a few times and add mixture back to the pot.
- Serve with fresh chopped green onions. Can substitue other fresh onions if desired.
- Diced ham may be substituted for bacon and left in the soup.
Nutrition Facts : Calories 251.2, Fat 2.5, SaturatedFat 0.7, Cholesterol 1.8, Sodium 573, Carbohydrate 43.8, Fiber 17, Sugar 2.5, Protein 14.5
CUBAN BLACK BEAN SOUP
Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.-Tracy Lohr, Urbandale, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.
Nutrition Facts : Calories 202 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 786mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
CUBAN BLACK BEAN SOUP IN THE SLOW COOKER
This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice.
Provided by WorkingCookingMom
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 4h25m
Yield 6
Number Of Ingredients 15
Steps:
- Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
- Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
- Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
- Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 32.5 g, Fat 3.1 g, Fiber 7.6 g, Protein 9.4 g, SaturatedFat 0.5 g, Sodium 803.5 mg, Sugar 4.6 g
CUBAN NAVY BEAN SOUP
Number Of Ingredients 14
Steps:
- Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hours. Add additional water if necessary. In a skillet, heat olive oil & cook garlic & onions 6 minutes. Add tomatoes & cook for 10 minutes. When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage & squash & cook for another 30 minutes. Add more water as necessary. Serve garnished with parsley.
Nutrition Facts : Nutritional Facts Serves
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- Place the beans, water, onion, green pepper, and bay leaf in a 6-quart heavy pot and bring to a boil over high heat. Lower the heat to medium and simmer until the beans are tender, 1 1/2 to 2 hours, adding more water if necessary as the beans cook. The soup should be brothy yet creamy. (Cooking beans is not an exact science so check the water often.)
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