Eleven Bean Soup Recipes

SOUTHERN BEAN SOUP

Steps:

• Rinse all of the peas, beans, and lentils and pick them over. Discard any malformed or damaged beans, and look for tiny stones.
• Transfer the bean mixture to a stockpot or Dutch oven. Cover with tap water to a depth of about 2 inches above the beans. Let the beans soak at room temperature overnight.
• Drain the beans and rinse them thoroughly; return them to the pan.
• Chop the ham. Peel the onion, cut it in half, and chop it finely. Peel and mince the garlic.
• Add 2 quarts of water to the bean mixture along with the ham, onion, garlic, salt, and barley; mix well.
• Place the pan over high heat and bring to boil. Reduce the heat to low to maintain a simmer.
• Cover the pan and simmer for 1 1/2 hours, or until beans are tender, stirring occasionally.

11-CAN SOUP AND CHEESY TOAST

Steps:

• For the soup: Add the canned and jarred items, without draining, to a large pot: the roasted peppers, diced tomatoes, tomato sauce, cannellini beans, great Northern beans, chickpeas, minestrone, green beans, artichoke hearts, mushrooms and pesto. Heat over medium-high heat, stirring to combine. Add the dried parsley and Italian seasoning. Bring to a boil, reduce the heat and simmer until the flavors are combined and the soup thickens slightly, about1 hour.
• For the cheesy toast: Preheat the broiler.
• Lay the ciabatta and sandwich bread slices on a baking sheet. Sprinkle 1/2 cup shredded mozzarella on each ciabatta slice, then sprinkle each with half the Parmesan and Italian seasoning. Top each ciabatta slice with a slice of provolone. Lay 2 slices of American cheese on top of each slice of sandwich bread. Broil until the cheese is bubbly and starting to get really brown around the edges. Slice the toast in half diagonally.
• Bowl up the soup, sprinkle with Parmesan and serve with a piece of the cheesy toast.

ELEVEN BEAN SOUP

Steps:

• Rince, drain, and pick over beans.
• Place beans in an 8 quart pot with water, salt, ham hock, and bouquet garni.
• Bring to boil, reduce heat and simmer covered for 3 hours.
• Add tomatoes, onions, celery, garlic, and green pepper to pot.
• Bring back to a boil, reduce heat and simmer covered for 1 1/2 hours.
• Add black pepper to taste, sausage, and chicken and simmer uncovered for 40 minutes.
• Remove ham hock, disguard bones and skin, and return meat to pot.
• Remove bouquet garni before serving.

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.

10 BEAN SOUP

Steps:

• Soak beans in water overnight. Drain the beans the next morning or afternoon.
• In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.
• Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.
• Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.
• Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.
• Prep time is soaking beans overnight and chopping vegetables.