Ez Four Bean Soup Recipes

EZ FOUR BEAN SOUP

Ez Four Bean Soup image

This is my take on the four bean soup that appeared in Wegmans Menu Magazine, winter 2006. You will need a tall soup pot, a small plastic colander, a small bowl and a 2 quart mixing bowl. I used Penzeys Spices "Fines Herbes", not Italian seasoning, but I think any herb blend that you like is okay. I use Wegmans brand for the beans and the frozen soup vegetables--store brand products are just as good as the more expensive ones. I like to set up all of my ingredients before I start cooking.

Provided by KookieMomster

Categories Black Beans

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

15 ounces red beans
15 ounces black beans
15 ounces great northern beans or 15 ounces navy beans
15 ounces butter beans
32 ounces vegetable stock
28 ounces cut style canned tomatoes
2 tablespoons italian seasoning
2 tablespoons dried oregano
1 tablespoon extra virgin olive oil
1 lb frozen soup vegetables
1 medium onion
3 garlic cloves
1 shallot
1 tablespoon sea salt
1 teaspoon black pepper

Steps:

Use the colander to drain and rinse all of the beans, one can at a time and put them all in the mixing bowl for later.
Chop the onion, garlic and shallot; leave them on the cutting board for now.
Pour the frozen veggies into the colander.
Measure the herbs, salt and pepper and spices into small bowl, set aside.
Heat olive oil in pan over medium heat.
Add onions, garlic and shallots cook for several minutes until soft but not browned.
Add frozen veggies and stir well.
Cook until veggies are hot and begin to soften, turn heat to medium high.
Add tomatoes, beans, and stock, bring to a boil.
Add herbs, salt and spices. Stir well, return to boil for 5 minutes then lower heat until ready to serve.
We like to top with a sprinkle of lemon pepper, or bacon bits (my son not me, don't ask).

Nutrition Facts : Calories 165.9, Fat 1.8, SaturatedFat 0.3, Sodium 757.4, Carbohydrate 29.2, Fiber 8.7, Sugar 2.2, Protein 9.9

BASIC BEAN SOUP

Basic Bean Soup image

This is a simple, basic bean soup. It's very easy to assemble, and it tastes great, too! Try adding other vegetables, if desired.

Provided by Chris Davis

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Yield 10

Number Of Ingredients 7

Ingredients

1 pound dry great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
½ pound chopped ham
¼ cup ketchup
salt and pepper to taste

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.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 27 g, Cholesterol 13.4 mg, Fat 2.9 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 0.9 g, Sodium 380.6 mg, Sugar 2.6 g

SLOW-COOKER EASY MULTI-BEAN SOUP

Slow-Cooker Easy Multi-Bean Soup image

Soup's on! Enjoy a hearty slow cooker multi-bean soup.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h25m

Yield 12

Number Of Ingredients 10

Ingredients

8 3/4 cups Progresso™ chicken broth (from three 32-oz cartons) or 5 cans (14 oz each) vegetable broth
1 package (16 to 20 oz) 15- or 16-dried bean soup mix (2 1/4 cups), sorted, rinsed
4 medium carrots, chopped (2 cups)
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

Steps:

In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 5 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 3 g, TransFat 0 g

QUICK BEAN SOUP

Quick Bean Soup image

A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6-8 servings (about 2-1/4 quarts).

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 cups water
2 cans (15 ounces each) navy or great northern beans
1 can (28 ounces) diced tomatoes, undrained
1 pound smoked sausage, cut into 1/2-inch slices and halved
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.

FIVE-BEAN SOUP

Five-Bean Soup image

One of my family's favorite soups, this tasty recipe was one I discovered years ago. Served with a salad and bread or rolls, it makes a savory supper. Sometimes we like to grate mozzarella cheese over the individual bowls just before serving. -Lynne Dodd, Mentor, Ohio

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 10

Ingredients

5 packages (16 ounces each) dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 tablespoons minced chives
1 teaspoon dried savory
1 teaspoon salt, optional
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 bay leaf
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes

Steps:

Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.

Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges

VEGETABLE-BEAN SOUP

Vegetable-Bean Soup image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

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.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

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