Four Bean Soup Recipes

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

FOUR BEAN SOUP

Four Bean Soup image

An easy and quick vegetarian soup that's a little bit spicy. Vary the chilli powder according to how hot you want it.

Provided by meljade79

Categories Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon chili powder
1 onion, chopped
2 teaspoons ground coriander
1 tablespoon ground cumin
1 tablespoon tomato paste
2 (425 g) cans chopped tomatoes
500 ml vegetable stock
1 (750 ml) can four-bean mix
2 tablespoons fresh basil, shredded
2 lavash bread
1 -2 teaspoon seasoned pepper

Steps:

Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
This recipe freezes well (without the croutons).

Nutrition Facts : Calories 126, Fat 7.8, SaturatedFat 1.1, Sodium 50, Carbohydrate 14.1, Fiber 4, Sugar 7.3, Protein 2.9

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.

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