LEFTOVER HAM AND BEAN SOUP
Steps:
- In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender.
- Add garlic, ham, ham bone, parsnip, bay leaves and the broth. If you don't have a ham bone, just skip it. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
- Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
- Remove ham bone, bay leaves and parsnip. Garnish with parsley and serve.
Nutrition Facts : Calories 210 kcal, Carbohydrate 21 g, Protein 12 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 1527 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
LEFTOVER BEAN SOUP BEAN DIP
I had some leftover Spicy 11-Bean Soup after the holidays. I froze some and used some for this bean dip.
Provided by MontanaRose
Categories Beans
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Smash all together using a fork (coarser), blender (smoother), or food processor (smoothest).
- Put in a bowl, sprinkle a handful (more or less) of cheese over top and melt in microwave or oven.
- top with sour cream and diced tomatoes (opt.).
- Serve with pita chips, tortilla chips, warm crusty bread, or corn chips.
Nutrition Facts : Calories 23.7, Fat 1.7, SaturatedFat 0.2, Sodium 194.3, Carbohydrate 2, Fiber 0.5, Sugar 1, Protein 0.5
FIESTA REFRIED BEAN SOUP
This hearty soup is great for those cold winter days or as a side for Mexican fare.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
- Garnish with cilantro and cheese. Serve with tortilla strips.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 41.9 g, Cholesterol 43 mg, Fat 25.2 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 8.6 g, Sodium 1314.1 mg, Sugar 3.1 g
LEFT OVER PORK AND BLACK BEAN TACO SOUP
I made this today using some left over pork roast. You can adjust according to your own tastes. This soup will freeze well. Cooking time includes dry bean cooking. If using canned it should only take 20 minutes.
Provided by viviansmomma
Categories Pork
Time 2h
Yield 1 medium pot, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
- Chop onion. Add all remaining ingredients EXCEPT SALT.
- Simmer for about 20 minutes and salt to Taste.
- Garnish bowl with shredded cheese and sour cream.
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- Before you plan to make the soup: place the beans in a large bowl. Pick them over to remove any debris. Cover with cool water by at least 1 inch. Let stand overnight at room temperature or in the refrigerator.
- When you are ready to cook the soup: drain the beans into a colander and rinse them well. Set aside.
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