LUCKY BEAN SOUP
This recipe is from a bean soup gift pack I developed as a fund-raiser for our church. We provide it along with the beans and a packet containing all the spices. The recipient just adds water and a can of tomatoes for a delicious pot of savory soup. -Doris Cox, South Orange, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Sort beans and rinse with cold water. Place the split peas, lentils and beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Drain and rinse, discarding liquid. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender., Stir in tomatoes; increase heat to medium. Cook, uncovered, for 15-30 minutes. Discard bay leaves.
Nutrition Facts : Calories 124 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
15 BEAN SOUP/STEW
Make and share this 15 Bean Soup/Stew recipe from Food.com.
Provided by egank01
Categories Stew
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Soak beans at least overnight.
- Put all ingredients together in a large pot and cook at medium heat ( a good simmer) for approximately 2 1/2 hours until the beans are tender.
- Add salt to taste after cooking for 1 hour.
Nutrition Facts : Calories 401.8, Fat 36.7, SaturatedFat 13, Cholesterol 56.4, Sodium 1131, Carbohydrate 4.9, Fiber 0.7, Sugar 1, Protein 12.7
NEW YEAR'S SOUP
Black-eyed peas for luck, and collard greens for money - this New Year's soup is healthy, tasty, and bound to bring a great year!
Provided by Sara Boyd Smith
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a soup pot over medium heat; cook and stir garlic until it begins to brown, about 3 minutes. Add onion and carrots. Cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Cook and stir collard greens into onion mixture until wilted, about 5 minutes.
- Pour vegetable broth and black-eyed peas into vegetables, bring to a boil, and reduce heat to low. Cover and simmer soup until vegetables are softened, 20 to 25 minutes.
- While soup is simmering, mix quinoa and water in a saucepan, bring to a boil, and reduce heat to low. Cover and simmer until the water has absorbed into the quinoa, about 10 minutes. Stir cooked quinoa into soup and simmer until collard greens are tender, about 10 more minutes. Stir cider vinegar into soup to taste and season with salt and black pepper.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 36.6 g, Fat 5.6 g, Fiber 7.9 g, Protein 9.5 g, SaturatedFat 0.7 g, Sodium 556.2 mg, Sugar 3.7 g
15 BEAN AND HAM SOUP
This delicious soup is an upgrade to your typical pot of beans. It punches up the flavor with 15 types of beans, smoky ham, and layers of unique ingredients that will warm your soul on a chilly night. Serve it with homemade cornbread for a hearty, healthy, low fat, protein packed dinner. If you're family likes mildly spicy foods, try Hurst Cajun 15 Bean Blend for this recipe.
Provided by Faux Chef Lael
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water. You have two options for preparing your beans before you cook them. You can either 1) soak them overnight in cold water, or 2) cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use.
- To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary.
- Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered.
- Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed.
- Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving.
- TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy.
- Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose.
- Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.
Nutrition Facts : Calories 227.4, Fat 9.1, SaturatedFat 2.8, Cholesterol 34, Sodium 2347.2, Carbohydrate 14.7, Fiber 2.8, Sugar 6.2, Protein 21.6
15-BEAN SOUP
Make and share this 15-Bean Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 12h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Microwave onion, garlic, oil, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
- Stir broth, white mushrooms, soaked beans, bacon, porcini mushrooms, and bay leaves into slow cooker.
- Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
- Let soup settle for 5 minutes, then remove fat from surface using large spoon.
- Discard bacon and bay leaves.
- Stir in chard and tomatoes, cover, and cook on HIGH until chard is tender, 20-30 minutes.
- Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 147.9, Fat 9.5, SaturatedFat 2.7, Cholesterol 9.6, Sodium 239, Carbohydrate 10.3, Fiber 2.1, Sugar 3.5, Protein 8
NEW YEAR'S DAY 15 BEAN SOUP
Number Of Ingredients 13
Steps:
- Place beans in a large kettle. Cover with water and soak overnight. OR - place kettle of beans on stove over high heat and bring to a rapid, rolling boil. Boil hard for two minutes. Turn off heat, cover kettle, and let stand 1 hour.
- Drain beans and discard soaking water.
- Add all remaining ingredients, except for the tomatoes. Cover, and bring to a boil. Reduce heat, and simmer 1 to 1.5 hours, or until beans are tender. Add both kinds of tomatoes, and simmer uncovered 30 minutes longer.
- Serve with hot cornbread. Makes a huge batch!
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- Rinse the beans. Place them in a large pot and cover with water over medium-high heat. Bring the beans to a boil, stirring occasionally.
- Remove the pot from the heat and cover with a lid. Let the beans sit for an hour, then drain and set aside.
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