Pink Bean Soup Recipes

HAM AND BEAN SOUP

Steps:

• Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it's nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
• Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
• Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don't have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
• Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won't judge either way!) If you're using a ham hock instead of ham, you can add it in now.
• Reduce the heat to medium-low so the soup is at a somewhat energetic simmer--it should always be at a low bubble. Cook for 4-5 hours, stirring periodically. If the soup isn't cooking down, you may want to increase the heat to medium. Every stove is different, so don't just set it and forget it. Periodically check liquid levels.
• In the last hour of cooking, add the fresh parsley, and cook for another hour. It's done when the beans and carrots are tender, and the soup is thickened. If you used a ham hock, fish out any bones, and chop up any large pieces of meat and skin (keeping the skin is optional) that don't break down during the cooking process before serving.
• This soup is quite forgiving. If it ends up too salty for your tastes, just add water, and lightly mash some of the beans to release their starchiness and re-thicken the soup. If you are reheating the soup and there is not enough liquid, just add 1-2 cups of water to bring it back to your desired consistency.

PINK BEAN SOUP

Steps:

• Rinse the beans, checking for stones and debris.
• Soak beans overnight.
• Saute bacon until crisp, drain.
• Add carrots, celery, onions and garlic to bacon grease.
• Saute 5-10minutes.
• Drain beans.
• Put in bean soup pot along with carrots, celery, onions and garlic.
• Add the cooked bacon.
• Add the ham hock, tomato sauce and water.
• Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
• Remove the ham hock and pull the meat from the bone.
• Chop and return meat to the soup.
• Remove 1/4th to 1/3rd of the beans, mash or puree.
• Return to pot and simmer another 20-30 minutes, stirring occasionally.
• Skim off unwanted grease.
• Season with salt and pepper.
• Serve.

PINK BEAN, QUINOA, AND SPINACH SOUP

Steps:

• Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the carrots and garlic and continue to sauté until all are golden, about 5 minutes.
• Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, curry powder, cinnamon, and nutmeg. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, until the quinoa is tender.
• Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir it into the soup. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
• menu suggestions
• For a delicious soup-and-salad meal, pair this with Mixed Greens with Sprouts, Apple, and Daikon (page 179) and serve with fresh whole-grain olive bread or a fresh flatbread such as pita or lavash.
• To complete the meal without using further recipes, serve with vegan cheese quesadillas (use a griddle on the stovetop or bake in a 400°F oven) or simple nachos (tortilla chips topped with melted vegan cheese and, if you'd like, some green chiles), and a salad of mixed greens, tomatoes, peppers, and olives.
• nutrition information
• Calories: 181
• Total Fat: 5g
• Protein: 7.5g
• Carbohydrates: 26g
• Fiber: 6g
• Sodium: 280mg

BLACK BEAN-PUMPKIN SOUP

Steps:

• Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.

WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
• Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.