Randalls Hearty Bean Soup Recipes

HEARTY VEGETABLE BEAN SOUP

Steps:

• In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil. , Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.

HEARTY BEAN SOUP

Steps:

• Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
• Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
• Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
• Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

RANDALL'S HEARTY BEAN SOUP

Steps:

• 1. In a large soup pot or skillet,pour in chicken stock. Add next 11 ingredients. Bring to a boil & simmer 45 minutes or until chicken is done.
• 2. Meanwhile,place sausage in a skillet,cover with water7 simmer 15 minutes. Drain sausage,remove from skillet & cut into 1/4" slices. Add to soup. De-bone chicken & cut into pieces. Return chicken to soup.
• 3. Add ham & simmer for10 minutes. Add beans and simmer 10 minutes.

HEARTY NAVY BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.