Best Mixed Bean Soup Recipes

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MIXED BEAN SOUP



Mixed Bean Soup image

Guests and family alike praise this soup and always ask for seconds. The nicest thing about it is that any variation of dry beans can be used. - Arlene Hilman, Cawston, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 3h

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

1 package (12 ounces) mixed dried beans
8 cups water
1/2 pound ground beef, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped celery
1 tablespoon salt
1 teaspoon dried parsley flakes
2 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
Pepper to taste

Steps:

  • Rinse and sort beans. Place beans in a Dutch oven or soup kettle; 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, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.

Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 790mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.

ITALIAN MIXED BEAN SOUP



Italian Mixed Bean Soup image

This is my standard bean soup recipie that I've been using for a couple of years. It's highly adaptable and makes a pot big enough to feed myself and my bf one meal a day for a whole week. Generally I take it to work for an easy lunch. :) It looks like a lot of work to make but it's actually quite simple. The cooking time includes the 8 hours of soaking for the beans.

Provided by Umberle

Categories     Lunch/Snacks

Time 10h20m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 cups dried beans, mixed
1 tablespoon olive oil
1 yellow onion, chopped
5 garlic cloves, minced
5 carrots, diced
2 celery ribs, diced
8 cups water
2 large bouillon cubes (vegetable)
1 cup brown lentils
1 (28 ounce) can diced tomatoes (italian seasoning or plain)
1 (10 ounce) box frozen chopped spinach
1 teaspoon ground red pepper (it doesn't make it spicy, just wakes up the flavors)
2 teaspoons dried oregano
1 tablespoon dried basil
salt and pepper

Steps:

  • Pick through the dried beans and discard any shrivled or broken beans. Also watch out for tiny stones. You can use any mix of beans you like but my mix tends to inclue equal parts navy beans, pinto beans, and kidney beans.
  • Put the beans in a large pot and add water enough to cover the beans by a good 3 inches. Cover and let soak for at least 8 hours or overnight. (alternately you can put the beans in a pot, cover with water, bring to a boil, cover and remove from heat, let stand for an hour. It yields a differnt texture but still yummy).
  • Drain beans.
  • Heat the oil in a large pot over medium heat. Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes.
  • Add the 8 cups of water, bouillon cubes and beans. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour and 40 minutes.
  • Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil. Cover and simmer 20 minutes more.
  • Both beans and lentils should be soft at this point. If they are not let them simmer longer.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 126, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 182.5, Carbohydrate 21, Fiber 9.1, Sugar 4.9, Protein 7.4

MIXED-BEAN SOUP WITH ANDOUILLE AND CELERY



Mixed-Bean Soup with Andouille and Celery image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Yield Makes 10 cups

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and washed well (about 4 1/2 cups)
Pinch of red-pepper flakes
Coarse salt and freshly ground pepper
12 ounces andouille or other smoked sausage, cut on the bias into 1/4-inch-thick slices
3 sprigs thyme
5 cups chicken broth
3 cans (about 15 ounces each) beans, such as cannellini, roman, and black-eyed peas, drained and rinsed
2 stalks celery, thinly sliced (about 1 cup), plus celery leaves, for garnish

Steps:

  • Heat oil in a large pot over medium-high heat. Add leeks and red-pepper flakes; season with salt and pepper. Cook until leeks are softened, about 6 minutes. Add sausage and thyme; cook until sausage is golden brown in places, about 5 minutes more.
  • Add broth and beans; bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are heated through and creamy, about 10 minutes. Add celery and cook until crisp-tender, about 2 minutes. Remove thyme; season with salt and pepper. Divide soup among 4 bowls and garnish with celery leaves.

SPICY MIXED BEAN TACO SOUP



Spicy Mixed Bean Taco Soup image

Learn why variety is the spice of life with this Spicy Mixed Bean Taco Soup! Shake things up a bit when you follow this scrumptious recipe today!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings, 1 cup each

Number Of Ingredients 15

1 Tbsp. oil
1 lb. lean ground chicken
1 onion, chopped
1 red bell pepper, chopped
2 cans (15.5 oz. each) no-salt-added pinto beans, rinsed
1 can (15.5 oz.) no-salt-added black beans, rinsed
1 can (14.5 oz.) diced tomatoes and green chiles, undrained
1 can (14.25 oz.) corn, undrained
1-1/2 cups fat-free reduced-sodium chicken broth
1 can (8 oz.) tomato sauce
2 tsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
1/4 tsp. crushed red pepper
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Heat oil in large saucepan on medium-high heat. Add chicken, onions and bell peppers; cook 5 min. or until chicken is done, stirring frequently.
  • Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
  • Serve topped with cheese.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g

HAM AND MIXED BEAN SOUP



Ham and Mixed Bean Soup image

Make and share this Ham and Mixed Bean Soup recipe from Food.com.

Provided by whoop_de_doo69

Categories     Clear Soup

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 9

1 (1 lb) bag dried beans, mixed
1 tablespoon olive oil
1 large onion, chopped
3 bay leaves
4 stalks celery, chopped
4 large carrots, chopped
1 lb ham, chopped
6 mushrooms, chopped
salt and pepper

Steps:

  • do the beans on a 1 hour soak- bring to boil for two mins then allow to sit for an hour.
  • meanwhile chop the veggies- I chopped roughly and it turned out nice and stew-y.
  • In large (5 qt.)stockpot, saute the onion and celery in the oil. Add the beans and the bay leaves and fill the pot with water to within two inches. After 45 mins, add the remaining ingredients and allow to simmer until the large beans are soft.

Nutrition Facts : Calories 154, Fat 10.9, SaturatedFat 3.5, Cholesterol 31.8, Sodium 598.4, Carbohydrate 6, Fiber 1.4, Sugar 2.4, Protein 8.2

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