Best Mom Baseleys Bean Soup Recipes

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MOM'S SIMPLE NAVY BEAN SOUP



Mom's Simple Navy Bean Soup image

Make and share this Mom's Simple Navy Bean Soup recipe from Food.com.

Provided by rockinred

Categories     Beans

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 4

1 (1 lb) bag dried navy beans
1 -2 chopped onion
1 clove garlic
2 -3 smoked ham hocks (Best results if you tie them into a large piece of cheesecloth)

Steps:

  • Pick over the beans, removing any small stones or beans that just don't look "right".
  • Cover the beans with water in a crockpot (this is usually 2-3 cups of water).
  • Now put the remaining ingredients in a soup pot or crockpot and simmer for another few hours.
  • Mom usually mashes a cup or two of the beans to thicken the soup, but you don't need to do this if you prefer a clear broth.
  • Remove the ham hocks and carefully pick apart, removing the tiny bits of meat from the bones.
  • Return the meat to the soup.
  • Throw out the bones, gristle and skin from the ham hocks.
  • If you've put the hocks in cheesecloth, it helps to keep the little bones that can resemble beans from making their way into the soup as the hocks tend to disintegrate during cooking.
  • If the soup has cooled considerably, get the heat back up and serve.

Nutrition Facts : Calories 263.4, Fat 1.1, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 48, Fiber 18.7, Sugar 3.7, Protein 17.1

MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP



My Mom's Tomato and Bean 15 Minute Stoup image

A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table

Steps:

  • Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

QUICK BEAN SOUP



Quick Bean Soup image

A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings (about 2-1/4 quarts).

Number Of Ingredients 13

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 cups water
2 cans (15 ounces each) navy or great northern beans
1 can (28 ounces) diced tomatoes, undrained
1 pound smoked sausage, cut into 1/2-inch slices and halved
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

  • In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.

MOM'S NAVY BEAN SOUP



Mom's Navy Bean Soup image

Make and share this Mom's Navy Bean Soup recipe from Food.com.

Provided by Izzy Knight

Categories     Low Protein

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 cups navy beans
8 cups water
4 carrots, sliced
3 tablespoons balsamic vinegar
2 onions, chopped
5 cloves garlic, minced
1 cup celery leaves, chopped fine (and tender inner stalks)
1 bell pepper, chopped
2 bay leaves
1 (15 ounce) can tomato sauce
1/4 teaspoon ground cloves
1/2 teaspoon mustard powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 tablespoon parsley flakes
1/2 teaspoon salt
1 dash Tabasco sauce
2 tablespoons barley
1 teaspoon miso

Steps:

  • Wash and pick over beans.
  • Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour).
  • Discard soaking water, rinse beans and put in a large soup pot.
  • Add the 8 cups of water and bring to a boil.
  • Cover tightly and reduce heat to a low simmer.
  • Add carrots.
  • In a non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat).
  • Add garlic, celery leaves, and bell pepper.
  • Continue sauteing, adding more liquid as necessary.
  • When the mixture has cooked down somewhat, add it to the beans.
  • Add the remaining ingredients except the miso.
  • Stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma).
  • Remove bay leaves.

Nutrition Facts : Calories 169.1, Fat 1, SaturatedFat 0.2, Sodium 807.5, Carbohydrate 34.1, Fiber 10.8, Sugar 8.9, Protein 8

MOM'S BEAN AND BARLEY SOUP



Mom's Bean and Barley Soup image

Another heart-warmer, hearty soup from my mom. Kids love it. Tastes even better on the second day.

Provided by Sarah Chana

Categories     Polish

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup large lima beans
1/2 cup barley
3 -4 cups vegetables, of your choice chopped (including carrots, celery, zucchini, mushrooms, whatever)
1 large onion, diced
oil
salt
pepper
dill

Steps:

  • Boil lima beans in water for one minute. Drain! Then add 8-10 cups of hot water, barley, vegetables.
  • Bring to a boil again, and then simmer for about an hour or more, until beans are soft.
  • While soup is cooking, saute onion in oil until well done, or even browned. Add to soup.
  • Season with salt, pepper, dill to taste.

Nutrition Facts : Calories 94.1, Fat 0.5, SaturatedFat 0.1, Sodium 106.8, Carbohydrate 19.3, Fiber 4.5, Sugar 1.2, Protein 3.8

SIXTEEN-BEAN SOUP



Sixteen-Bean Soup image

Count on this pleasingly seasoned, hearty soup to satisfy the whole family. "My husband and kids say brimming bowls of it are flavorful and filling," nods Laura Prokash of Algoma, Wisconsin. " I also love the fact that I can make a big pot from a handy bean mix."

Provided by Taste of Home

Categories     Lunch

Time 2h55m

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

Number Of Ingredients 11

1 package (12 ounces) 16-bean soup mix
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 bay leaf
8 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 tablespoon lemon juice

Steps:

  • Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place 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., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 13g fiber), Protein 8g protein.

MOM'S CABBAGE SOUP



Mom's Cabbage Soup image

On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

  • For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
  • Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
  • Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
  • For the crostini: Preheat your oven to 350 degrees F.
  • Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
  • Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

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