Best Provencal Bean Soup Recipes

PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.

PROVENCAL HAM & BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.

PROVENCAL WHITE BEAN SOUP SOUTH BEACH

Steps:

• In a large saucepan,heat oil over medium high heat.
• Add onion, celery, garlic, basil, rosemary, thyme and salt, reduce heat to medium low and cook, stir occasionally, 15 minutes or till veggies are softened.
• Add beans and stir to combine.
• Transfer 3/4 of the bean mixture to blender, using large spoon.
• Add both and puree until smooth.
• Return mixture to the saucepan, stir to combine, and bring to simmer just to heat through.
• Season with additional salt and pepper to taste.
• Serve warm.

PROVENCAL BEAN SOUP

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; set beans aside. In the same pan, saute the leeks, onion and garlic in oil until tender. Add the water, ham, cloves, bay leaves, thyme, salt, pepper and beans; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are almost tender., Add carrots, turnips, potatoes, kale and parsley. Cover and simmer 25-35 minutes longer or until the beans and vegetables are tender. Discard bay leaves and cloves before serving.

PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.

WHITE BEAN SOUP PROVENCAL

Steps:

• Make pesto. Process everything in a food processor or blender until combined. Set aside.
• For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
• Cover and cook on low until beans are tender; 7-8 hours.
• Add lemon juice and tomatoes during last 30 minutes of cooking time.
• Season to taste with salt and pepper.
• Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.

PROVENCAL HAM & BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.

PROVENCAL BEAN SOUP

Steps:

• 1. Prep: 30 min. + standing Cook: 2-1/4 hours Yield: 16-18 Servings 30 135 165 Ingredients •1 pound dried navy beans •3 medium leeks (white part only), chopped •1 medium onion, chopped •2 garlic cloves, minced •1 tablespoon canola oil •9 cups water •1 smoked boneless ham or pork shoulder (about 2 pounds), cubed •4 whole cloves •2 bay leaves •1 teaspoon dried thyme •1 teaspoon salt •1/2 teaspoon pepper •5 medium carrots, thinly sliced •2 medium turnips, peeled and cubed •3 small potatoes, peeled and cubed •2 cups shredded fresh kale •1/2 cup minced fresh parsley Directions •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; set beans aside. In the same pan, saute the leeks, onion and garlic in oil until tender. Add the water, ham, cloves, bay leaves, thyme, salt, pepper and beans; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are almost tender. • Add carrots, turnips, potatoes, kale and parsley. Cover and simmer 25-35 minutes longer or until the beans and vegetables are tender. Discard bay leaves and cloves before serving. Yield: 16-18 servings (about 4-1/2 quarts). Editor's Note: 2 cups of shredded cabbage may be substituted for the kale

PROVENCAL BEAN SOUP

Steps:

• 1 Put everything into crockpot and cook on low 8 hours.