Best Randalls Hearty Bean Soup Recipes

RANDALL'S HEARTY BEAN SOUP

Randall's Hearty Bean Soup image

Chicken,Ham,Polish Sausage. very filling soup

Provided by Lynda Sweezey

Time 1h15m

Number Of Ingredients 18

Ingredients

1 24oz jar randalls great northern beans
1 24oz jar randallpinto beans
1 46oz (6 cups) chicken stock
2 lb (3 cups) uncooked chicken thighs****
1 c chopped onion
1 c chopped celery
2 clove garlic-minced
2 Tbsp parsley
1 tsp rosemary
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
1 tsp salt
1/4 tsp pepper
28oz can(s) whole peeled tomatoes..chopped or diced tomatoes
2 c ham-cubed
1/2 lb polish sausage
***YOU MAY SUBSTITUTE COOKED CHICKEN FOR UNCOOKED CHICKEN THIGHS. REDUCE 1ST COOKING TIME BY 15 MINUTES

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 BEAN SOUP

Hearty Bean Soup image

Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.

Provided by marci rogers

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h5m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package dried navy beans
6 cups reduced-sodium chicken broth
4 cups water
1 onion, finely chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bay leaf
3 tablespoons tomato paste
1 ½ teaspoons sea salt
½ teaspoon ground black pepper
¼ cup chopped fresh parsley

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.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g