SIXTEEN-BEAN SOUP
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
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.
NAVY BEAN SOUP I
A hearty soup that will warm you on a cold night.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h25m
Yield 9
Number Of Ingredients 15
Steps:
- Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
- Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g
13 BEAN CROCK POT SOUP
A crock pot version of 13 bean soup. Super easy & super yummy! I buy the 13 bean soup mix in the bulk section of my supermarket. It contains the 13 varieties of dry beans as follows: Baby limas, large limas, garbanzo, great northern, black-eyed peas, navy, black, red pinto, red lentils, green lentils, yellow splits, green splits, and kidney beans. Even my toddler had fun eating this soup. It was almost like watching a kid sort their M&M candies into colors! We took the opportunity to teach her the name of each bean as she picked it out to eat. Be sure to plan ahead, as the beans need to soak overnight or for 8 hours before cooking. (Cook time noted includes soaking time.) *Update December 2011: Since hosting the January 2011 Soupfest tag game in the Topic of the Month forum I have been using Sharon123's recipe for homemade Herb & Garlic broth (link in ingredients section) instead of just plain water as the soup base. It's absolutely delicious and so easy to make and store in the freezer. Feel free to use that recipe or any other broth for some or all of the water in the soup (not for soaking the beans).
Provided by Tinkerbell
Categories Clear Soup
Time 12h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place beans in a colander and sort through them, picking out any rocks or debris. Rinse the beans with water and then drain the water away.
- Place beans in crock pot and add the 6 cups of water. Put the lid on the crock pot (but don't turn it on) and leave the beans to soak in the cold water overnight or for at least 8 hours.
- Pour the beans and water into the colander. Rinse gently, drain and return beans to the crock pot.
- Add the rest of the ingredients to the crock pot and stir to combine.
- Set the crock pot on LOW and cook for 3-5 hours or until beans and veggies are soft.
- Serve with fresh garlic bread and enjoy!
REGULAR 13 BEAN SOUP
Make and share this Regular 13 Bean Soup recipe from Food.com.
Provided by Spyder-man
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place beans in the pot with hock/fatback. Add 4-5 cups water; let simmer 45 minutes to 1 hour.
- Brown hamburger with onion; drain off fat and add to bean pot.
- Stir in mushrooms, tomatoes and Worcestershire.
- Bring to a boil.
- Season if necessary.
- Pour into large casserole dish bake at 350°F for one hour, topping with cheese during last 20 minutes.
Nutrition Facts : Calories 322.6, Fat 21.1, SaturatedFat 10.5, Cholesterol 81.1, Sodium 262.4, Carbohydrate 10.4, Fiber 2.5, Sugar 5.9, Protein 23.5
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