Bean Soup

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Bean Soup

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Ham and Bean Soup Recipe

Ingredients

(6 servings)

Well, for ingredients, you shall prepare for 1 tablespoon olive oil, 1 onion (peeled and chopped), 1 carrot (peeled and chopped), 2 stalks celery (chopped), 2 cloves garlic (chopped), 4 cups chicken stock, 2 cups ham (diced), 1 ham bone (optional), 1 (19 ounce) can white beans (drained and rinsed), 1 teaspoon oregano, 1 bay leaf, 1 (19 ounce) can white beans (drained and rinsed), pepper to taste and 1/2 pound green beans (cleaned, trimmed and cut)

The Making

Firstly, heat oil in a saucepan. Saute onion, carrot and celery for about 10 minutes until soft. Add garlic and saute for few minutes. Pour in stock, ham, beans, oregano and bay leaf. Bring to simmer for about 60 minutes over low heat.

Use an immersion blender to blend some of the beans to give a nice and creamy texture to the soup. Add the remaining can of beans and green beans and simmer long enough to heat them.

Garbanzo Bean Soup Recipes

Ingredients

Well, for ingredients, you shall prepare for 2 tablespoons of olive oil, 2 Leeks (sliced), 2 Zucchini (diced), 2 Garlic cloves (minced), 1 lb 12oz Can of chopped tomatoes, 1 tablespoon of tomato paste, 1 Bay leaf, 3 cups Vegetable stock, 14oz Can of Garbanzo beans and 8 ounces Spinach.

The Making

Heat oil in a saucepan over medium heat. Saute leeks and zucchini for about 5 minutes. Stir constantly.

Add in garlic, tomato, tomato paste, bay leaf, vegetable stock and garbanzo beans. Bring to boil. Reduce heat and simmer for about 5 minutes.

Finely chop the spinach and add to the soup. Cook for a further 2 minutes. Discard bay leaf and serve hot.

Porcini and White Bean Soup

Ingredients

To prepare 1 3/4 cups chicken stock, 3/4 oz dried porcini mushrooms, 1 tablespoon olive oil, 1 small onion (peeled and thinly sliced), 2 cloves garlic (thinly sliced), 1/2 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, 4 ounces fresh white mushrooms (quartered), 3 small tomatoes (coarsely chopped), 1 small sprig fresh rosemary, plus more for garnish, 1 can (19 oz) white beans, drained and rinsed

The Making

Prepare a soup pot, pour in stock and 1/2 cup water. Bring to boil. Add in porcini. Let stand until soft, about 20 minutes. Remove porcini, coarsely chop and set aside. Strain soaking liquid and set aside.

Heat oil in medium pan over medium-high heat. Saute onion, garlic, salt, and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add white mushrooms; cook, stirring occasionally, until soft, about 5 minutes. Stir in porcini, tomatoes, rosemary, soaking liquid, and beans. Bring to boil. Reduce heat to medium; simmer for about 15 minutes. Discard cooked rosemary. Garnish with fresh rosemary sprigs.

Express Lane 3 Bean with Bacon Soup

Ingredients

To prepare 1 box Corn Bread mix, 12 ounces peppered bacon, cut into 1 inch pieces, 1 large white onion (peeled and diced), 3 carrots (peeled and diced), 1 ham steak (diced), 2 quarts low sodium chicken stock, 1 (15 ounce) can Pinto Beans, rinsed and drained, 1 (15 ounce) can Great Northern Beans (rinsed and drained), 1 (15 ounce) can Red Beans (rinsed and drained), 1 (15 ounce) can Diced flavored Tomatoes

The Making

Prepare the Corn Bread according to package directions. Meanwhile, heat a large soup pot over medium heat. Add the bacon and cook until light brown.

With a slotted spoon remove the bacon to paper towels. Leave about 2 tablespoons of fat in the bottom of the pan and discard the rest. Add the onions, carrots and diced ham. Saute until onions are translucent.

Pour in chicken stock and reduce heat to medium low. Add all of the beans and the tomatoes to a large bowl, stir to combine. Reserve one cup of the mixture and add the rest to the pot. With a fork or potato masher, mash the reserved bean mixture until mashed but still chunky. Add to the pot, stir well and simmer until ready to serve.

Serve hot over fresh cornbread and enjoy!

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