BEAN SOUP RECIPES USING DRY BEANS RECIPES

BEAN SOUP RECIPE | ALLRECIPES

Bean Soup Recipe | Allrecipes image

A tasty ham and navy bean soup.

Provided by Pat Keene

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

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 (16 ounce) package dried navy beans
7 cups water
1 ham bone
2 cups diced ham
¼ cup minced onion
½ teaspoon salt
1 pinch ground black pepper
1 bay leaf
½ cup sliced carrots
½ cup sliced celery

Steps:

Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Nutrition Facts : Calories 246.5 calories, CarbohydrateContent 36.7 g, CholesterolContent 16.7 mg, FatContent 3.8 g, FiberContent 14.1 g, ProteinContent 17.4 g, SaturatedFatContent 1.1 g, SodiumContent 542.9 mg, SugarContent 2.9 g

BLACK BEAN SOUP FROM DRIED BEANS RECIPE - FOOD.COM

Black Bean Soup from Dried Beans Recipe - Food.com image

Hillbilly Housewife website. This recipe is not hard, but it does take a little bit of time for the beans to cook.

Total Time 1

Prep Time 8 hours

Cook Time 2 hours

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dried black beans
3 tablespoons oil
1 large onion, chopped
4 -6 carrots, sliced
4 stalks celery, chopped
1 teaspoon garlic powder
6 chicken bouillon cubes
1/2 teaspoon black pepper
salt, to taste

Steps:

In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
After soaking, or the next day, drain the beans and cover them with fresh water.
Bring the beans to a boil over medium-high heat.
Reduce the heat. You want the beans to simmer gently for most of the cooking process.
Cover the pot and simmer the beans for an hour.
Add more water, if needed, to keep the beans covered.
Taste the beans after an hour and see if they are tender.
If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
Taste and add salt if you think it needs it.
Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
The soup will be rich and dark with vibrant colors from the vegetables peeking through.
When everything is tender, it's ready to serve.

Nutrition Facts : Calories 272.3, FatContent 6.5, SaturatedFatContent 1, CholesterolContent 0.4, SodiumContent 757.2, CarbohydrateContent 41.7, FiberContent 10.2, SugarContent 4.3, ProteinContent 13.5

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