BEANS AND VEGETABLES SOUP RECIPES

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15 BEAN SOUP SLOW COOKER CROCK POT RECIPE | HURST BEANS



15 BEAN SOUP Slow Cooker Crock Pot Recipe | Hurst Beans image

"Cooking 15 BEAN SOUP® in a slow cooker or crock pot is one of the easiest and best ways to cook the soup. Try this easy to follow recipe and you will have a pot full of 15 BEAN SOUP waiting for you after a busy day. Works great with a leftover ham bone after the holidays! See cooking tips below the recipe for more info. Most popular 15 BEAN SOUP® recipe all time on our site!"

Provided by HURSTBEANS.COM

Prep Time 10 minutes

Cook Time 5 hours 30 minutes

Yield 12 servings

Number Of Ingredients 9

1 pkg [HamBeens® 15 BEAN SOUP®](/products/ham-beens-original-15-bean-soup)
8 cups water (use chicken, beef, or vegetable broth for added flavor)
1 lb. smoked sausage, ground sausage (browned in pan), ham hocks or diced ham. Our favorite is to use a leftover hambone with some meat on it.
1 lg. onion, diced
1 clove garlic, minced
1 tsp chili powder (optional)
1 can diced tomatoes (15 oz.)
Juice from 1 lemon
Optional: Hot sauce or crushed red pepper to taste

Steps:

  • NO SOAK METHOD
  • In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
  • Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, garlic, and meat or hambone. (Not tomato or lemon juice yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
  • Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
  • After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of diced tomatoes, our Ham Flavor packet, optional chili powder, and the lemon juice.
  • Cook for additional 30 minutes then keep warm until ready to serve.
  • We recommend to serve with a freshly baked slice of corn bread! You can also serve over rice as well.
  • Please keep in mind that every time the lid is opened, your cooking time will be longer.

PASTA FAGIOLI SOUP (PASTA AND BEANS) - SKINNYTASTE



Pasta Fagioli Soup (Pasta and Beans) - Skinnytaste image

Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 5

Number Of Ingredients 16

1 tbsp olive oil
1/2 onion
3 cloves garlic (chopped)
1 medium celery stalk (chopped)
1 medium carrot (finely chopped)
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 14 oz each cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)
grated parmesan cheese for topping (optional

Steps:

  • In a deep pot, saute onion and garlic in olive oil over medium heat.
  • Blend the cup of beans with one can water in electric blender until almost smooth.
  • Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
  • Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
  • Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  • Ladle soup into bowls and top with grated cheese (extra).

Nutrition Facts : Calories 262.5 kcal, CarbohydrateContent 46 g, ProteinContent 10 g, FatContent 4 g, SaturatedFatContent 0.5 g, CholesterolContent 46 mg, SodiumContent 623 mg, FiberContent 5.5 g, SugarContent 6 g, ServingSize 1 1/2 cups

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