EASY NAVY BEAN SOUP RECIPES

Name: Quick Bean Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6-8 servings (about 2-1/4 quarts).
Ingredients: 1 medium onion, chopped; 2 medium carrots, chopped; 2 celery ribs, chopped; 2 cups water; 2 cans (15 ounces each) navy or great northern beans; 1 can (28 ounces) diced tomatoes, undrained; 1 pound smoked sausage, cut into 1/2-inch slices and halved; 1 teaspoon salt; 1/2 teaspoon garlic salt; 1/2 teaspoon paprika; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper

QUICK BEAN SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Quick Bean Soup Recipe: How to Make It - Taste of Home image

A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.—Dorothy Anderson, Woodstock, Illinois

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6-8 servings (about 2-1/4 quarts).

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 cups water
2 cans (15 ounces each) navy or great northern beans
1 can (28 ounces) diced tomatoes, undrained
1 pound smoked sausage, cut into 1/2-inch slices and halved
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

Nutrition Facts : Calories 243 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 1270mg sodium, CarbohydrateContent 19g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 12g protein.

RIDICULOUSLY EASY BEAN SALAD - INSPIRED TASTE

Ridiculously Easy Bean Salad - Inspired Taste image

The beans you choose to use for this simple bean salad is up to you. Both canned or home cooked beans will work. When using canned, drain and rinse the beans first before adding to the salad.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes about 6 cups

Number Of Ingredients 12

Ingredients

3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans
1/2 medium onion, finely chopped (about 3/4 cup)
1 medium cucumber, finely chopped (about 2 cups)
3 tablespoons drained capers
1/2 cup (60 grams) finely chopped fresh parsley, see notes
3/4 teaspoon dried oregano, see notes
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or maple syrup, optional
3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper

Steps:

Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
The salad will keep stored in an airtight container in the fridge up to 4 days.

Nutrition Facts : ServingSize about 1/2 cup, Calories 135, FatContent 6.3g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 343.5mg, CarbohydrateContent 16g, FiberContent 4.3g, SugarContent 3.2g, ProteinContent 4.7g

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The salad will keep stored in an airtight container in the fridge up to 4 days.

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