HEARTY BEEF AND BEAN SOUP RECIPES
HEARTY BEEF & BEAN SOUP RECIPE: HOW TO MAKE IT
I love cooking, and often share my soups with my co-workers—and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. —Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
HEARTY BEAN SOUP RECIPE | ALLRECIPES
Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.
Provided by marci rogers
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Total Time 15 minutes
Prep Time 20 minutes
Cook Time 1 hours 45 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
- Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
- Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
- Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
Nutrition Facts : Calories 216.6 calories, CarbohydrateContent 39 g, CholesterolContent 3 mg, FatContent 1.2 g, FiberContent 14.5 g, ProteinContent 13.8 g, SaturatedFatContent 0.4 g, SodiumContent 476.7 mg, SugarContent 3.2 g
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HEARTY BEEF AND VEGETABLE SOUP RECIPE: HOW TO MAKE IT
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Reviews 5
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Reviews 5
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