SOUP BEANS RECIPES

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TRADITIONAL 15 BEAN SOUP® | HURST BEANS



Traditional 15 BEAN SOUP® | Hurst Beans image

""...One of my favorite recipes is for 15 BEAN SOUP®. The vibrant and rich colors of the different beans reminds me of the leaves changing on the trees, and its savory aroma and hearty flavors make it a perfect hot meal to warm the family up on a chilly day in October or any other month of the year for that matter...""

Provided by HURSTBEANS.COM

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 7

1 bag of [HamBeens® 15 BEAN SOUP®](/products/ham-beens-original-15-bean-soup)
1 cup chopped onion
1 14.5 oz can (or box) diced tomatoes
Juice from one lemon
1 tsp of chili powder
1-2 cloves of garlic diced
Optional: 1 lb. of ham, ham hocks or smoked sausage

Steps:

  • Simply rinse the beans and discard any debris, then place in the pot with 8 cups of water and soak overnight (at least 8 hours).
  • Drain the water the beans were soaking in over night and add 8 cups of fresh water along with the onion and meat (if using).
  • Bring to a boil and then reduce the heat and simmer covered for 1½ to 2 hours, stirring occasionally.
  • Next add the tomatoes, the chili powder, lemon juice and garlic and simmer covered for another 30 minutes.
  • There is a seasoning packet included with the beans, you'll want to add that one to two minutes before your cooking is complete.
  • Salt and pepper to taste.

MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES RECIPE ...



Minestrone Soup with Pasta, Beans and Vegetables Recipe ... image

For a taste of home-stewed comfort, ladle up a bowl of Robin Miller's loaded Minestrone Soup with Pasta, Beans and Vegetables from Food Network.

Provided by Robin Miller : Food Network

Categories     main-dish

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 4 servings

Number Of Ingredients 15

3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional

Steps:

  • In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

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