SOUP IN A BAG RECIPES

Name: Bean Bag Vegetable Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups 10 bean soup mix; 6 cups cold water; 1 large onion, chopped; 2 large carrots, chopped; 3 hot Italian sausages or 3 italian sweet sausage, sliced; 1 (28 ounce) can diced tomatoes, undrained; 1 teaspoon chili powder; 1 pinch ground cloves; 2 tablespoons dry sherry (optional); 1 tablespoon lemon juice; salt and pepper

BEAN BAG VEGETABLE SOUP RECIPE - FOOD.COM

Bean Bag Vegetable Soup Recipe - Food.com image

I was given the recipe for this wonderful soup, along with a bag of bean mix (red kidney beans, romano beans, navy beans, green and red lentils, split green and yellow peas and pearl barley) by a very dear friend many years ago for Christmas! I have since made it many times. While not exactly a soup for summer, I have made it on occasion when I didn't know what else to cook. I eat soup all year round!

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups 10 bean soup mix
6 cups cold water
1 large onion, chopped
2 large carrots, chopped
3 hot Italian sausages or 3 italian sweet sausage, sliced
1 (28 ounce) can diced tomatoes, undrained
1 teaspoon chili powder
1 pinch ground cloves
2 tablespoons dry sherry (optional)
1 tablespoon lemon juice
salt and pepper

Steps:

Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight.
Drain.
In a large saucepan, combine the bean mixture with 6 cups water.
Bring to a boil, reduce the heat, cover and simmer for 1-1/2 hours or until tender.
Add the onions, carrots, sausage, tomatoes, chili powder and cloves.
Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended.
Stir in the sherry, lemon juice, salt and pepper.

Nutrition Facts : Calories 180.8, FatContent 13.6, SaturatedFatContent 4.8, CholesterolContent 32.2, SodiumContent 338.8, CarbohydrateContent 7.9, FiberContent 2.1, SugarContent 4.3, ProteinContent 7.3

CONFETTI BEAN SOUP MIX RECIPE: HOW TO MAKE IT

Confetti Bean Soup Mix Recipe: How to Make It image

With its colorful variety of beans and delicious flavor, this soup is tempting. I like to give it to friends each Christmas. —Rebecca Lambert, Staunton, Virginia

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 45 minutes

Prep Time 20 minutes

Cook Time 01 hours 25 minutes

Yield 9 servings (2-1/4 quarts) per batch.

Number Of Ingredients 13

Ingredients

1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peas
SEASONING MIX:
12 beef bouillon cubes
3/4 cup dried minced chives
4 teaspoons dried savory
2 teaspoons ground cumin
2 teaspoons coarsely ground pepper
4 bay leaves
ADDITIONAL INGREDIENTS FOR SOUP:
12 cups water, divided
1 can (14-1/2 ounces) stewed tomatoes, undrained
1-1/2 teaspoons salt
1/4 teaspoon hot pepper sauce, optional

Steps:

Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside. , In each of four snack-size resealable plastic bags, place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags. Yield: 4 batches., To prepare soup: Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour. , Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, about 1 hour., Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.

Nutrition Facts : Calories 230 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 477mg sodium, CarbohydrateContent 43g carbohydrate (6g sugars, FiberContent 14g fiber), ProteinContent 15g protein.

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