Anything hearty and yummy tasting will be awesome!
Can you help me?Looking for a good bean soup recipe?
I make a southwestern bean soup that is always loved and especially on cold days....
2 cans baked beans
1 can butter beans
1 can lima beans
2 cans light kidney beans
2 cans dark kidney beans
1 can/package of navy beans
1/2 to 3/4 can corn
1 package of mushrooms/2 small cans
1 can of diced tomatoes with chilis
1 can of stewed tomatoes
1 package of chili seasoning
1 package of taco seasoning
1 Tablespoon of diced garlic
(I add some sliced jaelopenos but is optional)
this can be made in a crock pot or on the stove if using dry navy beans u will need to make the beans first combine everything cook on stove for 1 to 2 hours if in the crock pot 4 to 5 hours.....if u have any questions please ask ...its gooood!!Looking for a good bean soup recipe?
INGREDIENTS:
* 8 cups water
* 1 pound Great Northern beans or navy beans
* 2 cups cubed ham
* 1 ham bone or ham hock, optional
* 1/2 cup chopped onion
* 1/4 teaspoon pepper or to taste
* 1 bay leaf
* 1 carrot, chopped
* 1 rib celery, chopped or sliced thinly
* 1/2 teaspoon salt
* 1 can (8 ounces) tomato sauce
PREPARATION:
Bring water and beans to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
Stir in ham, ham bone or hock, pepper, bay leaf, carrot and celery. Bring to a boil; reduce heat, cover, and simmer until beans are tender (skim foam from top), about 1 1/2 to 2 hours. If soup is too thick, add a little water.
Remove ham bone or ham hock (if used) and trim meat from bone. Return meat to soup with tomato sauce and salt; simmer for about 15 minutes longer. Remove bay leaf.
Ham and bean soup serves 6.
2 pounds navy beans, soaked overnight
2 medium onions, chopped
2 carrots, chopped
1/2 pound bacon, chopped
1 smoked ham hock
1/2 cup ketchup
1/4 cup dark brown sugar
3 tablespoons dry mustard
3 tablespoons hot sauce
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Dig a hole in the ground 3 feet deep and line it with rocks. Build a fire in the hole and let it burn down to large embers and ash. (This can take half a day before enough coals are produced to cook the beans properly.).
Put the beans into an 8-quart cast iron pot and add all the other ingredients. Add enough water to cover the beans and give it a good stir. Put the lid on and wrap the edge of the lid with aluminum foil to prevent dirt and ashes from getting into the pot. Place the pot in the hole. Shovel some of the embers and ashes on top of the pot and cover it with dirt. Cook for 6 to 8 hours. Dig up the pot, brush off the dirt and ashes, and remove the lid. Be sure to wear oven mitts or leather gloves, as the pot will still be very hot.
Alternately, the beans can be cooked in a slow cooker for 6 to 8 hours.
or
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.
ham hock
or any smoke meat
pice of salt pork
or pickled pig foot %26amp; meat
wash pick beans add to meat salt%26amp;pepper -last 1/2 hour add frozen okra -add dsah hot sauce
1 Pound white beans
1 Ham bone with some meat on it
1 Cup mashed potatoes
3 Large onions, chopped
2 Cloves garlic, minced
1/4 Cup parsley, chopped
1 Small bunch celery, chopped
Soak beans overnight in water to cover. Drain and put in a soup pot with ham bone and 3 quarts water. Simmer 2 hours. Stir in mashed potatoes, onions, garlic, parsley and celery (including tops). Simmer another hour or until beans are done. Remove the ham bone and cut the meat from the ham bone. Discard bone and add meat to soup. Serve hot.
Hi! I hope you find something you like, and remember that you can add and delete anything you want....make it to suit you.
1 bag northern beans or mixed beans, rinsed and picked over
3 to 4 stalks celery, diced
1 medium onion, diced
3 carrots, diced
2 cloves garlic, minced (or pre chopped about a tablespoon)
1 jalapeno (optional), minced
salt and pepper
6 cups water (plus more on the side)
2 cans chicken or vegetable stock
1 bay leaf
fresh parsley
2 to 3 tablespoons of extra virgin olive oil
1 tablespoon butter
Heat the oil and butter in a large pot, add the veggies and saute for 4 to 5 minutes. Add the liquid, beans and bay leaf.
Bring to a boil. Reduce and simmer stirring often to watch for thickness (add water or stock as needed thruout process) for at least 2 hours.
Serve with fresh parsley.
Now if you wanted to add meat, you could use ham chunks and saute with veggies, or shredded cooked chicken could be added at the end. Bacon would also work...
This is a THICK soup, perfect with a crusty bread with melted provolone on it.
Good luck, this is one of our favorite dishes.
pinto beans and ham hocks
1 pound pinto beans
3-4 smoked ham hocks
salt and pepper to taste
boil beans until tender, add ham hocks and slow cook for 2 hours make sure to keep about 1 inch of water above beans, add salt and pepper to taste
sreve with piping hot corn bread
Here's a couple recipes for you.
Smoky Black Bean Soup
Ingredients
1 red pepper, chopped
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, chopped
2 tbsp extra virgin olive oil
2 tsp cumin
2 tsp smoked paprika
1 tbsp oregano
2 cups black beans, soaked overnight if possible
8 cups chicken stock
1 ham hock
1 oz unsweetened dark chocolate
Hot sauce to taste
Salt and black pepper
录 cup sour cream for garnish
2 green onions, minced
Directions
Place the pepper, onion, carrots, and garlic in the bowl of a food processor and process to rough chop. Heat olive oil in a large stock pot; add the chopped vegetables and saut茅 until the vegetables start to turn brown. Add the cumin, smoked paprkia, and oregano, saut茅 for about 1 minute. Add the beans, stock, and ham hocks and simmer until the beans are tender about 2 hours. Remove the ham hock and pull the meat off the bone and add to the soup. Whisk in the chocolate and add the hot sauce to taste. Season with salt and black pepper. Serve, hot in bowls topped with sour cream and green onions.
Bean with Bacon Soup
Ingredients
1 (16 oz) package dried navy beans
9 cups water
1 lb bacon
2 onions, chopped
2 stalks celery, chopped
4 tsp chicken bouillon
1 bay leaf
1/3 tsp salt
录 tsp ground black pepper
1/8 tsp ground cloves
1 (16 oz) can diced tomatoes
4 cups water
Directions
Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 录 cup grease. Coarsely chop the bacon.
Add the onions and celery to the reserved grease and bacon and saut茅 until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
Stir in the tomatoes with their juice. Serve.
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