I am looking for some good Bean Soup recipes....?

All my other bean soups are not best as vegetarian soups. They need ham in them in some way.

This is actually my best friend’s recipe that I badgered her until she gave to me. She got it online somewhere (no idea where).

1 Onion diced 16oz Can pinto beans -- you could replace these with other beans

16oz Can Dark Red Kidney Beans 16oz Can White Beans/Northern Beans 11oz Can nibblet corn 28oz Can of diced tomatoes 3 Tablespoons tomato paste 2oz Can diced green chilies 8+ Dashes of Tabasco sauce 1 Envelope of taco season mix You just put everything in a pot without draining it (if you drain, add back that much water) and simmer it for a few hours. It’s also good for putting in a crock pot and basically leaving it all day. My friend likes to leave hers out overnight to really sit and absorb the flavors, but I just can’t bring myself to do that (nevermind that it is basically the same as leaving it out all day). This is quite easily freezable.

Serve with sour cream, cheddar cheese, and tortilla chips.

Recommendation: get those little 10 bean or 7 bean or # bean soups at the grocery. They are usually quite good. The ones here and amazing if you add ham to them, but still pretty good veggie style.

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.

Things You'll Need:

•Bag of dried beans

•Clove of garlic

•1 Stalk of celery

•1 Large onion

•1 Tablespoon vegatable base

•1 Tomato cubed

•1 Can of diced carrots

•Black pepper & salt to taste

Soak Dried Beans overnight.

Step

2

Rinse, put beans back in pan and cover with water.

Step

3

Add to that garlic, celery, onion & vegetable base.

Step

4

Cook about 45 minutes and then add tomato.

Step

5

Cook about 15 minutes longer and add carrots. (If you use real carrots put them in at the beginning. I cheated.) Simmer until the beans are soft. Approx another 30 minutes.

Step

6

Serve up and enjoy!

INGREDIENTS:

* 1 to 2 tablespoons olive oil

* 1 clove garlic, minced

* 1 large onion, chopped

* 1 large can (approx. 28 ounces) tomatoes, broken up

* 1 can (8 ounces) tomato sauce

* 1 teaspoon salt

* 1/4 teaspoon pepper

* 1/2 teaspoon dried leaf basil, crumbled

* 2 tablespoons freshly chopped parsley

* 2 cups cooked small shell or elbow macaroni

* 1 can (15 ounces) kidney beans, undrained

* grated Parmesan cheese

PREPARATION:

Heat olive oil in a heavy kettle or 5-quart Dutch oven; sauté onion and garlic until onion is tender and golden, about 5 minutes.

Add tomatoes, tomato sauce, salt, pepper, oregano and parsley.

Bring to a boil. Reduce heat, cover, and simmer for 25 minutes.

Add cooked macaroni and beans to the tomato mixture, stirring well. Simmer for 5 minutes, or until thoroughly heated. Serve in bowls with a sprinkling of fresh Parmesan cheese, or serve Parmesan cheese on the side.

Serves 4 to 6.

This is so yummy...don’t be put off by the peanut butter...I adopted this recipe from Madhur Jaffrey’s World Vegetarian cookbook...I changed the beans (it called for kidney beans, which I don’t care for), cannellini beans are so creamy & delicious, they look similar to navy beans, but larger & very creamy & whiter)!!

Cannellini Bean Soup

1 ½ cups dried cannellini beans

2 teaspoons salt

3 tablespoons peanut or canola oil

1 medium onion, peeled & finely chopped

2 garlic cloves, peeled 7 finely chopped

¼ large green pepper, diced

1 teaspoon ground cumin

1 cup canned tomato sauce

¼ teaspoon cayenne

1 tablespoon fresh lemon juice

1 ½ tablespoons smooth peanut butter

Soak beans in water overnight, drain, cook 1 – 1 ½ hrs in about 4 1/2 cups of water, until soft, do not drain…add salt to beans.

Saute onion, garlic, & pepper until onion is translucent, add cumin, tomato sauce, cayenne, lemon juice, and 1 cup water, stir & bring to boil, turn down to simmer for 15 minutes. Meanwhile put peanut butter in a small bowl & slowly add about 6 tablespoons of the bean cooking liquid, then stir into beans. After tomato mixture cooks, stir into beans. Cover & simmer for another 10 minutes, stirring occasionally. Add a little water, if too thick…

I hope you like it!

One of my faves is the Brazilian Black Bean soup in the original Moosewood cookbook. It has onion, carrots, a touch of sherry and orange sections, which may sound weird, but is really great.

I have a recipe also for tortilla soup that is made with chicken broth, but I substitute veggie broth or even water when making it for people who object to the chicken broth--It’s basically broth, onions (chopped), hot finger peppers (chopped) sauteed, a bit of chili powder added, a can of tomatoes dumped in and a can of pinto beans (substitute with beans that you like). Simmer for 15 minutes, meanwhile cut a stack of corn tortillas into strips and toast in a skillet with oil until they’r crispy.. Serve the soup with cheddar cheese cubes tossed on the top, the tortillas strips on top of that, a dollop of sour cream and a spoonful of canned chopped chilies. Yum.

Oh Yeah--and a great cheese soup (like a chowder, with potatoes, a splash of white wine) from an old issue of Cooking Light magazine. I’ll post the recipe later in discussion.

Enjoy!!

I have made this a few times and the family has enjoyed it.

1/4 c olive oil

1/2 c pancetta(type of bacon,so you would probably leave this out)

2 cloves garlic,finely chopped

1 stalk celery chopped

4 tbsps finely chopped parsley

8 oz finely chopped cabbage

2 small zucchini sliced

1 large potato diced

1 large carrot diced

1 cup frozen peas

2 tomatoes diced

1 14 oz can red kidney beans drained

salt and pepper to taste

1 cup rice

4 cups water

Heat oil over hig heat.Add pancetta,garlic,celery and parsley.Saute 2 to 3 minutes.

Add cabbage,zucchini,potato,carrot,peas,tomato and beans.Season with salt and pepper.Saute 5 minutes.

Add water and rice,cover the pan and bring to a boil.Simmer 15 to 20 minutes until rice is done.

Serves 4

Stormy Day Bean Soup

1 lb. dried navy beans

7 cups water

1 ham bone

2 cups cubed cooked smoke ham

1/4 cup minced onion

1/2 teaspoon salt

1 bay leaf

Dash pepper

Rinse beans. Heat beans and water to boiling; boil gently 2 minutes. Remove from heat; cover and let stand 1 hour.

Add remaining ingredients. Heat to boiling. Reduce heat; cover and simmer about 1 hour and 15 minutes or until beans are soft. Skim off foam occasionally. (Add water if necessary.)

Remove bay leaf and ham bone. Trim meat from bone; add to soup. Season to taste.

(7 servings - 1 cup each)

Black Bean Soup

1 cup dry black beans

1/2 cup diced salt pork

2 medium onions, chopped

1 carrot, diced

1 3/4 cups chicken broth

1/2 teaspoon marjoram leaves, crushed

1/4 teaspoon salt

1 bay leaf

Dash cayenne pepper

1/4 cup dry sherry

2 hard-cooked eggs, chopped

1 lemon, sliced

Soak beans in 4 cups warm water overnight; drain.

About 2 hours before serving: In 4-quart saucepan over high heat, heat beans, 4 cups water, salt pork, onions, carrot, broth, marjoram, thyme, salt, bay leaf and cayenne to boiling. Reduce heat to low. Cover; simmer 1 1/2 hours or until beans are tender. Discard bay leaf.

In covered blender container at low speed, blend 1/2 of the soup mixture at a time until smooth. Return to saucepan; heat. Stir in sherry.

To serve: Ladle soup into bowls; garnish with eggs and lemon slices and serve with additional sherry.

(7 cups)

http://allrecipes.com/Recipe/Spinach-and-Leek-Whit...

YUM-Very nice! I read reviews and added an extra can of chicken (you can use veggie) broth.

Used great northern beans, several squeezes of lemon and a dash of red pepper flakes. Loved the couscous. A nice, hearty soup. Oh- also mashed some of the beans against the side of the pot :)

http://allrecipes.com/Recipe/Spicy-Slow-Cooker-Bla...

Substitute veggie broth, use 4 cans instead of the dry beans and add a dash of balsamic vinegar.

Just heat and simmer 30 min.

http://allrecipes.com/Recipe/Black-Bean-and-Salsa-...

I didn't blend these up, just smashed some of the beans up against the side of the pot.

I added 3 teaspoons lime juice, triple the cumin, 1 teaspoon garlic, freshly chopped cilantro and 1/2 fresh jalapeno pepper. ***Also- I used the fresh salsa in the produce section- La Mexicana.

dont like fruits and vegetables or vegetables either. Every my menu contains is hamburgers, pizza, chips, and rooster.