Latest recipes

Vegetable and Bean Soup

Vegetable and Bean Soup

Soak beans overnight in 8 cups water overnight; drain well. (Soaking not necessary for lentils.) Cook 1 chopped onion in oil or broth in a large, deep pot over medium-high heat until deep golden brown.

Deglaze with wine, cooking until almost absorbed. Add drained beans, broth, and bay leaves. Bring to a boil, cover and simmer until almost tender, about 2 hours. Skim off and discard any foam that shows up on the surface.

Stir in tomatoes, herbs and rice. Simmer until rice and beans are tender, 20 to 30 minutes longer.

Stir in frozen vegetables. Cook until hot throughout, about 10 minutes more. Season with salt and pepper and 2 tablespoons something flavorful (see options below).

Options:
Beans: pinto, black, cannellini, kidney, garbanzo, lentils (no soaking required for lentils!)
Herbs: thyme, parsley, oregano, curry powder, cumin seeds
Rice: brown, red, black, wild
Frozen vegetables: chopped spinach, broccoli florets, collard greens, kale
Flavorful additions: olive tapenade, lemon juice, sherry vinegar, pesto, sour cream


Recipe Summary

  • 1 pound dry lima beans
  • 4 cups water
  • 5 carrots, chopped
  • 1 leek, bulb only, chopped
  • 2 tablespoons minced shallots
  • 2 stalks celery, chopped
  • 4 cubes vegetable bouillon
  • 8 cups water
  • 2 tablespoons olive oil

Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.

In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.

In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn
  • ¼ teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes

In large saucepan, heat oil over medium heat cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.


Garden Vegetable and Bean Soup

I tend to find a recipe I like and stick with it, so I’ve fallen into a vegetable soup rut lately. I’ve been making the same Bean and Vegetable Soup for a long time–it’s easy and we all like it–but sometimes I have to remind myself that there are other options out there, and some of them might be great.

So when I saw the Weight Watchers Zero Points Garden Vegetable Soup over at Alanna Kellogg’s incredible blog, A Veggie Venture, I thought that this might be the time to expand my horizons and try a new vegetable soup. It didn’t hurt that Alanna had marked it as a favorite recipe and named it as the best soup on her blog for January. Or that it’s filled with fresh veggies and nutrient-rich cabbage.

I decided to give it a try, with one little addition: I added a can of cannellini beans to turn this soup into a one-pot meal. I also increased the seasoning slightly because of the increased volume of the beans, but otherwise, this soup is exactly as Alanna posted it.

Simple though it seems, this soup was wonderful. And–attention parents–it is kid-friendly! When I asked how she liked it, E. was so busy spooning it into her mouth that all she could do was give me a thumbs-up signal. She asked for a second bowl, and she has leftovers in her thermos for lunch today.

Even with my addition of beans, Weight Watchers members and people following Eat to Live or the McDougall Program can enjoy this without guilt.

On February 17, 2018, I made this soup again and added the photo at the top of the page. On Weight Watchers’ current “Freestyle” program, plain beans and vegetables (no fat or sugar added) are all zero “smart points.” This recipe clocks in at 1 point because of the Imagine No-Chicken broth and the tomato paste.

One thing that I feel compelled to point out is that the type of broth you use is the most important factor in the flavor of this soup. I have made it with broth (bouillon, actually) that I don’t really like, and the results were not good. In my opinion, it would be better to make it with water than with broth you wouldn’t want to drink warm from a cup. If you do make it with water, try adding garlic powder and granulated onion to taste.


Bean soup with greens recipe

Elements for Four individuals):
400 grams of cooked beans (one pot)

Gentle broth (vegetable or rooster)
Basil

The right way to put together bean soup with greens step-by-step

Chop the greens into small items. Put about 4 tablespoons of olive oil within the saucepan and sauté the crushed garlic. Add the onion and sauté for about 5 minutes. Add the pepper and sauté collectively.

When the greens are properly sautéed, add the peeled tomatoes and, with the spoon, break till they disappear. Flip up the warmth and add the white wine. Let the alcohol evaporate and canopy with the broth. Prepare dinner coated for 15-20 minutes over low warmth and, within the meantime, wash and drain the beans (keep away from the water working down onerous so it would not break them). Add the beans to the stew and cook dinner coated for 5-10 minutes over low warmth.

Style, rectify the salt and test that all the pieces is tender. Add half a tablespoon of dried basil, stir and style. It’s important that the basil offers its taste to the dish.

Ideas and tips for cooking an ideal bean soup with greens

→ This soup is completely appropriate for different greens corresponding to leek or zucchini.

→ It’s also possible to put together it with dried beans. In that case, cook dinner as you usually do and use on the level indicated within the recipe. You should utilize cooked beans that you’ve got from one other preparation.

→ The soup could be made prematurely and saved within the fridge for Three days.

→ If you’d like the broth to have extra texture, mash a soup ladle with an arm mixer and add. Combine and cook dinner uncovered over low warmth for five minutes.

Rebeca’s kitchen

Journalist, blogger and mother 2.0, I share recipes, ideas and tips so that you simply like your dishes and have enjoyable cooking. Do you comply with me?


2 cups chopped onion (1 medium)

2 cups chopped carrot (4 to 5 carrots)

1 1/2 cups chopped celery (2 to 3 stalks)

2 tablespoons tomato paste

4 teaspoons minced garlic (4 cloves)

1/2 teaspoon ground black pepper

1/2 teaspoon fine sea salt, plus more to taste

1/8 to 1/4 teaspoon crushed red pepper flakes, optional for heat

2 (15-ounce) cans white beans, drained and rinsed or substitute 3 cups cooked beans

3 to 4 fresh thyme stalks or use 1/2 teaspoon dried thyme

1/3 cup (4.5 ounces) small dried pasta like Ancini di Pepe, orzo or pearl couscous

3 to 4 heaped cups baby spinach or torn kale leaves without stalks


Hearty Bean and Vegetable Soup: Create Your Own

Every fall my soup pot gets a workout. But of all the soups and stews I concoct to keep my friends and family warm, everyone’s favorites are the hearty bean and vegetable soups. Endlessly variable, this winning combination delivers delicious, nourishing soups that please almost any appetite. And happily for me, they’re easy on the cook, too. The straightforward method shows you how to make a satisfying bean soup using ingredients you like. Beans’ gentle, earthy character makes them a perfect backdrop for a range of flavors, from bold and spicy to rich and mellow. So by simply varying the ingredients, you can create a winter’s worth of comforting soups.

Another reason to add bean and vegetable soups to your repertoire is convenience. Make a big pot on the weekend (they take some time, but it’s mostly unattended simmering), then refrigerate the leftovers and reheat them for easy meals throughout the week. Like many slow-cooked dishes, these soups taste even better the next day or the day after that. And you can easily freeze them for longer storage.

The best soups start with dried beans. Certainly canned beans speed up the process, but this is one of those instances where the extra step of starting with dried beans makes a big difference. First of all, they yield better flavor and texture: Freshly cooked beans are plumper, creamier, and truer to their natural flavor than canned. Dried beans also retain their shape better and are less apt to turn mushy. Another advantage of cooking your own beans is that you end up with a rich-tasting bean broth that goes right back into the soup.

Hearty Bean & Vegetable Soup Recipe

Yields 9 to 10 cups serves 6.

Choose any vegetables and seasonings you like

It’s always a good idea to think of flavor affinities before you start assembling ingredients. If you’re leaning toward Mediterranean, you might select fennel, rosemary, and garlic, while a Latin American-inspired soup could include cumin, coriander, and chiles. I also like to keep things seasonal, relying on the hearty vegetables available in fall and winter, such as cabbage, parsnips, carrots, and cauliflower.

Instead of adding vegetables to the simmering beans, I prefer to cook the beans separately and add them to the soup later. If you cook them together, it’s easy for the vegetables to overcook before the beans are ready.

Soak the beans

Soaking allows the beans to soften gently and plump up, shortening the cooking time and helping them cook evenly. Although many recipes call for soaking beans overnight, four hours is plenty. I often soak the beans in the morning of the day I plan to make soup.

Sort through 8 oz. (1-1/4 cups) your choice of dried beans (see options below), discarding any little stones or clumps of dirt, and then give them a quick rinse. Transfer to a large bowl, add enough cold water to cover the beans by 3 inches, and soak for 4 to 12 hours.

Choose one type of beans

Cook the beans

Drain and rinse the beans and transfer them to a 3- or 4-qt. saucepan. Add 1 medium garlic clove (smashed and peeled), 1 bay leaf, and 6 cups of cold water. Partially cover to limit evaporation and simmer gently, stirring every 20 to 30 minutes, until the beans are tender and almost creamy inside, without being mealy or mushy (see box below for approximate cooking times). The beans’ cooking time will vary depending on how long they’ve soaked and how old they are. The older the beans, the longer they take to cook. But the longer you soak them, the shorter the cooking time. So the safest way to determine when the beans are done is to taste them as they cook.

Season with 3/4 tsp. kosher salt when the beans are about three-quarters done. If at any time the liquid doesn’t cover the beans, add 1 cup fresh water.

Drain the beans, reserving the cooking liquid, and discard the bay leaf (the garlic clove can stay). If you cook the beans in advance, refrigerate the beans and the cooking liquid separately until you make the soup (you can cook the beans one day ahead).

Bean cooking times (Times are approximate.)

Baby lima, flageolet, yellow-eye: 3/4 to 1 hour
Black, cannellini, cranberry, great northern, kidney, navy, pinto: 1 to 1-1/2 hours
Chickpeas: 1-1/4 to 2 hours

Create the flavor foundation

No matter what type of soup I make, I find that a bit of cured or seasoned pork (such as bacon, pancetta, or sausage), while not absolutely necessary, adds depth and an irresistibly savory edge to the soup. I cook it in a little olive oil to create a flavor base. Then I remove it, set it aside to add back later, and add aromatic vegetables.

Heat 2 Tbs. extra-virgin olive oil or unsalted butter in a 4- to 5-qt. soup pot or Dutch oven over medium heat. Add 1/4 lb. of your meat choice, if using (see options below). Cook, stirring often, until the fat is rendered and the meat begins to brown, 5 to 8 minutes. Pour the meat and fat into a small strainer set over a bowl, and set the meat aside. Spoon 2 Tbs. of fat back into the pot, and return it to medium heat. If you’re not using any meat, skip to the aromatics.

Choose one meat (optional)

Add the aromatics and seasonings

Add 1-1/2 cups your choice of aromatic vegetables (see options below) and season with a pinch of kosher salt and freshly ground black pepper. Cook, stirring frequently, until they begin to soften but not brown, 4 to 6 minutes.

Stir in your choice of seasonings (see options below) and spices (see options below) and cook until fragrant, 1 minute. If you like, you can also add 1 Tbs. tomato paste along with the seasonings, which adds a concentrated sweetness and also helps deepen the muddy color of certain beans, like pink and red beans.

Choose two to four aromatic vegetables (for a total of 1-1/2 cups)


Main ingredients

1/2 cup green split peas

1/2 cup yellow split peas

1 and 1/2 tablespoons salt

1/4 cup pea beans

1/4 cup barley

4 quarts water

1 medium onion, diced

4 tablespoons oil

3 carrots, diced

2 stalks celery, diced

1/2 parsley root, diced

1 cup small square or bowtie noodles


Recipe Summary

  • ¾ cup chopped celery
  • ¾ cup chopped onion
  • 1 cup chopped carrots
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 3 cups tomato-vegetable juice cocktail
  • 2 cups water
  • 1 leek, chopped
  • 1 potato, peeled and cubed
  • 1 (15 ounce) can peas, drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (15 ounce) cans garbanzo beans, drained
  • 1 cup long-grain white rice
  • 1 tablespoon soy sauce
  • ¼ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried dill weed

In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.

Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.


15 Bean, 15 Vegetable Soup

This recipe takes our classic mix of bean varieties and pairs them with a delicious herb and spice blend that can be enjoyed year round, but is especially delicious with a load of fresh summer vegetables thrown in.

Prep Time

Cook Time

Servings

Ingredients

1- Package Hurst’s® HamBeens® Vegetarian 15 Bean Soup

1/2 cup of each: carrot, green pepper, tomato, onion, zucchini, yellow squash, mushroom, potato, celery, spinach, red pepper, brocolli, sweet potato, asparagus, corn

This recipe takes our classic mix of bean varieties and pairs them with a delicious herb and spice blend that can be enjoyed year round, but is especially delicious with a load of fresh summer vegetables thrown in.

Share

Ingredients

1- Package Hurst’s® HamBeens® Vegetarian 15 Bean Soup

1/2 cup of each: carrot, green pepper, tomato, onion, zucchini, yellow squash, mushroom, potato, celery, spinach, red pepper, brocolli, sweet potato, asparagus, corn

Cooking Directions

The first step is to rinse and sort through the beans. Check for any stones or debris and discard. Then place the beans in a large bowl or pot and cover with 2” of water. Allow to soak overnight or for at least 6-8 hours. After soaking, drain the excess water and place the beans in a large soup pot with 10-12 cups of water. Bring to a rolling boil, then reduce the heat and simmer covered for 45-60 minutes. Check the tenderness of the beans at 45 minutes and continue to cook if still firm.

While the beans are cooking, saute the vegetables in batches (unless you have a HUGE pan) using some of the olive oil to coat the bottom of the pan. When they just become tender, add them to the pot of beans. Repeat until all vegetables (and garlic) are in the soup.

Once the beans are completely tender, stir in Hurst’s Vegetarian Seasoning packet and add salt and pepper to taste. Allow the soup to simmer for at least another 15 minutes prior to serving.

Serve hot with a loaf of crusty bread… Enjoy! This recipe is also delicious as a chilled soup.