Five Bean Soup
Five Bean Soup from The More Balanced Life get the recipe at
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CAJUN 15 BEAN SOUP/MY WAY COOKING WITH JUDY CALDWELL
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Stove Top ITALIAN 15 Bean Soup Recipe | BEST Bean Soup | Soup Recipes
This Italian 15 bean soup recipe is one of my family favorites. Great flavor and very hearty and comforting. RECIPE BELOW. Enjoy.
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Stove Top ITALIAN 15 Bean Soup Recipe | BEST Bean Soup | Soup Recipes
INGREDIENTS:
1 pd. sweet Italian sausage - casings removed
1/2 pd. ground beef
1 - 20oz bag of 15 beans - rinsed, drained and check for any unwanted debris and toss seasoning packet
8 cups chicken broth
1 cup diced onion
2 stalks diced celery
2 diced carrots
2 cups diced cabbage
4 cloves minced garlic
1/4 tsp thyme
1/2 tsp. oregano
1 tsp. parsley
2 bay leaves
1 tsp. chicken bouillon
pinch of red pepper flakes - optional
pinch salt
1/4 tsp. black pepper
In a soup pot on medium high heat add Italian sausage. Chop and brown.
Add ground beef. Chop and brown.
Add diced onions, celery, carrots and a pinch of salt and 1/4 tsp. black pepper.
Cook and stir for 3-4 minutes.
Add minced garlic and diced cabbage. Cook and stir for one minute.
Add rinsed and drained beans and chicken broth. Stir to combine.
Turn heat up to bring to simmer.
Add chicken bouillon, bay leaves, red pepper flakes, thyme, oregano and parsley.
Stir, cover and simmer for 1 1/2 hours occasionally stirring.
After cooking 1 1/2 hours:
1 - 28oz. can diced tomatoes
3/4 cup diced bell pepper
1/4 tsp. more of thyme and oregano
1/4 tsp. garlic powder
Cook an additional 30-45 minutes or until beans are tender.
Add 1/4 cup fresh chopped parsley and stir.
Serve and enjoy.
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Spanish Bean Stew | A Classic Heart-Warming Dish
EPISODE #501 - How to Make a Classic Spanish Bean Stew
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Instant Pot 15 Bean Soup with Pork and Ham | Hurst's HamBeens
I love any kind of bean soup, and this 15 bean soup variety really hits the spot! It also does a great job of being a freezer/fridge purge recipe. There are plenty of brands out there, Hurst’s is great and it seems to be the one I find at most stores around here. I used the regular ham-flavored one for this video, but they also have chicken and Cajun flavors that I haven’t tried yet.
Use any smoked/roasted/seasoned bone meat that you have. I just happened to have this pork bone in the freezer so I roasted it in the oven to get that nice dark color before putting it into the soup. But you can also use a ham hock or smoked turkey or leave the meat out completely if you prefer.
The extra ham at the end is also optional. I was cleaning out the fridge as the soup cooked and I found this ham steak that had been in there for a while so I decided to go ahead and chop it up for the soup. No complaints from the hubby on that one! We enjoyed it all week for lunches and dinners.
FUN FACT: Hurst’s website states that each package contains 15 of these bean varieties: northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black bean. That's 17! So do we get 17 or just 15? Or do we ever get shorted? Is it seasonally dependent which 15 we get? What's the scoop? Someone needs to investigate!
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Today’s Ingredients:
20 oz Hurst’s 15-Bean Soup, picked over and rinsed – including the flavor packet
2 TB olive oil
1 cup each diced: onion, celery, carrot
6 garlic cloves, minced
15 oz canned fire-roasted diced tomatoes
8 cups water (or chicken broth)
1½ lbs roasted pork bone with meat (or ham hocks or smoked turkey)
Optional add-ins after pressure cooking: 2 cups diced ham, 2 cup chopped parsley
Instructions:
1. Heat the Instant Pot on sauté until the display reads “HOT.” Add the olive oil.
2. Add the onion, celery, and carrots and cook for a few minutes until softened. Stir occasionally.
3. Add the garlic and seasoning packet and cook for another minute.
4. Add the diced tomatoes and water (or broth) and stir to combine.
5. Nest the pork bone (ham hock, smoked turkey) into the bottom of the pot.
6. Pour the rinsed beans all around and poke around with a spoon to make sure there are no clumps and everything is evenly distributed.
7. Lock the lid and cook for 40 minutes on manual/high followed by a full natural pressure release before reopening the pot. Fair warning: Due to the high volume of liquid in the pot, it will take a while to come up to pressure and also to come down again. Be patient.
8. Remove the pork bone and harvest any meat you can from it, returning the meat to the pot. Also add in any extras like diced ham and chopped parsley that you like. Let it sit for a few minutes to heat the ham through.
9. Serve and enjoy!
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Amazing Ham and Bean Soup Recipe
You won’t be able to resist this absolutely delicious and easy to make ham and bean soup recipe that is jam-packed with flavor.
Ham and Bean is such a hearty tasty soup that is simple to make and uses mostly household ingredients that are easily accessible. My absolute favorite time to make this is immediately following a holiday where I have quite a bit of leftover ham.
Ingredients for this recipe:
• 1 ½ pounds navy beans
• 3 tablespoons unsalted butter
• 1 large peeled and small diced yellow onion
• 2 peeled medium diced carrots
• 3 medium diced celery stalks
• 3 finely minced cloves of garlic
• ½ cup chardonnay white wine
• 2 pounds of medium diced ham
• 1 ham bone
• 64 ounces chicken stock
• 1 parmesan rind
• 8-10 sprigs fresh thyme
• 1 ½ tablespoons white wine vinegar
• sea salt and pepper to taste
Serve 10
Prep Time: 10 minutes
Cook Time: 2 hours
Procedures:
1. Add the beans to a large container and fill it with water until it is covering the beans by about 4 inches. Cover and set aside at room temperature overnight or for up to 24 hours. Drain, and set aside.
2. Place the butter in a large pot over low heat and cook the onions for 30-40 minutes or until well caramelized. Stir often.
3. Next, add in the carrots, celery, and garlic and cook over low-medium heat for 4 to 5 minutes.
Deglaze with wine and cook it until there are only about 2 to 3 tablespoons of liquid left in the pot.
4. Add in the ham, ham bone, chicken stock, parmesan rind, and thyme, cover with a lid and cook over low heat for 90-120 minutes stirring occasionally until beans are cooked and the soup is thickened naturally.
5. Finish by stirring in the vinegar, salt, and pepper, and serve.
Chef Notes:
Make-Ahead: While excellent to serve and eat as soon as it’s finished, you can make this recipe up to 2 to 3 days ahead of time, just reheat when ready to serve.
How to Reheat: Place your desired amount of soup into a small size pot and cook over low heat until hot. You can also place your desired amount of soup int a microwave-safe bowl and heat in a microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 6 days. It will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You do not only have to use a leftover ham bone in this recipe. You can just use cut up ham or cut up ham with a ham hock for extra flavor. The bone will help add in quite a bit of flavor.
Substitute with canned beans if you do not have dried beans.
To accelerate the bean soaking process, cover the beans in boiling water, and let it sit for 1 hour before using.