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Published June 17, 2009, 12:00 AM

ONLINE EXTRA — BEAN SOUPS: Navy Bean Soup . . . Black Bean Soup . . . Southwestern Bean Soup, etc.

By: Heald Staff Reports,

Navy Bean Soup

2 tablespoons butter

1/3 cups diced celery

1/3 cups diced carrot

1/3 cups diced onion

1 tablespoons minced garlic

1 16-ounce can white navy beans

½ teaspoon dried thyme

1/8 teaspoon pepper

2 cups water

1 packet chicken gravy mix

8 ounces smoked ham, diced (1½ cups)

Melt butter in medium-size saucepan over medium low heat. Add celery, carrot, onion and garlic; stir to mix well. Cover and cook 5 minutes or until vegetables are almost tender. Add remaining ingredients. Bring to boil over medium high heat. Reduce heat, cover and simmer 15 minutes for flavors to blend.

Pour ½ cup soup into blender, puree until smooth and return to pot; or mash some of the vegetables against the side of the pot with a fork or wooden spoon. Simmer soup uncovered 5 minutes longer.

Yield: Servs 4.

Black Bean Soup

1 pound black beans, soaked

8 cups water

1 tablespoon kosher salt

1 cup onion, chopped

1 cup green pepper, chopped

1 cup celery, chopped

1 cup carrots, chopped

8 tablespoons olive oil

6 garlic cloves, peeled

1½ teaspoons cumin (or to taste)

4 teaspoons white vinegar

Simmer beans in water until soft. Saute onion, pepper, celery and carrots in olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about ½ cup water from beans and add it to the saute.

Cook over low heat for 30 minutes.

Combine vegetables with beans.

Cook for another 30 minutes, adding more water if necessary.

Southwestern Bean Soup

1 can black beans, drained

1 can light red kidney beans, drained

1 can corn, drained

1 can diced green chilies

1 to 2 cans green enchilada sauce

6 to 8 ounces light cream cheese

½ teaspoon ground cumin

Melt cream cheese and enchilada sauce together in a saucepan over medium low heat. Stir with a whisk.

Add beans, corn, green chilies, cumin and salt and pepper to taste.

Cook over medium low heat until beans are tender.

Serve with cornbread.

Yield: Serves 4.

Refried Bean Soup

1 can black beans

1 can fat-free refried beans

1 can chicken broth

1 can Rotel tomatoes

Bring to boil chicken broth. Reduce heat and stir in refried beans until completely dis-solved. Add black beans and tomatoes. Simmer for 10 minutes.

Vegetable Bean Soup

1 package Knorr Vegetable Soup Mix

4½ cupswater

1 11.5-ounce can vegetable broth

1 to 2 onion, vegetable or beef bouillon cubes

1/3 cup pasta flakes

1 pound frozen vegetables

½ teaspoon celery seed

1 tablespoon dry onion flakes or onion soup mix

1 can chick peas (drained)

1 dash Tabasco (or to taste)

Salt and pepper to taste

In 3-quart sauce pan, add water and remaining ingredients. Bring to boil, reduce heat and simmer 15 minutes.

Senate Bean Soup

1 pound dried, marrow, navy, pea or great northern beans

Smoked ham bone with meat or 2 ham hocks

2 garlic cloves

3 medium potatoes, cooked and mashed

1 cup chopped onion

1 cup chopped celery

3 to 4 carrots, grated

Wash and soak beans overnight in water to cover. Add water to make 5 quarts. Add ham bone. Simmer 2 hours or until beans begin to mush. Add potatoes, mashed, also onion, celery and garlic. Simmer 1 hour. Remove bone; cut up meat and return to soup. Season to taste with salt and pepper.

Yield: 4½ quarts.

White Bean Soup

1 pound dried white beans

¼ cup olive oil

4 leeks, well washed and chopped (1½ cups)

4 to 5 cloves garlic, finely chopped

2 large carrots, peeled and chopped (1 cup)

2 stalks celery, chopped (2/3 cup)

1½ pounds smoked ham shank, excess fat removed

1 14½-ounce can beef broth

1 14½-ounce can clear chicken broth

8 cups water (to be added as needed)

1/8 teaspoon dried sage

1 bay leaf

Chopped parsley (optional)

Soak beans overnight in cold water to cover.

Drain beans. Put in a large pot. Add all other ingredients except parsley. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally until beans are tender, about 2 hours.

Discard bay leaf. Remove ham hocks; cut off meat into small pieces, put back into soup.

Place 4 cups of bean mixture, in 2 batches, in food processor or blender. Whirl until smooth puree. Stir back into soup. Sprinkle with parsley, if you wish.

Note: This freezes well and is handy to have on hand.

Bean Pasta Soup

½ medium green pepper, chopped

1 medium onion, minced

1 clove garlic, minced or pressed

½ teaspoons dried basil leaves, crushed

1 tablespoon olive oil or other oil

½ cup elbow macaroni

4 cups boiling water

Salt

2 10¾-ounce cans tomato soup

1 16-ounce can kidney beans, drained

Black pepper to taste

2 to 3 tablespoons lemon juice

1 2-ounce can flat anchovies, chopped (optional)

In small skillet or saucepan saute green pepper, onion, garlic and basil in the oil until on-ion is tender. In large saucepan or Dutch oven, cook macaroni in the boiling water with ¼ teaspoon salt for 10 minutes or until macaroni is tender (do not drain). Add green pepper mixture, canned soup and beans to macaroni and water. Mix well; then heat thoroughly. Season with salt and black pepper to taste. Add lemon juice. Sprinkle with anchovies, if used.

Bountiful Bean Soup

1¼ cups mixed dry beans

8 cups water

1 smoked pork hock

1 1.8-ounce package onion soup mix

1 1.8-ounce package vegetable soup mix

1 clove garlic, minced

1 sweet red pepper, chopped

1 sweet green pepper, chopped

1 cup sliced carrots

1 28-ounce can tomatoes

Black pepper to taste

¼ cups of any of 5 of the following: navy, red, kidney, or black beans, black eyed peas, len-tils, split green or yellow peas, barley, pinto or romano beans.

Wash and soak beans overnight. Drain and place in pot with water, pork hock, soup mixes and garlic. Simmer covered for 2 hours. Lift pork hock from broth. Discard skin and bones and return cut up meat to soup. Add remaining ingredients. Simmer for 30 minutes or until vegetables are tender. (For more meat try adding 1 pound sliced, cooked sausage for last 5 minutes.)

Yield: Serves 10.

Nine-Bean Soup

2 cups nine bean soup mix or 8 or more kinds of dried beans

2 quarts water

½ pound ham, diced (optional)

1 large onion, chopped

1 clove garlic, minced (optional)

½ tablespoon salt

Pepper to taste

1 16-ounce can tomatoes, undrained and chopped

1 10-ounce can tomato and green chilies, undrained

Wash beans and place in Dutch oven. Cover with water 2 inches above beans; let soak overnight. Clean and drain beans. Add 2 quarts water, meat, onion, garlic, salt, and pepper. Cover and bring to a boil; reduce heat and simmer 1 to 1½ hours or until beans are tender. Add both cans of tomatoes and simmer 30 minutes, stirring occasionally.

Yield: 8 cups.

Note: You may substitute ground beef or chicken for ham.

Easy Kielbasa Bean Soup

1 medium potato, peeled and diced

2 carrots, sliced

1 medium onion, chopped

1/3 cup chopped celery

3 cups water

8 ounces kielbasa, thinly sliced (1½ cups)

1 10¾-ounces can bean with bacon soup

In large saucepan or Dutch oven bring vegetables and water to boiling; reduce heat and simmer about 15 minutes or until vegetables are tender. Add kielbasa and bean soup. Heat thoroughly.

Yield: Serves 6.

Hot Dog Bean Soup

16 ounces navy beans

1½ cups sliced carrots

1½ cups chopped celery

1 cup chopped onion

2 quarts water

½ teaspoon pepper

½ teaspoon garlic powder

2 tablespoons butter

2 tablespoons flour

1 small can condensed chicken soup

1 pound hot dogs, sliced into pieces

Cover beans with water. Soak overnight, then drain. Add vegetables, water, pepper, garlic. Bring to a boil, then reduce heat and simmer, uncovered for 2 hours until beans tender. Remove ½ cup bean mixture and place in bowl. Mash well.

Melt butter, then stir in flour, cooking constantly until smooth, bubbly. Remove from heat. Add mashed bean mixture and mix. Stir into soup. Add hot dog slices and cook until heated thoroughly.

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