Big Batch Bean Soup Recipes

Steps:

• Place beans, garlic, oil, salt, and rosemary (if using) in Instant Pot. Cover with 10 cups cold water. Seal lid and cook at high pressure 14 minutes.
• Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm function until cooked through.
• Do Ahead: Beans can be cooked 5 days ahead. Chill in cooking liquid in airtight containers, or freeze in cooking liquid up to 3 months.

Steps:

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients., Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 1 hour or until beans reach desired thickness.

Steps:

• 1. Wash beans, place in large kettle with stock and ham bones, bring to boil, Reduce heat: Cover, and simmer for 2-3 hours or till beans are tender.
• 2. Stir in onion, carrots and pepper. Cover and simmer for 30 minutes. Combine cold water and flour till smooth and gradually stir into soup. Cook for 10 minutes, If too thick, add additional stock or water till desired consistency is reached.
• 3. Serve when ready with Mexican Cornbread, or plain cornbread.

Steps:

• 1. Warm oil in large pot over medium heat.
• 2. Add onion; cook 3 minutes.
• 3. Add red pepper, garlic, jalapeno, oregano, cumin and coriander; cook 10 minutes, or until vegetables are soft, stirring frequently.
• 4. Add lentils, broth, tomatoes with liquid (breaking them up with a spoon) and 2 cups water; Bring to a boil.
• 5. Reduce heat and simmer 20 to 30 minutes, or until lentils are tender, stirring occasionally; Stir in salt.
• 6. Remove 1/3 of the soup to food processor fitted with metal blade; Puree soup by pulsing on-and-off.
• 7. Stir puree back into soup in pot, along with cilantro.
• 8. For lime cream: In small bowl, mix sour cream and lime juice; set aside for use on top of soup when served.