SLOW-COOKER BEAN AND BARLEY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
- Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
- Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams
MARY JANE'S BEAN POT SOUP
Years ago, my dad owned a Honeybee Ham store, which he bought mostly as a tax write-off-until my sister Mary Jane got involved, that is. She took over the kitchen and started making, among other things, her fabulous bean soup for the store's little front-of-the-house café. Business took off. But my father, whose main business was swimming pool contracting, finally sold it. Until he did, for years we had ham for every occasion-parties, family reunions, holidays. After that, I didn't eat ham for a while. My little sister died suddenly last year, and I recently found her handwritten bean soup recipe in an old notebook. Serve it with my iceberg wedges (page 219) and Sweet Potato Biscuits (page 239), and you've got an easy, fortifying meal fit for a group of friends or family on a cool winter evening. Don't forget that the beans need overnight soaking before cooking.
Yield serves 8 to 10
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large stockpot set over medium heat; sauté the onion, celery, garlic, jalapeños, and carrots for about 3 minutes. Add the 10 cups water, the soaked and drained beans, ham, tomatoes, ginger, salt, and pepper. Bring the mixture to a boil over high heat, decrease the heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
- The soup can be made up to 4 days in advance and refrigerated. It can also be frozen for up to 2 months. To serve, reheat and add water or stock if it has become too thick.
- My dad sold ham bones for soups at his Honeybee store, so it is worth asking for bones at your local ham store.
PUMPKIN AND BLACK BEAN SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
MARY JANE'S BEAN POT SOUP
Make and share this Mary Jane's Bean Pot Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Soups Crock Pot
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
- Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.
- Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
- *Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.
- To serve, reheat and add water or stock if it has become too thick.
Nutrition Facts : Calories 64.7, Fat 3.6, SaturatedFat 0.5, Sodium 621.6, Carbohydrate 8, Fiber 1.7, Sugar 2.7, Protein 1.1
MARY JANE'S POTATOES
Our Aunt Mary Jane made these potatoes at a family reunion back in '76 and they have been a family staple ever since! They go great with anything, and are so easy! I recommend any waxy potato, as russets etc. tend to be too dry.
Provided by Queer Eye in the Ki
Categories Potato
Time 1h15m
Yield 6-10 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes WITH THE SKIN ON until barely fork tender, about 20 minutes.
- Drain and cool.
- While potatoes are cooling, saute onion in butter just until opaque. You don't want them browned. Set aside.
- When cool enough to handle, peel potatoes and grate them into a 9 x 13 casserole.
- Top potatoes with onions and butter, and sprinkle on seasoning salt to taste.
- Pour cream over potatoes.
- Bake in a preheated 350°F oven for about 45 minutes or until golden brown on top and cream has cooked into the potatoes.
Nutrition Facts : Calories 444.1, Fat 31, SaturatedFat 19.4, Cholesterol 93.5, Sodium 533.4, Carbohydrate 38.3, Fiber 3.6, Sugar 2.6, Protein 5.6
PUMPKIN BLACK BEAN SOUP
This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.
Provided by REEDYGAL
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 9
Number Of Ingredients 11
Steps:
- Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
- Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 7.4 g, Cholesterol 27.7 mg, Fat 10.2 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 1051.6 mg, Sugar 3.6 g
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