Multi Bean Soup Recipes

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.

Steps:

• Mix all ingredients except carrots and tomatoes in 5- to 6-quart slow cooker.
• Cover and cook on high heat setting 8 to 10 hours or until beans are tender.
• Stir in carrots and tomatoes.
• Cover and cook on high heat setting about 15 minutes or until hot.

Steps:

• Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
• Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

Steps:

• In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

Steps:

• In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

Steps:

• Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up to pressure faster).
• Chop onions and carrot, mince garlic.
• Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and carrots and cook until the onions start to turn translucent, then add garlic and cook a minute longer.
• Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet), and 10 cups of the hot water, or enough to fill the pot only to the max line.
• Set the Instant Pot on Beans/Soup setting for 30 minutes.
• After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the pressure and take the lid off.
• Remove the hambone and discard, or pick some of the meat off and add to the soup if you'd like.
• Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and cook for about 30 minutes to let the flavors meld.
• Serve with corn bread.

Steps:

• Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.

Steps:

• Brown ground beef.
• Put into crockpot.
• Add remaining ingredients.
• Add enough water to fill crockpot 2/3 full.
• Cook on low for 8 hours.
• Serve with cornbread.