Overnight Bean Soup Recipes

Steps:

• Soak beans in water overnight. Drain the beans the next morning or afternoon.
• In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.
• Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.
• Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.
• Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.
• Prep time is soaking beans overnight and chopping vegetables.

Steps:

• Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
• In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
• Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
• In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

Steps:

• Rinse beans and place in a 3-quart saucepan with 6 cups water. Bring to a boil over medium-high heat reduce heat to low and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour or overnight.*If desired, drain liquid into a measuring cup, then discard add same amount of fresh water to beans. (Some nutrients will be lost.) Transfer beans and water to a slow cooker. Add boiling water, carrots, celery, bouillon granules, bay leaf, thyme, salt, and pepper. Cover and cook on high 5 to 5 1/2 hours or on low 10 to 11 hours or until beans are very tender.*Stir in parsley and soup mix. Cover and cook on high 15 minutes or until heated through and onion and parsley are tender.Remove bay leaf. Ladle 2 cups of the soup mixture into a blender container. Cover and blend until puréed. Stir into soup mixture in slow cooker.Garnish each serving with optional bacon.*For best results, let dried beans soak overnight before cooking in slow cooker. At high altitudes, simmer beans 10 minutes before standing overnight cooking may take as long as 7 hours on high or 14 hours on low.