Three Bean Vegetable Soup Recipes

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

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:

• 1. Sweat onions and celery until translucent.
• 2. Add garlic and tomatoes; cook for 10 minutes.
• 3. Add drained beans and stock, cook for 10 minutes.
• 4. Add fresh herbs.
• 5. Note: Substitute your favorite beans and fresh herbs
• 6. Add more liquid if ground turkey or beef is desire.
• 7. This recipe has been in my family for 3 generations and is still a hit.
• 8. Enjoy the full recipe @ http://goo.gl/Egj6Li

Steps:

• Heat the olive oil in a large saucepan over medium heat.
• Cook hamburger until mostly cooked, then add onion and garlic in the saucepan and slowly cook until tender and browned.
• Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan.
• Cook over medium-high heat approximately 25 minutes.
• As the mixture thickens, stir in the red wine.

Steps:

• Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour. Drain beans.
• Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened. Add celery and carrots and cook 3 minutes longer.
• Add broth, the water, beans, tomatoes, garlic, 1/4 cup parsley, and the bay leaf. Boil uncovered 10 minutes. Reduce heat and simmer uncovered until beans are tender, about 1 hour. Remove bay leaf.
• Puree half the soup in food processor or blender and return to saucepan. Season with salt and pepper and stir in remaining 1/4 cup parsley.
• Serve soup hot with Parmesan cheese, sour cream, and tomato.

Steps:

• 1. In a stock pot cover Navy and Garbanzo beans with water. Bring to a boil for 3 minutes. Turn off heat and let beans sit for 1 hour.
• 2. Drain beans. In the pot you boiled the beans in melt 2 Tablespoons of butter - add bacon, onion, and celery; cook until tender.
• 3. Add beans, chives, and 4 cups of fresh water. Add garlic powder and a little pepper. Cook on medium low for 1 hour.
• 4. Add carrots, parsnips, and lentils. Cook 20 more minutes. Add salt and pepper to taste. Enjoy! Pictures soon to follow - I'm cooking up a pot of this right now (:

Steps:

• Drain the white beans and combine with 7 cups water, the intact half of the onion, the 2 peeled garlic cloves and the bay leaf in a large saucepan. Bring to a boil, skim off any foam that rises and reduce the heat. Cover and simmer 1 hour, until the beans are just tender. Add salt to taste and freshly ground pepper.
• In a heavy soup pot or Dutch oven, heat the olive oil over medium heat and add the chopped onion, carrot and celery. Cook, stirring, until vegetables are tender, about 5 minutes, and add the garlic and the red bell pepper. Cook, stirring, until the garlic is fragrant, about 1 minute. Add the beans with their liquid and the bouquet garni, and bring back to a boil. Reduce the heat, cover and simmer 1 hour, until the beans and vegetables are tender and the broth is aromatic. Taste and adjust salt. Add freshly ground pepper.
• Meanwhile, rinse out the saucepan you started the beans in, fill halfway with water and bring to a boil. Fill a bowl with ice water. When the water in the saucepan comes to a boil, add salt to taste and drop in the green beans. Boil 4 minutes, and then transfer the beans to the ice water without draining the pot, using a slotted spoon or strainer. Drain the beans and cut in 1-inch pieces. Bring the water in the saucepan back to a boil and shell and skin the favas.
• Shortly before serving the soup, stir in the chopped parsley and mint, add the green beans and skinned favas and simmer for a few minutes. Serve, topped with Parmesan cheese if desired.

Steps:

• In a Dutch oven, saute onion in oil. Add next 9 ingredients. Simmer, uncovered, until vegetables are tender. Add beans , and spinach; heat through.

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Steps:

• In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil. , Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.

Steps:

• In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.