Bean soup recipes
Our top 3 of 25 Bean soup recipes
- 800g ground beef
- 1 can Heinz Minestrone Soup
- 1 can Heinz Chopped Tomatoes
- 1 can Heinz Beef Broth
- 2 cans red kidney beans
- 1. Brown ground beef over medium heat in a 5 quart dutch oven or soup kettle. Drain the fat and return beef to the pan.
- 2. Add all canned ingredients.
- 3. Stir and bring to a boil.
- 4. Reduce heat, cover and simmer 1 - 1 1/2 hours.
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- 2 Onions chopped
- 3 garlic cloves crushed
- 3 Celery sticks finely chopped
- 2 carrots sliced
- 400g can mixed beans rinsed and drained
- 400g can chopped tomatoes
- 1½pt/852 ml chicken stock
- 2oz/57g soup pasta (small pasta)
- salt and pepper
- Peel and finely chop the onions.Peel and crush the garlic.Cut the celery and dice the carrots.Drain and rinse the mixed beans.
- Heat a large pan sprayed with Fry light or a tbsp of olive oil.Add the onions,garlic,celery,carrots,tomatoes and stock.Bring to the boil,reduce the heat and simmer for 15-20 minutes.
- Stir in the pasta and cook for a further 8-10 minutes or until al dente.Add the beans and heat through. Season and serve.
- - You can use any beans you have it doesn't have to be mixed beans. Also if you have any parsley or coriander sprinkle some over the top.
The list of vegetables is not prescriptive - I vary it depending on what I have. I added a few fresh peas last time - you can see them in the photo! I added them just 5 minutes before the end. Autumn / Winter - delicious with some shredded chard added just a minute or two before the end - add, put lid on top and wilt, then stir in. You can substitute chilli flakes with fresh chilli or chilli powder. Of course, whether you use basil or coriander will vary the taste considerably - I love both equally, but use whatever you prefer. Tins of mixed beans are sometimes called 'mixed bean salad' - just make sure they are only in water, not vinegar.
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- 1 tbsp Olive oil
- 1 small Onion, chopped
- 1 Garlic clove, finely chopped (optional)
- ½ small Red pepper
- ½ small Green pepper
- 2 medium Carrots
- 1 medium Courgette
- Pinch - ½ tsp Chilli flakes (to your taste)
- 1 tsp Ground cumin
- 1 X 400 g tin Mixed beans, drained and rinsed
- 1 X 400 g tin Tomatoes (whole or chopped)
- 1 tbsp Tomato puree
- 1 Vegetable stock cube
- 1 - 1½ litre(s) Boiling water to make stock
- 2 tbsp Chopped fresh basil or coriander
- 2 - 4 tbsp Creme fraiche, Greek yogurt or other plain yogurt (optional)
- To taste Salt and freshly ground black pepper
- Chop the onion quite finely, and finely chop the garlic, if using. Remove the seeds from the peppers and dice into approx. 1cm pieces, depending on how chunky you like your soup. Heat the oil in a large saucepan on a low heat. Add the onion, garlic and peppers and fry them gently, stirring constantly, for 2–3 minutes, until they are just beginning to soften.
- Meanwhile, peel and dice the carrots, and top and tail, then dice the courgette.
- Add the chilli flakes, ground cumin and tomato puree and cook gently, stirring, for about 30 seconds, then add the diced carrots and courgettes and cook for 2 – 3 minutes. Make up the stock.
- Pour the mixed beans and tomatoes into the saucepan. Add the stock and chopped basil / coriander. Season to your taste. Stir well, bring to the boil, then reduce the heat. Cover the pan with a lid and simmer gently for 15 minutes until all the vegetables are just tender. Add a little more hot water if it does not seem liquid enough to you.
- Serve in bowls with a dollop of crème fraîche or Greek yogurt on each one and some more fresh herbs, if you like. The chilli can be quite hot, so it can be a nice contrast. For a creamy texture to the whole soup, it is also nice to stir it in just before serving.