Best Harvest Bean Soup Recipes

NOURISHING WHITE BEAN SOUP

Steps:

• Het the olive oil in a large Dutch oven.
• Add the onion, carrots and celery and sauté for about 5 minutes until softened. Add the garlic and sauté for another minute or two.
• Stir in the Italian herbs
• Add the beans, rosemary sprig and bay leaf
• Pour in the vegetable broth.
• Cover and simmer on low heat for about 20 minutes.
• Discard bay leaf and rosemary sprig
• Using a stick blender blend the soup until it's smooth and creamy.
• Season with freshly ground black pepper and sea salt.
• Serve with a drizzle of olive oil, some parmesan cheese and torn croutons.

HARVEST VEGETABLE SOUP

Steps:

• Mince 6 cloves garlic and 1 onion (or 2 shallots). Chop 1-2 stalks of celery into small pieces.
• Chop 4-5 carrots and 1-2 parsnips into slices.
• Roughly chop 2-3 cups of kale.
• Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium. Add 1 Tbsp. oil. Once the oil is heated add the garlic, onions, and celery. Saute for 2-3 minutes, stirring often.
• Add the carrots and parsnips to the pan along with a generous pinch of salt and pepper. Saute for 7-8 minutes, stirring often to prevent sticking. The vegetables should soften slightly.
• Add 4 cups of vegetable broth to the pan and cover. Bring to a boil and then reduce to a simmer for 20 minutes or so. Stir occasionally.
• After 20 minutes or so remove the cover from the pan. Add 1 (drained)14.5 oz. can of diced tomatoes (or petit diced tomatoes), 1 15 oz. can of cannellini beans, 1 tsp. Italian seasoning, 1/4 tsp. red chili flakes, 1/2 tsp. sugar, and another pinch of salt and pepper. Add the kale to the pot. Stir all of the ingredients together.
• Cover once again and simmer for another 10 minutes or so.
• Taste the soup and adjust spice levels to taste. The vegetables should be softened and easily pieced with a fork.
• Serve the soup with crusty bread and garnish with Parmesan cheese (optional).

HAM AND BEAN SOUP II

Steps:

• In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
• Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
• Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

HEALTHY HARVEST SOUP

Steps:

• Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
• Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
• Stir kale into soup; simmer until kale is tender, about 10 minutes.

VEGETABLE-BEAN SOUP

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.