Portugese Bean Soup

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Soups                            Meats
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Portuguese sausage -- sliced (use hot for
                        mild for mild soup)
   1                    Large carrot -- diced
   2                    Potatoes -- diced
   1                    Small onion -- chopped
   1      quart         Water
   1      can           Tomato sauce (8oz)
   1      tablespoon    Salt
   2      cans          Kidney beans (15oz) -- drained
   1      large         Head cabbage (2.5 to 3 lbs) -- chopped

In a large pot combine all ingredients except kidney beans and cabbage.
Bring to a boil; lower heat and simmer for 20 minutes, covered
. Add kidney beans and cabbage; simmer for 20 more minutes.

             Portugese Red Bean Soup (The Reefs, Southampton)

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Carrot
   1      each          Onion
   4      each          Celery stalks
   4      each          Tomatoes -- skinned & seeded
   1      each          Potato -- peeled
   8      ounces        Kidney beans -- soaked ovrnit
   2      ounces        Olive oil
   2      ounces        Butter
   1 1/4  teaspoons     Paprika
   2      quarts        Chicken stock
   3      tablespoons   Tomato paste
   2      each          Chorizo sausage -- mild/hot
   1      teaspoon      Cayenne pepper
                        Salt & pepper to taste

Chop fine all vegetables including tomatoes and the potato. Drain soaked beans,
discarding liquid. In a medium pot, add olive oil and butter. When oil is hot, add
chopped carrot, onion, celery, tomatoes. Saute, but do not brown.
Add chopped potato, paprika, and chicken stock. When this reaches a boil,
add kidney beans and turn down heat to a simmer. Add tomato paste
. Let cook 45-60 minutes, stirring occasionally.
When beans are soft to the touch add sausage and cayenne pepper.
Season to taste. Shared by Chef de Cuisine Kim Canteenwalla, The REEFS, Bermuda

                     Pureed Black Bean Soup (Italian)

Recipe By     : Mangiamo, Manhattan Beach, CA
Serving Size  : 10   Preparation Time :5:15
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          black beans -- soaked overnight
   2      gallons       chicken broth
   6                    bay leaves
     1/2                onion -- diced
   4      cloves        garlic -- diced
   2                    carrots -- grated
     1/2  cup           heavy cream
                        salt and pepper -- to taste
                        sour cream -- as needed
   2      tablespoons   fresh cilantro -- chopped
   2      tablespoons   tomatoes -- diced

DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs):
- Rinse beans and sort. Soak overnight. Drain. Rinse.
- In an extra large saucepan place the black beans, chicken stock, bay leaves, onions
, garlic, and carrots. Simmer the ingredients for 2 to 3 hours, or until the beans are tender.
Remove the bay leaves. Add more chicken stock or water if needed.
- Strain the beans (reserve the liquid) and place them in a food processor.
Blend the beans, adding enough of the reserved liquid so that a thick, pureed consistency is achieved.
- Add the heavy cream, salt, and pepper. Stir them in so that they are well blended.
- Garnish the soup servings with a dollop of sour cream. Sprinkle on the cilantro and the tomatoes
serves 8 to 10

                      Ribollita (Italian Bean Soup)

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Dried small white beans (8 -- ounces)
   8                    Cloves garlic
   1                    Bay leaf
   1      large         (3-inch) cube salt pork -- (optional)
  14      ounces        Crushed Italian-style -- tomatoes
     2/3                Loaf day-old French or -- Italian bread (8 oun
                        fresh)
   2      tablespoons   Olive oil
   2                    Carrots, pared, trimmed -- diced
     1/2  cup           Diced red onion (1/2 medium)
   1      cup           Shredded green cabbage
   2                    Ribs celery, trimmed -- diced
   1 1/2  cups          (or as needed) chicken broth
  10      ounces        Frozen chopped spinach -- thawed, squeezed dry
     1/4  cup           Freshly grated Parmesan -- cheese

1.  Rinse beans and place in large, heavy saucepan.
Peel 5 cloves garlic and add whole cloves to beans.
Add bay leaf, salt pork cube, and enough water to cover
. Heat to boiling. Reduce heat to low and simmer covered, stirring occasionally,
until beans are tender, about 55 minutes. Add more water if needed to keep
beans covered. Remove and discard bay leaf and salt pork.
Let beans cool slightly, then transfer beans with garlic and cooking
liquid to food processor. Process until coarsely pureed.
(Beans can also be pureed in batches in blender or mashed with fork against the side of pan.)
Transfer puree to large Dutch oven or other heavy pot. Add tomatoes and stir to combine.

2.  Trim crust from bread and coarsely crumble in food processor or by hand (6-7 cups).
  Stir bread into bean puree.

3.  Finely mince remaining 3 cloves garlic.  Heat oil in large skillet over medium-high heat.
  Add garlic, carrots, onion, cabbage, and celery; cook, stirring frequently, 5 minutes,
but do not allow vegetables to brown.
Reduce heat to very low, cover skillet with tight-fitting lid, and sweat vegetables 15 minutes.
Stir vegetables into bean mixture.

4.  Cover pot and simmer soup covered over low heat 45 minutes.
Check soup occasionally and thin with chicken broth as needed.
Just before serving, stir in spinach and heat through. Serve hot, passing grated Parmesan cheese.

                       Southwestern Black Bean Soup

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Black beans -- rinsed
   6      Cups          Beef broth or bouillon
   1                    Onion, large -- chopped
   2                    Jalapeno peppers, seeded
   1                    Garlic clove -- crushed
   1      Teaspoon      Ground cumin
   1      Teaspoon      Ground oregano
   1      Teaspoon      Ground thyme
     1/8  Teaspoon      Ground cloves
   2                    Ham hocks -- 1 lb. each
     1/3  Cup           Sour cream or plain yogurt
   1                    Tomato, large -- chopped

  In slow-cooker, combine dried beans, broth or bouillon, onions, jalapeno peppers,
garlic, cumin, oregano, thyme, cloves and ham hocks. Cover and cook on
LOW 9-10 hours or until beans are tender. Remove ham hocks; cool. Shred lean meat; discard skin, bones and fat. Return shredded lean ham to pot and reheat on HIGH, if necessary. Spoon mixture into individual soup bowls. 
Top each with sour cream and chopped
tomato.

                  Spanish Bean Soup (Sopa De Garbanzos)

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Soups                            Ethnic
                Cuban

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cans          Garbanzos (16 oz. each)
   3      quarts        Water
   1      small         Chicken
   1 1/2  pounds        Lean beef -- cubed
   1                    Hambone -- very meaty
     1/4  pound         Chorizos -- sliced
     1/2  pound         Bacon -- diced fine
   2      cups          Carrots -- sliced
   1      large         Onion -- chopped
   3                    Garlic cloves -- minced
   2                    Leeks -- sliced
   5      medium        Potatoes -- diced bitesize
                        Salt -- to taste
                        Cayenne pepper -- to taste

pn Saffron
Saute chicken and beef along with onion, garlic, and leeks. Add 3 qts.
water to the meats and vegetables and simmer for 30 mins.
Remove chicken, discard skin and bones, cut into bite size pieces, and return to soup.
Saute the bacon until half cooked and add it to the soup along with
the hambone and chorizos.  Simmer, with lid askew, about an hour.
Remove the hambone, cut off meat in bite size pieces; discard bone.
Add carrots, garbanzos, and ham pieces, cook for 30 minutes longer.
Taste for salt, stir in potatoes, cayenne pepper to taste, and crumbled
saffron threads. Cook for about another half hour.

                  Spanish Bean Soup (Sopa De Garbanzos)

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Soups                            Ethnic
                Cuban

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cans          Garbanzos (16 oz. each)
   3      quarts        Water
   1      small         Chicken
   1 1/2  pounds        Lean beef -- cubed
   1                    Hambone -- very meaty
     1/4  pound         Chorizos -- sliced
     1/2  pound         Bacon -- diced fine
   2      cups          Carrots -- sliced
   1      large         Onion -- chopped
   3                    Garlic cloves -- minced
   2                    Leeks -- sliced
   5      medium        Potatoes -- diced bitesize
                        Salt -- to taste
                        Cayenne pepper -- to taste

pn Saffron
Saute chicken and beef along with onion, garlic, and leeks. Add 3 qts.
water to the meats and vegetables and simmer for 30 mins.
Remove chicken, discard skin and bones, cut into bite size pieces, and return to soup.
Saute the bacon until half cooked and add it to the soup along with
the hambone and chorizos.  Simmer, with lid askew, about an hour.
Remove the hambone, cut off meat in bite size pieces; discard bone.
Add carrots, garbanzos, and ham pieces, cook for 30 minutes longer.
Taste for salt, stir in potatoes, cayenne pepper to taste, and crumbled
saffron threads. Cook for about another half hour.

             Spicy Mixed Bean Soup

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Black beans
     1/4  cup           Kidney beans
     1/4  cup           White beans
     1/4  cup           Garbanzo beans
     1/4  cup           Split green peas
     1/4  cup           Baby lima beans
     1/4  cup           Barley
   2      quarts        Water
   1      large         Onion -- chopped
  20      milliliters   Garlic -- crushed
   1      can           Tomato sause -- 16 oz.
   1      can           Whole tomatoes -- chopped w/
                        Liquid (16 oz)
     1/4  cup           Canned mild green chiles
                        Chopped
     1/4  teaspoon      Chili powder
     1/4  teaspoon      Crushed red pepper flakes

Place all of the beans in a large soup pot with the water. Bring to a boil.
Boil for 2 minutes, remove from the heat, and let rest for 1 hour.
(Or soak the beans overnight in water to cover and eliminate the previous step.)
Add the remaining ingredients.  Bring to a boil (in the soaking water of so prepared),
cover, reduce the heat, and cook until the beans are tender, 3 to 4 hours.

NOTE:  This soup is wonderful to make in a slow cooker. Add all of the ingredients at once.
  Cook on high for 8 to 10 hours or on low for 20 hours.

                           Ukrainian Bean Soup

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Soup                             Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         White beans -- dried
   1 1/2  pounds        Sauerkraut
     3/4  pound         Salt pork
   4      each          Potatoes -- cubed
     1/2  cup           Vegetable oil
   1 1/2  tablespoons   Flour
   1      each          Onion -- lg. chopped coarsely
   1      teaspoon      Salt
   1      teaspoon      Black pepper
   4      each          Bay leaves
   3      each          Garlic cloves -- minced
   2      tablespoons   Peppercorns
     1/2  cup           Yogurt -- plain
   1      each          Carrot -- lg. chopped

Soak the beans overnight. Cook the meat, potatoes, beans and sauerkraut separately.
Bone the meat when it is done and cut into 1/2" cubes.
Dice the potatoes. Crush the beans. Make a roux with the oil, flour & onion.
Put meat & vegetables into a pot, add the roux, and the bay leaves.
Cover with the stock & cook 10 minutes more.
Before serving, add the yogurt.

                        White and Green Bean Soup

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Dried white beans -- Great
                        navy -- or baby
   6      cups          Water
   3                    Cloves garlic -- chopped
   2      teaspoons     Salt
   4      cups          Beef broth
     1/4  teaspoon      Freshly ground black pepper
   1      teaspoon      Rosemary -- crumbled
   2      cups          Fresh green beans (about 3/4 -- lb), cut on the
                        Diagonal in 1-inch pieces
   1      tablespoon    Butter
                        Juice of 1/2 lemon

Wash and pick over the dried beans.  Put them into a large saucepan or kettle
with the water and bring to a boil. Remove from the heat, cover, and allow to stand for 1 hour.

Return to the heat and bring to a boil again.  Reduce heat and simmer, partially
covered, for 1/2 hour. Using a heavy fork, mash the garlic with the salt until no large chunks remain. Add to the saucepan with the beans.
Add the broth, pepper, and rosemary.

Simmer, partially covered, until beans are tender. This can take 15 minutes
or as long as 1 hour; timing for beans is hard to predict - keep checking.

Soup can be made ahead to this point, and refrigerated or frozen after thorough cooling.

Cook the green beans uncovered in 2 uarts of boiling salted water until they are
tender-crisp and bright green. Drain and add to the soup when the white beans
are tender but not mushy. If green beans are not to be added right away, rinse
in cold water to retain color. Stir in the butter and lemon.  Serve at once, while
green beans are still bright.

Note:  If you want some of the soup pureed, do it before adding the green beans
- the color will be better.

              White Bean Vegetable Soup with Grilled Garlic

Recipe By     : Sean and Cathy, Cook's Choice, TVFN
Serving Size  : 4    Preparation Time :0:30
Categories    : Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1                    onion -- chopped
   2                    carrots -- chopped
   2      stalks        celery -- chopped
   6      cups          chicken stock
   2      teaspoons     fresh thyme
   2      teaspoons     fresh rosemary -- minced
   2      cans          Northern white beans -- drained and

                        Croutons--
   1      thin          baguette -- cut crosswise into
     1/2  inch          slices
   2      cloves        garlic
     1/4  cup           parsley
                        Salt and pepper
     1/4  cup           olive oil

In a pot heat oil over medium heat and cook onions for 2 minutes.
Add the chopped carrots and celery and cook for 2-3
minutes. Add chicken stock and bring to a boil. Reduce heat and simmer
soup until vegetables are tender, about 10-15 minutes. Stir in the fresh
herbs and white beans. Return soup to a simmer. Using a handblender
puree soup to desired consistency. In a food processor or chopping bowl of
Braun Multi-Purpose Processor puree the garlic, parsley, salt and pepper and olive oil
. Brush both sides of 12 slices of bread with garlic oil. Heat cast iron grill pan over medium high heat.
Grill bread on both sides until toasted. Serve soup hot with croutons.  Serves 4 to 6

                          Wintery Day Bean Soup

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Mixed dried beans*
   2      quarts        Water
   1      large         Onion chopped
   1      teaspoon      Chili powder
   1      each          To 2 Tablespoons lemon juice
   2      tablespoons   Salt
   2      cups          Diced ham or sliced smoked -- sausage
   1      each          Clove garlic minced
   1      can           Tomatoes (28 oz.) chopped

(*Use at least 7 varieties of beans - Great Northern, Navy, Black, Garbanzo, Green Split Peas, P
into, and Red Beans.) Rinse beans, place in large kettle, cover with water add salt and soak
overnight. Drain add 2 quarts water and ham/sausage. Simmer for 2-1/2 to 3 hours.
Add onion, garlic, chili powder, tomatoes, and lemon juice. Simmer 45 minutes.
Add salt and pepper if desired

                             Yankee Bean Soup

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Smoked ham -- cut into 1/2"
                        Cubes
   1 1/2  cups          Onions -- chopped
   1      cup           Carrots -- chopped
     1/2  cup           Celery -- chopped
   3      tablespoons   Bacon drippings or il
   4      cups          Chicken broth
   2                    15.5  oz cans Green Giant
                        Great Northern Beans -- drain
  16      ounces        Can whole tomatoes -- drained
                        Cut up
     1/2  teaspoon      Roesemary leaves
     1/4  teaspoon      Thyme leaves
   1                    Bay leaf
   6                    Peppercorns

In large saucepan, saute ham, onions, carrots and celery in bacon drippings
about 10 minutes or until onions are tender. Stir in chicken broth, beans and tomatoes.
Tie rosemary, thyme, bay leaf and peppercorns in cheesecloth bag; add to soup mixture.
Bring to a boil. Reduce heat; simmer 30 minutes.
Remove cheesecloth bag.  Pepper to taste.

                    Zwei-Bohnenensuppe (Two Bean Soup)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          White Beans -- Dry
   4      ounces        Ham -- Cubed
   1      cup           Cut Green Beans -- *
     1/4  cup           Celery -- Diced
   1      each          Green Onion -- Diced
   1      each          Onion; Yellow -- diced
   1      each          Potato -- Peeled & Diced
   1      tablespoon    Butter
   2      tablespoons   Unbleached Flour
     3/4  cup           Beef Broth
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
                        -----GARNISH-----
   1      each          Parsley -- Sprig

*  Beans can be either fresh or frozen.  Do not use canned.
Cover white beans with cold water and soak overnight.
  Drain and place beans in a 2-quart saucepan.
Add ham and enough cold water to cover beans by 1 inch.
  Bring water to a boil and simmer for about 1 hour or until beans are tender. 
Add green beans, celery, onion and potato.  Add enough water to cover the
vegetables; simmer for 20 minutes.  In a frypan melt butter and stir in flour.
Cook, stirring until lightly browned.  Remove from heat and stir in heate beff broth. 
Cook mixture until smooth.  Stir mixture into the soup and simmer until soup is
thickened and vegetables are tender.  Season woth salt and pepper. 
Garnish with chopped parsley and serve immediately.