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Friday, May 10, 2019

No Soak 15 Bean Soup Recipe

     This is another meal that I shared on my Wednesday "what's for dinner" post on my Facebook page.  The post got a lot of comments and even more requests for the recipe so here it is.

 
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    This makes a really satisfying dinner and is not just for cold days.  I make this all year long because it is so hearty, rich and smells divine.  It has so much flavor that you will want to make it again and again.

     Beans not only taste really good but they are to be considered a "super food".  They are packed full of fiber, protein and antioxidants and not only that, but you can store them for years and they are also one of the cheapest food you can buy.

    Here are some suggestions to what to serve with this No Soak 15 Bean Soup:

    This recipe calls for 15 different kinds of beans.  I generally just buy a one pound bag of "15 bean soup" that you can find at most grocery stores.  If you can't find it, just use whatever kinds of beans you prefer.  Here is an image of the mix that I buy.

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No Soak 15 Bean Soup Recipe

2 cups of the bean mix
1 lb. cooked ham, shredded or cut into chunks
4 carrots, peeled and diced up
2 celery ribs, diced
2 bay leaves
1 large white onion, peeled and diced up
1 envelope of ham flavored concentrate (picture underneath the ingredients)
1 T. olive oil
1 T. garlic powder
1 tsp. thyme 
1 tsp. pepper
1/2 tsp. sea salt

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    Pictured above is the ham concentrate I used.  I bought it at Wal-mart.  There are 3 envelopes in the box and I used just one for the recipe.  Pretty good stuff to keep on hand because it flavors about as well as a ham hock does.

  First thing you need to do to make this soup is to turn your crock pot onto low.  Open up your package of beans and set the seasoning pack that comes with it aside.  I don't use the seasoning pack that is included.  I generally give the seasoning packet to my mother-in-law to use but you can do with it what you want.  I prefer to season my soup with the spices I choose.  

       Rinse the beans thoroughly with cool water.  Put the beans into your crock pot and pour in the stock/broth on top.  In a skillet, heat up your oil.  Once the oil is hot, sauté the onions, carrots, and celery together until the onions are translucent and the celery is softened.  

     Once they are done, scrape the veggies out of the skillet and into the crock pot.  Add in the rest of the soup ingredients and gently stir.  Put on the lid to the crock pot and allow the soup to cook for at least 6 hours.  The soup is ready when the beans are tender.  I often will allow the soup to cook for up to 10-12 hours so it will develop even more flavor.  

     Remove the bay leaves before serving.

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     If you prefer to cook this soup in a cast iron Dutch Oven, just sauté your veggies as before and then rinse the beans and add in the beans and all the other ingredients and cook over low-medium heat for about 2 hours.  

    One cup of soup has 29g of carbs and 9g of fiber.  I share this information because my husband is a diabetic and uses an insulin pump.   Depending on the amount of carbs in a dish is how he knows how much insulin to take.

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