Best 9 Great Northern Beans Beef Vegie Bean Soup Recipes

GREAT NORTHERN BEANS, BEEF VEGIE BEAN SOUP

Steps:

• 1. Sort, rinse, soak your beans first.
• 2. Place water on a boil, add beans tomatoes and fresh vegetables. Do not drain the tomatoes. Just pour the whole can in.. It adds flavor.
• 3. After soup has boiled for approx 2hr.. Add the meat. Continue to cook on medium boil for 1 more hour. Stir occasionally to prevent any sticking or burning.
• 4. Now, you can Add your beef bouillon cubes, Worcestershire sauce and the Grill Mates seasoning. You can add any other spices you choose. Some, Tabasco sauce will spice this up nicely. Let the soup simmer on medium boil for another hour.
• 5. When your beans are at your preferred tenderness, serve it up!
• 6. You can also add shredded cheese as a topping garnish.. I prefer, shredded Colby Jack. Garlic bread is also great with this!

VEGGIE BEAN SOUP

Steps:

• In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf.

BEEF VEGGIE BEAN SOUP

Steps:

• Soak beans for at least 6 hours or overnight.
• Drain and rinse beans.
• Place in large soup pot and cover with 6 cups water.
• Add 3 beef boullion cubes, onion and celery.
• Bring to a boil, then reduce heat to a rapid simmer.
• Cover bean pot.
• Meanwhile, Cube sirloin and lightly brown with Worchesire sauce.
• Add to bean pot.
• Simmer for 1 1/2 hours.
• Add can of beef broth and bag of frozen carrots (I let them thaw on the counter to reduce cooking time) Simmer covered 1 addittional hour.
• Add cans of green beans and corn.
• Simmer 15 minutes.
• *When I add carrots and beef broth I throw in some garlic powder and whatever seasonings I have in the cabinet.

CHUCKWAGON GROUND BEEF SOUP WITH BEANS

Steps:

• In a Dutch oven or stockpot over medium heat, cook the bacon until crisp. Remove the bacon to paper towels to drain.
• Add the ground beef, onions, and celery to the bacon drippings; cook, stirring, until the beef is no longer pink. Add the garlic and cook for 1 minute longer. Add the carrots, beef broth, tomatoes, peppers, Worcestershire sauce, salt, chili powder, and chipotle or cayenne pepper.
• Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
• Drain the canned beans and ad them to the stew. Taste and add pepper and more salt, if necessary.
• Simmer the soup for about 15 minutes longer.
• Serve this soup with biscuits, crusty bread, or cornbread muffins. Expert Tips You Might Also Like: Sirloin Burger Soup , Easy Taco Soup With Ground Beef , Cheeseburger Soup With Potatoes and Vegetables , Simple Ground Beef Stew

GREAT NORTHERN BEAN SOUP

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
• Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
• Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.

GREAT NORTHERN BEAN SOUP

Steps:

• Rinse and drain beans.
• Heat water, beans, bay leaves, onion, bacon and potatoes to boiling in 8-qt. stock pot; boil 2 minutes. Turn off heat, cover, and let stand 1 hour.
• Add tomato sauce, instant bouillon, salt, pepper, garlic and half of the carrots and celery to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst).
• Stir remaining carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 1 hour. Stir in additional 1 or 2 cups water for thinner consistency.
• Using a slotted spoon and a wooden spoon, scoop potatoes against inside of pot and smash them, letting smashed potatoes drop back into the soup.
• Stir in butter and milk and serve immediately.

VEGETARIAN WHITE BEAN SOUP

Steps:

• In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

LISA'S DRIED GREAT NORTHERN BEAN SOUP

Steps:

• Look over the beans and remove any rocks or broken beans. Rinse the beans and put in a large pot. Add water, about 8 cups or enough to cover by at least an inch. Bring to a boil on stove. Add onions, garlic, bay leaf and ham hock. Return to a boil. Reduce heat, cover and simmer for 2 to 3 hours, stirring occasionally. Makw sure you don't run out of water and that the beans don't scorch. Add more water if necessary.
• After beans have softened (about 2 hours), add salt and pepper to taste.
• Continue cooking until beans are done. Make sure the soup is not too thick or too thin. (I usually get it too thick but you can always add water to thin it out.). Remove bay leaf and serve.

GREAT NORTHERN BEAN STEW

Steps:

• In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender. , Stir in parsley; cook 5 minutes longer. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.