A bean soup recipe is a perfect soup to cook during winter and rainy days.
Here is a bean soup recipe that uses mung bean. This type of bean is abundant in Asian countries especially in the Philippines. Be sure to soak the mung beans in a large bowl for eight hours. Discard the soaking liquid and then wash the mung beans thoroughly. Flatulence and indigestion are problems that will arise if beans of any kind are not soaked with water. Some would add ampalaya or bitter gourd.
This is a vegetable that is usually added at the end of the cooking process since this can be very bitter if added earlier.
Mung Bean Soup Recipe
Prepare Time: 10 Minutes
Cook Time: 1 Hour 35 Minutes
This Mung Bean recipe is highly nutritious and easy to make. It can be paired with fried pork chops, pork tenderloin or grilled fish.
1 cup dried mung beans
3 cups of cold water
3 tablespoons canola oil
1 medium-sized onion, chopped
2 cloves of garlic, minced
1/4 cup chopped celery, ribbed and sliced
1/4 cup small tomato, deseeded and chopped
1/2 kilo boneless pork loin, cut into 1-inch cubes
1/4 kilo shrimps, peeled and deveined (heads are removed, then boiled)
3 cups chicken or vegetable stock
1 cup fresh spinach leaves (preferably the young leaves)
salt and ground black pepper to taste
1. In a small stock pot, pour oil and garlic and cook over low heat.
2. Add the onions, tomatoes and celery and continue sautéing for about 2 minutes or until vegetables become translucent.
3. Stir in the pork and cook for 5 minutes. Add in the shrimp and sauté until the shrimps change their color. Add the reserved juice of the shrimp heads.
4. Pour in the stock and the beans. Let boil for 1 minutes and then simmer for 30-40 minutes or until the beans are very tender.
5. Taste and add salt and pepper.
6. Just before turning off the heat, add the fresh spinach leaves.
7. Serve warm.
Navy Bean Soup Recipe
Prepare Time: 10 Minutes
Cook Time: 1 Hour 40 Minutes
Now, here is another bean soup recipe that uses navy beans. These types of beans are also called navy beans since they have become the staple meal for US navy during the late 19th century. They are like any other white bean variety that is smooth and small. They are available in dried packaged form or the canned beans found in groceries. When using canned beans, drain and wash the beans properly.
The ham bone and the ham in this navy bean soup recipe provide the soup with rustic flavors. The combination of onions, carrots and celery also give a subtle vegetable flavor. The combination of these three vegetables is referred to as “mirepoix.”
The ingredients for the Navy Bean Soup Recipe are the following:
1 pack of navy beans (about 16 ounces)
6-7 cups of cold water
1 medium-sized ham bone
2 cups unsweetened ham, chopped
1 piece chopped onion
1 teaspoon salt
1/4 teaspoon ground black pepper
1 piece of dried bay leaf
1/2 cup carrots, cubed
1/2 cup celery, sliced diagonally
1. In a large heavy bottom stock pot, put the beans and cover with water. Bring the beans to a boil. Turn the stove to medium heat and let boil for another 3 minutes. Remove from the stove. Cover the beans with the stock pot’s lid and let stand for 1 hour. The trapped heat and steam will continue the cooking process for the beans to be soft.
2. Stir in the ham bone. Make sure that you rinse the ham bone before adding in to the bean soup. Mix in the ham, chopped onions, bay leaf, salt and pepper. Let the soup boil with the lid on for 10 minutes. Lower the heat and simmer for 1 hour and 30 minutes or until the beans are very tender. Skim off the scum that forms on the surface of the bean soup.
3. Lastly, add in the carrots and celery. Let it simmer for 10 minutes or until the vegetables are soft. Remove ham bone and carefully scrape off any meat from the bone. Mix in the meat into the bean soup. Serve immediately while warm.
Tuscan Bean Soup Recipe
Prepare Time: 10 Minutes
Cook Time: 1 Hour 20 Minutes
Another well-loved bean soup recipe is the Tuscan Bean Soup Recipe. This was first made by an Italian chef in Tuscany where beans are abundantly available. Some would prefer baking this in a crockpot. But if you do not have any oven at home, stove top cooking is also good. Ciabatta is Italian white bread, which is broad and elongated. This is best complements this bean soup recipe. Cannellii beans are white kidney beans which are high in folate, iron and magnesium.
500 grams cannellini beans (or any white bean), soaked in cold water for 10 hours
2 tablespoons of olive oil (plus a tablespoon for drizzling as a garnish)
2 cloves of garlic, chopped
1/4 cup parsley, minced (plus 1 teaspoon for garnish)
1 medium sized onion, minced
1 stalk of leek, finely chopped
2 pieces of medium sized carrots, peeled and diced
3 sticks celery, ribbed and sliced
1 liter chicken or pork stock
salt and pepper, to taste
4 slices of toasted ciabatta (or any kind of French bread)
1. Drain the beans and rinse thoroughly. Place in a large heavy bottom saucepan, cover with water and bring to the boil. Boil for 10 minutes, then lower the heat to a simmer and cook for a 2 hours.
2. Heat the olive oil in another large stockpot and add the garlic. Sauté for a minute or until garlic becomes aromatic. Add the parsley and the vegetables, then cook for 5 minutes.
3. Bring the chicken stock to the boil. Pour to the vegetables. Simmer for 15minutes. Add the beans and cook for another 10 minutes. Adjust the seasoning accordingly.
4. Place the toasted ciabatta in warmed serving bowls and pour over the soup. Sprinkle the extra parsley and drizzle with olive oil before serving.
You can also have the option to add parmesan cheese on top of the soup and place on a salamander to have a golden brown crust. If salamander is not available, a blow-torch can also do the same. For a sumptuous bean soup recipe, use only high-quality beans.