BBQ Bean Soup
BBQ Bean Soup
Do you love BBQ? Beans? How about soup? Here’s a recipe for you! Slightly sweet and spicy bean soup, thick and rich with beans, veggies and tomato... Gluten free & vegetarian too! Perfect recipe to warm up your winter!
BBQ Bean Soup
Yield: 6-8 bowls
Ingredients:
20-ounce bag navy or white beans
1-quart water
1 cup BBQ sauce
2 tablespoons olive oil
1 large onion, diced
4 stalks celery, diced
4 carrots, sliced
4 cloves garlic, minced
2 cups tomato juice
2 cups vegetable or chicken broth
1 16-ounce jar of salsa, mild or medium
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
** Optional: 2 cups cubed ham
Equipment needed:
Medium mixing bowl
6-quart Dutch oven or soup kettle
Cutting board & chef knife
Measuring spoons
Liquid measuring cup
Rubber spatula
Soup ladle
Beans are the best! So good for you in so many ways... Heart & gut health, low in fat with plant- based protein! My hubby loves anything made with beans... especially soup. Matter of fact, he said this was one of the best soups he’s had! Of course, he’s my hubby, but he ate the whole pot in like 3 days... so I’d believe him. Try making a pot and see if you agree!
Super easy recipe! Starts with soaking beans to reduce the cooking time... Then a little chopping and a couple hours of simmering. Didn’t I say easy??
Step 1...
Place beans in a medium mixing bowl. Cover beans with 1-quart of water and mix in 1 cup of your favorite BBQ sauce. Cover and allow to set for 8 hours or overnight.
Time to make soup...
Prepare onions, celery, garlic and carrots according to ingredient list.
Heat olive oil in the bottom of the Dutch oven or kettle over medium heat. Sauté
veggies until onions are translucent and carrots are bright orange, about 5 – 7 minutes.
Add undrained beans & stir well. The BBQ liquid will add delicious flavor!
Pour in chicken broth, tomato juice and salsa. Sprinkle on the mustard & spices… stir well.
Cover and bring pot to a boil. Reduce to a simmer and allow to cook for at least 1 1⁄2 - 2
hours or beans are soft. Stir occasionally, as beans like to stick as they soften. I usually place my soups on the back burner of my stovetop, where I know the simmer flame is low. Less chance of burning too.
Soup’s on!!
Doesn’t it smell divine? Give it a stir and a taste... being patient & to allow it to cool a bit and avoid burning your tongue! Adjust the salt and pepper as desired. (I add a sprinkle of red pepper flakes to my bowl as my hubby prefers less spicy fare) If you’d like to add a bit of chopped ham to your bowl… It’s great too! Ladle up a bowl and garnish with a bit of parsley for added meal appeal... ENJOY!!