Cooking Lessons for Dad

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Navy Bean and Pasta Soup

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Navy Bean and Pasta Soup

Navy Bean and Pasta Soup
5.0 Stars (3 Reviews)

Ingredients

  • 1 teaspoon olive oil
  • 1 ¼ cups onion, chopped
  • ¾ cup celery, chopped
  • ¾ cup carrots, chopped
  • 6 cups water
  • 2 tablespoons instant chicken broth/seasoning
  • 2 15.5 ounce cans navy beans, rinsed and drained
  • 1 bay leaf
  • 1 ½ teaspoons oregano
  • 1 cup small pasta (like ditalini or small elbow macaroni)
  • Kosher salt (to taste)
  • Pepper (to taste)
  • Fresh parsley, chopped (optional)

Instructions

    1: Heat the olive oil in a large pot. Sauté the onion, celery and carrots until the onion is soft.
    2: Stir in the water, instant chicken broth/seasoning, navy beans, bay leaf and oregano.
    3: Bring to a boil.
    4: Stir in the pasta. Simmer until the pasta is cooked to desired tenderness (see pasta package for recommended cooking time).
    5: Remove the bay leaf. Add salt and pepper to taste.
    6: Serve. Garnish the bowls of soup with chopped parsley if desired.

Notes

You can use vegan or regular instant chicken broth/seasoning. Adjust the broth/seasoning to taste.
You can use 6 cups of liquid chicken broth in place of the instant chicken broth seasoning and water.
Double this recipe if desired.
Small white beans are navy beans.

Try this delicious Navy Bean and Pasta Soup! It is a hearty, healthy soup recipe that is easy to make. It is perfect as a main dish or side dish. Serve it with a salad, cheese toast, garlic bread, crackers or a sandwich. It is so satisfying and the pasta has a fun texture. I think this is a soup everyone will love. In this cooking video Karen Breyer will show you step-by-step how to make this Navy Bean and Pasta Soup. Watch this cooking video and make this delicious Navy Bean and Pasta Soup recipe today!

BBQ Baked Beans

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BBQ Baked Beans

BBQ Baked Beans
No Ratings

Ingredients

  • 3 1/2 cups water
  • 6 ounce can tomato paste
  • 1/2 cup pitted dates, chopped
  • 2 tablespoons vinegar, balsamic
  • 2 tablespoons mustard (or 2 teaspoons dried)
  • 2 tablespoons chili powder
  • 1 - 1 1/2 teaspoons smoked paprika (or to taste)
  • 1 teaspoon Kosher salt (or to taste)
  • 2 teaspoons oil (olive, vegetable or grapeseed)
  • 4 cups onion, yellow (chopped)
  • 2 tablespoons garlic, minced
  • 4 - 15 ounce cans white, navy or Great Northern beans (rinsed and drained)

Instructions

    1: Preheat oven to 350 degrees.
    2: To a blender, add the water, tomato paste, dates, vinegar, mustard, chili powder, smoked paprika and salt. Blend until smooth.
    3: Heat oil over medium heat in a large pot.
    4: Add the onions and cook until soft. Stir frequently.
    5: Stir in the garlic about a minute before the onions are done.
    6: Add the blended sauce and beans to the cooked onions and garlic. Stir well.
    7: Pour the bean mixture into a 4 quart rectangle baking/casserole dish.
    8: Bake uncovered 45 - 50 minutes or until it is bubbling around the edges. Serve hot.

Notes

Adjust the seasonings as desired.
If you reheat leftovers you may need to add some water as the sauce with have thickened.
You can cut this recipe in half and cook it in an 8 x 8 baking pan.

© Karen Breyer

Try this delicious BBQ Baked Beans recipe! It is so flavorful, satisfying and healthy too! It is easy to make using canned navy, white or Great Northern beans. This is a perfect side dish for lots of meals. Reheated leftovers are just as delicious (maybe even more!). In this cooking video Karen Breyer will show you step-by-step how to make BBQ Baked Beans. Watch this cooking video and make this BBQ Baked Beans recipe today!

Taco Soup

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Yield: 8 servings

Taco Soup

Taco Soup
No Ratings

Ingredients

  • 32 ounces vegetable or chicken broth
  • 16 ounce can refried beans
  • 15 ounce can black beans
  • 15.5 ounce can kidney beans
  • 15.25 ounce can corn, drained
  • 14.5 ounce can tomatoes, diced or crushed
  • 2 tablespoons taco seasoning

Instructions

    1: Add the broth and refried beans into a large pot. Turn the heat to medium.
    2: Whisk or stir together until the broth is creamy and has no lumps.
    3: Stir in the rest of the ingredients.
    4: Cook over medium heat until the soup is heated through. Serve.

Notes

Do not drain the canned beans or tomatoes.
If desired, top this Taco Soup with cheese, crushed tortilla chips, rice, onions, avocado and/or more.

© Karen Breyer

I think this the easiest Taco Soup recipe! It is fast, healthy and delicious too! You may find all the ingredients in your pantry. No chopping or slicing needed. This is a quick, easy, pour, stir and heat recipe. In this cooking video Karen Breyer will show you step-by-step how to make this easy Taco Soup recipe. Watch this cooking video and make this tasty Taco Soup recipe today!

Quick Soak Dried Beans

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Quick Soak Dried Beans

Quick Soak Dried Beans
No Ratings

Ingredients

  • 1 pound dried beans (or as desired)

Instructions

    1: Rinse the beans. Remove any rocks or debris.
    2: Place the rinsed beans in a large saucepan.
    3: Add enough water to cover the beans by 2 inches.
    4: Bring the water to a boil. Then reduce the heat and simmer the beans for 2 minutes.
    5: Remove from the heat and cover. Let beans soak at least one hour.
    6: Drain the soaking liquid and rinse the beans.
    7: The beans are ready to cook. Cook the beans in clean water.

Notes

1 cup of dried beans equals 2 to 3 cups cooked.
1 pound of dried beans equals 2 cups uncooked, which is 4 - 6 cups cooked.
1 can (15 to 16 ounces) of cooked, rinsed canned beans is about 1 3/4 cups.
It is helpful to set a timer when quick soaking beans.

© Karen Breyer

Try this Quick-Soak method next time you are cooking dried beans. If you don’t have time to soak your beans for 8 hours or more try this fast bean soaking method and enjoy some cooked beans today! In this cooking video Karen Breyer will show you step-by-step how to Quick-Soak Dried Beans. It is so easy! Watch this cooking video and cook some delicious beans for dinner today!

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