Looking for soup recipes, using dry beans (non-meat, please!!)

[XUfan]

I got a super deal on some bags of dried beans. So, I bought lots of different ones. I even got some dried peas, and want to make split pea soup. Now...I need recipes!

I love soup, and living in Ohio, I eat a lot of it in the winter. So soup recipes are greatly appreciated. The main factor is....I cannot eat meat! I can use chicken or beef bouillon to add flavor, but that's about it. For some reason, they don't bother me.

They can be crockpot recipes, or stovetop. Either one is fine. I've looked online, and found lots of ideas. But, I love tried and true recipes! And I've had great luck with ones I've gotten here.

[JulieDB]

I don't have any recipes offhand. I tend to just wing it when it comes to soup. I do love black bean though and will just pull up some recipe for it online, leaving the meat out.

[XUfan]

I don't have any recipes offhand. I tend to just wing it when it comes to soup. I do love black bean though and will just pull up some recipe for it online, leaving the meat out.

I do the same thing...but I was really hoping that someone here had a recipe that they just loved! I have much better luck that way! And I know there are more non-meat-eaters here than just little old me!

[ELLE-TN]

You could make a taco type soup (skip the meat LOL) add a packet of taco seasoning and use rotel tomatoes

[Gardencook]

These are some of our favorites. The first uses dried beans. The last two use canned beans, but you could easily substitute beans cooked from scratch by adding salt. A couple call for chicken broth, but you could easily substitute vegetable broth or bouillon.
Sorry, I copied them onto recipe cards years ago, so have no memory of where I got them.
Can't help you on split pea soup. I made it when we were first married and DH ate it so fast I thought he loved it and made another pot. It was only then he told me he had a traumatic experience with it in childhood and only ate it to get rid of it!

Great Northern Bean Soup with Sage
1½ cups Great Northern beans, sorted and rinsed.
1 tablespoon olive oil
2 medium carrots, chopped
1 large onion, chopped
1 medium leek, white and some green, halved well rinsed and thinly sliced (I usually skip this, because leeks are expensive and don’t grow well here)
5 cloves garlic, minced
1/3 cup chopped fresh sage leaves
1 bay leaf
4½ cups cold water
2 medium Zucchini, halved lengthwise and cut into thin half-moon slices
1 teaspoon salt
½ teaspoons freshly ground black pepper (I use cayenne)
Place the beans in a large bowl and add cold water to cover by 2 inches. Cover and let stand overnight. Drain the beans.
Heat the oil in a Dutch oven over medium heat. Add the carrots, onion, leek and garlic to cook, stirring often for 8 minutes or until tender. If the pan gets dry, add a little water, 1 tablespoon at a time.
Stir in the sage, bay leaf, beans and water. Increase the heat to high and bring to a boil.
Reduce the heat to low, cover and simmer for 1 to 1½ hours, or until beans are very tender.
Remove 2 cups of the beans with some of the broth and place in a food processor to blender. Puree until smooth. Return to the pot along with the zucchini, salt and pepper. Cover and simmer for 5 minutes, or until the zucchini is tender. Remove and discard the bay leaf before serving.

Black Bean Soup with Lemon Cream

2 cans (15 ounces each) black beans with their liquid
1 cup canned low-sodium chicken broth
1 bay leaf
Black pepper (I use cayenne)
1 to 3 tablespoons sherry
½ cup sour cream
1 teaspoon freshly grated lemon zest

Place the beans with their liquid and the chicken broth, onion and bay leaf in a 2-quart saucepan and heat over medium-high heat, stirring just to combine. Season with pepper to taste. Cover the pan bring the mixture to a boil, then reduce the heat to medium low and let the soup simmer until the flavors blend, 5-7 minutes. Remove the pan from the heat, remove and discard the bay leaf and stir in 2 tablespoons of the sherry. Taste, and add the remaining 1 tablespoon, if necessary.
Transfer the soup to a food processor and coarsely puree it or puree it in batches in a blender. You should still have little bits of onion and black beans for texture. Return the soup to the saucepan and keep warm.
Prepare the lemon cream by combining the sour cream and lemon zest in a small glass or ceramic bowl.
To serve, ladle the soup into serving bowls and garnish each serving with a dollop of lemon cream.

White Bean, Garlic and Arugula Soup

1 tablespoon plus 1 teaspoon olive oil
1 large sweet white onion, halved and thinly sliced
2 T chopped fresh thyme leaves or ½ teaspoon dried
¼ teaspoon freshly ground pepper
2½ cups chicken broth
1 can (14-19 ounce) cannellini beans, rinsed and drained
1 cup water
2 bunches arugula or watercress, tough stems removed, rinsed and dried (about 4 cups) or 4 cups baby or flat-leaf spinach
¼ cup (1 ounce) freshly shaved Parmesan cheese
Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Add the onion, garlic, thyme and pepper and cook, stirring frequently, for 10 minutes, or until the onion is tender. Toward the end of the cooking time and as the pan gets dry, add ¼ cup of the broth, 1 tablespoon at a time, stirring after each addition, to brown the onion.
Stir in the beans, water and the remaining 2¼ cup broth and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes or until the flavors have blended. Remove from the heat.
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the arugula, watercress or spinach and cook, tossing frequently, for 2 minutes or until wilted. Remove from heat. Stir the wilted greens into the soup. Sprinkle with the Parmesan.