Beans can be used to create a variety of tasty, healthful soups.
According to the USDA, 14 percent of Americans eat dry beans daily, primarily in the western and southern parts of the country. While the consumption of beans is nowhere near the levels they were during the WWII days when meat was scarce, plenty of Americans still use beans in soups, casseroles, salads and side dishes. An excellent source of dietary fiber, protein and minerals that contains little to no fats, beans are an essential part of a healthy diet.
Black Beans
Also known as "turtle" beans because of their shiny, shell-like surface, black beans tend to hold their shape even after considerable cooking time and make a hearty, filling soup. Nutritionally, black beans are a good source of vitamin B1, folate, tryptophan and iron. The beans' rich flavor stands fine on its own, but blends well with spices like cumin, chilies, peppers and spicy sausages. Commonly served with a dollop of sour cream on top, this combination offers a cool pairing along with the spice.
Kidney Beans
Kidney beans, so named for their shape, are a red bean commonly used in chili and minestrone soups. They have an almost sweet flavor, and hold their texture and shape well. They take some time to cook, but cook faster if soaked overnight. They can also be quick-soaked by boiling in water for 10 minutes, then left to sit for two hours prior to cooking. When kidney beans are soaked, cooking time takes approximately 90 minutes. Kidney beans are a good source of calcium, magnesium and potassium.
Great Northern White Bean
The Great Northern has a creamy, light flavor that blends well with sweet, smoky meats like ham and bacon, but the meat can be left out in place of roasted leeks, carrots and fresh herbs like rosemary. The flavor of the Great Northern is not as strong as black or kidney beans and absorbs herbs, spices and strong vegetable and meat flavors well.
Some confuse the Great Northern with the navy bean due to the color similarity, but the navy bean is smaller and oval where the Great Northern more closely resembles the lima bean. Navy beans cook faster due to their smaller size and are commonly used for baked beans, but can be exchanged for the Great Northern in soups as well.
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