Soups, Bean

 

Bean Soup with Ham
Course: Soup
Author: Carolyn
Ingredients
  • 1 ham bone with some meat left on
  • 2 cups Navy Northern beans or mixed beans
  • 8 cups water
  • 1 clove garlic minced
  • 1 bay leaf
  • 1 large onion chopped
  • Salt and pepper to taste
Instructions
  1. Wash the beans and add to a medium to large pan on the stove.

  2. Cover with water, boil, and turn off the heat.
  3. Let sit about a 1/2 hour.

  4. Drain the beans, and place all the ingredients in the crock pot.
  5. Cover and cook on high for 4 hours or so, then switch to low and continue to cook. You want the beans to be done, but not mushy.
  6. Add more water if needed to make it a soup consistency as it cooks.
  7. Cut the meat off the bone and put in with the beans and remove the bay leaf before serving
Recipe Notes

June 2013

 

Bean Soup With Ham Bone
Author: Carolyn
Ingredients
  • 1 lb navy beans
  • 3 qt water
  • 1 ham bone
  • 1 cup celery
  • 1 med onion chopped
  • 4 carrots sliced
  • 1 Tbsp salt
  • Pepper
Instructions
  1. Simmer beans in water with ham bone for about 2 hours.
  2. Add other ingredients and simmer 2 hours longer until beans and tender.
Recipe Notes

June 2013

Campbell's Bean with Bacon Soup
Course: Soup
Ingredients
  • 2 cups navy beans -- soaked overnight
  • 6 strips crispy fried bacon -- minced
  • 3 medium carrots -- minced
  • 3 medium celery stalks -- minced
  • 1 medium onion -- minced
  • 1/2 teaspoon thyme
  • 2 cloves garlic -- minced
  • 4 ounces tomato paste
  • 1 dash red pepper flakes
  • 6 cups water more if needed
  • 2 cups ham stock if available -- decrease water
  • 1 tablespoon wine vinegar
  • few drops liquid Barbecue Smoke® -- optional
  • salt and pepper -- to taste
Instructions
  1. Soak beans overnight and discard water. Place all ingredients except wine vinegar, salt and pepper in a large kettle. Simmer until beans are tender (about 3 hours) .(substituting 1 or 2 cups of ham stock for 1 or 2 cups of water gives this soup an extra depth of flavor)
  2. Puree 1 to 2 cups of soup and return to pot. Add wine vinegar and liquid smoke, mix well. Salt and pepper to taste.
Recipe Notes

September 2008

 

Oven-baked bean Soup
Prep Time
10 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 40 mins
 
Course: Soup
Servings: 16
Author: Carolyn
Ingredients
  • 1 pound dried navy beans
  • 1-1/4 pounds fully cooked ham diced
  • 3 quarts water
  • 2 cans Hunt’s® Tomato Sauce 8 ounces each
  • 1 cup each diced onion celery and carrot
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon pepper
Instructions
  1. Combine all ingredients in a 6-qt. ovenproof Dutch oven. Cover and bake at 350° for 4-1/2 to 5 hours or until beans are tender.
Recipe Notes

November 2010

 

Oven-baked Split Pea Soup
Course: Soup
Author: Carolyn
Ingredients
  • large cast iron pot with a tight fitting lid
  • 1 medium onion
  • 4-5 celery stalks
  • 3 medium carrots
  • dried thyme leaves
  • salt and pepper
  • 2 ham hocks or one meaty ham bone optional
  • 1 pound of dried split peas
  • water vegetable broth, or chicken broth
Instructions
  1. 325° for about 2 hours.
Recipe Notes

June 2013

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