Amish Bean Soup Recipes

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AMISH BEAN SOUP



Amish Bean Soup image

This is a wonderful warm soup to warm the heart in these last cold days of winter. Being in Wisconsin, warm soup is always a welcome thing. This is a very simple amish soup, so it has very simple ingredients. It's perfect for a beginner cook or someone like me who just wants something easy.

Provided by LilPinkieJ

Categories     Ham

Time 4h

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 10

2 cups dried navy beans
2 1/2 quarts water
1 (1 1/2 lb) ham bone (thick and meaty)
1 garlic clove, minced
1 small bay leaf
1 cup potato, cubed
1 cup celery, thinly sliced
1 cup onion, finely chopped
1 cup carrot, cubed
salt and pepper, to taste

Steps:

  • Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour.
  • Add the ham bone, garlic and bay leaf to the beans, and cover and simmer them for 2 hours or until the ingredients are almost tender.
  • Add the vegetables and salt and pepper to taste, and simmer them for 1 hour longer. Remove the ham bone, cut off the meat and dice it to add to the beans. Reheat the soup almost to boiling, then remove the bay leaf.

Nutrition Facts : Calories 274.8, Fat 1.2, SaturatedFat 0.1, Sodium 39.9, Carbohydrate 51.6, Fiber 18.6, Sugar 5.2, Protein 16.6

UPDATED: AMISH YANKEE BEAN SOUP



Updated: Amish Yankee Bean Soup image

Time 2h20m

Yield 2 quarts

Number Of Ingredients 11

1¼ cup dried navy beans
5 cups water
1 teaspoon molasses
½ cup salt pork, cut into ¼ inch cubes
⅓ cup finely chopped celery leaves
½ teaspoon salt
3 slices of bacon, cut into ¼-½ inch pieces
¼ cup chopped onion
½ cup cooked carrots, diced
2 cups milk
Salt to taste

Steps:

  • Rinse the beans well and remove any foreign debris.
  • Place the beans in 4 or 5 quart saucepan or Dutch oven.
  • Add the water and bring it to a boil.
  • Remove the pot from heat and let it stand covered for 2 to 24 hours.
  • (The longer the beans soak, the softer the finished beans and the thicker the broth.)
  • Add the molasses, salt pork, celery leaves, and ½ teaspoon salt.
  • Cover the pot and simmer 2 hours or until the beans are tender.
  • Shake the pan or stir occasionally to prevent sticking.
  • Cook the bacon and onion in a small skillet until the bacon is lightly browned.
  • Mash the beans slightly.
  • Add the bacon, onion, carrots, and milk to the beans. Add more salt to taste. Cover and simmer the soup 10 minutes longer.
  • The soup is then ready to serve or can be cooked longer to desired consistency.

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