Grandmas Che Che Bean Soup Recipes

GRANDMA'S CHE CHE BEAN SOUP

Steps:

• Heat the oil in a skillet over med-high heat.
• Add in the onion, celery, carrots, garlic, and rosemary; saute until the vegetables begin to soften and are fragrant, 3-4 minutes.
• Add in tomatoes and saute another minute to incorporate.
• Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker; add in the broth and garbanzo beans.
• Cover and cook on LOW for 6 hours or HIGH for 3 hours.
• Remove the cover, stir in the pasta, and cook for about 20 minutes on LOW or 10 minutes on HIGH.
• Serve the soup garnished with the cheese.

OLD FASHIONED BEAN SOUP

Steps:

• Wash beans, discarding imperfect ones. Cover beans with 2 1/2 quarts water; refrigerate, covered, overnight.
• Next day, turn beans and water (there should be 6 cups) into 6-quart kettle.
• Add ham hocks, onion, garlic and bay leaf. Bring to boiling; reduce heat, and simmer, covered tightly, about 2 hours, or until the beans are almost tender.
• Add mashed potato, celery, carrot, salt and pepper. Return to boiling; simmer, covered, about 1 hour longer, or until beans are tender.
• Remove ham hocks; cut off meat. Dice meat, and return to kettle. Just before serving, sprinkle with chopped parsley.

GRANDMA B'S BEAN SOUP

Steps:

• Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
• Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
• Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.