Hillbilly Bean Soup Recipes

EASY HILLBILLY BEAN SOUP

Steps:

• Rinse 1 1/2 to 2 cups bean mixture, cover with fresh water and soak overnight.
• Drain, place beans in large kettle with 2 quarts of water.
• Add remaining ingredients.
• Cook all day, until beans are tender.

HILLBILLY BEAN SOUP

Steps:

• Boil the drained, soaked beans with the water, bone, bay leaf and chili in a large pot.
• Reduce to a simmer and simmer for 3 hours.
• Add the remaining ingredients and simmer for 1 hour longer.
• This was a requested recipe and in my comments I said that if you dont have all the ingredients for the herb mix dont worry about it.
• Shake in what you got.
• If you go out and buy everything required in the spices-you're looking at around 50 bucks!

HILLBILLY SOUP

Steps:

• Make the Farfel Recipe first.
• In a bowl, combine flour, ground flaxseed and salt. Mix well. Turn out onto counter.
• Make a space in the center of the dough, break eggs into well.
• Beat eggs with a fork, slowly bringing flour and flaxseed into mixture.
• As the dough starts to thicken, use your hands to form a ball.
• Knead 2 minutes. Dough will be stiff.
• Coverr under a bowl for 20 minutes.
• Move onto a floured surfaceand coat mixture with flour.
• Shake off excess flour.
• While the Farfel is sitting under the bowl, begin the rest of the soup recipe.
• Brown the beef tips in a large skillet over medium heat until pink is gone.
• Drain off fat.
• Add onion, basil, oregano, and garlic and simmer about 3 minutes on low heat.
• Transfer into a large pot the meat mixture and add the chicken stock on low heat.
• Stir in the farfel, cook until done for approximately 6-8 minutes.
• Add the beans and catsup. Allow to simmer another 5-10 minutes.
• Transfer to bowls and serve with parmesan or swiss cheese.

ZUPPA TOSCANA HILLBILLY STYLE

Steps:

• Add the oil to a large, 5-8 qt, steel or enamel stockpot over med-high heat (5 on my electric stove).
• Add the ground meat. It can be frozen or fresh. Chop the meat as it browns. There should be no large pieces. just as the meat loses its pink add the chopped onions.
• Cook the onions in the meat for a couple of minutes; stirring them occasionally.
• Add the kale to the pot. It should fill it close to the top.
• Add the water and the bouillon cubes (or powder).
• Toss in one cubed potato (about a cup). Cover with a lid. Let it cook 5 min to wilt the kale (leave the heat on 5).
• Remove lid. Add the rest of the potatoes.
• Add the celery.
• Add the tomato sauce. (If all you have is spaghetti sauce feel free to use it.)
• Add the diced tomatoes. (If using fresh, peel seed and dice them.)
• Add the canned beans with can juices.
• Add the crushed pepper flakes (you can add more if you want it a bit hotter).
• Add the Italian seasoning. The Jennie-O has Italian seasoning but kale is a strong-tasting vegetable and can overpower the soup.
• Add the Worcestershire Sauce. Stir the soup and cover. Bring just to a boil (not a full rolling boil) and reduce the heat to med low (2 on my electric stove). Cook covered for one hour. This cooks the kale thru and blends the flavors. Turn off the heat after one hour and remove the pot from the stove eye. Remove the lid and scrape the bottom no food should have stuck. Replace the lid and let the pot sit for 15-20 minutes.
• Remove the pot lid and stir in the sour cream.
• Stir in the milk.
• Put the butter in the serving bowl. Ladle in the soup. Serve. Some Cornbread or Hushpuppies are nice served on the side or garlic toast but are not necessary.
• *Can be cooked in the 6 Qt or larger Crock Pot. Toss everything (except the milk and sour cream) in the order given into the Crock Pot (break up the meat before adding the other ingredients). Cook in low 6-8 hrs or high 2-3 hours. Turn off the pot and let sit 20 min. Add the sour cream and milk. Serve.

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

BEANS & SAUSAGE SOUP - OR NOT

Steps:

• 1. Soak the beans overnight in Dutch oven full of cold water. Pour off water and add 8 cups fresh water to the beans.
• 2. Add sausage, onion, garlic, salt, can of tomatoes, and lemon juice.
• 3. Bring to a boil and then simmer, covered, for about 4 hours. Then add the can of tomatoes and green chilies. Simmer at least another half hour. Remove cover and let cook down a bit.
• 4. NOTE: You may use the seasoning packet that comes with the beans, but I don't use it. Instead of serving as a soup, I serve it over hot rice with some garlic bread.