Mary Janes Bean Pot Soup Recipes

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MARY JANE'S BEAN POT SOUP



Mary Jane's Bean Pot Soup image

Make and share this Mary Jane's Bean Pot Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Soups Crock Pot

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 large yellow onion, diced
3 stalks celery, diced
3 tablespoons minced garlic (about 9 cloves)
2 jalapeno chiles, stemmed, seeded, and chopped
4 medium carrots, diced
10 cups water
1 (20 ounce) package 15 bean mix, soaked overnight according to package directions
1 meaty ham bone (or 14 oz. pkg. smoked sausage, sliced)
1 (10 ounce) can Rotel Tomatoes
1 teaspoon ground ginger
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper

Steps:

  • Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
  • Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.
  • Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
  • *Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.
  • To serve, reheat and add water or stock if it has become too thick.

Nutrition Facts : Calories 64.7, Fat 3.6, SaturatedFat 0.5, Sodium 621.6, Carbohydrate 8, Fiber 1.7, Sugar 2.7, Protein 1.1

PUMPKIN BLACK BEAN SOUP



Pumpkin Black Bean Soup image

This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.

Provided by REEDYGAL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 45m

Yield 9

Number Of Ingredients 11

3 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
¼ cup butter
1 ¼ cups chopped onion
4 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper
4 cups beef broth
1 (15 ounce) can pumpkin puree
½ pound cubed cooked ham
3 tablespoons sherry vinegar

Steps:

  • Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
  • Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 7.4 g, Cholesterol 27.7 mg, Fat 10.2 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 1051.6 mg, Sugar 3.6 g

CREAMY WHITE BEAN AND LEEK POT PIE



Creamy White Bean and Leek Pot Pie image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 21

2 tablespoons unsalted butter (28 grams)
4 to 5 leeks, cleaned and cut into 2-centimeter (1-inch) rounds
Kosher salt
Freshly ground black pepper
3 garlic cloves, thinly sliced
2 teaspoons finely chopped sage
1 1/2 teaspoons finely chopped thyme
Two 540-milliliter/18.25-ounce each cans white kidney beans, drained and rinsed
1/4 cup flour
4 cups low-sodium chicken or vegetable broth (1 liter)
1 1/2 cups frozen peas
3 tablespoons sour cream
Juice of 1/2 to 1 lemon
2 cups flour (170 grams), plus more for dusting
1 tablespoon plus 2 teaspoons baking powder (25 grams)
1 teaspoon kosher salt (4 grams)
1/4 teaspoon garlic powder
1/4 cup cold unsalted butter, cut into pats (56 grams)
1 cup grated white Cheddar cheese (120 grams)
1 1/4 cups buttermilk (300 milliliters)
Melted butter, for brushing

Steps:

  • For the stew: Melt butter in a large skillet over medium. Add the leeks to the pot and season with salt and pepper. Cook, stirring frequently, for 5 to 6 minutes, or until the leeks start to soften and turn golden brown. Stir in the garlic, sage and thyme and cook for 1 minute.
  • Stir in the beans then sprinkle over the flour and mix well to combine. Slowly pour in the broth, turn the heat up to medium-high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until thickened and the leeks are very tender. Add the frozen peas, sour cream and lemon juice to taste. Set aside to cool slightly.
  • While the stew cools, make the buttermilk biscuits: Whisk together the flour, baking powder, salt and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the center. Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and bring the dough together. Press it out into a 2-centimeter (1-inch) thick rectangle, then fold it over onto itself. Press and fold the dough two more times, then flatten again to 2 centimeters (1 inch) thick. Trim any wonky edges and cut the dough into 8 rough squares.
  • If serving immediately, preheat the oven to 400 degrees F/200 degrees C. Transfer all or a portion of the stew to a casserole dish and top with all or a portion of the biscuits. Brush the biscuits with the melted butter and bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving.

MARY JANE'S BEAN POT SOUP



Mary Jane's Bean Pot Soup image

Years ago, my dad owned a Honeybee Ham store, which he bought mostly as a tax write-off-until my sister Mary Jane got involved, that is. She took over the kitchen and started making, among other things, her fabulous bean soup for the store's little front-of-the-house café. Business took off. But my father, whose main business was swimming pool contracting, finally sold it. Until he did, for years we had ham for every occasion-parties, family reunions, holidays. After that, I didn't eat ham for a while. My little sister died suddenly last year, and I recently found her handwritten bean soup recipe in an old notebook. Serve it with my iceberg wedges (page 219) and Sweet Potato Biscuits (page 239), and you've got an easy, fortifying meal fit for a group of friends or family on a cool winter evening. Don't forget that the beans need overnight soaking before cooking.

Yield serves 8 to 10

Number Of Ingredients 13

2 tablespoons olive oil
1 large yellow onion, diced
3 stalks celery, diced
3 tablespoons minced garlic (about 9 medium cloves)
2 jalapeño chiles, stemmed, seeded, and chopped
4 medium carrots, diced
10 cups water
1 (20-ounce) package 15-bean mix, soaked overnight according to package directions
1 meaty ham bone, or 1 (14-ounce) package smoked sausage, sliced
1 (10-ounce) can Rotel tomatoes (see Tip, page 138)
1 teaspoon ground ginger
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Heat the olive oil in a large stockpot set over medium heat; sauté the onion, celery, garlic, jalapeños, and carrots for about 3 minutes. Add the 10 cups water, the soaked and drained beans, ham, tomatoes, ginger, salt, and pepper. Bring the mixture to a boil over high heat, decrease the heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
  • The soup can be made up to 4 days in advance and refrigerated. It can also be frozen for up to 2 months. To serve, reheat and add water or stock if it has become too thick.
  • My dad sold ham bones for soups at his Honeybee store, so it is worth asking for bones at your local ham store.

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