Moms Bean Soup Recipes

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GRANDMA'S WHITE BEAN SOUP (THE BEST)



Grandma's White Bean Soup (The Best) image

This recipe for white bean soup tastes just like it came from grandma's kitchen. Perfectly paired with crusty bread!

Provided by Natalya Drozhzhin

Categories     Soup

Time 2h30m

Number Of Ingredients 10

1 large onion (for marinade )
1 lb pork
1 large onion (for the soup)
2 large carrots
1 1/2 cup white beans
qt boiled water
2 tbsp salt (adjust to taste)
1 tbsp ground black pepper (adjust to taste)
3 tbsp dill (to garnish )
2 bay leaves (optional)

Steps:

  • Cut pork into 2-inch cubes. Slice one of the onions into rings and place directly on top of the pork. Press down on the onions lightly to squeeze out some of their juice. Place in the fridge to marinate overnight.
  • Take the pork out of the refrigerator. Remove the onions and throw them away. In an oiled soup pot over medium heat, sear the sides of the pork until they brown.
  • Add the diced onions and sliced carrots. Sauté until the veggies turn golden brown.
  • Add the white beans, bay leaves and boiled water. Lower the heat to a simmer and cook for an hour and a half. Season with salt and pepper. Note: You may need to add more water, as the beans tend to absorb liquid.
  • Remove the soup from heat. Garnish with fresh dill and enjoy!

Nutrition Facts : Calories 143 kcal, Carbohydrate 9 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 1193 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

MOM'S NAVY BEANS RECIPE + VIDEO



Mom's Navy Beans Recipe + Video image

My mom's navy beans recipe makes a simple comfort food classic. Tender, seasoned white beans and veggies in a flavorful broth; a must-make!

Provided by Kevin Is Cooking

Categories     Soups

Time 4h15m

Number Of Ingredients 9

16 oz dried navy beans (or other white beans)
1 large yellow onion (chopped into bite size pieces)
2 large carrots (chopped into bite size pieces)
2 stalks celery (chopped into bite size pieces)
2 tbsp olive oil
2 cloves garlic ( crushed)
4 sprigs thyme (tied, or 1/2 tsp dried thyme)
1 tsp salt
1 tsp freshly ground black pepper

Steps:

  • Add dried white beans to large pot, then enough water to cover beans by 1 inch. Allow beans to soak for 8 hours. To save time, feel free to quick soak beans.
  • Heat olive oil in large soup or stock pot over medium-high heat. When oil is hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally.
  • Use a colander to drain and rinse soaked beans. Add beans to the stock pot of sautéed vegetables and stir to incorporate. Add bundle of thyme sprigs (or dried thyme), garlic and fresh water to cover beans by 1 inch. Bring to a boil, cover pot and lower heat to simmer; Cook for 4 hours or until beans are soft, but not mushy (See Note 1). To make this navy beans recipe in a slow cooker or Instant Pot, see Note 2.
  • Season to taste and serve with crusty bread.

Nutrition Facts : ServingSize 1 oz, Calories 125 kcal, Carbohydrate 18 g, Protein 5 g, Fat 3 g, Sodium 310 mg, Fiber 6 g, Sugar 1 g

MOM'S BEST HAM AND BEAN SOUP



Mom's Best Ham and Bean Soup image

It's a long list of ingredients... but sooo good. My mother made the best Ham and Bean Soup, my recipe is AS CLOSE to hers as I can remember; today my own family and friends love this soup. Oh, my hubby insists this soup alone would be worth another proposal!

Provided by Sharon Hill

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

Time 2h50m

Yield 12

Number Of Ingredients 22

1 cup dry navy beans
3 cups water
3 cups water
1 large meaty smoked ham bone
6 tablespoons chopped fresh parsley
2 whole bay leaves
3 tablespoons dried minced onion flakes
1 tablespoon minced fresh garlic
½ teaspoon dried thyme leaves
½ teaspoon dry mustard powder
½ teaspoon chili powder
½ teaspoon paprika
5 cups water
1 cup sliced celery
1 tablespoon olive oil
1 (28 ounce) can tomato puree
½ cup ketchup
3 tablespoons chicken soup base
3 tablespoons molasses
1 tablespoon brown sugar
¼ teaspoon cracked black pepper, or to taste
½ cup uncooked small shell pasta

Steps:

  • Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
  • Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
  • When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 29.4 g, Cholesterol 0.9 mg, Fat 2.1 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 930.9 mg, Sugar 11.1 g

MOM'S HAM AND BEAN SOUP



Mom's Ham and Bean Soup image

I could not find the perfect recipe so this is my recipe that I came up with after comparing three different ones. I combined the ingredients that I liked and mom's ham and bean soup was invented. Enjoy!

Provided by BIGLERMOM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 10h20m

Yield 8

Number Of Ingredients 10

1 ½ cups dried Great Northern beans
4 meaty ham hocks
5 cups water
1 ½ cups sliced celery
1 cup chopped onion
1 large carrot, chopped
3 cloves garlic, minced
½ teaspoon dried thyme, or more to taste
¼ teaspoon freshly ground black pepper
1 bay leaf

Steps:

  • Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
  • Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
  • Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 25.3 g, Cholesterol 68 mg, Fat 21.5 g, Fiber 7.9 g, Protein 25.1 g, SaturatedFat 7.4 g, Sodium 89.5 mg, Sugar 2.4 g

MOM'S SIMPLE NAVY BEAN SOUP



Mom's Simple Navy Bean Soup image

Make and share this Mom's Simple Navy Bean Soup recipe from Food.com.

Provided by rockinred

Categories     Beans

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 4

1 (1 lb) bag dried navy beans
1 -2 chopped onion
1 clove garlic
2 -3 smoked ham hocks (Best results if you tie them into a large piece of cheesecloth)

Steps:

  • Pick over the beans, removing any small stones or beans that just don't look "right".
  • Cover the beans with water in a crockpot (this is usually 2-3 cups of water).
  • Now put the remaining ingredients in a soup pot or crockpot and simmer for another few hours.
  • Mom usually mashes a cup or two of the beans to thicken the soup, but you don't need to do this if you prefer a clear broth.
  • Remove the ham hocks and carefully pick apart, removing the tiny bits of meat from the bones.
  • Return the meat to the soup.
  • Throw out the bones, gristle and skin from the ham hocks.
  • If you've put the hocks in cheesecloth, it helps to keep the little bones that can resemble beans from making their way into the soup as the hocks tend to disintegrate during cooking.
  • If the soup has cooled considerably, get the heat back up and serve.

Nutrition Facts : Calories 263.4, Fat 1.1, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 48, Fiber 18.7, Sugar 3.7, Protein 17.1

MOM'S NAVY BEAN SOUP



Mom's Navy Bean Soup image

Make and share this Mom's Navy Bean Soup recipe from Food.com.

Provided by Izzy Knight

Categories     Low Protein

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 cups navy beans
8 cups water
4 carrots, sliced
3 tablespoons balsamic vinegar
2 onions, chopped
5 cloves garlic, minced
1 cup celery leaves, chopped fine (and tender inner stalks)
1 bell pepper, chopped
2 bay leaves
1 (15 ounce) can tomato sauce
1/4 teaspoon ground cloves
1/2 teaspoon mustard powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 tablespoon parsley flakes
1/2 teaspoon salt
1 dash Tabasco sauce
2 tablespoons barley
1 teaspoon miso

Steps:

  • Wash and pick over beans.
  • Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour).
  • Discard soaking water, rinse beans and put in a large soup pot.
  • Add the 8 cups of water and bring to a boil.
  • Cover tightly and reduce heat to a low simmer.
  • Add carrots.
  • In a non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat).
  • Add garlic, celery leaves, and bell pepper.
  • Continue sauteing, adding more liquid as necessary.
  • When the mixture has cooked down somewhat, add it to the beans.
  • Add the remaining ingredients except the miso.
  • Stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma).
  • Remove bay leaves.

Nutrition Facts : Calories 169.1, Fat 1, SaturatedFat 0.2, Sodium 807.5, Carbohydrate 34.1, Fiber 10.8, Sugar 8.9, Protein 8

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