Old Country Bean Soup Recipes

OLD-FASHIONED BEAN SOUP

Steps:

• Place meat, bacon and broth in a pot and bring to a boil. Cover and simmer for 1 hour.
• Heat oil in pan and saute onion, celery and carrot for 10 minutes. Add vegetables to the meat and simmer for 20 minutes. Add salt and pepper and serve.

OLD FASHIONED BEAN SOUP RECIPE

Steps:

• Rinse beans, picking out any bad ones. Cover with water so there is a couple of inches of water over the top of the beans; soak overnight. Drain and add 4-5 cups water (enough to cover beans) in a large soup pot. Bring to quick boil over high heat. Reduce heat and add remaining ingredients. If soup bone is not mostly covered with water add a little more. Bring soup back to a boil and then reduce heat to low; cover and simmer for 2 1/2 hours, until beans are very tender. When beans are tender, remove the soup bone and cut off any meat and add back into the soup. If you have additional leftover ham, some can be added to the soup to provide a little more meat to the soup if desired. If mixture appears too thick, add a little boiling water. SLOW COOKER: Use basically the same directions only after bringing the beans to a quick boil, pour them and the water into the slow cooker. Add all the remaining ingredients, cover and turn slow cooker on low. Cook for 10 hours or until beans are tender. To speed cooking time you can cook on high for the first hour and then turn down to low and cook for 7 hours. Note: A small amount of baking soda added to the soup during cooking will reduce the amount of gas in the beans.

TUSCAN BEAN SOUP

Steps:

• For the beans, Cut the pancetta into 1 inch thick slices, 2 inches long.
• In a large stock pot, cook the pancetta over medium heat until golden brown in color, then add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta.
• Add the beans (drained), bay leaf, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender.
• Remove from the heat, cover and let site 30 minutes.
• Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves.
• For the soup, heat the oil in the stock pot, and once hot add the onions, celery and carrots and cook until the onions are soft and translucent.
• Add the garlic, and cook until fragrant, then add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid.
• Cook on low for 20 minutes. Season with salt and pepper.
• Remove the rosemary sprig and discard.
• Remove 1/3 of the bean mixture and pulse in a food processor until creamy.
• Alternately, you could use a wand blender and blend part of the beans.
• Return the pureed beans to the pot, and mix.
• Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each.
• Sprinkle a little fresh herbs just before serving.

OLD FASHIONED BEAN AND HAM SOUP

Steps:

• Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
• Drain, put beans back in pot, add water and the rest of ingredients.
• Bring to boil, turn to simmer and cover.
• Simmer for at least 3 hours or until beans are soft.
• Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
• Discard fat and bones.
• Season to taste with pepper and salt and 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.

PINTO BEAN SOUP

Steps:

• You can watch the video in the post for visual instructions.Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
• Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
• Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
• You can add more veggie broth or water if you notice that too much liquid evaporated.
• I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.
• Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.
• Serve in bowls and garnish with fresh herbs. Enjoy!

COUNTRY KITCHEN CALICO BEAN SOUP

Steps:

• Stir water, ham, tomatoes, onion, celery, black-eyed peas, kidney beans, pinto beans, navy beans, great Northern beans, large lima beans, baby lima beans, ham base, liquid smoke, garlic powder, black pepper, and bay leaf together in a stock pot; bring to a boil, place a cover on the pot, reduce heat to medium-low, and cook until the beans are tender, 2 1/2 to 3 hours.

OLD COUNTRY BEAN SOUP

Steps:

• Combine carrots, onion, ham hock, pepper, bay leaf, and 6 cups water in saucepot. Bring to a boil, cover, and simmer 1 hour. Remove and discard bay leaf. Remove ham hock: discard skin and bone. Cut up meat and return to saucepot. Stir undrained beans and tomato paste into soup: simmer 15 minutes longer. In a small bowl, mix sour cream with about 1/2 cup of the hot soup. Taste: add salt if needed.