Randalls Hearty Bean Soup Recipes

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RANDALL'S HEARTY BEAN SOUP



Randall's Hearty Bean Soup image

Chicken,Ham,Polish Sausage. very filling soup

Provided by Lynda Sweezey

Categories     Bean Soups

Time 1h15m

Number Of Ingredients 18

1 24oz jar randalls great northern beans
1 24oz jar randallpinto beans
1 46oz (6 cups) chicken stock
2 lb (3 cups) uncooked chicken thighs****
1 c chopped onion
1 c chopped celery
2 clove garlic-minced
2 Tbsp parsley
1 tsp rosemary
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
1 tsp salt
1/4 tsp pepper
28oz can(s) whole peeled tomatoes..chopped or diced tomatoes
2 c ham-cubed
1/2 lb polish sausage
***YOU MAY SUBSTITUTE COOKED CHICKEN FOR UNCOOKED CHICKEN THIGHS. REDUCE 1ST COOKING TIME BY 15 MINUTES

Steps:

  • 1. In a large soup pot or skillet,pour in chicken stock. Add next 11 ingredients. Bring to a boil & simmer 45 minutes or until chicken is done.
  • 2. Meanwhile,place sausage in a skillet,cover with water7 simmer 15 minutes. Drain sausage,remove from skillet & cut into 1/4" slices. Add to soup. De-bone chicken & cut into pieces. Return chicken to soup.
  • 3. Add ham & simmer for10 minutes. Add beans and simmer 10 minutes.

U.S. SENATE BEAN SOUP



U.S. Senate Bean Soup image

Chock-full of ham, beans and celery, this hearty soup makes a wonderful meal at any time of year. Freeze the bone from a holiday ham until you're ready to make soup. Plus, once prepared, it freezes well for a great make-ahead supper! -Rosemarie Forcum White Stone, Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 9

1 pound dried great northern beans
1 meaty ham bone or 2 smoked ham hocks
3 medium onions, chopped
3 garlic cloves, minced
3 celery ribs, chopped
1/4 cup minced fresh parsley
1 cup mashed potatoes or 1/3 cup instant potato flakes
Salt and pepper to taste
Minced parsley or chives

Steps:

  • Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours., Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer., Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.

Nutrition Facts : Calories 229 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 83mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 10g fiber), Protein 14g protein.

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