Yankeebeansoup Recipes

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UPDATED: AMISH YANKEE BEAN SOUP



Updated: Amish Yankee Bean Soup image

Time 2h20m

Yield 2 quarts

Number Of Ingredients 11

1¼ cup dried navy beans
5 cups water
1 teaspoon molasses
½ cup salt pork, cut into ¼ inch cubes
⅓ cup finely chopped celery leaves
½ teaspoon salt
3 slices of bacon, cut into ¼-½ inch pieces
¼ cup chopped onion
½ cup cooked carrots, diced
2 cups milk
Salt to taste

Steps:

  • Rinse the beans well and remove any foreign debris.
  • Place the beans in 4 or 5 quart saucepan or Dutch oven.
  • Add the water and bring it to a boil.
  • Remove the pot from heat and let it stand covered for 2 to 24 hours.
  • (The longer the beans soak, the softer the finished beans and the thicker the broth.)
  • Add the molasses, salt pork, celery leaves, and ½ teaspoon salt.
  • Cover the pot and simmer 2 hours or until the beans are tender.
  • Shake the pan or stir occasionally to prevent sticking.
  • Cook the bacon and onion in a small skillet until the bacon is lightly browned.
  • Mash the beans slightly.
  • Add the bacon, onion, carrots, and milk to the beans. Add more salt to taste. Cover and simmer the soup 10 minutes longer.
  • The soup is then ready to serve or can be cooked longer to desired consistency.

YANKEE BEAN SOUP



Yankee Bean Soup image

My family really enjoys this hearty soup, which is perfect for a wintry day. Bacon, molasses and onion add great flavor. A friend from Massachusetts gave me the recipe years ago, and I've made it countless times since then.

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups dried navy beans
1/2 pound sliced bacon, diced
3/4 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery leaves
4 cups water
2 cups milk
2 teaspoons molasses
1-1/2 teaspoons salt

Steps:

  • Place the beans in a Dutch oven; 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 hour. , Drain and rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion until tender. Stir in carrot and celery leaves. Return beans to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender. , Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of soup; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to the pan; heat through.

Nutrition Facts : Calories 315 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 847mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 13g fiber), Protein 18g protein.

YANKEE BEANS



Yankee Beans image

This is almost like putting an old Baked Bean recipe on hyperdrive! Superb doesn't even come close to describing the taste. The beans will be good, if you keep them covered and refrigerated, for about 3 days.

Provided by FINE2THCOMB

Categories     Side Dish     Beans and Peas

Time 8h25m

Yield 12

Number Of Ingredients 17

1 pound dried great Northern beans, soaked overnight
1 teaspoon canola oil
1 large onion, chopped
½ pound bacon, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 pinch red pepper flakes
¼ cup pure maple syrup
¼ cup tomato puree
2 tablespoons Worcestershire sauce
1 tablespoon mustard powder
1 ham bone with some meat
3 cups boiling water, or as needed
1 bay leaf
1 ½ tablespoons apple cider vinegar
1 dash hot pepper sauce, or to taste
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onions and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme and red pepper flakes to the skillet, and cook for a minute to blend flavors.
  • Place the soaked beans in a 3 1/2 quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaves to the top.
  • Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaves, and season with vinegar, hot sauce, salt and pepper before serving.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 25.6 g, Cholesterol 12.9 mg, Fat 9.6 g, Fiber 6.5 g, Protein 10 g, SaturatedFat 3 g, Sodium 211.5 mg, Sugar 5 g

YANKEE BEAN SOUP



Yankee Bean Soup image

This was given to me by a friend years ago. The measurements are approximate so trust your own judgment. It is a wonderfully hearty soup and not for the faint of heart. Freezes well if you don't put the potatoes in what you are freezing or pick them out before you freeze. Yankee Bean Soup Makes 11 quarts Ham hock or ham bouillon cubes

Provided by WildlifeDi

Categories     Beans

Yield 1 serving(s)

Number Of Ingredients 9

1 lb dry northern white beans
2 large onions, cut in medium chunks
1 quart tomatoes
1 teaspoon marjoram, thyme
2 teaspoons cloves
salt and pepper
1/2 head white cabbage, coarsely chopped
3 large potatoes, bite size cuts
5 carrots, bite size cuts

Steps:

  • Soak the beans according to label.
  • Add all the ingredients EXCEPT the potatoes and carrots.
  • Cook for several hours, simmering, until the beans are tender.
  • Add the potatoes and carrots, then cook until they are tender, Serve with warmed Cuban bread.

Nutrition Facts : Calories 2868.3, Fat 8.7, SaturatedFat 2.1, Sodium 490.4, Carbohydrate 581.7, Fiber 128.8, Sugar 79, Protein 147

YANKEE BEAN SOUP



Yankee Bean Soup image

This soup is definitely a meal in itself and is especially good during the cold winter months. Serve it with a crusty loaf of bread; a couple of hot cherry peppers also are good.This recipe is by George Adamidis of Rocky Hill, Connecticut, and was originally published in the Hartford Courant.

Categories     Soups/Stews

Time 44m59S

Yield 8

Number Of Ingredients 10

2 tablespoon olive oil
1 medium onion, chopped
3 celery stalks, chopped
3 carrots, chopped
1 1/2 quarts water
8 ounce white great northern beans, soaked overnight and drained
1 (8-ounce) can tomato sauce
dash of sugar
2 tablespoon red wine vinegar
salt to taste

Steps:

  • Step 1: To a soup pot, add 2 tablespoons olive oil, 1 medium chopped onion, 3 chopped celery stalks and 3 chopped carrots. Saute until vegetables are tender.
  • Step 2: Add 1 1/2 quarts water, 8 ounces white great northern beans (soaked overnight and drained), 1 (8-ounce) can tomato sauce and a dash of sugar. Simmer until the beans are tender.
  • Step 3: At the end of cooking, add 2 tablespoons red wine vinegar and salt to taste.

Nutrition Facts : ServingSize 1 serving, Calories 87 calories, Sugar 3 g, Fat 4 g, Carbohydrate 11 g, Fiber 3 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 681 mg

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