EMILY'S BEAN SOUP
This is a wonderful fall or winter meal, served with thick slices of warm homemade bread. The recipe evolved over the years as I added to it. I often double it and freeze what we don't eat. That way, I can throw some in a pot for a quick meal or if unexpected guests drop by. -Emily Chaney, Penobscot, Maine
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 22 servings (about 5-1/2 quarts).
Number Of Ingredients 16
Steps:
- Wash all beans thoroughly; drain and place in a large saucepan. Add 5 cups of water. Bring to a rapid boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour., Meanwhile, place ham bone and 3 qts. of water in a stockpot. Simmer until beans have stood for 1 hour. , Drain beans and add to the ham stock; add remaining ingredients. Simmer for 2-3 hours or until beans are tender. Cut meat from ham bone; discard bone. Add additional water to soup if desired.
Nutrition Facts :
KIELBASA BEAN SOUP
I usually make double batch of this meaty vegetable soup and freeze some in serving-size containers. It makes a nice meal for busy days or unexpected guests. -Emily Chaney, Penobscot, Maine
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 17
Steps:
- In a soup kettle or Dutch oven, combine all ingredients except the sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add sausage and heat through. Discard bay leaves.
Nutrition Facts : Calories 212 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 988mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein.
THE FAMOUS SENATE RESTAURANT BEAN SOUP
Whatever uncertainties may exist in the Senate of the United States, one thing is sure: Bean Soup is on the menu of the Senate Restaurant every day. The origins of this culinary decree has been lost in antiquity, but there are several oft-repeated legends. One story has it that Senator Fred Thomas Dubois of Idaho, who served in the Senate from 1901 to 1907 and sat as chairman of the committee that supervised the Senate Restaurant, gaveled through a resolution requiring that the bean soup be on the menu every day. Another account attributes the bean soup mandate to Senator Knute Nelson of Minnesota, who expressed his fondness for it in 1903. In any case, Senators, and their guests, are always assured of this hearty, nourishing dish. They know they can rely upon its delightful flavor and epicurean qualities. (Recipe from the Honourable and Mrs. John D. Rockefeller, IV, U.S. Senator, West Virginia.)
Provided by Millereg
Categories Ham
Time 3h50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again.
- Put on the fire with four quarts of hot water.
- Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot.
- Braise one chopped onion in a little butter, and when light brown put it into the soup.
- Season with salt and pepper then serve.
- Do not add salt until ready to serve.
YANKEE BEAN SOUP
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
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.
HEARTY BEAN SOUP
Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.
Provided by marci rogers
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 8
Number Of Ingredients 11
Steps:
- Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
- Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
- Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
- Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g
TEN BEAN SOUP I
A hearty bean soup.
Provided by Laurie Brantley
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h50m
Yield 6
Number Of Ingredients 7
Steps:
- Soak beans in water overnight.
- Fry bacon slightly, then add onion, garlic, and celery. Cook until onion is tender.
- Place drained beans in large pot. Add water to cover beans. Add bacon, onions, garlic, and celery. Cook until beans are tender (this takes a while...at least 1 1/2 hours). Add salt and pepper to taste.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 44.8 g, Cholesterol 12.7 mg, Fat 9.5 g, Fiber 19.7 g, Protein 19.6 g, SaturatedFat 2.8 g, Sodium 322.1 mg, Sugar 2.9 g
MAINE BEAN SOUP
Make and share this Maine Bean Soup recipe from Food.com.
Provided by Maine-iac
Categories Beans
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, sauté garlic and veggies in olive oil until tender.
- Microwave ground beef, drain, and add to veggies.
- Add beef broth, tomatoes, wine, beans, and frozen veggies.
- Add oregano, Worcestershire sauce, and salt& pepper.
- Bring to a boil, reduce heat, cover, and simmer 1 hour.
- Return to a boil, add macaroni, and cook until noodles are tender.
- Serve with warm, crusty bread.
NEIGHBORHOOD BEAN SOUP
Even though I'm single, I make multiple servings of everything. Actually, this tendency has helped me to get to know my neighbors. A few of them always volunteer to be my guinea pigs whenever I try out a new recipe or two. -Cheryl Trowbridge, Windsor, Ontario
Provided by Taste of Home
Time 2h45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- Sort beans and rinse with cold water. Place 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 soak for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender. , Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.
Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 1001mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.
BEAN AND MEAT SOUP
A little recipe I made for my family. They loved it! I hope you do, too! Serve with a nice slice of French bread.
Provided by SOIABEA
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.
- Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
- Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 37.2 g, Cholesterol 29 mg, Fat 11.1 g, Fiber 9.3 g, Protein 21 g, SaturatedFat 2.8 g, Sodium 1157.1 mg, Sugar 6.5 g
MAINE BAKED BEANS
During the summer the United Methodist Mission where my husband works holds weekly Potluck suppers for the work groups that come from all over the United States to rehab housing for the elderly and handicapped people of Northern Franklin County in Maine. I have made these beans for years and never bring more than a couple of spoon fulls home.
Provided by cavery
Categories Beans
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Pick over the beans and soak them overnight in cold water.
- In the morning drain and then boil them in fresh water until the skins crack when blown upon.
- Quarter the onion and place in the bottom of Crock pot.
- Add the beans.
- Cut through the rind of the salt pork and place pork on top of the beans.
- Mix the sugar, molasses, mustard and pepper with 1 pint of boiling water.
- Pour this over the beans. Add more water to almost cover beans.
- Cook on low for 8-10 hours or if pressed for time, turn on high for a while and then turn down to low until done.
Nutrition Facts : Calories 206, Fat 15.4, SaturatedFat 5.6, Cholesterol 16.3, Sodium 285.5, Carbohydrate 16.2, Fiber 0.2, Sugar 12.8, Protein 1.2
14-BEAN SOUP
This is a hearty soup loaded with healthy goodies. Could be a vegetarian soup--just leave out the meat. Plenty of protein and plenty of veggies. It is a one-dish meal along with some homemade bread and a salad.
Provided by Mimi in Maine
Categories Clear Soup
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash and sort beans.
- Place first 7 ingredients in a large pot.
- Bring to a boil, cover and remove from heat.
- Allow to stand for 1 hour; return to heat and bring to a boil.
- Reduce heat and simmer till veggies are tender adding water if necessary (if you add too much water you will need to add another bouillon cube--but be careful, they are salty).
- Add the rest of the ingredients and simmer about 30 minutes.
- Serve with bread and a green salad.
Nutrition Facts : Calories 157.8, Fat 2, SaturatedFat 0.5, Cholesterol 3.1, Sodium 2116.7, Carbohydrate 29.3, Fiber 4.4, Sugar 9.7, Protein 6.7
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