GRANDMA B'S BEAN SOUP
An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.
Provided by RENEE R
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 16h15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 324 calories, Carbohydrate 47.2 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 16 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 464.9 mg, Sugar 2.8 g
OLD-FASHIONED BEAN SOUP FOR CROCKETTE
This is another crockette recipe. It's for small batch cooking in a 1.5 qt crockpot. Cooking time does not include bean soaking time.
Provided by Nana Lee
Categories Beans
Time 10h5m
Yield 1 1/2 qts
Number Of Ingredients 7
Steps:
- Put all ingredients in Crockette.
- Cover and cook 10-12 hours.
Nutrition Facts : Calories 299.5, Fat 1, SaturatedFat 0.3, Sodium 25.9, Carbohydrate 56.4, Fiber 17.3, Sugar 4.3, Protein 18.3
OLD FASHIONED BEAN SOUP
From my collection of handwritten recipes 1970-1984. Note: Overnight soaking time is not included. Cook time is estimated.
Provided by CJAY8248
Categories Beans
Time 2h10m
Yield 1 pot of soup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash, sort and soak beans in water to cover overnight.
- Drain water and cover with 5 cups cold water.
- Cook in covered pot over low flame.
- Meantime fry salt pork until crisp, saute onions in pork fat until transparent.
- Drain and hold.
- When beans are nearly done, add pork, onions, bouillon, bay leaf, vinegar and salt and pepper to taste.
- Simmer very slowly until beans can be crushed easily between fingers.
Nutrition Facts : Calories 362.9, Fat 23.6, SaturatedFat 8.5, Cholesterol 24.6, Sodium 933.2, Carbohydrate 28.1, Fiber 10.1, Sugar 2.3, Protein 9.6
OLD FASHIONED BEAN AND HAM SOUP
I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....
Provided by CIndytc
Categories Stocks
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1
OLD-FASHIONED BEAN SOUP
I found this recipe on-line and this is what is stated about the recipe: "adapted from A Taste of South Africa by Magdaleen van Wyk"
Provided by diner524
Categories South African
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 703.3, Fat 35.2, SaturatedFat 13, Cholesterol 147.8, Sodium 2851, Carbohydrate 40.5, Fiber 15.8, Sugar 2.1, Protein 54.8
OLD FASHIONED BEAN SOUP
This is a no fail easy to make recipe. The soup is thick and rich with lots of flavour. I've made it with leftover whole ham with bone, which keeps down the fat content. The original recipe came from a magazine over 20 years ago. It's best when made with left over mashed potatoes.
Provided by CgyVegan
Categories Ham
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash beans, discarding imperfect ones. Cover beans with 2 1/2 quarts water; refrigerate, covered, overnight.
- Next day, turn beans and water (there should be 6 cups) into 6-quart kettle.
- Add ham hocks, onion, garlic and bay leaf. Bring to boiling; reduce heat, and simmer, covered tightly, about 2 hours, or until the beans are almost tender.
- Add mashed potato, celery, carrot, salt and pepper. Return to boiling; simmer, covered, about 1 hour longer, or until beans are tender.
- Remove ham hocks; cut off meat. Dice meat, and return to kettle. Just before serving, sprinkle with chopped parsley.
Nutrition Facts : Calories 457.8, Fat 1.4, SaturatedFat 0.5, Cholesterol 1.1, Sodium 803.3, Carbohydrate 85.9, Fiber 20.1, Sugar 6.9, Protein 28.6
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