Bonnies Old Fashioned Thick White Bean Soup Recipes

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.

OLD FASHIONED BEAN SOUP

Steps:

• Wash beans. Soak beans in water overnight. Do not drain. Add ham hocks or bone, onion and celery salt. Cook beans until very soft, 2 1/2 - 3 hours. Remove hocks or bone. Take off meat. Chop. Set aside. Bruise beans with a large spoon, enough to cloud. Add meat, mustard, salt and pepper. Reheat, garnish with parsley.

10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO

Steps:

• Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
• Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
• Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
• Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.

NAVY BEAN SOUP

Steps:

• In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
• Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
• Stir in parsley. Cook 2 to 3 minutes.

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

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.

WHITE BEAN SOUP FOR A CROWD

Steps:

• Sort and wash beans according to package directions. Place in a 3 1/2-quart or larger slow cooker. Fill the cooker with water to capacity. Soak without turning on the cooker, 8 hours to overnight.
• Drain excess water and refill cooker with fresh water. Turn cooker to Low and cook until beans are soft, about 8 hours.
• Heat oil in a large soup pot over medium-low heat. Add onions and carrots; cook, stirring occasionally, until onions are soft and carrots begin to soften, about 5 minutes. Add ham, tomatoes, and garlic and let simmer for another 5 minutes.
• Puree about 2/3 of the cooked beans in small batches in a blender or food processor, using the bean broth to help puree and adding extra water if needed. Add puree and remaining whole beans to the soup pot; add enough water to bring soup to desired thickness. Stir in parsley, thyme, celery salt, salt, and pepper. Simmer slowly, stirring occasionally, until soup is hot and all vegetables are soft, about 20 minutes.