Da Wifes Bean Soup Recipes

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BEAN SOUP



Bean Soup image

A tasty ham and navy bean soup.

Provided by Pat Keene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dried navy beans
7 cups water
1 ham bone
2 cups diced ham
¼ cup minced onion
½ teaspoon salt
1 pinch ground black pepper
1 bay leaf
½ cup sliced carrots
½ cup sliced celery

Steps:

  • Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
  • Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
  • Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g

DA WIFE'S BEAN SOUP RECIPE



Da Wife's Bean Soup Recipe image

Provided by ShazInNV

Number Of Ingredients 12

2 cups dried beans - kidney, piinto, or small red
2 smoked ham hocks, or ham shanks
3 cups chicken stock
1 cup chopped fresh cilantro
6 cups water
1 Portuguese sausage (10 ounces) or Italian sausage
2 cups diced potatoes
2 cups diced carrots
1 1/2 cups diced onions
1/2 cup diced celery
2 cups tomato puree
salt and pepper to taste

Steps:

  • Soak the beans in water overnight. Drain and rinse. In a stockpot, combine the soaked beans, ham hocks, chicken stock, cilantro and water. Bring to a boil, then simmer until meat and beans are tender, about 1-1/2 to 2 hours. Remove the ham hocks and set aside to cool. When cool enough to touch, extract the meat from the ham hocks, discarding the skin and bones. Shred the meat and return to the stockpot. Slice and fry the Portuguese sausage and blot with paper towels. Add the sausage to the stockpot along with the potatoes, carrots, onions, celery, and tomato puree. Cook until the potatoes are tender. Season with salt and pepper.

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