Grandma Delleplain Bean Soup Recipes

GRANDMA'S WHITE BEAN SOUP (THE BEST)

Steps:

• Cut pork into 2-inch cubes. Slice one of the onions into rings and place directly on top of the pork. Press down on the onions lightly to squeeze out some of their juice. Place in the fridge to marinate overnight.
• Take the pork out of the refrigerator. Remove the onions and throw them away. In an oiled soup pot over medium heat, sear the sides of the pork until they brown.
• Add the diced onions and sliced carrots. Sauté until the veggies turn golden brown.
• Add the white beans, bay leaves and boiled water. Lower the heat to a simmer and cook for an hour and a half. Season with salt and pepper. Note: You may need to add more water, as the beans tend to absorb liquid.
• Remove the soup from heat. Garnish with fresh dill and enjoy!

GRANDMA'S BEANS

Steps:

• Rough chop the garlic, carrot, serrano and onion into small pieces. Heat the oil in a medium pot over medium-high heat. Add the chopped vegetables and 1 teaspoon cumin to the pot and cook until the onion starts to brown.
• Strain the beans and add them to the pot. Pour in enough water to just cover the beans. Cover and bring them to a boil. Stir, then cover again and lower to a simmer. Simmer the beans until they start to burst, around 1 hour.
• Uncover the pot and add the orange, squeezing the juice into the pot and then dropping the halves in. Stir in the remaining teaspoon cumin and the salt. Continue to simmer to allow the beans to thicken, about 45 minutes more. Add more cumin and salt to taste.
• Serve as a side dish, over rice, or on their own on a taco.

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.

GRANDMA'S CHE CHE BEAN SOUP

Steps:

• Heat the oil in a skillet over med-high heat.
• Add in the onion, celery, carrots, garlic, and rosemary; saute until the vegetables begin to soften and are fragrant, 3-4 minutes.
• Add in tomatoes and saute another minute to incorporate.
• Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker; add in the broth and garbanzo beans.
• Cover and cook on LOW for 6 hours or HIGH for 3 hours.
• Remove the cover, stir in the pasta, and cook for about 20 minutes on LOW or 10 minutes on HIGH.
• Serve the soup garnished with the cheese.

GRANDMAS BEAN AND BARLEY SOUP (NIGELLA LAWSON) (VEGAN)

Steps:

• soak beans and barley overnight. skin the beans by poppin them out of their shell- nigella finds it relaxing doing this- suprisingly it is.
• chop and process all of the peeled fresh veg or chop finley by hand inclduing parsley. add stock to large sauce pan, add the veg and beans and barley. add potaoes in small dice.
• stir in sugar bring to boil, turn down heat and and simmer for 2 hours adding more stock or water if it gets too thick. season to taste.

GRANDMA'S HEART-STOPPIN' GREEN BEAN SOUP

Steps:

• In a large skillet, cook the bacon over medium heat until almost crisp. Remove bacon pieces, and set aside. Whisk flour into the bacon grease in the pan until it is thick and pasty. More or less flour may be required.
• Empty the cans of beans into a large saucepan with their liquid, and add enough water to cover. Bring to a boil, and stir in the bacon and the bacon grease mixture. Reduce heat to low, and simmer for about an hour - the longer, the better. Season with vinegar to taste.