Grandma Norns Bear Soup Minus The Bear Recipes

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GRANDMA'S BEANS



Grandma's Beans image

Provided by Food Network

Categories     side-dish

Time 10h15m

Yield 5 servings

Number Of Ingredients 9

5 cloves garlic
2 medium carrots
1 serrano chile
1 large white onion
3 tablespoons vegetable oil
2 teaspoons ground cumin, or more as desired
2 cups dried pinto beans, soaked overnight
1 orange, halved
1 tablespoon salt, or more as desired

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 NORNS " BEAR SOUP" MINUS THE BEAR



Grandma Norns

This has been a cherished family recipe since my childhood. My grandma was very poor, but made the best food with what she had on hand, which, was usually ingredients from the garden and meat that my grandpa had raised or brought home from a good day of hunting. Hence the name bear soup, as my Grandma usually had bear or venision. But We always use beef stew meat. This may seem like a simple recipe but give it a try you will not be disappointed. This is the best comfort food ever and feeds a crowd. Also great to can and have all winter. Serve with a peanut butter sandwich and you have heart and belly warming meal.

Provided by Monica Livesay

Categories     Potato

Time 2h20m

Yield 15 serving(s)

Number Of Ingredients 8

1 (1 lb) package beef stew meat
1 large onion, chopped
salt and pepper
1 (6 1/2 ounce) can campbell's tomato juice
1 (15 1/3 ounce) can corn
1 (14 1/2 ounce) can green beans, drained
1/2 cup butter or 1/2 cup margarine
4 -5 large potatoes, peeled and cubed

Steps:

  • In 5-quart Dutch oven add stew meat, onion, salt and pepper.
  • Cover meat with water about 3 inches above meat.
  • Bring to a boil and then reduce heat. Simmer until meat is tender and a nice broth has formed.
  • Add remaining ingredients and bring to a boil. Reduce heat and simmer until potatoes are tender.

Nutrition Facts : Calories 211.1, Fat 8.1, SaturatedFat 4.6, Cholesterol 35.6, Sodium 120.4, Carbohydrate 26.7, Fiber 3.8, Sugar 3.9, Protein 10.3

GRANDMA B'S BEAN SOUP



Grandma B's Bean Soup image

An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.

Provided by RENEE R

Categories     Bean and Pea Soups

Time 16h15m

Yield 8

Number Of Ingredients 6

1 pound dry navy beans
3 carrots, peeled and shredded
2 medium potatoes, peeled and diced
3 stalks celery, sliced
1 medium onion, diced
2 cups cubed cooked ham

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

BABY BEAR SOUP



Baby Bear Soup image

Split Pea Soup, just like Mom used to make. She called it "Baby Bear Soup" to entice me to eat it when I was a little girl. She got the idea from a local restaurant called "Tumenello's" after my grandparents took us all out to eat when I was a toddler.

Provided by Spoonless Kitchen

Categories     Low Cholesterol

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1 medium carrot, chopped (about 1 cup)
1/2 cup celery, chopped
1 garlic clove, chopped
1 (16 ounce) package split peas, dried
5 -6 cups water (start with 4, add more as necessary)
1 medium potato, chopped
1 bay leaf
1/4 lb lean ham, chopped (or meaty ham bone)
1/4 teaspoon tarragon
2 -3 dashes hot sauce
1/4 teaspoon white pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt (add more to taste when soup is ready to serve)
1 teaspoon molasses or 1 teaspoon brown sugar

Steps:

  • In a large soup pot, sweat onion, carrots, celery, and garlic in 1 tablespoon olive oil over medium heat until tender, stirring often.
  • Wash peas several times until water runs clear, removing any discolored peas. Add water, peas, potato, bay leaf, ham, and seasonings. Turn heat to medium-low and simmer for several hours, adding water as needed.
  • 3. Taste and add more salt or hot sauce before serving.

Nutrition Facts : Calories 261.2, Fat 3.1, SaturatedFat 0.6, Cholesterol 4.2, Sodium 332.4, Carbohydrate 42, Fiber 15.6, Sugar 6.3, Protein 17.8

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