Grandmas Bean Soup Recipes

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GRANDMA'S WHITE BEAN SOUP (THE BEST)



Grandma's White Bean Soup (The Best) image

This recipe for white bean soup tastes just like it came from grandma's kitchen. Perfectly paired with crusty bread!

Provided by Natalya Drozhzhin

Categories     Soup

Time 2h30m

Number Of Ingredients 10

1 large onion (for marinade )
1 lb pork
1 large onion (for the soup)
2 large carrots
1 1/2 cup white beans
qt boiled water
2 tbsp salt (adjust to taste)
1 tbsp ground black pepper (adjust to taste)
3 tbsp dill (to garnish )
2 bay leaves (optional)

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!

Nutrition Facts : Calories 143 kcal, Carbohydrate 9 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 1193 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

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     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

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

GRANDMA`S BEAN SOUP



Grandma`s Bean Soup image

If grandma doesn`t know how to make traditional bean soup, then who does?

Provided by Sevdalina Irikova

Categories     Broths and Stocks

Time 50m

Yield 6

Number Of Ingredients 11

beans - 1 1/5 cups (300 g) white
onions - 1 head
peppers - 1/2, red, fresh + 1 dried
pepper paste - 1 tsp
chili peppers - 1
carrots - 2
tomato salsa - 1 jar
paprika - 1 tsp
spearmint - 1 tablespoon, dried
lovage - 1 - 2 pinches, dried
vegetable oil - 3 - 4 tablespoons

Steps:

  • Soak the beans overnight. Rinse them the next day and pour on enough cold water to cover them in a pot.
  • Dice the onions, carrots and peppers finely. Soak the dried pepper in a little warm water.
  • Once the water in the pot comes to a boil, pour it out and pour in hot water - 5-6 fingers above the semi-boiled beans.
  • Add the oil, onions, pepper and carrot. Simmer the soup on low heat. Once the vegetables soften, add the paprika , pepper paste, swollen dried pepper with its water, the tomato salsa and optional chili pepper.
  • Boil until the beans cook thoroughly. Then add the salt and spices . Take the dried pepper out, fill it with marinated feta cheese and add it as a garnish or appetizer.
  • Serve the bean soup warm with a chunk of country-style bread , a chili pepper and a smile.
  • Enjoy

GRANDMA'S HEART-STOPPIN' GREEN BEAN SOUP



Grandma's Heart-Stoppin' Green Bean Soup image

This is a tasty dish from back in the days when flavor was all that mattered. This soup consists of green beans and bacon in a thick bacon gravy. Two pounds of fresh green beans may be used instead of canned.

Provided by Jason

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 4

1 pound bacon, cut into 1 inch pieces
2 (15 ounce) cans green beans
3 tablespoons all-purpose flour, or as needed
2 teaspoons red wine vinegar, or to taste

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.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 8.1 g, Cholesterol 27.3 mg, Fat 10.4 g, Fiber 2.4 g, Protein 10.8 g, SaturatedFat 3.4 g, Sodium 970.4 mg, Sugar 2.3 g

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.

GRANDPA'S SPECIAL BEAN SOUP



Grandpa's Special Bean Soup image

This is a great soup for a cold day or for dinner. Beans and veggies add texture and flavor. Very tasty.

Provided by Danielle in New Ham

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 (15 1/2 ounce) cans goya red kidney beans, drained
2 tablespoons olive oil
1 cup diced carrot
1 cup diced celery
1/2 lb ground beef
1 tablespoon chopped garlic
1 tablespoon goya adobo all purpose seasoning
7 cups water
3 packages goya beef bouillon
1 (28 ounce) can whole tomatoes, chopped (reserve fluid)
1 (16 ounce) bag frozen vegetables
1 cup elbow macaroni
salt
pepper

Steps:

  • In large pot, saute diced veggies in oil over low heat until golden.
  • Add ground beef and cook, breaking into 1/2 inch chunks.
  • Add Goya Adobo and garlic and saute 3 minutes.
  • Add reserved tomato liquid, water and bouillon.
  • Bring to boil.
  • Add tomatoes, frozen veggies and elbow noodles.
  • Return to boil and simmer 7 minutes.
  • Add Goya beans, stir, and cook 3 minutes.

Nutrition Facts : Calories 577.1, Fat 16.4, SaturatedFat 5.3, Cholesterol 30.7, Sodium 8594.5, Carbohydrate 76.8, Fiber 16.9, Sugar 14, Protein 34.1

GRANDMA'S PEA SOUP



Grandma's Pea Soup image

My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h

Yield 16 servings (4 quarts).

Number Of Ingredients 18

1/2 pound dried whole peas
1/2 pound dried green split peas
1 meaty ham bone
3 quarts water
1 large onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
1/2 cup chopped celery leaves
1 teaspoon bouquet garni (mixed herbs)
1 tablespoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked sausage, chopped, optional
SPAETZLE DUMPLINGS:
1 cup all-purpose flour
1 large egg, beaten
1/3 cup water

Steps:

  • Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.

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



Grandmas Bean and Barley Soup (Nigella Lawson) (Vegan) image

this soup is awesome, its in kiddies section of nigella feast, starchy sweetly comforting and give you a big hug. It makes you feel better when your ill and can be made into other things with leftovers, the only change I have made from nigellas recipe is to use veg stock. Now this soup my way is vegan and very good for you however it can be transformed into naughty meaty very easily. EG: add chopped extra crispy bacon on top or stirred in = gorgous and filling tea. Leave it thick add some rosemary and serve as a side to roast lamb. My husband put bacon on his tonight. the leftovers will tommorow provide a base for a chicken stew for the husband, add some wine/ lemon juice chicken etc. ill post recipe for that tommorow after ive made it. its all about being economical at the mo with credit crunch. i should know im a debt counsellor for a national charity- did i mention this recipe is actually very cheap? oh yeah i dont add parsley cos my husband doesnt like it oh and i season mine with plenty of pepper

Provided by cakeinmyface

Categories     < 4 Hours

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

250 g dried butter beans
125 g barley
250 g parsnips (1-2 whole parsnips)
250 g carrots (2-3 whole carrots)
1 large onion (roughly chopped)
1 bunch parsley
500 g potatoes (peeled)
2 1/4 liters vegetable stock
1 tablespoon caster sugar

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.

Nutrition Facts : Calories 263.3, Fat 0.8, SaturatedFat 0.2, Sodium 43.2, Carbohydrate 55.2, Fiber 13, Sugar 9, Protein 10.9

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Top Asked Questions

How to make white bean soup?
Add Beans and Simmer: Add the white beans and hot water, lower the heat to a simmer, and cook for an hour and a half. Sprinkle with Herbs and Serve: Remove the soup from heat and garnish with fresh dill. Serve in a big soup bowl and enjoy warm!
What do you call Grandma's Ham and bean soup?
For as long as I can remember, my family always referred to grandma's ham and bean soup as "fart soup." But I don't think grandma ever really caught on to that term.
How long does it take to cook Grandma's soup?
Grandma's Slow Cooker Beef and Vegetable Soup Becky Emig + 44 more images Recipe Summary prep: 15 mins cook: 6 hrs total: 6 hrs 15 mins
How do you thicken a bean soup?
Heat the butter in a stockpot and sauté the onions for 1 min. Add the beans and the chicken broth. Cover and simmer for 25 min. or until beans are cooked. Mix in the milk. Dilute the cornstarch in a small amount of the warm broth and thicken the soup to taste. Season and sprinkle with fresh chives.

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