GRANDMA'S WHITE BEAN SOUP (THE BEST)
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
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
MOM'S HAM AND BEAN SOUP
I could not find the perfect recipe so this is my recipe that I came up with after comparing three different ones. I combined the ingredients that I liked and mom's ham and bean soup was invented. Enjoy!
Provided by BIGLERMOM
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
- Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
- Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 25.3 g, Cholesterol 68 mg, Fat 21.5 g, Fiber 7.9 g, Protein 25.1 g, SaturatedFat 7.4 g, Sodium 89.5 mg, Sugar 2.4 g
GREAT NORTHERN BEAN SOUP
A simple great northern bean soup made with canned beans and flavored with ham hock, carrots, garlic, celery, and onions.
Provided by Kimberly
Categories Main Dish Recipes
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat a large soup pot or Dutch oven over low to medium heat. Add the oil, onion, carrots, and celery. Cook for 3 to 5 minutes until the vegetables begin to soften then add the garlic. Cook for an additional 30 seconds to 1 minute. Next, add the ham hock, thyme, sage, salt, pepper, broth, and water. Bring to a boil, and then reduce the heat to a simmer. Continue to cook at a simmer for 45 minutes or longer for a richer ham flavor. After 45 minutes, remove the ham hock, and take off any pieces of ham. Return the ham hock to the soup. Add in the ham and beans. Stir to combine and continue to simmer for an additional 15 minutes. (Add additional water or broth as needed while the soup is simmering if the liquid appears to evaporate out.) Serve hot with crackers or crusty bread. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts : Calories 249 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 4 grams fat, Fiber 11 grams fiber, Protein 21 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1.5 cups, Sodium 784 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MOM'S NAVY BEAN SOUP
Make and share this Mom's Navy Bean Soup recipe from Food.com.
Provided by Izzy Knight
Categories Low Protein
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Wash and pick over beans.
- Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour).
- Discard soaking water, rinse beans and put in a large soup pot.
- Add the 8 cups of water and bring to a boil.
- Cover tightly and reduce heat to a low simmer.
- Add carrots.
- In a non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat).
- Add garlic, celery leaves, and bell pepper.
- Continue sauteing, adding more liquid as necessary.
- When the mixture has cooked down somewhat, add it to the beans.
- Add the remaining ingredients except the miso.
- Stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma).
- Remove bay leaves.
Nutrition Facts : Calories 169.1, Fat 1, SaturatedFat 0.2, Sodium 807.5, Carbohydrate 34.1, Fiber 10.8, Sugar 8.9, Protein 8
MOM'S SIMPLE NAVY BEAN SOUP
Make and share this Mom's Simple Navy Bean Soup recipe from Food.com.
Provided by rockinred
Categories Beans
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pick over the beans, removing any small stones or beans that just don't look "right".
- Cover the beans with water in a crockpot (this is usually 2-3 cups of water).
- Now put the remaining ingredients in a soup pot or crockpot and simmer for another few hours.
- Mom usually mashes a cup or two of the beans to thicken the soup, but you don't need to do this if you prefer a clear broth.
- Remove the ham hocks and carefully pick apart, removing the tiny bits of meat from the bones.
- Return the meat to the soup.
- Throw out the bones, gristle and skin from the ham hocks.
- If you've put the hocks in cheesecloth, it helps to keep the little bones that can resemble beans from making their way into the soup as the hocks tend to disintegrate during cooking.
- If the soup has cooled considerably, get the heat back up and serve.
Nutrition Facts : Calories 263.4, Fat 1.1, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 48, Fiber 18.7, Sugar 3.7, Protein 17.1
MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP
A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.
BASIC BEAN SOUP
This is a simple, basic bean soup. It's very easy to assemble, and it tastes great, too! Try adding other vegetables, if desired.
Provided by Chris Davis
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, combine the beans with the water, cover and let soak overnight.
- In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.
Nutrition Facts : Calories 180.5 calories, Carbohydrate 27 g, Cholesterol 13.4 mg, Fat 2.9 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 0.9 g, Sodium 380.6 mg, Sugar 2.6 g
GREAT NORTHERN BEAN SOUP
This soup is GREAT comfort food! Hearty and satisfying, and perfect for a cold autumn or winter's day. I like to serve this family favorite soup steaming hot with warm cornbread or a crusty French bread and fresh butter. Enjoy! Tip: Leftovers freeze and reheat beautifully.
Provided by BecR2400
Categories Beans
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and drain beans.
- Heat water, beans, bay leaves, onion, bacon and potatoes to boiling in 8-qt. stock pot; boil 2 minutes. Turn off heat, cover, and let stand 1 hour.
- Add tomato sauce, instant bouillon, salt, pepper, garlic and half of the carrots and celery to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst).
- Stir remaining carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 1 hour. Stir in additional 1 or 2 cups water for thinner consistency.
- Using a slotted spoon and a wooden spoon, scoop potatoes against inside of pot and smash them, letting smashed potatoes drop back into the soup.
- Stir in butter and milk and serve immediately.
Nutrition Facts : Calories 301.5, Fat 12.4, SaturatedFat 5.1, Cholesterol 21.9, Sodium 520.2, Carbohydrate 36.6, Fiber 10.1, Sugar 4.4, Protein 12.6
MOM'S BEST HAM AND BEAN SOUP
It's a long list of ingredients... but sooo good. My mother made the best Ham and Bean Soup, my recipe is AS CLOSE to hers as I can remember; today my own family and friends love this soup. Oh, my hubby insists this soup alone would be worth another proposal!
Provided by Sharon Hill
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h50m
Yield 12
Number Of Ingredients 22
Steps:
- Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
- Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
- When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 29.4 g, Cholesterol 0.9 mg, Fat 2.1 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 930.9 mg, Sugar 11.1 g
HAM AND GREAT NORTHERN BEAN SOUP
Basic ham and bean soup. Very easy to make.
Provided by Christy
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Cut ham off bone in bite-size pieces, reserving bone. Melt 1 tablespoon butter in a skillet over medium heat and fry ham pieces in hot butter until lightly browned, about 4 minutes.
- Melt 1 tablespoon butter in a large saucepan; cook and stir onion, carrots, and garlic in the hot butter until softened and onion is translucent, about 5 minutes. Pour undrained beans into vegetables, add ham and reserved ham bone, and pour in water to make soup your desired thickness. Stir bay leaves into soup and season with salt and black pepper.
- Bring soup to a boil, reduce heat to medium-low, and simmer for 25 minutes. Remove ham bone and bay leaves before serving.
Nutrition Facts : Calories 237.5 calories, Carbohydrate 21.7 g, Cholesterol 31.3 mg, Fat 11.2 g, Fiber 5 g, Protein 13.2 g, SaturatedFat 5 g, Sodium 919.6 mg, Sugar 2.6 g
NEIGHBORHOOD BEAN SOUP
Even though I'm single, I make multiple servings of everything. Actually, this tendency has helped me to get to know my neighbors. A few of them always volunteer to be my guinea pigs whenever I try out a new recipe or two. -Cheryl Trowbridge, Windsor, Ontario
Provided by Taste of Home
Time 2h45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender. , Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.
Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 1001mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.
GREAT NORTHERN BEAN SOUP
Great hearty vegetarian or vegan meal.
Provided by Crystal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
- Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
- Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 75.1 g, Fat 5 g, Fiber 15.8 g, Protein 19.8 g, SaturatedFat 0.8 g, Sodium 949.7 mg, Sugar 7.2 g
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