OLD-FASHIONED BEAN SOUP
I found this recipe on-line and this is what is stated about the recipe: "adapted from A Taste of South Africa by Magdaleen van Wyk"
Provided by diner524
Categories South African
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place meat, bacon and broth in a pot and bring to a boil. Cover and simmer for 1 hour.
- Heat oil in pan and saute onion, celery and carrot for 10 minutes. Add vegetables to the meat and simmer for 20 minutes. Add salt and pepper and serve.
Nutrition Facts : Calories 703.3, Fat 35.2, SaturatedFat 13, Cholesterol 147.8, Sodium 2851, Carbohydrate 40.5, Fiber 15.8, Sugar 2.1, Protein 54.8
OLD FASHIONED BEAN SOUP
Provided by Ontario Bean Growers
Number Of Ingredients 8
Steps:
- Wash beans. Soak beans in water overnight. Do not drain. Add ham hocks or bone, onion and celery salt. Cook beans until very soft, 2 1/2 - 3 hours. Remove hocks or bone. Take off meat. Chop. Set aside. Bruise beans with a large spoon, enough to cloud. Add meat, mustard, salt and pepper. Reheat, garnish with parsley.
Nutrition Facts : Calories 101 calories, Fat 1.4 g, Carbohydrate 16.1 g, Fiber 5.4 g, Protein 6.4 g
OLD FASHIONED BEAN SOUP RECIPE
This old fashioned recipe for ham and bean soup is full of flavor. It is easy to make and can be made on the stovetop or in a slow cooker.
Provided by RecipeTips
Number Of Ingredients 8
Steps:
- Rinse beans, picking out any bad ones. Cover with water so there is a couple of inches of water over the top of the beans; soak overnight. Drain and add 4-5 cups water (enough to cover beans) in a large soup pot. Bring to quick boil over high heat. Reduce heat and add remaining ingredients. If soup bone is not mostly covered with water add a little more. Bring soup back to a boil and then reduce heat to low; cover and simmer for 2 1/2 hours, until beans are very tender. When beans are tender, remove the soup bone and cut off any meat and add back into the soup. If you have additional leftover ham, some can be added to the soup to provide a little more meat to the soup if desired. If mixture appears too thick, add a little boiling water. SLOW COOKER: Use basically the same directions only after bringing the beans to a quick boil, pour them and the water into the slow cooker. Add all the remaining ingredients, cover and turn slow cooker on low. Cook for 10 hours or until beans are tender. To speed cooking time you can cook on high for the first hour and then turn down to low and cook for 7 hours. Note: A small amount of baking soda added to the soup during cooking will reduce the amount of gas in the beans.
OLD-FASHIONED HAM AND BEAN SOUP
Steps:
- Prepare the beans: rinse and discard broken or discolored ones. Bring water to a boil and flavor it with salt. Remove from heat and add the beans. Let the beans soften in the hot water for at least 1 hour.
- After soaking, place the pot on high heat and add the ham bone, carrots, celery, onion, garlic, mustard powder, and bay leaves. Stir well and bring to a boil. Reduce to low heat and let the soup simmer for 1 more hour.
- Remove the ham bone and stir in the chopped ham. Let it simmer for 30 more minutes, stirring occasionally. Season with ground white pepper to taste. Serve hot and enjoy!
Nutrition Facts : Calories 257 cal
OLD FASHIONED BEAN SOUP
This is a no fail easy to make recipe. The soup is thick and rich with lots of flavour. I've made it with leftover whole ham with bone, which keeps down the fat content. The original recipe came from a magazine over 20 years ago. It's best when made with left over mashed potatoes.
Provided by CgyVegan
Categories Ham
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash beans, discarding imperfect ones. Cover beans with 2 1/2 quarts water; refrigerate, covered, overnight.
- Next day, turn beans and water (there should be 6 cups) into 6-quart kettle.
- Add ham hocks, onion, garlic and bay leaf. Bring to boiling; reduce heat, and simmer, covered tightly, about 2 hours, or until the beans are almost tender.
- Add mashed potato, celery, carrot, salt and pepper. Return to boiling; simmer, covered, about 1 hour longer, or until beans are tender.
- Remove ham hocks; cut off meat. Dice meat, and return to kettle. Just before serving, sprinkle with chopped parsley.
Nutrition Facts : Calories 457.8, Fat 1.4, SaturatedFat 0.5, Cholesterol 1.1, Sodium 803.3, Carbohydrate 85.9, Fiber 20.1, Sugar 6.9, Protein 28.6
GRANDMA B'S BEAN SOUP
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
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
OLD-SCHOOL BEAN SOUP WITH WHEAT BERRIES
Southern bean soup with wheat berries for added texture. Add cheese, hot sauce, lime juice, or fresh minced red onion for more of a kick.
Provided by Jessica Collin
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 17h20m
Yield 12
Number Of Ingredients 15
Steps:
- Place ham bone in a slow cooker. Pour in enough water to cover. Cook on Low until you have a fragrant stock, 12 to 15 hours.
- Place navy beans, cranberry beans, and wheat berries in a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Remove ham bone from stock. Add beans and wheat berries. Stir in celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until beans are tender yet firm to the bite, about 4 hours.
- Stir lentils into the slow cooker. Cook on High until tender, about 1 hour. Season with salt and black pepper. Serve soup topped with diced tomatoes, avocado, and green onions.
Nutrition Facts : Calories 721.5 calories, Carbohydrate 144.7 g, Fat 5.7 g, Fiber 35.2 g, Protein 33.1 g, SaturatedFat 0.9 g, Sodium 398.2 mg, Sugar 2.5 g
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