Paula Deens Senate Bean Soup Recipes

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PAULA DEEN'S SENATE BEAN SOUP



Paula Deen's Senate Bean Soup image

Make and share this Paula Deen's Senate Bean Soup recipe from Food.com.

Provided by CookinMamaof3

Categories     Beans

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 7

2 lbs dried navy beans
4 quarts water
1 slice cooked spiral cut ham, cubed
1/4 cup butter
1 medium onion, chopped
salt and pepper, to taste
1/4 cup fresh parsley

Steps:

  • Rinse beans in hot water until they are white.
  • Place beans in stockpot, add water and bring to a boil.
  • Reduce heat and simmer for 3 hours.
  • Heat butter in small skillet over medium heat.
  • Add onion to butter and saute until lightly brown, then add to pot of beans.
  • Remove 2 cups bean mixture, puree in blender, then return to stockpot.
  • Add ham to soup.
  • Just before serving, add salt and pepper to taste, then garnish with parsley.

Nutrition Facts : Calories 297, Fat 5.2, SaturatedFat 2.6, Cholesterol 11.5, Sodium 68.8, Carbohydrate 47.1, Fiber 18.7, Sugar 3.3, Protein 17.4

SENATE BEAN SOUP



Senate Bean Soup image

Provided by Food Network Kitchen

Time 2h55m

Yield 8 servings

Number Of Ingredients 11

1 pound dried navy beans, picked over
1 pound ham (preferably with bone)
1 large russet potato, peeled and quartered
Kosher salt
1/2 cup milk
2 tablespoons unsalted butter
1 large onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/4 cup chopped fresh parsley
Freshly ground pepper

Steps:

  • Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
  • Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
  • Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
  • Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

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