Southern Bean Soup Recipes

APPALACHIAN SOUP BEANS RECIPE (AKA PINTO BEAN SOUP)

Steps:

• Place dried pinto beans in a colander and rinse under cold water. Pick through and discard any shriveled beans or stones. Pour the beans into a large bowl and fill with enough cold water to cover the beans by 2 inches. Let the beans soak for several hours or overnight. By the next day, the beans will have doubled in sized by absorbing most of the water. Drain the beans and rinse.
• In a 6 quart Dutch oven over medium-high heat, add chopped bacon and let partially cook for a few minutes on each side. Remove the bacon strips and set aside on a plate. Next add chopped onion to the Dutch oven and saute for a few minutes in the bacon grease until softened, add in the garlic and cayenne (or jalapeno) and saute for an additional 30 seconds until aromatic. Pour in about a cup of chicken stock and use a spatula to scrape up any bits stuck to the bottom of the pot. Note: It is recommended to not add salt at the beginning stages of cooking beans or it will take longer for the beans to soften up. Wait till the last part of cooking beans when they start to feel softened to add the salt.
• To the Dutch oven, add in the pinto beans, ham hock, onion mixture, and bacon. Pour in the remaining chicken stock and add enough water to make sure the beans are covered by 2 inches of liquid. Stir everything together. Let the bean mixture start to come to a boil and then turn the heat down to medium-low to let simmer. Partially cover the pot with a lid leaving some air space. This will ensure the beans result in a creamy texture. Let the beans simmer for 45 minutes while stirring occasionally and checking the beans. If the beans appear dry at the top, pour in additional liquid to make sure the beans stay submerged while cooking. Stir in a teaspoon of salt and continue to let the beans simmer for another 30-45 minutes until they are softened. Season with salt and pepper to taste.
• Serve up in bowls and garnish with chopped raw onions or chow-chow. Enjoy with a side of corn bread to sop up the delicious pot likker.
• The flavor is even better the next day when reheated and the beans soften and thicken even more resembling a mountain chili.
• Storage: Soup beans can be stored in an airtight container and refrigerated for up to one week.
• Place dried pinto beans in a colander and rinse under cold water. Pick through and discard any shriveled beans or stones. Pour the beans into a large bowl and fill with enough cold water to cover the beans by 2 inches. Let the beans soak for several hours or overnight. By the next day, the beans will have doubled in sized by absorbing most of the water. Drain the beans and rinse.
• In a medium skillet over medium-high heat, add chopped bacon and let partially cook for a few minutes on each side. Remove the bacon strips and set aside on a plate. Next add chopped onion to the skillet and saute for a few minutes in the bacon grease until softened, add in the garlic and cayenne (or jalapeno) and saute for an additional 30 seconds until aromatic. Pour in about a cup of chicken stock and use a spatula to scrape up any bits stuck to the bottom of the pot. Note: It is recommended to not add salt at the beginning stages of cooking beans or it will take longer for the beans to soften up. Wait till the last part of cooking beans when they start to feel softened to add the salt.
• To the Slow cooker, add in the pinto beans, ham hock, onion mixture, and bacon. Pour in the remaining chicken stock and add enough water to make sure the beans are covered by 2 inches of liquid. Stir everything together. Cook on high heat for 4-5 hours or low heat for 8-10 hours until the beans are tender.
• Season with salt and pepper to taste.
• Serve up in bowls and garnish with chopped raw onions or chow-chow. Enjoy with a side of corn bread to sop up the delicious pot likker.
• No pre-soaking required with pressure cooker method
• Place dried pinto beans in a colander and rinse under cold water. Pick through and discard any shriveled beans or stones.
• Turn the Instant pot on to saute mode, high heat setting. add chopped bacon and let partially cook for a few minutes on each side. Remove the bacon strips and set aside on a plate. Next add chopped onion to the skillet and saute for a few minutes in the bacon grease until softened, add in the garlic and cayenne (or jalapeno) and saute for an additional 30 seconds until aromatic. Pour in about a cup of chicken stock and use a spatula to scrape up any bits stuck to the bottom of the pot. Note: It is recommended to not add salt at the beginning stages of cooking beans or it will take longer for the beans to soften up. Wait till the last part of cooking beans when they start to feel softened to add the salt. Press the Keep Warm/Cancel button to turn off.
• To the Instant Pot, add in the pinto beans with the onion mixture, ham hock, and bacon. Pour in the remaining chicken stock and add enough water to make sure the beans are covered by 2 inches of liquid. Stir everything together. Cover with the lid and seal. Make sure the pressure valve is set to closed. Press the Manual/Pressure Cook button, at high pressure setting. Set the time to 50 minutes. After the cooking time has completed, let the pressure naturally release for at least 20 minutes. Open the lid and season with salt and pepper to taste.
• Serve up in bowls and garnish with chopped raw onions or chow-chow. Enjoy with a side of corn bread to sop up the delicious pot likker.
• The flavor is even better the next day when reheated and the beans soften and thicken even more resembling a mountain chili.

SOUTHWESTERN STYLE FIFTEEN BEAN SOUP

Steps:

• Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

SOUTHERN BEAN SOUP

Steps:

• Rinse all of the peas, beans, and lentils and pick them over. Discard any malformed or damaged beans, and look for tiny stones.
• Transfer the bean mixture to a stockpot or Dutch oven. Cover with tap water to a depth of about 2 inches above the beans. Let the beans soak at room temperature overnight.
• Drain the beans and rinse them thoroughly; return them to the pan.
• Chop the ham. Peel the onion, cut it in half, and chop it finely. Peel and mince the garlic.
• Add 2 quarts of water to the bean mixture along with the ham, onion, garlic, salt, and barley; mix well.
• Place the pan over high heat and bring to boil. Reduce the heat to low to maintain a simmer.
• Cover the pan and simmer for 1 1/2 hours, or until beans are tender, stirring occasionally.

CAPITOL HILL BEAN SOUP RECIPE

Steps:

• Place beans in a Dutch oven; add water to cover, and soak 8 hours or overnight. Drain beans. Add ham bone and water. Cover and bring to a boil over high; reduce heat to medium-low, and simmer 1 hour.
• Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato. Stir potato, celery, onion, garlic, salt, and pepper into bean mixture; simmer over medium-low until beans are tender, about 1 hour. Remove ham bone from Dutch oven, and let stand until cool enough to handle, about 20 minutes. Remove and discard bone and fat; dice meat, and stir into bean mixture. Top each serving with chopped parsley.

GOOD OL' SOUTHERN SOUP BEANS FOR PRESSURE COOKER

Steps:

• Follow directions on bean bag for presoaking the beans.
• Drain and rinse beans, sit aside.
• In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
• Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
• Once pressure has been reached, reduce heat to low and cook for 30 minutes.
• Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
• Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
• Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.

HAM-AND-BEAN SOUP RECIPE

Steps:

• Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.

BUTTER BEAN SOUP

Steps:

• In a large soup pot, heat oil over medium high heat until hot. Add onions, carrots, celery, salt and pepper and saute until tender. Add chicken stock and bring to a boil. While stock is boiling add frozen butter beans and bring down to a simmer. Cook for 20 minutes, covered. While butter beans are cooking put smoked ham in a sauté pan until just brown on edges and set aside. After butter beans are cooked thoroughly, puree in blender or immersion blender. Once pureed add warmed milk and blend well. Add smoked ham and serve.