Yankeebeansoup Recipes

YANKEE BEANS

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme and red pepper flakes to the skillet, and cook for a minute to blend flavors.
• Place the soaked beans in a 3 1/2 quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaves to the top.
• Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaves, and season with vinegar, hot sauce, salt and pepper before serving.

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

YANKEE BEAN SOUP

Steps:

• Place the 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 stand for 1 hour. , Drain and rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion until tender. Stir in carrot and celery leaves. Return beans to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender. , Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of soup; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to the pan; heat through.

SLOW COOKER YANKEE BEAN SOUP

Steps:

• The day before serving: Place ham bone in crockpot. Cover with water. Cook on LOW all day, 10 or more hours if possible. Remove bone. Soak beans in water in crock-pot overnight. Cover and cook on high 2 to 3 hours until tender (do not drain water from pot). Add remaining ingredients. Cover and cook on low about 8 hours. Serve hot and garnish with chopped chives.

UPDATED: AMISH YANKEE BEAN SOUP

Steps:

• Rinse the beans well and remove any foreign debris.
• Place the beans in 4 or 5 quart saucepan or Dutch oven.
• Add the water and bring it to a boil.
• Remove the pot from heat and let it stand covered for 2 to 24 hours.
• (The longer the beans soak, the softer the finished beans and the thicker the broth.)
• Add the molasses, salt pork, celery leaves, and ½ teaspoon salt.
• Cover the pot and simmer 2 hours or until the beans are tender.
• Shake the pan or stir occasionally to prevent sticking.
• Cook the bacon and onion in a small skillet until the bacon is lightly browned.
• Mash the beans slightly.
• Add the bacon, onion, carrots, and milk to the beans. Add more salt to taste. Cover and simmer the soup 10 minutes longer.
• The soup is then ready to serve or can be cooked longer to desired consistency.

YANKEE BEAN SOUP

Steps:

• Soak the beans according to label.
• Add all the ingredients EXCEPT the potatoes and carrots.
• Cook for several hours, simmering, until the beans are tender.
• Add the potatoes and carrots, then cook until they are tender, Serve with warmed Cuban bread.

NANA'S EPIC NAVY BEAN HAM BONE SOUP

Steps:

• The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
• Place a large 6 quart pot over medium heat. Add the oil, ham bone, onions, and garlic. Sauté for 3-5 minutes to soften the onions.
• Then add in the drained beans, thyme, ground cumin, crushed red pepper, 10 cups of water, and any remaining ham scraps. (Do not salt the soup until the end, because ham bones can be very salty.)
• Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.
• Use a fork to pull any remaining ham off the bone and stir it into the soup. Discard the bone. Add 1-2 cups additional water if the soup is too thick. Taste, then salt and pepper as needed.

TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)

Steps:

• To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
• Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
• Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
• Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
• Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

SMOKY WHITE BEAN AND HAM SOUP

Steps:

• Quick-soak the beans: Place the beans in a medium pot and cover with 2 to 3 inches of water. Bring to a boil over high heat and cook for 1 minute. Remove the pot from the heat and let sit for 1 hour. Drain in a colander.
• Place the drained beans into a 5.5-quart Dutch oven or large pot. Add the water, chicken stock, bay leaves, quartered onion, and ham hocks. Bring to a boil over high heat, then cover and simmer over low heat until the beans are just tender, about 1 hour (depending on the size of the beans, it could take a bit longer).
• Once the beans are tender, pull out the bay leaves, onion remnants, and ham hocks. Discard the bay leaves and onions, but set the ham hocks aside to cool.
• Add the minced onion, carrots, celery, tomatoes, garlic, thyme, and 2 teaspoons of salt to the pot. Increase the heat to medium and cook, uncovered, for 15 minutes. While the soup is cooking, and when the ham hocks are cool enough to handle, pull the meat from the hocks, discard any bone, fat, and tough sinew, and chop the meat finely.
• Use a ladle to transfer about 2 cups of the beans and vegetables, along with a bit of broth, to a blender or food processor. (If using a blender, be sure to remove the center knob on the lid and cover with a dishtowel to avoid splatters.) Purée until smooth, and then stir the mixture back into the soup. Add the meat and kale to the soup and simmer over medium-low heat for 5 minutes more. Taste and adjust the seasoning with more salt, if necessary (I usually add about 1 teaspoon more; beans require a lot of salt to bring out their flavor). At this point, you can serve the soup or refrigerate it for up to 3 days. (It will thicken up in the fridge; thin it with a bit of water, if necessary.)
• When you're ready to eat, garnish each bowl with a drizzle with olive oil (if using) and a heap of grated cheese.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

YANKEE BEAN SOUP

Steps:

• Step 1: To a soup pot, add 2 tablespoons olive oil, 1 medium chopped onion, 3 chopped celery stalks and 3 chopped carrots. Saute until vegetables are tender.
• Step 2: Add 1 1/2 quarts water, 8 ounces white great northern beans (soaked overnight and drained), 1 (8-ounce) can tomato sauce and a dash of sugar. Simmer until the beans are tender.
• Step 3: At the end of cooking, add 2 tablespoons red wine vinegar and salt to taste.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.