9 Bean Soup Recipes

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.

Steps:

• Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
• Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
• Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Steps:

• 1. Soak the beans overnight in water and salt.
• 2. Next day, pour off the water and add two quarts fresh water and the meat, and bring to a boil over high heat.
• 3. Reduce heat and simmer, covered for two hours.
• 4. Add the tomatoes and onion, chili powder or herbs and the remaining ingredients.
• 5. Cook 1 hour more.
• 6. If the soup gets too thick, add broth or water.
• 7. Remove the meat, chop it in bite size pieces, and return to soup.
• 8. This freezes well.
• 9.

Steps:

• Bring water to boil.
• Add ham bone and bean mix.
• Bring to a boil and reduce heat, simmer covered for 2-1/2 hours.
• Take out ham, remove bone, chop, and add back into soup.
• Add onion and tomatoes, with juice.
• Simmer covered 1 hour.
• add 3 cups milk.
• heat through and serve.

Steps:

• Soak bean mix in water. (15mins).
• In a LARGE saucepan mix Vegetable oil, onion garlic, and celery.
• Saute mix till celery become translucent.
• Dry bean mix, and add beans, broth and tomatoes (do not drain tomatoes juices) to the saucepan.
• Cook for 2 hours 1/2 stirring about every 20 minutes.

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.