Lisas Dried Great Northern Bean Soup Recipes

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
• Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
• Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.

Steps:

• Look over the beans and remove any rocks or broken beans. Rinse the beans and put in a large pot. Add water, about 8 cups or enough to cover by at least an inch. Bring to a boil on stove. Add onions, garlic, bay leaf and ham hock. Return to a boil. Reduce heat, cover and simmer for 2 to 3 hours, stirring occasionally. Makw sure you don't run out of water and that the beans don't scorch. Add more water if necessary.
• After beans have softened (about 2 hours), add salt and pepper to taste.
• Continue cooking until beans are done. Make sure the soup is not too thick or too thin. (I usually get it too thick but you can always add water to thin it out.). Remove bay leaf and serve.

Steps:

• Place the soaked and rinsed beans in a 5- or 6-quart crock pot. Look them over one more time for any bad beans or foreign matter.
• Add chopped carrots and onion.
• Pour chicken broth (pan drippings/chicken broth combination if you're using it) over beans, carrots, and onion. Mix gently.
• Add ham and stir again.
• Throw in ground thyme, basil, and ground black pepper. (Measurements in ingredients section are a guesstimate, I hardly ever use measuring spoons when cooking, I just make a cup in my hand and eyeball it.) To my tastebuds, a little thyme goes a long way so you may wish to add more than 1/2 teaspoon. Stir again.
• Add bay leaf and push it gently under the surface of the broth so it doesn't float.
• Cook on high for 1 hour, then low for 8 hours, stirring once in a while if you can. You could probably just cook on low for 8-9 hours if there's nobody home to change the setting. I just like to get things heated up and moving so I do high for an hour on just about everything I put in a Crock Pot.
• Remove the bay leaf.
• Add salt just before serving to the whole pot or individual bowls.
• This may taste good with a drop of Dijon mustard in individual bowls or even a tablespoon or two of cream.
• If it's too thin, just take the lid off for a while.

Steps:

• Cut ham off bone in bite-size pieces, reserving bone. Melt 1 tablespoon butter in a skillet over medium heat and fry ham pieces in hot butter until lightly browned, about 4 minutes.
• Melt 1 tablespoon butter in a large saucepan; cook and stir onion, carrots, and garlic in the hot butter until softened and onion is translucent, about 5 minutes. Pour undrained beans into vegetables, add ham and reserved ham bone, and pour in water to make soup your desired thickness. Stir bay leaves into soup and season with salt and black pepper.
• Bring soup to a boil, reduce heat to medium-low, and simmer for 25 minutes. Remove ham bone and bay leaves before serving.

Steps:

• Rinse and drain beans.
• Heat water, beans, bay leaves, onion, bacon and potatoes to boiling in 8-qt. stock pot; boil 2 minutes. Turn off heat, cover, and let stand 1 hour.
• Add tomato sauce, instant bouillon, salt, pepper, garlic and half of the carrots and celery to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst).
• Stir remaining carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 1 hour. Stir in additional 1 or 2 cups water for thinner consistency.
• Using a slotted spoon and a wooden spoon, scoop potatoes against inside of pot and smash them, letting smashed potatoes drop back into the soup.
• Stir in butter and milk and serve immediately.