U.S. SENATE BEAN SOUP
Chock-full of ham, beans and celery, this hearty soup makes a wonderful meal at any time of year. Freeze the bone from a holiday ham until you're ready to make soup. Plus, once prepared, it freezes well for a great make-ahead supper! -Rosemarie Forcum White Stone, Virginia
Provided by Taste of Home
Time 4h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- Rinse and sort beans. Place beans in a Dutch oven or soup kettle; 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 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours., Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer., Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.
Nutrition Facts : Calories 229 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 83mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 10g fiber), Protein 14g protein.
PAULA DEEN'S SENATE BEAN SOUP
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
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
Provided by Food Network Kitchen
Time 2h55m
Yield 8 servings
Number Of Ingredients 11
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.
CONFEDERATE BEAN SOUP
This recipe is attributed to Paula Deen, but I got it from another internet source. This soup has a bit of a sweet taste, so don't be surprised, but is a great, quick soup to make and delicious with some hot, crusty French bread.
Provided by LorenLou
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the margarine in a large saucepan, then fry the bacon pieces in it until just beginning to crisp.
- Add the garlic, onion and green pepper. Cook until the veggies are wilted.
- Gently stir in the beans and sausage, and simmer uncovered for about 15 minutes.
- Stir in the half and half, and simmer about 10 more minutes.
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SENATE BEAN SOUP | LEITE'S CULINARIA
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5/5 (3)Total Time 6 hrsCategory MainsCalories 390 per serving
- Rinse the beans in lots of cool water and gently run your hands over the beans, checking them for small bits of debris. Pour the beans into a pot and cover with about 1 inch of cold water. Let the beans soak for anywhere from 2 to 6 hours. Drain the beans.
- In a soup pot, combine the beans, ham hock, water, and bay leaf. Bring to a boil, reduce the heat to low, and simmer gently until the beans are beginning to soften, about 1 hour.
- Add the onion, celery, garlic, 1/4 cup parsley, salt, and pepper to taste. Continue to simmer until the beans are soft and beginning to break down, and the ham meat comes off the bone easily when shredded with a fork, about 1 hour.
- Remove the ham hock pieces. When they are cool enough to handle, remove the meat from the bones. Dice the meat and return it to the pot. Taste and adjust the seasonings. Ladle the soup into warmed bowls and garnish with parsley.
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