Bean Soup Maryland Style Food

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CAPITOL HILL BEAN SOUP RECIPE



Capitol Hill Bean Soup Recipe image

Hearty bean soup has been on the menu in the Senate's restaurant every day since at least 1903. You could say it's a rare unanimous mandate. According to one story, the tradition was started by a Congressman from Idaho who contended the soup should always include mashed potatoes, presumably Idaho potatoes. Another story attributes the soup request to a Senator from Minnesota who simply loved the stuff, despite no obvious ingredient connection to his home state. Senate Bean Soup (the more common name for this dish) is so iconic that it has its own recipe page on the Senate website, one version with spuds and one without. It's easy to see why it's so popular. The soup is inexpensive, easy to prepare, and although it needs to simmer for a couple hours, requires little attention beyond an occasional stir. If you don't have time to soak the dried beans for 8 hours or overnight, try this quick-soak method. Put the beans in a large pot, add water 2 inches above the beans, and bring to a boil. Cover, remove from heat, and let stand 1 hour. Drain the beans, and then cook according to the recipe.

Provided by Southern Living Test Kitchen

Categories     Soup

Time 10h25m

Yield Serves 12

Number Of Ingredients 10

1 pound dried white navy beans, sorted of debris and rinsed
1 (about 1-lb.) ham bone or uncured ham hock
2 1/2 quarts water
1 large russet potato (about 8 oz.)
3 cups chopped celery (about 6 stalks)
3 cups chopped yellow onion (about 3 medium onions)
1 garlic clove, minced
3 teaspoons kosher salt
3/4 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley

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.

BEAN SOUP



Bean Soup image

A tasty ham and navy bean soup.

Provided by Pat Keene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dried navy beans
7 cups water
1 ham bone
2 cups diced ham
¼ cup minced onion
½ teaspoon salt
1 pinch ground black pepper
1 bay leaf
½ cup sliced carrots
½ cup sliced celery

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.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g

SOUTHERN BEAN SOUP



Southern Bean Soup image

Eleven kinds of beans make this Southern-style bean soup a warm and comforting dish, and perfect for a fall or winter evening.

Provided by Diana Rattray

Categories     Side Dish     Appetizer     Dinner     Lunch     Soup

Time 14h

Yield 8

Number Of Ingredients 19

1/4 cup lentils
1/4 cup navy beans
1/4 cup great northern beans
1/4 cup pinto beans
1/4 cup lima beans
1/4 cup kidney beans
1/4 cup garbanzo beans
1/4 cup black beans
1/4 cup black-eyed peas
1/4 cup yellow split peas
1/4 cup green split peas
2 quarts water
1 pound ham
1 large onion
1 clove garlic
1/2 teaspoon salt
1/4 cup barley
1 (16-ounce) can tomatoes
1 (10-ounce) can tomatoes with green chile peppers

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.

Nutrition Facts : Calories 324 kcal, Carbohydrate 46 g, Cholesterol 37 mg, Fiber 12 g, Protein 23 g, SaturatedFat 2 g, Sodium 678 mg, Fat 6 g, ServingSize serves 8, UnsaturatedFat 3 g

VEGETABLE-BEAN SOUP



Vegetable-Bean Soup image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

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.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

NEIGHBORHOOD BEAN SOUP



Neighborhood Bean Soup image

This is absolutely delicious even though I used pinto beans instead of great northern. I put some ham in mine and used a lot of extra carrot and celery plus threw in some parsley. It has great flavor and is easy to prepare. Recipe courtesy of Taste of Home December/January 2012 and Cheryl Trowbridge of Windsor, Ontario.

Provided by AmyZoe

Categories     Ham

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups dried great northern beans
5 cups chicken broth
3 cups water
2 smoked ham hocks (or 1 meaty ham bone)
2 -3 tablespoons chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried savory
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 tablespoon canola oil

Steps:

  • Place beans in a Dutch oven or soup kettle and add water to cover by 2 inches.
  • Bring to a boil and boil for 2 minutes.
  • Remove from heat and cover and let stand 1 hour. Drain.
  • Add broth, water, ham bone, bouillon and seasonings and bring to a boil.
  • Reduce heat and cover and simmer for 2 hours.
  • Meanwhile, in a large skillet, saute the onions, carrots, and celery in oil until tender and add to soup.
  • Cover and simmer 1 hour longer.
  • Remove ham bone and cool slightly.
  • When cool enough to handle, remove meat from bone and cut into chunks and return to soup.
  • Discard bone and skim fat from soup.

Nutrition Facts : Calories 178.3, Fat 2.8, SaturatedFat 0.5, Cholesterol 0.2, Sodium 688.9, Carbohydrate 27.9, Fiber 8.6, Sugar 3.4, Protein 11.2

MARYLAND CRAB SOUP



Maryland Crab Soup image

The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.

Provided by Cindy Chaney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Yield 10

Number Of Ingredients 11

2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed
1 gallon water

Steps:

  • Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
  • Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
  • Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 21.5 g, Cholesterol 51.8 mg, Fat 1.3 g, Fiber 5.3 g, Protein 17.8 g, SaturatedFat 0.3 g, Sodium 882.2 mg, Sugar 5.6 g

LIMA BEAN SOUP



Lima Bean Soup image

A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 12 servings (3 quarts)

Number Of Ingredients 14

3 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled

Steps:

  • In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

MARYLAND-STYLE CRAB SOUP



Maryland-Style Crab Soup image

Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. -Freelove Knott, Palm Bay, Florida

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained
2 cups water
1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)
2 cups cubed peeled rutabaga
2 cups chopped cabbage
1 medium onion, finely chopped
1 medium carrot, sliced
1/2 cup frozen corn, thawed
1/2 cup frozen lima beans, thawed
1/2 cup frozen peas, thawed
1/2 cup cut fresh green beans (1-inch pieces)
4 teaspoons seafood seasoning
1 teaspoon celery seed
1 vegetable bouillon cube
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh or lump crabmeat, drained

Steps:

  • In a 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Stir in crab. Cook, covered, on low 15 minutes longer or until heated through.

Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein.

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