Bonnies Old Fashioned Thick White Bean Soup Food

GRANDMA B'S BEAN SOUP

Steps:

• Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
• Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
• Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

GRANDMA'S WHITE BEAN SOUP (THE BEST)

Steps:

• Cut pork into 2-inch cubes. Slice one of the onions into rings and place directly on top of the pork. Press down on the onions lightly to squeeze out some of their juice. Place in the fridge to marinate overnight.
• Take the pork out of the refrigerator. Remove the onions and throw them away. In an oiled soup pot over medium heat, sear the sides of the pork until they brown.
• Add the diced onions and sliced carrots. Sauté until the veggies turn golden brown.
• Add the white beans, bay leaves and boiled water. Lower the heat to a simmer and cook for an hour and a half. Season with salt and pepper. Note: You may need to add more water, as the beans tend to absorb liquid.
• Remove the soup from heat. Garnish with fresh dill and enjoy!

BONNIE'S OLD-FASHIONED THICK WHITE BEAN SOUP

Steps:

• 1. Cook the beans with water, covered, in a large soup pot until tender. Use any method you wish. I just rinse the beans, place them in a large heavy pot with the ham bone, bring to a boil and simmer on the lowest setting until tender. (Low heat keeps the beans from falling apart) It takes about 4 hours. Do not add any salt until the beans are tender. Salt can make the beans tough.
• 2. About two hours before the soup is ready, saute the vegetables in the olive oil until tender, adding the garlic the last two minutes. Add the tomatoes, and the sauteed vegetables to the soup. Add the thyme, black pepper, and chicken granules and the chopped ham.
• 3. Peel the 2 large russet potatoes, diced small, and place in a small sauce pan. Ladle enough liquid from the beans to just cover the potatoes. Bring to a boil and simmer on low until they are done enough to mash. Mash the potatoes by hand until almost smooth, and then dump the mixture in the soup to thicken it. Stir, continue to simmer the soup, covered on very low heat. Adjust seasoning to your taste and serve. Enjoy!

OLD FASHIONED BEAN SOUP

Steps:

• Wash beans, discarding imperfect ones. Cover beans with 2 1/2 quarts water; refrigerate, covered, overnight.
• Next day, turn beans and water (there should be 6 cups) into 6-quart kettle.
• Add ham hocks, onion, garlic and bay leaf. Bring to boiling; reduce heat, and simmer, covered tightly, about 2 hours, or until the beans are almost tender.
• Add mashed potato, celery, carrot, salt and pepper. Return to boiling; simmer, covered, about 1 hour longer, or until beans are tender.
• Remove ham hocks; cut off meat. Dice meat, and return to kettle. Just before serving, sprinkle with chopped parsley.

OLD FASHIONED BEAN SOUP

Steps:

• Wash, sort and soak beans in water to cover overnight.
• Drain water and cover with 5 cups cold water.
• Cook in covered pot over low flame.
• Meantime fry salt pork until crisp, saute onions in pork fat until transparent.
• Drain and hold.
• When beans are nearly done, add pork, onions, bouillon, bay leaf, vinegar and salt and pepper to taste.
• Simmer very slowly until beans can be crushed easily between fingers.

OLD-FASHIONED BEAN SOUP

Steps:

• Place meat, bacon and broth in a pot and bring to a boil. Cover and simmer for 1 hour.
• Heat oil in pan and saute onion, celery and carrot for 10 minutes. Add vegetables to the meat and simmer for 20 minutes. Add salt and pepper and serve.