BONNIE'S OLD-FASHIONED THICK WHITE BEAN SOUP
This is how I make thick white bean soup for my family from scratch. It is easy to do, delicious, and the thick broth will have them coming back for seconds. Bake up some cornbread, and no one will leave the table hungry. Enjoy! This humble recipe is my own and so is the photo.
Provided by BonniE !
Categories Other Side Dishes
Time 4h20m
Number Of Ingredients 14
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!
GRANDMA'S WHITE BEAN SOUP (THE BEST)
This recipe for white bean soup tastes just like it came from grandma's kitchen. Perfectly paired with crusty bread!
Provided by Natalya Drozhzhin
Categories Soup
Time 2h30m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 143 kcal, Carbohydrate 9 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 1193 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
OLD FASHIONED BEAN SOUP
This is a no fail easy to make recipe. The soup is thick and rich with lots of flavour. I've made it with leftover whole ham with bone, which keeps down the fat content. The original recipe came from a magazine over 20 years ago. It's best when made with left over mashed potatoes.
Provided by CgyVegan
Categories Ham
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 457.8, Fat 1.4, SaturatedFat 0.5, Cholesterol 1.1, Sodium 803.3, Carbohydrate 85.9, Fiber 20.1, Sugar 6.9, Protein 28.6
THE BEST WHITE BEAN SOUP
If you ever thought that beans are boring, this creamy flavor-packed white bean soup will blow your mind! This is a simple, vegan and budget-friendly recipe that tastes and smells amazing. Added bonus? It will be on the table in 25 minutes!
Provided by Katia
Categories Main Course Soup
Number Of Ingredients 15
Steps:
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
- Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
- Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
- When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
- Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!
Nutrition Facts : Calories 350 kcal, Carbohydrate 57 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Sodium 160 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving
GRANDMA B'S BEAN SOUP
An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.
Provided by RENEE R
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 16h15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 324 calories, Carbohydrate 47.2 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 16 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 464.9 mg, Sugar 2.8 g
OLD FASHIONED BEAN AND HAM SOUP
I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....
Provided by CIndytc
Categories Stocks
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
- Drain, put beans back in pot, add water and the rest of ingredients.
- Bring to boil, turn to simmer and cover.
- Simmer for at least 3 hours or until beans are soft.
- Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
- Discard fat and bones.
- Season to taste with pepper and salt and parsley.
Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1
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