Maine Bean Soup Food

EMILY'S BEAN SOUP

Emily's Bean Soup image

This is a wonderful fall or winter meal, served with thick slices of warm homemade bread. The recipe evolved over the years as I added to it. I often double it and freeze what we don't eat. That way, I can throw some in a pot for a quick meal or if unexpected guests drop by. -Emily Chaney, Penobscot, Maine

Provided by Taste of Home

Categories Lunch

Time 3h25m

Yield 22 servings (about 5-1/2 quarts).

Number Of Ingredients 16

Ingredients

1/2 cup each dried great northern beans, kidney beans, navy beans, lima beans, butter beans, split green or yellow peas, pinto beans and lentils
Water
1 meaty ham bone
2 teaspoons chicken bouillon granules
1 can (28 ounces) tomatoes with liquid, quartered
1 can (6 ounces) tomato paste
1 large onion, chopped
3 celery ribs, chopped
4 medium carrots, sliced
2 garlic cloves, minced
1/4 cup minced chives
3 bay leaves
2 tablespoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper

Steps:

Wash all beans thoroughly; drain and place in a large saucepan. Add 5 cups of water. Bring to a rapid boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour., Meanwhile, place ham bone and 3 qts. of water in a stockpot. Simmer until beans have stood for 1 hour. , Drain beans and add to the ham stock; add remaining ingredients. Simmer for 2-3 hours or until beans are tender. Cut meat from ham bone; discard bone. Add additional water to soup if desired.

Nutrition Facts :

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

Ingredients

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

MANY BEAN SOUP

Many Bean Soup image

In ' Slow Cooker' by Diane Phillips. The choice of beans is up to you; can buy beans at health food store where they have bulk-food bins, so you buy only what you need. Or you can buy the prepackaged multi-bean mix sold in regular grocery stores.

Provided by ratherbeswimmin

Categories Beans

Time 10h30m

Yield 8-10 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup dried red beans
1/4 cup dried small white beans
1/4 cup dried pinto bean
1/4 cup dried kidney beans
1/4 cup dried cranberry beans
1/4 cup dried baby lima beans
1/4 cup dried black-eyed peas
1/4 cup dried split peas
1/4 cup dried yellow split peas
1/4 cup dried red lentils
1/4 cup dried brown lentils
1 large onion, finely chopped
3 medium carrots, chopped
3 stalks celery, finely chopped
2 teaspoons dried thyme
1 bay leaf
1 (15 ounce) can chopped tomatoes, with their juice
1 smoked ham hock or 1 ham bone
8 cups chicken broth or 8 cups vegetable broth
salt
fresh ground black pepper

Steps:

Soak the red, white, pinto, kidney, cranberry, lima beans, and black-eyed peas overnight in water to cover.
Drain and rinse well.
Add the soaked beans, split peas, and lentils to the insert of a 5- to 7-quart slow cooker.
Add the remaining ingredients up through the broth; stir to combine.
Cover and cook on LOW for 8-10 hours, until the beans are tender and the ham is falling off the bone.
Remove the ham hock or bone from the soup; chop any meat, removing the fat, and return the meat to the slow cooker.
Season with salt and pepper; remove the bay leaf before serving.

Nutrition Facts : Calories 245.6, Fat 2.2, SaturatedFat 0.6, Sodium 800.8, Carbohydrate 39.2, Fiber 13.4, Sugar 6.5, Protein 18.3

MAINE BEAN SOUP

Maine Bean Soup image

Make and share this Maine Bean Soup recipe from Food.com.

Provided by Maine-iac

Categories Beans

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
4 -5 cloves garlic, chopped
1 large onion, diced
1 large green pepper
2 stalks celery, diced
3 medium fresh carrots, diced
1 lb ground beef
5 cans beef broth
2 cans chopped tomatoes
1 cup red wine
2 cans red kidney beans (or your favorite)
1 (16 ounce) bag frozen mixed vegetables
1 teaspoon oregano
1 tablespoon Worcestershire sauce
salt & pepper
1 1/2 cups elbow macaroni

Steps:

In a large pot, sauté garlic and veggies in olive oil until tender.
Microwave ground beef, drain, and add to veggies.
Add beef broth, tomatoes, wine, beans, and frozen veggies.
Add oregano, Worcestershire sauce, and salt& pepper.
Bring to a boil, reduce heat, cover, and simmer 1 hour.
Return to a boil, add macaroni, and cook until noodles are tender.
Serve with warm, crusty bread.

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