Neighborhood Bean Soup Food

NEIGHBORHOOD HAM AND BEAN SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2".
• Bring to a boil; boil for 2 minutes.
• Remove from heat, cover and let stand for 1 hour. Drain.
• Add broth, water, ham bone, bouillon and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 2 hours (I find I usually add at least an hour to this).
• Sauté' onions, carrots and celery in oil; add to soup along with cubed potato (if using).
• Cover and simmer 1 hour longer.
• Debone ham and cut into chunks; return to soup.
• Skim fat (I find I don't have any to skim).
• I like to mash some of the beans once they get soft. My total cooking time is more like 6 hours than 4 hours.
• Great served with corn bread.

BLACK BEAN SOUP

Steps:

• Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
• Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

NAVY BEAN SOUP

Steps:

• Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
• In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total.
• Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
• Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup, puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.
• Pour into heated bowls, place a small pat of butter on top of each soup, and serve.

THE BEST BEAN AND HAM SOUP

Steps:

• Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
• Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

9-BEAN SOUP

Steps:

• Gather the ingredients.
• Soak the navy beans , white lima beans, black beans, kidney beans, lentils, pinto beans, garbanzo beans, green split peas, pigeon peas, and barley overnight in a large pot with more than enough water to cover. When ready to cook, drain the beans and barley well. Place them in a large stockpot along with the 2 quarts of water, and add the ham bone.
• Bring to a boil, lower the heat, and skim off any foam that rises to the surface. Cover and simmer for 2 hours.
• Add tomatoes, onion, lemon juice, chili powder , thyme, and sage. Simmer an additional 30 minutes.
• Stir in the salt and pasta. Cook an additional 15 minutes until the pasta is done and the beans are tender.
• If the soup is too thick, add additional water. Remove the ham, de-bone the meat, chop, and return to the soup.

BEAN SOUP

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.

NEIGHBORHOOD BEAN SOUP

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender. , Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.

NEIGHBORHOOD BEAN SOUP

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.

RUTH'S WHITE BEAN AND HAM SOUP

Steps:

• Mash one can of beans and set aside.
• In a large saucepan, saute the carrots and onions in butter.
• Stir in the water, ham, seasonings and whole and mashed beans and cook over medium heat until heated through.

SENATE BEAN SOUP

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.

HOMESTYLE HAM AND BEAN SOUP

Steps:

• In a large kettle or Dutch oven, combine all ingredients.
• Bring to boiling.
• Reduce heat.
• Simmer, covered for 20 minutes.
• Remove bay leaf.
• Serve at once.

THREE BEAN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat.
• Cook hamburger until mostly cooked, then add onion and garlic in the saucepan and slowly cook until tender and browned.
• Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan.
• Cook over medium-high heat approximately 25 minutes.
• As the mixture thickens, stir in the red wine.

BEAN & BARLEY SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
• Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.