Old Country 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.

COUNTRY BEAN SOUP

Steps:

• Sort beans, peas and lentils; combine in a large bowl. Divide into four equal batches, 2 cups each. Store in airtight containers in a cool, dry place for up to 6 months. Yield: 4 batches., To make one batch of soup: Rinse bean mixture with cold water. Place in a large saucepan; 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 bean mixture, discarding liquid. Return bean mixture to pan; add remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours or until beans are tender. Remove ham hock; cut meat into bite-size pieces and return to pan. Heat through.

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.

COUNTRY BEAN SOUP

Steps:

• Wash beans and place in large kettle.
• Cover with water and soak overnight.
• Drain beans.
• Add water and ham or pork hocks.
• Bring to a boil and simmer slowly at least 3 hours.
• Add remaining ingredients and simmer one hour.
• Remove bones and any large pieces of fat and if there are large chunks of meat, shred them and return them to the pot.

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.

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.