Yankee Bean Soup Food

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.

YANKEE BEAN SOUP

Steps:

• Place the 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 stand for 1 hour. , Drain and rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion until tender. Stir in carrot and celery leaves. Return beans to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender. , Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of soup; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to the pan; heat through.

YANKEE BEANS

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme and red pepper flakes to the skillet, and cook for a minute to blend flavors.
• Place the soaked beans in a 3 1/2 quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaves to the top.
• Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaves, and season with vinegar, hot sauce, salt and pepper before serving.

SLOW COOKER YANKEE BEAN SOUP

Steps:

• The day before serving: Place ham bone in crockpot. Cover with water. Cook on LOW all day, 10 or more hours if possible. Remove bone. Soak beans in water in crock-pot overnight. Cover and cook on high 2 to 3 hours until tender (do not drain water from pot). Add remaining ingredients. Cover and cook on low about 8 hours. Serve hot and garnish with chopped chives.

UPDATED: AMISH YANKEE BEAN SOUP

Steps:

• Rinse the beans well and remove any foreign debris.
• Place the beans in 4 or 5 quart saucepan or Dutch oven.
• Add the water and bring it to a boil.
• Remove the pot from heat and let it stand covered for 2 to 24 hours.
• (The longer the beans soak, the softer the finished beans and the thicker the broth.)
• Add the molasses, salt pork, celery leaves, and ½ teaspoon salt.
• Cover the pot and simmer 2 hours or until the beans are tender.
• Shake the pan or stir occasionally to prevent sticking.
• Cook the bacon and onion in a small skillet until the bacon is lightly browned.
• Mash the beans slightly.
• Add the bacon, onion, carrots, and milk to the beans. Add more salt to taste. Cover and simmer the soup 10 minutes longer.
• The soup is then ready to serve or can be cooked longer to desired consistency.

YANKEE BEAN SOUP

Steps:

• Combine all ingredients except salt and pepper, in slow cooker; cover and cook on low 6-8 hours.
• Season to taste with salt and pepper.

YANKEE BEAN SOUP

Steps:

• Soak the beans according to label.
• Add all the ingredients EXCEPT the potatoes and carrots.
• Cook for several hours, simmering, until the beans are tender.
• Add the potatoes and carrots, then cook until they are tender, Serve with warmed Cuban bread.

YANKEE BEAN SOUP

Steps:

• Step 1: To a soup pot, add 2 tablespoons olive oil, 1 medium chopped onion, 3 chopped celery stalks and 3 chopped carrots. Saute until vegetables are tender.
• Step 2: Add 1 1/2 quarts water, 8 ounces white great northern beans (soaked overnight and drained), 1 (8-ounce) can tomato sauce and a dash of sugar. Simmer until the beans are tender.
• Step 3: At the end of cooking, add 2 tablespoons red wine vinegar and salt to taste.