AUNTIE'S GREEN BEAN SOUP
Provided by Food Network
Time 3h5m
Yield 15 to 20 servings
Number Of Ingredients 13
Steps:
- For the ham starter: Trim meat off the bone. Place meat and bone in a pressure cooker and cover with water. Pressure cook for 45 minutes. Release pressure, then clean and chop meat and strain broth. This can be divided into 4 portions of starter. Freeze 3 of the portions for future use and set the remaining portion aside.
- For the glace: Put flour and salt in food processor. While it's running, stream in the eggs. Mix thoroughly. Put bench flour on a table, then dump dough out and knead to combine. Let rest 20 minutes. Flour table again and roll to about 1/4-inch thick, then cut into small squares with a pizza cutter. Make sure there's enough flour so the dumplings don't stick together. Rough them up in your hands to make them rustic looking. Put into a dry strainer and shake off excess flour.
- For the soup: Combine the reserved ham starter, ham base, green beans and their juice and potatoes in a pot. Add water to fill about three-quarters of the way. Bring it all to a boil. Add the glace directly to the pot and cook until they float.
- Combine the evaporated milk, sour cream and heavy cream in a separate bowl. Add some hot broth and whisk until completely smooth. Add the tempered cream mixture to the soup. Add salt, pepper and garlic powder to taste. Let simmer together for 45 minutes.
AUNT GINNY'S BEAN SOUP
I first got this bean soup recipe with a bag of the dried beans and the recipe as a neighborly Christmas gift.It's similar to other 15 bean soup recipes, but the ingredients are a little different. My boys all love it and it's become a staple whenever we have a bone-in ham.If I'm using a ham bone I'll start this the day before and simmer the ham bone with the water for about 2-3 hours. Then I remove the ham bone and refrigerate it and the stock separately. The next day I'll skim off the congealed fat and proceed with the soup.If you don't have a meaty ham bone you can double the amount of packaged diced ham.I usually double the recipe as the soup freezes well.Prep time does not include soaking time for beans or preparing the stock.
Provided by Leslie in Texas
Categories Beans
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash beans and add water to cover 2 inches over the beans.
- Soak overnight.
- Drain and put in a 6-8 quart pot.
- Cover with 2 quarts water, or use the ham stock made the day before (you may want to use chicken or vegetable broth if you didn't use a ham bone to make a stock).
- Remove meat from ham bone and dice, discarding any fat.
- Add the remaining ingredients and the meat removed from the ham bone and bring to a boil.
- Lower heat and simmer for 3-4 hours, or until the beans are tender.
- Sometimes I will add about 1 T chili powder to the soup for a change of pace.
Nutrition Facts : Calories 116, Fat 2.7, SaturatedFat 0.9, Cholesterol 22.1, Sodium 878.3, Carbohydrate 12.9, Fiber 2.8, Sugar 6.5, Protein 11.1
GREAT-AUNT FANNIE OLD TRADITIONAL POTATO SOUP
Make and share this Great-Aunt Fannie Old Traditional Potato Soup recipe from Food.com.
Provided by Tom232
Categories German
Time 50m
Yield 2 Quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes, onions, celery and carrots in the water until tender.
- Meanwhile, in other pan melt butter and blend in flour.
- Gradually add milk and cook, stirring constantly until thickened.
- Add to soup.
- Add evaporated milk.
- Season to taste with salt and pepper.
- Garnish bowls with paprika.
QUICK BEAN SOUP
A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings (about 2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.
Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.
BEAN SOUP
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
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
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