Baby Bear Soup Recipes

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GRANDMA NORNS " BEAR SOUP" MINUS THE BEAR



Grandma Norns

This has been a cherished family recipe since my childhood. My grandma was very poor, but made the best food with what she had on hand, which, was usually ingredients from the garden and meat that my grandpa had raised or brought home from a good day of hunting. Hence the name bear soup, as my Grandma usually had bear or venision. But We always use beef stew meat. This may seem like a simple recipe but give it a try you will not be disappointed. This is the best comfort food ever and feeds a crowd. Also great to can and have all winter. Serve with a peanut butter sandwich and you have heart and belly warming meal.

Provided by Monica Livesay

Categories     Potato

Time 2h20m

Yield 15 serving(s)

Number Of Ingredients 8

1 (1 lb) package beef stew meat
1 large onion, chopped
salt and pepper
1 (6 1/2 ounce) can campbell's tomato juice
1 (15 1/3 ounce) can corn
1 (14 1/2 ounce) can green beans, drained
1/2 cup butter or 1/2 cup margarine
4 -5 large potatoes, peeled and cubed

Steps:

  • In 5-quart Dutch oven add stew meat, onion, salt and pepper.
  • Cover meat with water about 3 inches above meat.
  • Bring to a boil and then reduce heat. Simmer until meat is tender and a nice broth has formed.
  • Add remaining ingredients and bring to a boil. Reduce heat and simmer until potatoes are tender.

Nutrition Facts : Calories 211.1, Fat 8.1, SaturatedFat 4.6, Cholesterol 35.6, Sodium 120.4, Carbohydrate 26.7, Fiber 3.8, Sugar 3.9, Protein 10.3

BABY BEAR SOUP



Baby Bear Soup image

Split Pea Soup, just like Mom used to make. She called it "Baby Bear Soup" to entice me to eat it when I was a little girl. She got the idea from a local restaurant called "Tumenello's" after my grandparents took us all out to eat when I was a toddler.

Provided by Spoonless Kitchen

Categories     Low Cholesterol

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1 medium carrot, chopped (about 1 cup)
1/2 cup celery, chopped
1 garlic clove, chopped
1 (16 ounce) package split peas, dried
5 -6 cups water (start with 4, add more as necessary)
1 medium potato, chopped
1 bay leaf
1/4 lb lean ham, chopped (or meaty ham bone)
1/4 teaspoon tarragon
2 -3 dashes hot sauce
1/4 teaspoon white pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt (add more to taste when soup is ready to serve)
1 teaspoon molasses or 1 teaspoon brown sugar

Steps:

  • In a large soup pot, sweat onion, carrots, celery, and garlic in 1 tablespoon olive oil over medium heat until tender, stirring often.
  • Wash peas several times until water runs clear, removing any discolored peas. Add water, peas, potato, bay leaf, ham, and seasonings. Turn heat to medium-low and simmer for several hours, adding water as needed.
  • 3. Taste and add more salt or hot sauce before serving.

Nutrition Facts : Calories 261.2, Fat 3.1, SaturatedFat 0.6, Cholesterol 4.2, Sodium 332.4, Carbohydrate 42, Fiber 15.6, Sugar 6.3, Protein 17.8

LUSCIOUS LIMA BEAN SOUP



Luscious Lima Bean Soup image

Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!

Provided by Ann Caterina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h30m

Yield 9

Number Of Ingredients 9

1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

Steps:

  • Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
  • In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
  • In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g

LIMA BEAN SOUP



Lima Bean Soup image

A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 12 servings (3 quarts)

Number Of Ingredients 14

3 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled

Steps:

  • In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

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