Grandmas Che Che Bean Soup Recipes

GRANDMA'S WHITE BEAN SOUP (THE BEST)

Steps:

• Cut pork into 2-inch cubes. Slice one of the onions into rings and place directly on top of the pork. Press down on the onions lightly to squeeze out some of their juice. Place in the fridge to marinate overnight.
• Take the pork out of the refrigerator. Remove the onions and throw them away. In an oiled soup pot over medium heat, sear the sides of the pork until they brown.
• Add the diced onions and sliced carrots. Sauté until the veggies turn golden brown.
• Add the white beans, bay leaves and boiled water. Lower the heat to a simmer and cook for an hour and a half. Season with salt and pepper. Note: You may need to add more water, as the beans tend to absorb liquid.
• Remove the soup from heat. Garnish with fresh dill and enjoy!

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.

GRANDMA'S CHE CHE BEAN SOUP

Steps:

• Heat the oil in a skillet over med-high heat.
• Add in the onion, celery, carrots, garlic, and rosemary; saute until the vegetables begin to soften and are fragrant, 3-4 minutes.
• Add in tomatoes and saute another minute to incorporate.
• Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker; add in the broth and garbanzo beans.
• Cover and cook on LOW for 6 hours or HIGH for 3 hours.
• Remove the cover, stir in the pasta, and cook for about 20 minutes on LOW or 10 minutes on HIGH.
• Serve the soup garnished with the cheese.

MY OTHER GRANDMA'S NAVY BEAN SOUP

Steps:

• 1. Boil beans for 2 minutes. Then soak 1-2 hours
• 2. In a separate pot, simmer for 1 to 2 hours: Ham bone, bay leaves, garlic, salt & pepper,chicken bouillon, and celery seed or salt (or one raw celery).
• 3. After simmery the second pot of ingredients, add the beans to ham mixture. Simmer again for 1- 1 1/2 hours.
• 4. Add carrots and potatoes the last 40 minutes. Simmer until tender

CONGRESSIONAL BEAN SOUP- GRANDMA'S

Steps:

• 1. Originally Grandma made this soup in a stock pot. Later she and my Mom it in a crock pot. Since that easier I have used the crock pot directions.
• 2. Place all ingredients in Crock-Pot. Cover and cook on low 8-10 hours or until beans are tender. Adjust seasonings. These beans can be bland so more spices may be to your liking. Serve hot with corn bread.
• 3. Remove bay leaf and ham bone if used. Serve hot with corn bread.