Mary Janes Bean Pot Soup Recipes

MARY JANE'S BEAN POT SOUP

Steps:

• Heat the olive oil in a large stockpot set over medium heat; sauté the onion, celery, garlic, jalapeños, and carrots for about 3 minutes. Add the 10 cups water, the soaked and drained beans, ham, tomatoes, ginger, salt, and pepper. Bring the mixture to a boil over high heat, decrease the heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
• The soup can be made up to 4 days in advance and refrigerated. It can also be frozen for up to 2 months. To serve, reheat and add water or stock if it has become too thick.
• My dad sold ham bones for soups at his Honeybee store, so it is worth asking for bones at your local ham store.

MARY JANE'S BEAN POT SOUP

Steps:

• Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
• Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.
• Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
• *Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.
• To serve, reheat and add water or stock if it has become too thick.

PUMPKIN BLACK BEAN SOUP

Steps:

• Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
• Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.