MOMS OLD FASHION BEAN SOUP
This is one of my mothers recipes that we all still use. Mother taught all her daughters to make this we still make it every Christmas Eve when we all get together. Mother doesn't cook anymore at 93 so we make it and it better be done right, Ha Ha.
Provided by Linda Smith
Categories Bean Soups
Time 3h45m
Number Of Ingredients 11
Steps:
- 1. Go though navy beans and wash .soak beans over night.
- 2. In a large kettle, add drained beans, pork hocks, onion, and celery.
- 3. Cover with water and chicken broth.
- 4. Bring to a boil uncovered then turn down and simmer for about an hour.
- 5. Remove hocks from kettle let cool till you can take meat from bone.
- 6. Add meat back in kettle.
- 7. Add carrots and potatoes continue to simmer uncovered for another hour.
- 8. Add water to small sauce pan and bring to boil.
- 9. Whisk eggs slightly add 1 teaspoon of water.
- 10. Add flour to eggs a little at a time till you have a sticky dough.
- 11. Using a kitchen knife slide a little dough at a time into boiling water.
- 12. The little dumplings will rise to the top when done.Drain.
- 13. Add to soup simmer another 5 minutes and serve.
GRANDMA B'S BEAN SOUP
An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.
Provided by RENEE R
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 16h15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 324 calories, Carbohydrate 47.2 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 16 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 464.9 mg, Sugar 2.8 g
OLD-FASHIONED BEAN SOUP
I found this recipe on-line and this is what is stated about the recipe: "adapted from A Taste of South Africa by Magdaleen van Wyk"
Provided by diner524
Categories South African
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place meat, bacon and broth in a pot and bring to a boil. Cover and simmer for 1 hour.
- Heat oil in pan and saute onion, celery and carrot for 10 minutes. Add vegetables to the meat and simmer for 20 minutes. Add salt and pepper and serve.
Nutrition Facts : Calories 703.3, Fat 35.2, SaturatedFat 13, Cholesterol 147.8, Sodium 2851, Carbohydrate 40.5, Fiber 15.8, Sugar 2.1, Protein 54.8
OLD FASHIONED BEAN SOUP
This is a no fail easy to make recipe. The soup is thick and rich with lots of flavour. I've made it with leftover whole ham with bone, which keeps down the fat content. The original recipe came from a magazine over 20 years ago. It's best when made with left over mashed potatoes.
Provided by CgyVegan
Categories Ham
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash beans, discarding imperfect ones. Cover beans with 2 1/2 quarts water; refrigerate, covered, overnight.
- Next day, turn beans and water (there should be 6 cups) into 6-quart kettle.
- Add ham hocks, onion, garlic and bay leaf. Bring to boiling; reduce heat, and simmer, covered tightly, about 2 hours, or until the beans are almost tender.
- Add mashed potato, celery, carrot, salt and pepper. Return to boiling; simmer, covered, about 1 hour longer, or until beans are tender.
- Remove ham hocks; cut off meat. Dice meat, and return to kettle. Just before serving, sprinkle with chopped parsley.
Nutrition Facts : Calories 457.8, Fat 1.4, SaturatedFat 0.5, Cholesterol 1.1, Sodium 803.3, Carbohydrate 85.9, Fiber 20.1, Sugar 6.9, Protein 28.6
OLD FASHIONED BEAN SOUP
From my collection of handwritten recipes 1970-1984. Note: Overnight soaking time is not included. Cook time is estimated.
Provided by CJAY8248
Categories Beans
Time 2h10m
Yield 1 pot of soup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash, sort and soak beans in water to cover overnight.
- Drain water and cover with 5 cups cold water.
- Cook in covered pot over low flame.
- Meantime fry salt pork until crisp, saute onions in pork fat until transparent.
- Drain and hold.
- When beans are nearly done, add pork, onions, bouillon, bay leaf, vinegar and salt and pepper to taste.
- Simmer very slowly until beans can be crushed easily between fingers.
Nutrition Facts : Calories 362.9, Fat 23.6, SaturatedFat 8.5, Cholesterol 24.6, Sodium 933.2, Carbohydrate 28.1, Fiber 10.1, Sugar 2.3, Protein 9.6
MOM'S NAVY BEAN SOUP
Make and share this Mom's Navy Bean Soup recipe from Food.com.
Provided by Izzy Knight
Categories Low Protein
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Wash and pick over beans.
- Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour).
- Discard soaking water, rinse beans and put in a large soup pot.
- Add the 8 cups of water and bring to a boil.
- Cover tightly and reduce heat to a low simmer.
- Add carrots.
- In a non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat).
- Add garlic, celery leaves, and bell pepper.
- Continue sauteing, adding more liquid as necessary.
- When the mixture has cooked down somewhat, add it to the beans.
- Add the remaining ingredients except the miso.
- Stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma).
- Remove bay leaves.
Nutrition Facts : Calories 169.1, Fat 1, SaturatedFat 0.2, Sodium 807.5, Carbohydrate 34.1, Fiber 10.8, Sugar 8.9, Protein 8
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- Combine drained, soaked beans with diced celery, grated carrot, and chopped onions in slow cooker.
- If you are using pan juices (i.e.,ham juice from the bottom of the roasting pan):Refrigerate pan juices for at least four hours, until very cold.Using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup.Use 16-24 ounces of pan juices in your soup; less if your ham was particularly salty or the juices very thick.Add enough water to the pan juices to make a total of 1½ to 2 quarts of liquid, depending upon how thick you like your soup. (i.e., more liquid=thinner soup) Add liquid to the ingredients in the slow cooker.If you DO use pan juices as part of your liquid: Hold off on adding any additional seasoning until after the first 4 hours.If you DO NOT use pan juices as part of your liquid: Add the brown sugar and black pepper at this time.DO NOT add any salt to your Navy Bean Soup at this time. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup.
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