Does anyone have a good recipe for bean soup? including the best bean to use, navy beans? northern beans?

Question

mom always made some when she was on her way to making baked beans, but I can not remember how she did it.

You all have well meaning good versions, and I am pleased by everyones interest in good basic meals and home-type cooking. It's hard to choose the best.

KateM chic peas huh? I'd like that, but can not e-mail for block. Please share recipe via edit. Thank you.

Answer 1

i have a spanish bean soup recipe using garbanzo beans if you want it , I would be glad to share it if you want to email me .

Answer 2

This is a really good one and you can make it with any kind of beans or veggies you have on hand:

2 medium carrots diced
1/2 cup celery sliced
2 cloves garlic minced
2 tsp butter or margerine melted
4 cups chicken broth
3 meduim potatoes, peeled and cubed (3 cups)
1/2 lb dry Great Northern or kidney beans soaked overnight and cooked or 1 15 oz can
1/2 cup sour cream or plain yogurt
1 tbsp flour
salt and pepper to taste

1. In a large saucepan cook and stir carrots, celery and garlic in hot margerine over medium heat for about 4 minutes or until tender. Carefully stir in broth and potatoes. Simmer covered until tender about 20-25 minutes. With the back of a spoon mash about 1/2 of the potatoes in the broth. Add cooked or canned beans. In small bowl combine sour cream or yogurt and flour. Add to soup and cook about 1 minute more until thickened. Serve

Serves 4-6

I also add smoked sausage or a ham hock and some chopped cabbage to this when I want to serve a larger group. It's even better the next day.

Answer 3

2 pounds Michigan navy beans
4 quarts water
1 thick slice leftover spiral ham, cut into small pieces (not country ham,
which is too salty)
1/4 cup (1/2 stick) butter
1 medium onion, chopped
Salt and pepper
1/4 cup fresh parsley leaves

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley. as for the best bean michigan navy beans and if you can't find michigan navy beans then regular navy beans will do

Answer 4

1 pound pinto beans, about 2 to 2 1/2 cups
8 cups water
1 pound lean ground beef
1 tablespoon vegetable oil
1/2 cup chopped onion
1 large clove garlic
1 tablespoon chili powder
2 teaspoons dried parsley flakes
1 cup chopped celery
1 can (14 1/2-ounce) diced tomatoes
2 medium carrots, sliced
seasoned salt, to taste
pepper
PREPARATION:
Wash, pick over, soak, and cook beans with the 8 cups of water, following package directions.In a frying pan, Sauté onions and garlic in oil; add lean ground beef. When beef is no longer pink, add chili powder.
Add ground beef, parsley, celery and tomatoes to the cooked beans. Return bean soup to boil; turn heat to low. Cover and cook 2 hours longer. Add sliced carrots during last hour of cooking time. Salt and pepper to taste.
Serves 10 to 12

Answer 5

Basically you cook and simmer beans (navy) works for me. in the simmer you have onion, you can season with pork or other meat, but I like it plain, not too heavy on the spices. The philladelphia naval shopyard had the best I ever tasted, every day at the little shacks that sold coffee, candy cigaretts, and the like. Bean soup was a favorite on a cold snowy morning with the sailors, and yardbirds alike. The southern boys, did not admit to "Yankee" fair, but they loved bean soup, which I guess they claimed as their own ( with ham hoc)

Answer 6

I call this Spicy Bean Soup:

Use red kidney beans- soak them overnight in salt water to soften. Chop all veggies well.

In the crockpot:
Red kidney beans
Handful of cilantro
1/2 onion
1 clove garlic minced
1 bell pepper
1/2 bag baby carrots
1 can mushrooms drained
1 large tomato
1/2 tsp cumin
1 tsp crushed red pepper
1/2 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tsp marjoram to soften beans
2-3 cups of water

Anything else you can fit and would like to add.

Cook on high 3 hours and then on low 3 hours.

Answer 7

I like to keep it simple... a crock pot, a pound of navy beans... a couple of pounds of ham bone, a touch of salt and pepper to taste and a dash of cumin (always use cumin with pork... even with your usual rub on pork chops... cumin and pork go together). and let the whole mess cook until it tastes done... yum!

Answer 8

Ham and Bean Soup
Prep: 1 3/4 hours
Cook: 1 1/4 hours

Ingredients

1 cup dry navy beans or 15 bean soup mix
1 to 1 1/2 pounds meaty smoked pork hocks or one 1- to 1 1/2-pounds meaty ham bone
1 tablespoon butter
1-1/2 cups sliced celery (3 stalks)
1-1/2 cups chopped onion (3 medium)
3/4 teaspoon dried thyme, crushed
1/2 to 1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
Salt and black pepper

Directions
1. Rinse beans. In a 4-quart Dutch oven combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.

2. In the same Dutch oven brown pork hocks on all sides in hot butter over medium heat. Add celery and onion to Dutch oven. Cook and stir until softened. Stir in beans, thyme, salt, pepper, bay leaf, and 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender. Remove pork hocks. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones and bay leaf. Slightly mash beans in saucepan.

3. Stir in chopped meat; heat through. Season to taste with salt and pepper.

4. Makes 5 servings (8 cups)

5. Easy Ham and Bean Soup: Prepare as above, except omit dry navy beans,ham hocks, and water. Cook onion and celery in butter as directed in Step 2. Add 4 cups chicken broth, 1 cup cubed cooked ham (5 ounces), and two 15-ounce cans navy beans, rinsed and drained, along with thyme, black pepper, and bay leaf. Omit salt. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until heated through. Makes 5 servings (7 cups).
Per 1 1/3 cups: 315 cal., 6 g total fat (2 g sat. fat), 25 mg chol., 2,023 mg sodium, 46 g carbo., 11 g dietary fiber, 21 g protein. Daily Values: 6% vit. A, 10% vit. C, 12% calcium, 22% iron. Exchanges: 1/2 Vegetable, 3 Starch, 1 1/2 Lean Meat

6. Ham and Vegetable Bean Soup: Prepare as above, except after slightly mashing beans, stir in 2 cups sliced carrot and 2 cups sliced parsnip or chopped, peeled rutabaga. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until vegetables are tender. Stir in chopped meat; heat through. Makes 5 servings (8 cups).