Bean Soup

Bean Soup Recipe

This has to be the best bean soup recipe that I have ever come across. It was given to me years ago when I was going to college. My Food and Nutrition professor lived next door to me and almost every day we would walk to the campus together and one time we got to talking about recipes, bean soup in particular, and she said she had a really good recipe that I might like to try. The rest is history.

Whenever I bake a ham I freeze the leftover meat and the bones so I can make this soup at a later date and then I make a large pot of it so I can freeze any leftovers – saves time and energy!

Start by putting the ham bones in a large pot and cover them with cold water. I usually put in a chopped onion, celery, carrots and a bay leaf to give the stock a better flavor. Simmer this mixer for a few hours. Drain. Making the stock  can be done ahead of time and then frozen so you are a step ahead when you start to make the Bean Soup Recipe.

Bean Soup Recipe

2 c. (1 lb.) dry Navy beans* – washed, sorted and soaked for about 24 hours, drain (Precook beans according to the directions that came with your pressure pan. I use 15 lb. for 30 minutes.) Drain.
water – or ham stock to cover
1 1/2 lb. precooked ham
1 t. dried onion flakes
1/2 t. dried parsley flakes
2 large carrots – peeled and halved
2 stalks celery – halved
1/2 t. pepper
1 (10 oz.) can  condensed tomato soup**

Place the cooked beans and the rest of the ingredients (except the tomato soup) in a pressure pan. Cook at 15 lb. pressure for 30 minutes. Remove from heat. Allow to stand 5 minutes before reducing pressure. Open cooker. Remove ham and cut in chunks.  Return ham to soup and add condensed tomato soup. – Serve over homemade noodles.

*I went online to: http://beaninstitute.com/ and learned quite a bit about beans. They claim: “The longer beans soak, the more the gas-producing compounds break down.” – that is why I soaked mine the full 24 hours!

They also said: “Wait to add lemon juice, vinegar, tomatoes, chili sauce, catsup, molasses, or wine until after beans have been soaked and are fully cooked. Adding ingredients rich in calcium or acids too early in the cooking process can prevent the beans from becoming tender.” – That is why I precooked the beans for 30 minutes before adding the other ingredients.

You can make this recipe without a pressure cooker, but it will take longer on the stove-top. I have even made it by cooking the beans ahead of time and then adding the rest of the ingredients (except the tomato soup) to a crockpot and let it cook all day on low.

Bean Soup Recipe
**Condensed Tomato Soup Substitute:

If you don’t have any condensed tomato soup, I use this substitute as the recipe directs, in it’s place.

Check out the downloadable PDF for other “Ingredient Substitutions and Equivalents” put out by the Utah State University Cooperative Extension – at the bottom of this page.

Bean Soup Recipe
 
This has to be the best bean soup recipe that I have ever come across. It was given to me years ago when I was going to college. My Food and Nutrition professor lived next door to me and almost every day we would walk to the campus together and one time we got to talking about recipes, bean soup in particular, and she said she had a really good recipe that I might like to try. The rest is history. Whenever I bake a ham I freeze the leftover meat and the bones so I can make this soup at a later date and then I make a large pot of it so I can freeze any leftovers - saves time and energy! Start by putting the ham bones in a large pot and cover them with cold water. I usually put in a chopped onion, celery, carrots and a bay leaf to give the stock a better flavor. Simmer this mixer for a few hours. Drain. Making the stock can be done ahead of time and then frozen so you are a step ahead when you start to make the Bean Soup Recipe.
Author:
Ingredients
  • 2 c. (1 lb.) dry Navy beans* - washed, sorted and soaked for about 24 hours, drain (Precook beans according to the directions that came with your pressure pan. I use 15 lb. for 30 minutes.) Drain.
  • water - or ham stock to cover
  • 1 1/2 lb. precooked ham
  • 1 t. dried onion flakes
  • 1/2 t. dried parsley flakes
  • 2 large carrots - peeled and halved
  • 2 stalks celery - halved
  • 1/2 t. pepper
  • 1 (10 oz.) can condensed tomato soup
Instructions
  1. Place the cooked beans and the rest of the ingredients (except the tomato soup) in a pressure pan. Cook at 15 lb. pressure for 30 minutes. Remove from heat. Allow to stand 5 minutes before reducing pressure. Open cooker. Remove ham and cut in chunks. Return ham to soup and add condensed tomato soup. - Serve over homemade noodles. *I went online to: http://beaninstitute.com/ and learned quite a bit about beans. They claim: “The longer beans soak, the more the gas-producing compounds break down.” - that is why I soaked mine the full 24 hours! They also said: “Wait to add lemon juice, vinegar, tomatoes, chili sauce, catsup, molasses, or wine until after beans have been soaked and are fully cooked. Adding ingredients rich in calcium or acids too early in the cooking process can prevent the beans from becoming tender.” - That is why I precooked the beans for 30 minutes before adding the other ingredients. You can make this recipe without a pressure cooker, but it will take longer on the stove-top. I have even made it by cooking the beans ahead of time and then adding the rest of the ingredients (except the tomato soup) to a crockpot and let it cook all day on low.

 

 

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