Dried white beans are low in cost, high in vitamins and minerals, full of good taste. A delicious soup that's easy to prepare and a year-round family favorite.
It's time for a yummy pot of homemade bean soup. Serve up lots of nutrition with this mouth-watering family recipe. Make a quick complete meal that's easy on the budget by adding hot cornbread or fluffy biscuits, carrot and celery sticks, and dessert.
Dried white beans are great sources of protein, iron, folate, calcium, and many other vitamins and minerals. What a delicious way to get major portions of the Recommended Daily Allowance of lots of vitamins and minerals!
Ingredients:
- 2-1/4 cups dried white beans
- 2 stalks celery
- 3 carrots
- 2 medium potatoes
- 4 bay leaves
- 1/4 cup dried onion flakes
- 2 chicken bouillon cubes
- 1 beef bouillon cube
- 3 tbsp. dried parsley flakes
- 3 tbsp. dried chopped chives
- 1 tbsp. seasoned salt or Flavor-All
- 8 cups water
- Salt and pepper to taste
Instructions:
- Soak the Beans - Sort through the beans carefully to remove any that are misshapen, discolored or blemished in any way. Rinse the beans thoroughly in a colander or a large bowl. Soak them at least 8 hours or overnight by placing them in a large kettle and covering them with water. Be sure to put a lid on the kettle.
- Slice the Vegetables - The next day, wash the celery, carrots and potatoes thoroughly. Place a slicing disk in a food processor, put the vegetables in the food tube and slice them quickly and easily. If you don't have a food processor, just slice or dice them with a sharp knife.
- Quick and Easy Mixing - Rinse the beans in a colander and pour them into an 8-quart kettle. Add the sliced vegetables, diced ham, bouillon cubes, onion, parsley, chives, bay leaves, seasoned salt, and water to the kettle. Stir with a large spoon to combine ingredients.
- No-hassle Cooking - Cover the kettle and place it on a large burner on the stove. Turn the heat to high and bring the soup almost to a boil. Turn the heat down to medium-low and let it cook for about 3 hours.
- Season the soup with salt and pepper to taste. Let it continue cooking until the beans are soft. Use a potato masher to crush the beans until the soup is of desired consistency. (Instead of using a potato masher, you may prefer to process the soup in a blender or food processor, or press it through a sieve or colander.)
- Serving Ideas - Serve hot with cornbread or biscuits. Add a tossed green salad, carrot and celery sticks, or other crunchy fresh vegetables. Dessert suggestions are canned sliced peaches or spicy oatmeal-raisin cookies with vanilla pudding or ice cream.
Crockpot Instructions - Mix the soup ingredients together early in the day. Pour into a 6-quart crockpot or slow cooker. Set to low before you leave for work in the morning or begin your daily activities; it will be ready to eat at dinnertime.
The copyright of the article Justin's Hearty Bean Soup in Recipes is owned by Carla Ruschival. Permission to republish Justin's Hearty Bean Soup in print or online must be granted by the author in writing.
