Best Old Country Bean Soup Recipes

OLD FASHIONED BEAN SOUP

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.

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

COUNTRY BEAN SOUP

Steps:

• Wash beans and place in large kettle.
• Cover with water and soak overnight.
• Drain beans.
• Add water and ham or pork hocks.
• Bring to a boil and simmer slowly at least 3 hours.
• Add remaining ingredients and simmer one hour.
• Remove bones and any large pieces of fat and if there are large chunks of meat, shred them and return them to the pot.

KENTUCKY SOUP BEANS (PINTO BEANS)

Steps:

• 1. Rinse beans and pick out any stones or clumps of dirt. Put in a pot, cover with a couple inches of water and bring to a boil. Reduce to a simmer and allow to simmer for 10 minutes. Remove from heat and allow to soak overnight.
• 2. When you're ready to cook, drain soaking water and beans into a colander and rinse. Put beans into a big pot with a lid. Cover with water again to about an inch above the beans. Cut up hog jowl or salt pork (rinse the salt pork first) and add to pot. Peel and chop onion and garlic and add both to pot. DO NOT ADD SALT.
• 3. Bring to a boil and boil uncovered for five minutes, then turn heat down to a simmer. Simmer for two to three hours, stirring occasionally, or until beans are very soft and the skins break open if you scoop out a spoonful and blow across it. Taste to make sure they're done to your liking. [Note: Cooking in a covered pot results in more liquid than cooking in an uncovered pot. If you like a lot of 'soup', cover the pot; if you prefer your beans to be thicker, leave off the cover. My grandmother half-covered hers, and I do as well.]
• 4. Take the meat from the pot, separate the fat from the meat, chop up the meat and add it back to the pot. Take a half cup of beans from the pot, mash them lightly with a fork until they're a paste, and stir them back into the beans to thicken up the 'soup'. Add salt, pepper and Fiesta pinto bean seasoning (if desired) to taste and serve.
• 5. Recommended cornbread recipe here: https://www.justapinch.com/recipes/bread/other-bread/cornbread-5.html?r=4

GRANDMA B'S BEAN SOUP

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.

OLD-FASHIONED COUNTRY BEANS

Steps:

• Place bacon in large saucepan and cover with water; boil 20 minutes.
• Add green beans, onions, salt, sugar and cayenne; boil 15 minutes.
• Add potatoes; boil until potatoes are tender.