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Emily's Bean Soup Recipe
Emily's Bean Soup Recipe photo by Taste of Home

Emily's Bean Soup Recipe

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This is a wonderful fall or winter meal, served with thick slices of warm homemade bread. The recipe evolved over the years as I added to it. I often double it and freeze what we don't eat. That way, I can throw some in a pot for a quick meal or if unexpected guests drop by. —Emily Chaney, Penobscot, Maine
TOTAL TIME: Prep: 25 min. + standing Cook: 3 hours
MAKES:22 servings
TOTAL TIME: Prep: 25 min. + standing Cook: 3 hours
MAKES: 22 servings

Ingredients

  • 1/2 cup each dried great northern beans, kidney beans, navy beans, lima beans, butter beans, split green or yellow peas, pinto beans and lentils
  • Water
  • 1 meaty ham bone
  • 2 teaspoons chicken bouillon granules
  • 1 can (28 ounces) tomatoes with liquid, quartered
  • 1 can (6 ounces) tomato paste
  • 1 large onion, chopped
  • 3 celery ribs, chopped
  • 4 medium carrots, sliced
  • 2 garlic cloves, minced
  • 1/4 cup minced chives
  • 3 bay leaves
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper

Nutritional Facts

1 serving (1 cup) equals 149 calories, 2 g fat (trace saturated fat), 5 mg cholesterol, 210 mg sodium, 25 g carbohydrate, 9 g fiber, 10 g protein.

Directions

  1. Wash all beans thoroughly; drain and place in a large saucepan. Add 5 cups of water. Bring to a rapid boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
  2. Meanwhile, place ham bone and 3 qts. of water in a stockpot. Simmer until beans have stood for 1 hour.
  3. Drain beans and add to the ham stock; add remaining ingredients. Simmer for 2-3 hours or until beans are tender. Cut meat from ham bone; discard bone. Add additional water to soup if desired. Yield: about 5-1/2 quarts.
Originally published as Emily's Bean Soup in Country Extra September 1992, p47

Reviews for Emily's Bean Soup

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Dec. 17, 2015

"*****"

MY REVIEW
Reviewed Oct. 24, 2015

"By far my favorite soup I've ever made. If you don't have a hambone, I've substituted bacon grease and have also just skipped the hambone step all together."

MY REVIEW
Reviewed Dec. 31, 2014

"This was a great soup. I changed it a bit. I didn't add the peas. But I did add other beans including: kidney, navy, northern, lima, vegetarian , black and chickpeas. I used diced tomatoes. Added Mrs. Dash for soups and beef soup base. I didn't use granules. I took it to work and people loved it. If you don't have a ham bone, try ham hock. I will make this again."

MY REVIEW
Reviewed Dec. 31, 2014

"This was a great soup. I changed it a bit. I didn't add the peas. But I did add other beans including: kidney, navy, northern, lima, vegetarian , black and chickpeas. I used diced tomatoes. Added Mrs. Dash for soups and beef soup base. I didn't use granules. I took it to work and people loved it. If you don't have a ham bone, try ham hock. I will make this again."

MY REVIEW
Reviewed Nov. 10, 2012

"We love this recipe. I substitute cottage bacon, which is very meaty and has very little fat. That way I don't have to deal ham bone. I cut the bacon into pieces and cook separately. I add it to the soup when it is cooking. I use a mix of beans that I buy at a local store that has 13 kinds of beans (including a couple kinds of split peas) and just measure an equivalent amount. I cook the rest of the recipe as written. I serve it with a loaf of good bread. It makes a wonderful meal."

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