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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

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.

Reviews for Emily's Bean Soup

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
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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."

MY REVIEW
Reviewed Feb. 21, 2010

"This is our all-time favorite bean soup. The combination of beans in the directions is a nice mix of colors, shapes, and textures, but you can also be creative and use up whatever dried beans you have on hand or make substitutions according yto your taste. This recipe is a definite keeper with a permanent home in my recipe box."

MY REVIEW
Reviewed Apr. 18, 2009

"This was fantastic. I added several different types of beans but microwaved them for 15 minutes instead of boiling them. Then I used a crock pot for 8 hours. It was perfect!"

MY REVIEW
Reviewed Mar. 31, 2009

"I made this recipe but to save time used canned northern beans and also butter beans. I will making this again--it was so good!"

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