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

Sportsman's Bean Soup Recipe

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I’ve been cooking and freezing soups and stews for 45 years. This hearty, wholesome soup is one of my wife’s favorites. The way to a woman’s heart is through her stomach, too.
TOTAL TIME: Prep: 30 min. + soaking Cook: 2-1/4 hours
MAKES:27 servings
TOTAL TIME: Prep: 30 min. + soaking Cook: 2-1/4 hours
MAKES: 27 servings

Ingredients

  • 2 pounds dried navy beans
  • 3 large onions, chopped
  • 2 tablespoons butter
  • 4 medium carrots, chopped
  • 2 smoked ham hocks
  • 1 tablespoon marinade for chicken
  • 12 orange peel strips (1 to 3 inches)
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 3 cups cubed fully cooked ham
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/4 cup cider vinegar

Nutritional Facts

1 cup equals 178 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 365 mg sodium, 26 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 meat.

Directions

  1. Sort beans and rinse with cold water. Place in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
  2. Drain and rinse beans; discard liquid and set beans aside. In the same pan, saute onions in butter until tender. Add carrots; saute 4-5 minutes longer.
  3. Add the ham hocks, marinade for chicken, orange peel, salt, thyme, bay leaves, beans and enough water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender.
  4. Remove ham hocks; when cool enough to handle, remove meat from bones. Discard bones and cut meat into cubes; return to the soup. Add the additional ham, tomatoes and vinegar; heat through. Discard bay leaves and orange peel before serving. Yield: 27 servings (6-3/4 quarts).
Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.
Originally published as Sportsman's Bean Soup in Country Extra November 2008, p51

Nutritional Facts

1 cup equals 178 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 365 mg sodium, 26 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 meat.

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