Emily’s Bean Soup

Name: Emily's Bean Soup
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 22 servings (about 5-1/2 quarts).
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

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

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

Directions

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.
Meanwhile, place ham bone and 3 qts. of water in a stockpot. Simmer until beans have stood for 1 hour.
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.

Nutrition Facts

1 cup: 149 calories, 2g fat (0 saturated fat), 5mg cholesterol, 210mg sodium, 25g carbohydrate (5g sugars, 9g fiber), 10g protein.

Originally published as Emily's Bean Soup in Country Extra September 1992

Reviews

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Average Rating:

ksandjs1

Dec 17, 2015

*****
RebeccaMotley

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.
knedz

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.
knedz

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.
Summerfest

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.
dbitler

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.
hmbehrends

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!
choverstadt

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!