Sportsman's Bean Soup Recipe

Sportsman's Bean Soup Recipe
Sportsman's Bean Soup Recipe photo by Taste of Home
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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.
MAKES:
27 servings
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

Ingredients

  • 2 pounds dried navy beans
  • 3 large onions, chopped
  • 2 tablespoons butter
  • 4 medium carrots, chopped
  • 2 smoked ham hocks
  • 1 tablespoon Worcestershire sauce 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

Directions

Sort beans and rinse with cold water. Place in a soup kettle; 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.
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.
Add ham hocks, Worcestershire sauce, 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.
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: 178 calories, 4g fat (1g saturated fat), 15mg cholesterol, 365mg sodium, 26g carbohydrate (3g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 meat.

  • 2 pounds dried navy beans
  • 3 large onions, chopped
  • 2 tablespoons butter
  • 4 medium carrots, chopped
  • 2 smoked ham hocks
  • 1 tablespoon Worcestershire sauce 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
  1. Sort beans and rinse with cold water. Place in a soup kettle; 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 ham hocks, Worcestershire sauce, 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

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