Bean soup

Bean soup



  • pkg - 1 oz
  • water - 3 4
  • diced onion - 1 item
  • carrots - 1 c
  • black pepper - 1 item
  • celery, diced - 1/2 c
  • ham bone - 1 item
  • water for soaking beans - 4 6
  • smoked sausage, cut up - 1 c
  • large potato, diced - 1 item
  • can crushed tomatoes - 1 oz

How to make bean soup:

Rinse and soak beans overnight in 4 to 6 cups water, changing water once or twice. In a large pot or Dutch oven, place ham bone, sausage, onion, celery and 3 or 4 cups water. Simmer for a couple of hours. Remove from stove. Refrigerate overnight. Next day, return soup to stove after removing most of fat which rises to top. Heat on medium-low and remove ham bone, leaving as much ham in the pot as desired. Add tomatoes, carrots, additional water if needed and potatoes. Increase heat to medium and cook for 1 hour. Drain and rinse beans and add to soup, simmering for 2 hours. Season with black pepper or a dash of hot sauce, if desired. Preparation time: 30 minutes. Cooking time: 4 to 5 hours.

Recipe categories: For large groups, Soups & stews, Beans.

Bean soup
Average rating: 3 of 5, total votes: 3
Cook. Time: PT1H20M
Total Time: PT1H20M

Cause of complaint:

Related ingredients:
sugar, pkg, shortening, chopped walnuts, lean ground beef, beef, dry navy beans, white navy beans soaked overnight, dry great northern beans
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