Bonnie's bean soup
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Bonnie's bean soup
  Soups    Beans  
Last updated 6/12/2012 1:09:44 AM. Recipe ID 36760. Report a problem with this recipe.
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      Title: Bonnie's bean soup
 Categories: Soups
      Yield: 8 Servings
      1 lb Dried beans*
      1    Leftover ham bone with meat
           -on it
     28 oz Undrained crushed peeled
      1 c  Baby carrots***; cut in half
           -crosswise then sliced into
           -long pieces
      2 tb Olive oil
      2 tb Unsalted butter
      2 md Yellow onions; chopped
      2    Ribs celery; chopped
      4 lg Cloves garlic (4 to 6);
      4 tb Dark brown sugar; packed
      2 tb Sherry cooking wine
    1/2 ts Salt; (1/2 to 3/4 teaspoon)
    1/2 ts Crushed red pepper
    1/4 ts Black pepper; (1/4 to 1/2
      2 tb Fresh parsley; chopped
  Sort through beans, rinse, put into a large pot with 8 cups of hot
  water. Bring beans to a rapid boil, boil 2 minutes, remove from heat.
  Cover & let stand for 1 hour. Meanwhile, place leftover ham bone in
  another large pot, add 10 to 12 cups of water or enough water to
  cover ham. Bring to a rapid boil. I boiled the heck out of the ham.
  So much in fact that it took ALL the flavoring out of the meat so I
  didn't use ANY ham in the soup. It boiled for about 1 hour...I
  know... eeks! But, since I had the ham for awhile I did not feel
  guilty about not using it! If you want ham in your soup, don't boil
  the heck out of it :) ! After beans have sat for 1 hour, drain &
  rinse again. Put back into the large pot & drain the hot liquid from
  the ham over the beans. Throw out the remains of the ham. Put beans
  back on the stove, bring to a boil, reduce heat to medium and cook
  for about 45 minutes. Skim the surface of soup several times to
  remove any skum that comes to the top. Add tomatoes & carrots.
  Continue cooking. Meanwhile, heat olive oil & butter in a large
  skillet. Add onions, celery & garlic & saute until veggies are
  tender, but not overly brown! Add to soup along with remaining
  ingredients. Continue cooking until soup thickens & flavors have
  mingled. I left mine on the stove for a couple hours, lowering heat
  now & then.
  *Beans: I used a bag of the 16 soup mix beans. The small beans cook
  faster & thus thicken the soup, but then they aren't there to see in
  the soup; I like to look at the different sizes & colors. The bigger
  beans take longer to become tender. Maybe a mixture of the same size
  beans would be better.
  **Tomatoes: I think I will start with a 15 oz. can next time & go from
  there. I think this would make the soup more "beanie". Or use a 28
  oz. can of whole tomatoes, drained & then cut up.
  ***Carrots: I would use 1/2 cup carrots next time...again, to make it
  more "beanie".
  Remember to stir soup occasionally throughout the cooking process!!
  Greg thought this was great. Makes about 8 servings. Made this on
  1/2/98. BMc1/98. Lynn Thomas' notes: Made this 1-6-97; omitted oil,
  added 1 pkg. Healthy Choice Polska Kielbasa, put everything into the
  crockpot and let it cook for at least 12 hours.

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Recipe ID 36760 (Apr 03, 2005)

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