Best Moms Old Fashion Bean Soup Recipes

GRANDMA B'S BEAN SOUP

Steps:

• Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
• Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
• Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

MOM'S HAM AND BEAN SOUP

Steps:

• Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
• Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
• Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

MOMS OLD FASHION BEAN SOUP

Steps:

• 1. Go though navy beans and wash .soak beans over night.
• 2. In a large kettle, add drained beans, pork hocks, onion, and celery.
• 3. Cover with water and chicken broth.
• 4. Bring to a boil uncovered then turn down and simmer for about an hour.
• 5. Remove hocks from kettle let cool till you can take meat from bone.
• 6. Add meat back in kettle.
• 7. Add carrots and potatoes continue to simmer uncovered for another hour.
• 8. Add water to small sauce pan and bring to boil.
• 9. Whisk eggs slightly add 1 teaspoon of water.
• 10. Add flour to eggs a little at a time till you have a sticky dough.
• 11. Using a kitchen knife slide a little dough at a time into boiling water.
• 12. The little dumplings will rise to the top when done.Drain.
• 13. Add to soup simmer another 5 minutes and serve.

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

OLD FASHIONED BEAN SOUP

Steps:

• Wash beans, discarding imperfect ones. Cover beans with 2 1/2 quarts water; refrigerate, covered, overnight.
• Next day, turn beans and water (there should be 6 cups) into 6-quart kettle.
• Add ham hocks, onion, garlic and bay leaf. Bring to boiling; reduce heat, and simmer, covered tightly, about 2 hours, or until the beans are almost tender.
• Add mashed potato, celery, carrot, salt and pepper. Return to boiling; simmer, covered, about 1 hour longer, or until beans are tender.
• Remove ham hocks; cut off meat. Dice meat, and return to kettle. Just before serving, sprinkle with chopped parsley.

OLD-FASHIONED BEAN SOUP

Steps:

• Place meat, bacon and broth in a pot and bring to a boil. Cover and simmer for 1 hour.
• Heat oil in pan and saute onion, celery and carrot for 10 minutes. Add vegetables to the meat and simmer for 20 minutes. Add salt and pepper and serve.

OLD FASHIONED BEAN SOUP

Steps:

• Wash, sort and soak beans in water to cover overnight.
• Drain water and cover with 5 cups cold water.
• Cook in covered pot over low flame.
• Meantime fry salt pork until crisp, saute onions in pork fat until transparent.
• Drain and hold.
• When beans are nearly done, add pork, onions, bouillon, bay leaf, vinegar and salt and pepper to taste.
• Simmer very slowly until beans can be crushed easily between fingers.