Friday, January 15, 2010

Friday Recipes: Bean Soups

January 6th was Bean Day and January is National Soup Month, so to celebrate, we are sharing quite a few of our popular bean soup recipes. There's also a great article on correctly preparing beans over at Alicia's as well as some awesome tips for making great soup over at Annie's.

Enjoy :)

Blackeyed Peas and Ham

1 pound dried blackeyed peas
2 ham hocks or a ham bone with ham left on it
Pepper to taste
onions, sliced
hot sauce

Place the ham bones or hocks in a crock pot, add the peas after they have been rinsed (but not soaked), and cover with water completely. Cook all day on low, or 4 or 5 hours on high. Crock pots vary, so keep checking. You may need to add more water. Stir a couple of times while checking. Some people like them almost mushy, but I like them not quite that soft. Season with pepper if you wish. Serve with slices of onion and hot sauce-a smooth cayenne variety.

Bean Soup with Ham

1 ham bone with some meat left on
2 cups Navy, Northern beans or mixed beans
8 cups water
1 clove garlic, minced
1 bay leaf
1 large onion, chopped
Salt and pepper, to taste

Wash beans the beans and add to a medium to large pan on the stove. Cover with water, boil, and turn off the heat. Let these sit about a 1/2 hour. Drain the beans, and place all the ingredients in the crock pot. Cover and cook on high for 4 hours or so, then switch to low and continue to cook. You want the beans to be done, but not mushy. Add more water if needed to make it a soup consistency as it cooks. Cut the meat off the bone and put in with the beans and remove the bay leaf before serving.

Black Bean Soup

2 cups dried black beans
1 ham bone with meat still on
6 cups water
4 cups vegetable or ham broth
2 tablespoons olive oil
1/2 onion, minced
1 tomato diced (or about a half can-drained well)
1 cup chopped ham (optional)
1 tablespoon vinegar

You can soak the beans overnight in the refrigerator, covered with water, but what I usually do is place the dried beans in a pan, cover with water, and bring to a boil. Turn off the heat and allow them to sit for one hour. Drain and rinse with either method, then add them to a large pot with the water, broth and the ham bone. You can add salt if you wish, but most hams are pretty salty. Simmer, covered, for about 1 1/2 hours until the beans are tender. Remove the bone and take off any meat-add back to the pot. Saute the onion, tomato and ham if you had extra that you diced, until the onion is soft. Stir in the vinegar to this mixture and add all to the soup. Simmer for 20 more minutes and serve. You can offer hot sauce and chopped onion as toppings for each person's bowl of soup.

Split Pea Soup

one ham bone with remaining meat
1 cup minced onions
2 tsp. black pepper
1 pound dried split peas, green or yellow
1 cup chopped carrot

Place the ham bone and other ingredients to a crock pot. Just cover with water, and cook on low all day long or high for 4-6 hours. I cook my peas til they are fairly mushy, but you can cook less if you like them less done. We always ate big bowls of this soup with bread and butter. Very simple! If the meat isn't falling off the ham bone, remove and use a fork to remove it and place the meat into the soup. Discard the bone. Season with salt if desired.

1 comment:

  1. First of all--Mom Rules Rule! ;)
    And who knew about beans and soup month! But that's pretty cool. I have been asked (they think I know stuff because I food blog), to talk about soups and how to use our food storage (we have a lot of beans!) with a group of ladies at church (Jan. 21). Great list of soups. I'm going to send the ladies here to look up ideas!


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