Yankee Bean Soup - Recipe

Ahh... it is that time of year again when soups are such a welcome to take the chill out of the air.

Dh and I are trying to eat more soups for lunches and free the remaining for another day, so far so good. :)

There is nothing like a good bean soup to warm you up on a chilly day and this tasty one sure does the trick.

Very easy to make, wonderful flavor and will fill you up. The only aspect I did not like about the soup was the molasses, it really changes the flavor. I liked the flavor without adding the full amount so the next time I make it I will definitely be using only a tiny amount.

Soups on!

* Exported from MasterCook *

Yankee Bean Soup

Recipe By: Taste of Home - Country Extra
Serving Size : 8 Preparation Time: 30 minutes
Categories : Main Meal/Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dried navy beans
1/2 pound bacon slices -- diced
3/4 cup onion -- chopped
1/2 cup carrot -- chopped
1/3 cup celery leaves -- chopped
4 cups water
2 cups lowfat 1% milk
2 teaspoons molasses -- *see Note
1 1/3 teaspoons salt

  • Place the beans in a Dutch oven; add water to over by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
  • Drain and rinse beans, discarding liquid. Set beans aside. In the same pan cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons of drippings.
  • In the drippings, saute onion until tender. Stir in carrot and celery leaves. return bean to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1 3/4 to 2 hours or until beans are tender.
  • Stir in the milk, molasses, salt and bacon. remove about 2 1/2 cups of sour; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to pan; heat.

"Jan. 2006"
"8 "
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NOTES : The next time I make this recipe I will omit the molasses it made it a bit too sweet for my taste.

Jim Hazel said...

Beans are best served as just dried beans. I prefer a ham bone, or perhaps just a few slices of bacon (this recipe has far too much) and sometimes an onion. Best served on successive days, with the last day being the best. If you want, you can substitute a good quality sausage for the bacon, but NEVER add molasses! Sabine, of course, prefers adding anything green to the mix. I resist this adulteration of really good food.

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