Bean Soup
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Bean Soup Recipe
This bean soup recipe is what I call soul food. It is the perfect recipe to share with your friends and family on a cold rainy day. The smell of the aromas blending in the kitchen fills the house with a joyful atmosphere. We gather around the kitchen table, raising exciting subjects, enjoying a bottle of wine, while this bean soup simmers to perfection in the soup pot.
The only time the laughter and excitement calm is when my wife gets up to stir the bean soup and check on the cooking process. A dozen eyes follow her movements as she adjusts the seasoning of the bean soup to perection. The excitement mounts when she announces, only half an hour to go.
I am not able to count the times we have made this bean soup. It is a soup for any occasion but works best on special occasions. People raved about this soup on my mother-in-law's 60th birthday. It brought all the other food items on the hot tray to non-existence. Except for the homemade baked bread, spread with a thick layer of homemade butter. The bean soup's best friend.
You can feast away on this soup without concern for your weight. Beans are the ultimate weight-loss food. They have a perfect ratio of fiber and protein which helps you fill up without ingesting too many calories. They're also versatile, cheap, and super easy to prepare in a slow-cooker. Although this bean soup recipe is not prepared in a slow-cooker. It tastes best slow-simmered.
We are happy to share this bean soup recipe with you and invite you to tell us what you think of this recipe.
Thanks, and happy cooking.
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Recipe Info
Yield
Serves: 8
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- Soak the sugar beans overnight in water. Place the mutton shanks and bacon in a large saucepan with water. Bring to the boil and reduce the heat to a simmer. Cover and simmer until the meat is almost tender two hours
- Meanwhile, melt the salted butter in a frying pan and sauté the onions, celery, and carrots until soft, about three minutes.
- When the meat is tender, add the sautéed vegetables and sugar beans to the saucepan and simmer, uncovered, for about 30 minutes, skimming the fat off the top regularly. Add the salt, Worcester sauce, and pepper. Reduce the heat and simmer for another two minutes. Serve in soup bowls and garnish with chopped parsley and homemade baked bread on the side. Variation: Use kidney beans instead of sugar beans, reduce the cooking time by 10 minutes, and do not soak the kidney beans overnight in water.
Current Rating
5.00 from 7
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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Janet Halloway
Terrific bean soup recipe. I was specifically looking for an overnight bean stoup and not a pressure-cooked soup. Here I found it. Thank you. 5.00Respond to Comments
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Donna Mare
Thanks for sharing this bean soup recipe. I tried both variations you suggested, but prefer the sugar beans. The sugar beans soak up the sauces. 5.00Respond to Comments
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Daniel Clover
The easy bean soup 🍲 recipe is fantastic. I love the fact that it is not overloaded with unnecessary ingredients. Stick to the basics and you are guaranteed a good failproof recipe. 5.00Respond to Comments
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Deborah Myles
Great, just what I needed. A healthy bean soup recipe. Thanks for sharing. 5.00Respond to Comments
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Cynthia Asthleigh
This bean soup recipe tastes wonderful. I also tried the baked bread. No-fuss bread recipe with the perfect texture to befriend the soup. Well done. 5.00Respond to Comments
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