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–+ servings

Eduard's Bean Soup

This recipe comes from a good friend and is highly recommended. This is a straight forward bean soup and would pair perfectly with a grilled cheese sandwich.
Print Recipe
Cook Time 3 hours
Total Time 3 hours
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups dried beans, Pinto, Navy, Great Northern
  • 2-3 slices bacon, chopped
  • ham, cubed
  • ham hock, smoked if available
  • 1 onion, chopped
  • 2 potatoes, chopped
  • 2 carrots, chopped
  • 6-8 cloves garlic, smashed and minced
  • 1 tablespoons chicken stock powder
  • 10-12 cups water
  • salt and pepper, to taste
  • dried thyme, to taste
  • dried sage, to taste
  • garlic powder, to taste

Instructions
 

  • Sort and rinse the beans then soak beans overnight, drain and rinse the beans and add to a large pot.
  • Add the rest of the ingredients except the potatoes and carrot. Bring the pot to a boil then reduce to a low simmer and simmer for 3-4 hours, stirring occasionally, until the beans are tender and the ham hock is falling apart. In the last hour, add the potatoes and carrot. Remove the ham hock, chop it up and remove the bone, put the meat back into the pot and stir that in, when the potatoes and carrot is tender, serve. Grilled cheese sandwiches would go great with this soup.

Notes

Low cost.
Provided courtesy of good friend, Eduard Wijers.
United States.