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  • Bean Soup, a Simple One

    1 vote
    Bean Soup, a Simple One
    Prep time:
    Cook time:
    Servings: 16 Bowls
    by Dave McFarland
    2 recipes
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    This is a crock pot soup, so you can just soak the beans over night, then add all the ingredients. Let the crock pot do the rest. I chose the faster method, here. You can also do the slow method, and let it cook the whole time on low for 8 hours. This is the kind of soup the I like to make a little different, each time I make it. For example, one time I might add curry powder or Garam Masala. I might add Italian sweet sausage, and fennel seeds. I have also added lentil and barley. I stick to beef, or sausage or no meat at all, but a good sausage, like Kielbasa would be great. Shredded cabbage, and carrot too. I forgot to mention that any combination of beans or just one kind of bean is fine. It could be made hot, with the right spices. This is the nice thing about this kind of pot of food, you can play with in, and it will almost always come out good or great.

    Ingredients

    • 2 cups dried Pinto beans
    • 2 cups dried baby Lima beans
    • 1 pound ground chuck beef, browned first, Optional
    • 2 cans low sodium Chicken broth
    • 2 cans low sodium Beef broth
    • 3 cups water, or as needed
    • 1 Bay leaf, removed later
    • 1 clove garlic, minced
    • 4 Tablespoons dried Onion flakes, or whole Onion, diced
    • 1 teaspoon Herbes de Provence, crumbled
    • 2 Tablespoons Chili powder, or as needed
    • 1 teaspoon Celery seed
    • 1/2 teaspoon fresh ground black Pepper
    • 1 teaspoon Kosher salt
    • 2 Tablespoons Butter, at the end of cooking
    • When dine, taste to see if it needs a little sugar
    • Parmesan cheese as a garnish, Optional

    Directions

    1. Pre-soak the beans over night. Drain, and add to a large crock pot. If you are going to use the beef or any other meat, brown it first, in a skillet, then drain off the oil. Put it, and all the remaining items into the pot. Set it to high, cover and cook for 1 hour, then turn it down to low, and cook for 4 more hours, or till the beans are tender. Test for salt & pepper, then add the butter, and stir in. Time to serve and enjoy! Great served with cornbread or corn muffins.

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