Bean Soup Then Bake For Baked Beans
Hearty baked bean soup made from dried northern beans, ham, and tomato juice, offering rich flavors and a comforting meal suitable for family gatherings or casual dinners.
Ingredients
Instructions
- Wash, drain, and put the dried great northern beans in a kettle.
- Cover the beans with water and bring to a boil.
- Boil for 2 minutes.
- Cover the kettle and let the beans stand for 1 hour.
- Add chopped onions, tomato juice, and ham bone or diced ham to the beans.
- Bring the mixture to a gentle boil and simmer for several hours, adding water as needed.
- Use the soup for the first meal, then bake the leftovers for a second meal.
- Optional: Freeze any remaining beans in a casserole dish for later use.
Tips & Substitutions
For optimal flavor, soak the beans overnight before cooking. You can substitute great northern beans with navy beans if necessary. If you prefer a smokier taste, add a few drops of liquid smoke or use smoked ham hocks instead of a ham bone. Ensure to keep the beans covered with water while simmering to prevent them from drying out.
Serving Suggestions
Serve the bean soup hot, garnished with fresh herbs like parsley or chives. It pairs beautifully with cornbread or a simple green salad, such as Orange-Romaine Salad, for a refreshing contrast. Use the baked leftovers as a hearty side dish at your next gathering, complementing grilled meats or barbecued dishes.
Storage & Reheating
Store any leftover bean soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of water or broth to restore consistency and warm over low heat on the stove. Alternatively, you can microwave in a covered dish, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Soup Then Bake For Baked Beans contains roughly 750 calories, with 16g protein, 98g carbohydrates, and 35g fat. It is an excellent source of vitamin C (182% of the Daily Value), protein (31% of the Daily Value), and dietary fiber (31% of the Daily Value). Note that it is relatively high in sodium, at 1650mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans?
Yes, you can use canned beans to save time. Simply drain and rinse them, then add them in the last hour of cooking to heat them through. This will help prevent them from becoming mushy.
How can I make this recipe vegetarian?
To make a vegetarian version, omit the ham and use vegetable broth instead of water. You can add liquid smoke for that smoky flavor, or incorporate smoked paprika to enhance the taste without meat.
Can I freeze the bean soup?
Absolutely! Allow the soup to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).