Emily'S Bean Soup
A hearty, flavorful bean soup with a savory ham base, packed with vegetables and herbs, ideal for comforting family meals or weekend gatherings.
Ingredients
- 1/2 cup Great Northern beans ⓘ
- 1/2 cup kidney beans ⓘ
- 1/2 cup navy beans ⓘ
- 1/2 cup lima beans
- 1/2 cup butter beans ⓘ
- 1/2 cup split green peas ⓘ
- 1/2 cup pinto beans
- 1/2 cup lentils ⓘ
- 1 ham bone ⓘ
- 1 large onion, chopped
- 2 chicken bouillon cubes ⓘ
- 3 stalks celery, chopped ⓘ
- 1 (28 oz.) can tomatoes with liquid ⓘ
- 1 (6 oz.) can tomato paste
- 4 carrots, sliced ⓘ
Instructions
- Wash all beans thoroughly; drain and place in a 4-quart kettle with 5 cups water.
- Bring to a rapid boil for 2 minutes.
- Remove from heat; cover and let stand for 1 hour.
Tips & Substitutions
For a creamier texture, consider soaking the beans overnight before cooking. You can substitute any of the beans with others you have on hand, such as black beans or chickpeas. Adjust the seasoning by adding herbs like thyme or bay leaves for added flavor. If you prefer a vegetarian option, omit the ham bone and use vegetable broth instead.
Serving Suggestions
Serve this hearty bean soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Oriental Cabbage Slaw for a refreshing contrast. For a cozy dinner, consider serving it alongside Chicken And Wine Sauce Casserole for a comforting combination.
Storage & Reheating
Store leftover bean soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water if it’s too thick. Alternatively, you can microwave it in a bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Emily'S Bean Soup contains roughly 843 calories, with 35g protein, 159g carbohydrates, and 21g fat. It is an excellent source of vitamin C (557% of the Daily Value), vitamin A (333% of the Daily Value), and iron (196% of the Daily Value). Note that it is relatively high in sodium, at 776mg per serving (34% 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 dried beans?
Yes, you can use canned beans to save time. Just rinse and drain them before adding to the soup. Reduce the cooking time since canned beans are already cooked; add them towards the end of the cooking process.
How can I make this soup spicy?
To add some heat, consider incorporating diced jalapeños or a pinch of cayenne pepper when sautéing the onions. You can also serve the soup with hot sauce on the side, allowing guests to customize their spice level.
What can I do if the soup is too thick?
If your soup turns out too thick, simply stir in additional broth or water until you reach your desired consistency. Remember to adjust the seasoning afterwards to maintain the flavor balance.
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).