Soup recipes


Bean soup

Bean soup is a cheap meal that goes along way. Beans are high in protein and the ham bone and the additional ingredients enhance the overall taste.

7 cups water
1 pound/ 450 g dried navy beans, rinsed
3 medium potatoes, pared
3 medium onions, peeled
2 stalks celery
3 sprigs parsley
1 clove garlic, peeled
1 large meaty ham bone
1 teaspoon salt
½ teaspoon pepper
5 cups water

Be careful with beans. Red and white kidney beans contain a toxin which is not destoyed by slow cooking. Beans should be soaked overnight in water and boiled for 15 minutes in fresh water to destroy any toxin.

Soak the beans overnight. Discard the water. Replace with fresh water. Heat the water until boiling, then boil for 15 minutes. Drain. Place the beans in 7 cups of fresh water. Finely chop potatoes, onions, celery, parsley, and garlic. Turn beans and water into a large electric cooker. Add ham bone, seasonings and finely chopped ingredients. Cover and cook on low for 10 – 12 hours. Remove bone from soup. Remove any meat from bone, cut into small pieces and mix with soup.

Produces 8 to 10 servings

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