1/1 Photo of Baked-Bean Style Bean Soup
Jenny Sanders's Note:
This is a great soup for a cold winter day. First it keeps your kitchen warm, then it keeps you warm. The peas dissolve to make it thick and creamy in texture.
My Private Note
Units: US | Metric
- 1Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
- 2Bring to a boil, turn off the heat, and soak overnight.
- 3In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
- 4Bring to a boil then simmer gently until the beans are tender.
- 5Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
- 6Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
- 7Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching.
- 8Bean soup is best the day after it has been cooked.
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Nutritional Facts for Baked-Bean Style Bean Soup
Serving Size: 1 (246 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 382.5
- Calories from Fat 24
- Total Fat 2.6 g
- Saturated Fat 0.7 g
- Cholesterol 12.1 mg
- Sodium 778.7 mg
- Total Carbohydrate 67.0 g
- Dietary Fiber 22.4 g
- Sugars 13.3 g
- Protein 24.9 g
The following items or measurements are not included: