Baked-Bean Style Bean Soup
photo by Jenny Sanders
- Ready In:
- 16hrs
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1892.72 ml ham stock
- 946.36 ml white pea beans (navy beans)
- 236.59 ml yellow split peas
- 3-4 bay leaves
- 9.85 ml crushed black peppercorns
- 59.16 ml molasses
- 73.94 ml tomato paste
- 473.18 ml peeled diced carrots
- 9.85 ml ground ginger
- 236.59 ml diced ham
- salt
directions
- Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
- Bring to a boil, turn off the heat, and soak overnight.
- In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
- Bring to a boil then simmer gently until the beans are tender.
- Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
- Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
- Add 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.
- Bean soup is best the day after it has been cooked.
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RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.