1/1 Photo of Bill Knapp's Michigan Bean Soup
11 hrs 45 mins
3 hrs 45 mins
Before they closed their doors in 2002, Bill Knapp's Restaurants were a 54 year tradition in Michigan, Ohio, and Indiana. Delicious served hot with cornbread. Adapted from a 1997 edition of The Detroit News. Posted in response to a recipe request.
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- 1Wash and sort the beans and soak overnight in cold water to cover.
- 2Next morning drain beans.
- 3Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
- 4Bring to a boil, cover and simmer 3 hours or until beans are tender.
- 5While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
- 6Drain and add to the beans and ham and continue cooking for 45 minutes more.
- 7Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
- 8Add salt and freshly ground black pepper to taste.
- 9Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.
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Nutritional Facts for Bill Knapp's Michigan Bean Soup
Serving Size: 1 (696 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 447.1
- Calories from Fat 39
- Total Fat 4.4 g
- Saturated Fat 1.1 g
- Cholesterol 17.0 mg
- Sodium 694.6 mg
- Total Carbohydrate 67.8 g
- Dietary Fiber 26.5 g
- Sugars 6.1 g
- Protein 35.8 g