Grandmas Country Soup 1965

READY IN: 2hrs 20mins
Recipe by andypandy

Grandmas Calarazie Bean Soup...warms the soul on a cold day. Crusty bread and a nice red wine...

Top Review by glitter

This was good. I'm used to a little stronger italian flavor from escarole and/ or garlic, even other spices added, but this had a milder taste that I think kids especially would like. It reminded me of a soup they made on the farm...very simple yet wonderful with that crusty bread, a litte cheese maybe olive oil and yes...don't forget a wonderful wine. Oh Heavens door!!! Thanks andypandy

Ingredients Nutrition

Directions

  1. Cover each bean in separate bowls with cold water.
  2. Soak beans overnight.
  3. Note: this water is not part of the three cups added in the recipe.
  4. Next day boil fava beans in their same water for five minutes, drain, cool slightly and cut a small slit with knife and remove skins.
  5. Set aside.
  6. Drain the great northern beans, (no cooking here.) Set aside.
  7. Place 1 tablespoons olive oil into a large soup pot, add onion, carrot, and celery cook over med. heat about five minutes.
  8. Add tomato paste and cook another two minutes, add in also 1 tsp chilli powder and 1/2 tsp cumin powder.
  9. Add all beans, water, stock, Partially cover the pot, and cook on med.
  10. heat for about thirty minutes.
  11. OR JUST UNTIL BEANS ARE HALF COOKED.
  12. Now add the cabbage and lettuce.
  13. Cook now until the beans are tender about 40 minutes or so.
  14. Taste now and add salt and pepper-- remembering that the final garnish of cheese will add a salty taste also.
  15. Ladle into bowls.
  16. Sprinkle with grated cheese and drizzle olive oil over each lightly.
  17. Also if desired you can break up about 1/4 cup spaghetti and cook separately, and then at serving add as a noodle if desired.

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