Easy Bean Soup
Quick and easy bean soup perfect for a cold day using pantry staples. Leftover ham was added to canned beans and sauce, simmered for two hours, and served with whole wheat toast.
Quick and easy bean soup perfect for a cold day using pantry staples. Leftover ham was added to canned beans and sauce, simmered for two hours, and served with whole wheat toast.
- 2 tablespoons butter
- 1 medium onion diced
- 1/2 pound ham diced
- 1 small can mushrooms
- 2 tablespoons garlic chopped (jar)
- 1 can black beans rinsed
- 1 can cannellini beans rinsed
- 1 can green beans italian style, cut
- 1 can fire roasted tomatoes
- 1 can water
- 2 cups broth from a cube
- 1 packet hollandaise sauce mix
- Carbohydrate 34.4857447880735 g
- Cholesterol 33.2253204793603 mg
- Fat 24.451334727711 g
- Fiber 9.26007707850019 g
- Protein 11.7267927628099 g
- Saturated Fat 9.15746053093338 g
- Serving Size 1 1 Serving (438g)
- Sodium 1351.13233105901 mg
- Sugar 25.2256677095733 g
- Trans Fat 2.18147895259342 g
- Calories 409 calories
Step-by-step
- Chop the Ham and brown in the butter in a medium sized stock pot.
- Add the content of a small can of Mushrooms (including the liquid) and stir.
- Chop the onion and add to the mix, stirring to brown.
- Mix in the chopped garlic (from a jar) and stir again.
- Open the cans of Black Beans, Cannellini Beans, and Italian Style Cut Green Beans and rinse in a colander. When drained, add the beans to the pot.
- Open the can of fire roasted tomatoes and add to the pot, juice included.
- Sprinkle a packet of Hollandaise Sauce Mix over the mix and stir to dissolve.
- Add a can of water and let the mix come to temperature,
- Dissolve a Bouillon Cube to 2 cups of water, and add to the soup.
- Let simmer for about 2 hours until the beans are tender.
- Serve with Brown Toast.
Does this heavy soup pot have enough capacity for twelve cups of liquid without boiling over on the stove? Cooking dense legume broths requires specific hardware. A standard medium stockpot holding at least six quarts prevents sloshing when adding canned tomatoes, multiple varieties of beans, and two cups of broth.
Fat distribution dictates success during the initial browning phase. Rendering the diced ham in two tablespoons of butter at medium heat coats the pot bottom uniformly, creating the fond necessary for deep flavor before adding the onions and jarred garlic. Control the heat strictly to prevent the dairy solids in the butter from burning.
Simmering the mixture for a full two hours allows the starches from the black beans and cannellini beans to break down fully into the liquid. Stir every fifteen minutes during the final hour to prevent settling at the base of the heavy-bottomed vessel. If the consistency thickens beyond preference before the beans reach the desired tenderness, dilute the pot with an extra quarter cup of warm water.
Leftover portions remain safe in an airtight glass container inside the refrigerator for up to four days. Reheat individual servings gently on the stovetop over medium-low heat rather than blasting them in the microwave, which can separate the emulsion formed by the hollandaise mix.
