Bean Soup
I make this recipe every year for Christmas Eve and when the weather gets cool in the fall and winter. It's a big hit!
I make this recipe every year for Christmas Eve and when the weather gets cool in the fall and winter. It's a big hit!
- Carbohydrate 284.678288004325 g
- Cholesterol 0 mg
- Fat 4.44584000132613 g
- Fiber 114.239118351173 g
- Protein 107.28306800097 g
- Saturated Fat 0.679213400233656 g
- Serving Size 1 1 recipe (596g)
- Sodium 305.629600079916 mg
- Sugar 170.439169653152 g
- Trans Fat 0.976022600219571 g
- Calories 1553 calories
Step-by-step
- Wash beans and soak overnight.
- Drain and add 2 quarts water, ham or ham hocks. Simmer for 2-3 hours. Add other ingredients. Simmer another 30 minutes.
- OR
- Crock Pot Soup: Combine all ingredients and cook on high 6-8 hours.
- I use less water with the crock pot.
Rushing the bean rehydration step leaves dry centers intact regardless of subsequent cooking duration. Dry legumes require a full overnight soak in cold water to rehydrate the cellular structure evenly before heat hits them. Acidic components like lemon juice added too early will lock pectin within the seed coats, rendering the legumes permanently crunchy. Introduce citrus and tomatoes only after the beans turn completely tender.
Stovetop Versus Slow Cooker Mechanics
Simmering this mixture on the stove demands two quarts of water for two to three hours to maintain gentle convection without scorching the bottom of the pot. Slow cookers require reduced liquid volumes because steam condenses and remains trapped inside the vessel over the six to eight hour high-heat cycle. Trim excess water when utilizing automated appliances to prevent a watery broth.
Storage and Subsequent Days
Cooling the finished pot rapidly within two hours prevents bacterial growth before refrigeration for up to four days. Starches continue absorbing residual liquid during storage, transforming the original texture into a dense consistency that benefits from a splash of water during reheating.
