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Soup Beans

Source: © EatingWell Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours 10 Minutes
  8 servings, 3/4 cup each
Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days "soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stewlike soup with cornbread, pickle relish and diced sweet onion.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
1 pound  pinto, yellow-eyed or other dried beans, sorted and rinsed (2 1/2 cups)
12 cups  water
8 ounces  finely diced ham (about 1 1/2 cups)
1   medium onion, peeled
1 clove  garlic, peeled
1/2 teaspoon  salt
1 teaspoon  freshly ground pepper
1/4 teaspoon  crushed red pepper
Soup Beans Recipe at
Place beans, water, ham, onion, garlic, salt, pepper and crushed red pepper in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until the beans are very tender and beginning to burst, 1 1/2 to 2 hours. If necessary, add an additional 1/2 to 1 cup water while simmering to keep the beans just submerged in cooking liquid.

Remove from the heat; discard the onion and garlic. Transfer 2 cups of the beans to a medium bowl and coarsely mash with a fork or potato masher. Return the mashed beans to the pot; stir to combine.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic Southern Side Dishes
Nutrition Facts per Serving
Yield:   8 servings, 3/4 cup each
Calories: 244
Fat. Total: 2g
Protein: 19g
Carbohydrates, Total: 37g
Fat, Saturated: 1g
Fiber: 12g
Cholesterol: 16mg
Sodium: 531mg
% Cal. from Fat: 7%
Spotlight Recipe Review See all 3 reviews »

Rating: 3
by: Ursula Reviewed: 06/09/2011
Looks Good, but badly written....
Looking over this recipe, it's written poorly.If a novice cook would follow it... the beans aren't soaked or pre-cooked. onions and garlic are just peeled, not sliced or diced, cooking time is off unless you pre-boil beans w/o salt and ham, it'll never get done in the time allowed . But the soup really looks good on the picture.
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