Baked-Bean Style Bean Soup Recipe

Name: Baked-Bean Style Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups ham stock; 4 cups white pea beans (navy beans); 1 cup yellow split peas; 3 -4 bay leaves; 2 teaspoons crushed black peppercorns; 4 tablespoons molasses; 5 tablespoons tomato paste; 2 cups peeled diced carrots; 2 teaspoons ground ginger; 1 cup diced ham; salt

Servings: persons

8 cups ham stock
4 cups white pea beans (navy beans)
1 cup yellow split peas
3 -4 bay leaves
2 teaspoons crushed black peppercorns
4 tablespoons molasses
5 tablespoons tomato paste
2 cups peeled diced carrots
2 teaspoons ground ginger
1 cup diced ham
salt

1
Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
2
Bring to a boil, turn off the heat, and soak overnight.
3
In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
4
Bring to a boil then simmer gently until the beans are tender.
5
Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
6
Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
7
Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching.
8
Bean soup is best the day after it has been cooked.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 cups ham stock, 4 cups white pea beans (navy beans), 1 cup yellow split peas, 3 -4 bay leaves, and more.

Yes, Baked-Bean Style Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked-Bean Style Bean Soup

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