Bean Soup Recipe – Eats Now

Name: Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb. 6 oz. can navy beans, rinsed in cold water; 3 chicken bouillon cubes, dissolved in 1 gal. water; 1 1/2 lb. pork hocks; 1 small bay leaf; 3 oz. chopped onion; 2 oz. chopped celery; 3 oz. chopped carrots; 2 oz. cut up smoked ham pieces; 2 tsp. your favorite seasoning salt; cloves of fresh garlic; 1/4 tsp. black pepper

Servings: persons

1 lb. 6 oz. can navy beans, rinsed in cold water
3 chicken bouillon cubes, dissolved in 1 gal. water
1 1/2 lb. pork hocks
1 small bay leaf
3 oz. chopped onion
2 oz. chopped celery
3 oz. chopped carrots
2 oz. cut up smoked ham pieces
2 tsp. your favorite seasoning salt
cloves of fresh garlic
1/4 tsp. black pepper

1
Combine all ingredients and bring to a boil.
2
Cover and simmer slowly until beans are very soft, about 2 1/2 to 3 hours.
3
Remove bay leaf and bones from kettle.
4
Remove skin from pork hocks, cut up meat and return meat to soup kettle.
5
Stir with spoon, mashing about 10% of the beans.
6
This process thickens the soup and gives it body.
7
It makes about 15 cups of bean soup.

No nutrition data on file — estimate from the ingredient list.

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: 1 lb. 6 oz. can navy beans, rinsed in cold water, 3 chicken bouillon cubes, dissolved in 1 gal. water, 1 1/2 lb. pork hocks, 1 small bay leaf, and more.

Yes, 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.

Bean Soup

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