Save on Pinterest

Emily’s Bean Soup

This is a wonderful fall or winter meal, served with thick slices of warm homemade bread. The recipe evolved over the years as I added to it. I often double it and freeze what we don't eat. That way, I can throw some in a pot for a quick meal or if unexpected guests drop by. —Emily Chaney, Penobscot, Maine
  • Total Time
    Prep: 25 min. + standing Cook: 3 hours
  • Makes
    22 servings (about 5-1/2 quarts)

Ingredients

  • 1/2 cup each dried great northern beans, kidney beans, navy beans, lima beans, butter beans, split green or yellow peas, pinto beans and lentils
  • Water
  • 1 meaty ham bone
  • 2 teaspoons chicken bouillon granules
  • 1 can (28 ounces) tomatoes with liquid, quartered
  • 1 can (6 ounces) tomato paste
  • 1 large onion, chopped
  • 3 celery ribs, chopped
  • 4 medium carrots, sliced
  • 2 garlic cloves, minced
  • 1/4 cup minced chives
  • 3 bay leaves
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper

Directions

  • Wash all beans thoroughly; drain and place in a large saucepan. Add 5 cups of water. Bring to a rapid boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
  • Meanwhile, place ham bone and 3 qts. of water in a stockpot. Simmer until beans have stood for 1 hour.
  • Drain beans and add to the ham stock; add remaining ingredients. Simmer for 2-3 hours or until beans are tender. Cut meat from ham bone; discard bone. Add additional water to soup if desired.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • pattiejean
    Feb 25, 2020

    My husband loves soup, and this one is a true winner! It's hearty and delicious, and so easy to throw together. I did not have split peas or lima beans so added extra great northern, kidney, and pinto beans. I will definitely have this as a go-to recipe whenever I have a ham bone to make soup with. VFE

  • ksandjs1
    Dec 17, 2015

    *****

  • RebeccaMotley
    Oct 24, 2015

    By far my favorite soup I've ever made. If you don't have a hambone, I've substituted bacon grease and have also just skipped the hambone step all together.

  • knedz
    Dec 31, 2014

    This was a great soup. I changed it a bit. I didn't add the peas. But I did add other beans including: kidney, navy, northern, lima, vegetarian , black and chickpeas. I used diced tomatoes. Added Mrs. Dash for soups and beef soup base. I didn't use granules. I took it to work and people loved it. If you don't have a ham bone, try ham hock. I will make this again.

  • knedz
    Dec 31, 2014

    This was a great soup. I changed it a bit. I didn't add the peas. But I did add other beans including: kidney, navy, northern, lima, vegetarian , black and chickpeas. I used diced tomatoes. Added Mrs. Dash for soups and beef soup base. I didn't use granules. I took it to work and people loved it. If you don't have a ham bone, try ham hock. I will make this again.

  • Summerfest
    Nov 10, 2012

    We love this recipe. I substitute cottage bacon, which is very meaty and has very little fat. That way I don't have to deal ham bone. I cut the bacon into pieces and cook separately. I add it to the soup when it is cooking. I use a mix of beans that I buy at a local store that has 13 kinds of beans (including a couple kinds of split peas) and just measure an equivalent amount. I cook the rest of the recipe as written. I serve it with a loaf of good bread. It makes a wonderful meal.

  • johnsen
    Sep 2, 2010

    No comment left

  • dbitler
    Feb 21, 2010

    This is our all-time favorite bean soup. The combination of beans in the directions is a nice mix of colors, shapes, and textures, but you can also be creative and use up whatever dried beans you have on hand or make substitutions according yto your taste. This recipe is a definite keeper with a permanent home in my recipe box.

  • hmbehrends
    Apr 18, 2009

    This was fantastic. I added several different types of beans but microwaved them for 15 minutes instead of boiling them. Then I used a crock pot for 8 hours. It was perfect!

  • choverstadt
    Mar 31, 2009

    I made this recipe but to save time used canned northern beans and also butter beans. I will making this again--it was so good!