Soup Beans

Soup Beans

2 Reviews
From: EatingWell Magazine, Soup Cookbook

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, stew-like soup with cornbread, pickle relish and diced sweet onion.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound pinto, yellow-eyed or other dried beans, sorted and rinsed (2½ cups)
  • 12 cups water
  • 8 ounces finely diced ham, (about 1½ cups)
  • 1 medium onion, peeled
  • 1 clove garlic, peeled
  • ½ teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ¼ teaspoon crushed red pepper


  • Active

  • Ready In

  1. 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, 1½ to 2 hours. If necessary, add an additional ½ to 1 cup water while simmering to keep the beans just submerged in cooking liquid.
  2. 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.
  • To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 226 calories; 2 g fat(1 g sat); 12 g fiber; 35 g carbohydrates; 18 g protein; 230 mcg folate; 13 mg cholesterol; 0 g sugars; 25 IU vitamin A; 10 mg vitamin C; 75 mg calcium; 3 mg iron; 517 mg sodium; 682 mg potassium
  • Nutrition Bonus: Folate (58% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ lean protein

Reviews 2

March 02, 2018
profile image
By: Abigail BELCHER
I put mine in a crock pot and cook unsealed beans for about 6 hours instead if mashing and it makes it more thick instead of soupy. ( and for some reason they seem to be even better the next day)
June 23, 2017
profile image
By: John Nichols
I made these in a stock pot, simmered for 1 hour and 55 minutes. They came out quite watery, which I'm certain is correct. Also, I wasn't certain if I was supposed to drain them or use them as a soup. It definitely wasn't a thick stew-like anything. Would love some feedback from OP
More Reviews