Rating: 3.5 stars
2 Ratings
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  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell Magazine, Soup Cookbook

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total:
2 hrs 10 mins
Servings:
8
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

226 calories; protein 17.6g; carbohydrates 35.2g; dietary fiber 12.1g; sugars 0.5g; fat 2.1g; saturated fat 0.6g; cholesterol 12.8mg; vitamin a iu 25IU; vitamin c 10.3mg; folate 230.4mcg; calcium 74.5mg; iron 3.1mg; magnesium 76.1mg; potassium 681.6mg; sodium 517.2mg; thiamin 0.4mg.
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