Recipe: Delicious Beans soup

Delicious, fresh and tasty.

Beans soup. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bean soups are comforting, casual and budget-friendly. Check out these editors' picks for top bean soups.

Beans soup Add the salt and the beans and remove from heat. Give Bean Soup recipe a try and let me know what you think, and bon appétit. "Your Call" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: Bean with Bacon Soup Just like the kind you remember as a kid! You can cook Beans soup using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Beans soup

  1. Prepare of Beans.
  2. It's of Palmoil.
  3. It's of Potash.
  4. It's of Locust beans.
  5. You need of Beef.
  6. It's of Spices.
  7. Prepare of Onions.
  8. You need of Pepper.
  9. Prepare of Crayfish.

Similar to this Crockpot Vegetable Beef Soup, it's hearty and filling, without being food-coma inducing, a much-appreciated hiatus between the moments of holiday excess. It's incredibly economical, helpful at this time of year when we end up spending extra everywhere else. To serve, transfer beans to individual bowls and ladle some of the cooking broth over the beans. Taste of Home has the best ham and bean soup recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips.

Beans soup step by step

  1. Wash beans and remove back.
  2. Soak for sometime.
  3. Put beans on fire with potash and allow to cook till soft.
  4. Use broom to break it down.
  5. Add chopped onions,grinded pepper, powered locust beans,crayfish, spices, cooked beef,palmoil and cook for some time.
  6. Remove the beef and beat with broom again till soft. Put back beef and serve with tuwon shinkafa😉.

Ham and White Bean Soup I came up with this recipe when I wanted to make dinner in the slow cooker but didn't have time to go to the grocery store. 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. Just divide it up after cooking, cool, then transfer to the freezer for long term storage.