A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Yankee Bean Soup
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- #21294
This Yankee bean soup combines Great Northern beans and ham with onions, tomatoes, and vegetables for a cozy dish perfect for any time of year.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pound dry Great Northern beans
water
ham hock or ham bouillon cubes
2 large onions, cut in medium chunks
1 quart tomatoes, diced
1 teaspoon ground marjoram
1 teaspoon ground thyme
2 teaspoons ground cloves
1/2 head white cabbage, coarsely chopped
salt and pepper, to taste
3 large potatoes, peeled and cubed
5 carrots, peeled and sliced
directions
Soak the beans for 8 hours or overnight in a Dutch oven in just enough cool water to cover the beans.
Add the ham hock, onion, tomatoes, marjoram, thyme, cloves, cabbage, and salt and pepper to the beans and water.
Bring the mixture to a boil over medium high heat. Reduce the heat to a simmer and cook, covered, until the beans are tender (about an hour). Remove the ham hock and set aside to cool slightly.
Add the potatoes and carrots and cook until they are tender, about 20 minutes. While they are cooking, trim the meat from the ham hock and cut into bite-sized pieces. Add the meat back to the pot.
Serve the soup warm. Adjust the seasoning as needed.
recipe tips
Don't skip soaking the beans; it improves the texture.
Taste and adjust the seasoning at the end of cooking for the best flavor.
Add a bay leaf while simmering for an additional layer of flavor.
Serve with crusty bread or cornbread for a hearty meal.
Experiment with the seasonings. Some people enjoy adding Worcestershire sauce for a little umami flavor.
For a creamier texture, mash some of the beans against the side of the pot before serving.
Keep the heat low to avoid overcooking the vegetables, especially if they are cut small.
If you have leftover soup, it can be served over rice or used as a filling for wraps or burritos.
common recipe questions
What kind of beans work best for Yankee Bean Soup?
Great Northern beans are traditionally used for their creamy texture and ability to absorb flavors, but you can also use other white beans like Navy beans or Cannellini beans.
Do I need to soak the beans, and why?
Soaking beans helps to soften them, reduces cooking time, and can aid in digestion by reducing oligosaccharides that may cause gas.
Can I use canned beans instead of dried beans?
You can use canned beans for a quicker preparation. Rinse them well and add them during the last 20-30 minutes of cooking to heat through.
What if I don't have ham hock?
If you don't have ham hock, you can substitute with turkey leg, smoked sausage, or use ham bouillon cubes for flavor without the meat.
How do I adjust the thickness of the soup?
If the soup is too thick, add more water or stock; if it's too thin, let it simmer uncovered for a while to reduce and thicken.
Can I use fresh tomatoes instead of canned ones?
Fresh tomatoes can be used. You may need to peel and chop them first. About 2-3 medium tomatoes should equal about 1 quart.
How do I know when the beans are tender?
The beans should be soft but not mushy. You can taste a few beans during cooking to check their doneness.
How should I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Allow it to cool completely before refrigerating.
Can I freeze Yankee Bean Soup?
You can freeze the soup. Cool it completely, then transfer to freezer-safe containers. It should be good for up to 2-3 months.
What's the best way to reheat the soup?
Reheat gently on the stovetop over medium heat, stirring occasionally. If using a microwave, heat in short intervals, stirring in between.
Can I add other vegetables?
Feel free to add any vegetables you like, such as green beans, peas, or corn. Just make sure they have similar cooking times to maintain texture.
What if I want a spicier version?
To add heat, add chopped jalapenos, a pinch of red pepper flakes, or a splash of hot sauce.
tools needed
Dutch Oven or Large Saucepan: For soaking the beans and cooking the soup.
Measuring Cups and Spoons: For measuring ingredients such as the tomatoes, marjoram, thyme, and cloves.
Cutting Board: A surface for cutting and preparing all vegetables, including onions, potatoes, carrots, and cabbage.
Knife: Used for chopping the onions, cabbage, potatoes, and carrots.
Wooden Spoon or Spatula: For stirring the soup during cooking.
Ladle: For serving the soup after it has finished cooking.
Tongs (optional): Helpful for handling the ham hock while removing it from the pot.
Peeler: For peeling the potatoes and carrots before they are cut and added to the soup.
what goes with it?
Crusty Bread: Serve slices of crusty bread alongside the soup to soak up the rich, savory broth.
Cornbread: A side of cornbread provides a slightly sweet contrast to the soup's savory flavors. Its crumbly texture contrasts nicely with the soup's consistency.
Green Salad: A simple green salad with vinaigrette can provide a refreshing balance to the warm and hearty soup.
Parmesan Cheese: Grating fresh Parmesan over the soup just before serving adds a salty, nutty flavor that enhances the dish. The cheese melts slightly into the hot soup.
Hot Sauce: A dash of hot sauce can introduce a bit of heat to the soup. It works well with the beans and spices.
Sour Cream: Adding a dollop of sour cream can add creaminess and a touch of acidity. This helps balance the richness of the ham and beans.
Bacon Crumbles: Crispy bacon crumbles can be sprinkled on top of the soup for added flavor.
Herb Garnish: Fresh herbs like parsley or chives as a garnish add color and a burst of freshness.
beverage pairings
Wine Pairings
Chardonnay: Look for a full-bodied Chardonnay that's oaky and buttery. This creamy wine will work well with the hearty, savory flavors in the bean soup.
Cabernet Sauvignon: A medium to full-bodied Cabernet, preferably one with dark fruit notes and a hint of earthiness, will complement the smoky flavors from the ham perfectly.
Sauvignon Blanc: A crisp and zesty Sauvignon Blanc can offer a refreshing contrast to the rich and hearty soup. Choose one with citrus notes that can brighten up the dish and balance out the savory elements.
Other Alcohol Pairings
Amber Ale: An amber ale, with its balance of malt sweetness and hop bitterness, can pair well with bean soup. Its caramel notes provide a nice contrast to the savory ham.
Bourbon: A generous pour of bourbon with hints of caramel and spice can add a warm, comforting vibe that aligns nicely with the flavors in the bean soup.
Dry Vermouth: Sipping a little dry vermouth on the side offers a herbal aromatic touch, echoing the blend of herbs used in the soup.
Non-Alcoholic Pairings
Herbal Tea: A soothing cup of herbal tea, especially one with chamomile or mint, can provide a warming complement to the hearty soup.
Sparkling Water with Lime: A refreshing sparkling water with a splash of lime will cleanse your palate and brighten each bite of the soup.
Apple Cinnamon Juice: The warmth and natural sweetness of apple cinnamon juice can create a nice contrast with the savory elements of the soup.
nutrition data
Nutritional data has not been calculated yet.
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