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Emily’S Bean Soup

Emily's Bean Soup recipe image
This hearty Emily's Bean Soup is the ultimate comfort food for chilly evenings. It features a robust blend of seven different beans, including navy, kidney, and lima, slow-simmered with savory ham bones, fresh vegetables, and herbs. The result is a thick, creamy broth packed with protein and fiber, offering a deep, savory flavor that improves as it sits. Perfect for meal prepping or feeding a crowd, this rustic stew warms the soul and provides a satisfying, home-style meal that feels both nostalgic and nourishing. Serve with crusty bread for a complete dinner.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 415.8
Dietary: Gluten-free
Description
This hearty Emily's Bean Soup is the ultimate comfort food for chilly evenings. It features a robust blend of seven different beans, including navy, kidney, and lima, slow-simmered with savory ham bones, fresh vegetables, and herbs. The result is a thick, creamy broth packed with protein and fiber, offering a deep, savory flavor that improves as it sits. Perfect for meal prepping or feeding a crowd, this rustic stew warms the soul and provides a satisfying, home-style meal that feels both nostalgic and nourishing. Serve with crusty bread for a complete dinner.
Ingredients
  • 1/2 cups Great northern beans
  • 1 cans Tomato paste -- 6 ozs
  • 1/2 cups Kidney beans 1 lg Onion -- chopped
  • 1/2 cups Navy beans
  • 3 whole Celery ribs -- chopped
  • 1/2 cups Lima beans
  • 4 whole Carrots -- sliced
  • 1/2 cups Butter beans
  • 2 whole Garlic cloves -- minced
  • 1/2 cups Split green or yellow peas
  • 1/4 cups Dried chives
  • 1/2 cups Pinto beans
  • 3 whole Bay leaves
  • 1/2 cups Lentils beans
  • 2 tablespoons Dried parsley
Directions
  1. 1
    Rinse all dried beans thoroughly under cold water and discard any stones or debris.
  2. 2
    Place rinsed beans in a large bowl and cover with at least 3 inches of cold water; let soak for 8 hours or overnight.
  3. 3
    Drain and rinse the soaked beans, then transfer them to a large 8-quart stockpot.
  4. 4
    Add the ham bone, bay leaves, and 3 quarts of fresh water to the pot with the beans.
  5. 5
    Bring the mixture to a boil over high heat, then reduce heat to low and simmer gently for 1 hour to infuse flavor.
  6. 6
    Meanwhile, chop the onion, celery, and carrots; mince the garlic cloves.
  7. 7
    After 1 hour, add the chopped vegetables, tomato paste, thyme, mustard, red pepper, and bouillon cubes to the pot.
  8. 8
    Stir in the quartered tomatoes with their liquid.
  9. 9
    Cover and continue to simmer on low heat for 2 to 3 hours, stirring occasionally, until all beans are tender.
  10. 10
    Remove the ham bone; shred any meat off the bone and return it to the pot, discarding the bone and bay leaves.
  11. 11
    Taste and adjust seasoning with salt and pepper if needed.
  12. 12
    Sprinkle with dried chives and parsley just before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 415.8kcal
% Daily Value *
Total Fat 25.2g39%
Saturated Fat 15.4g77%
Cholesterol 64.5mg22%
Sodium 202.2mg9%
Total Carbohydrate 36.9g13%
Dietary Fiber 13.5g54%
Sugars 5.6g
Protein 13.4g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean soup, seven bean soup, ham bone soup, comfort food, hearty stew, winter soup, slow cooker, navy beans, kidney beans, lima beans, vegetable soup, meal prep, rustic dinner, protein rich, high fiber, homestyle cooking, simmered beans, garlic onion, thyme parsley, classic recipe
Read it online: https://www.chefs-mate.com/recipe/emilys-bean-soup/