Anna’s Bean Soup – No Joke, It’s GOOD
Alright, I know I say that everything is good that I put up here, but why would I post a recipe that wasn’t? This is actually my mom‘s bean soup recipe, now made my own. She originally adapted it from a recipe she got out of the LA Times Food Section back in the 80s. I made some of my own adaptations, of course, noted below. Be willing to experiment a bit!
And did I mention is a budget saver? Really inexpensive to make, and it freezes well, so you can have good home cooking when you’re short on dollars or time.
Tell me what you think…will you make it? Do you have another soup recipe that you like to make? Are you willing to share the recipe? Would love your comments and feedback below…
Anna (& Betty’s) Bean Soup Recipe
- 1 cup dry baby lima beans
- 1 cup dry lentils
- (I often use the mixed bean medley from the bulk bins at my favorite health food store – and I just use two cups of it total instead of using the limas and lentils)
- 3-4 lb smoked ham with bone (I tend to use a ham hock and some extra ham meat, totalling 3-4 lbs. It’s also great with leftover holiday hams)
- 2 16 oz. canned tomatoes, either broken or diced (mine cans are 14.5 oz – does that mean they’ve gotten smaller in the last 25 years?)
- 1/4 cup chopped onion (I use whatever I’ve got: white, yellow, red, whatever)
- 3 teaspoons crushed dried marjoram
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 1/2 cups sliced carrots
- 1 cup sliced celery
- dash of chili paste – I use almost a teaspoon (totally optional, but it makes a great addition)
Place beans in large saucepan. Cover with boiling water. Let stand 1 hour. Drain off liquid. Add about 8 cups water (more if needed), ham, tomatoes, onion, 2 teaspoons of the marjoram, pepper and bay leaf. Bring to a boil. Reduce heat and simmer covered until beans are tender, about 1 1/2 hours. Add carrots, celery, remaining marjoram, chili paste (optional) and salt to taste. Simmer covered until vegetables are tender, about 10-15 minutes.