Amish Bean Soup
This heartwarming Amish Bean Soup is a classic dish that combines the warmth of home with delicious flavors, perfect for family gatherings and cozy evenings.
Ingredients
Main Ingredients
- 1 cup Dried navy beans Can substitute with white beans.
- 2 medium Carrots, chopped Adds sweetness and color.
- 2 stalks Celery, chopped Provides depth and crunch.
- 1 large Onion, chopped Brings flavor harmony.
- 1 piece Ham hock or smoked bacon (optional) Enhances smokiness.
- 2 cloves Garlic, minced Adds a savory essence.
- 4 cups Vegetable or chicken broth Vegetable broth keeps it plant-based.
Seasonings
- 1 teaspoon Thyme
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
Preparation
- If using dried beans, soak them overnight to soften. Drain and rinse before using.
Cooking
- In a large pot, heat a splash of olive oil over medium heat. Add chopped onions, carrots, and celery, cooking until they are soft and fragrant (about 5 minutes).
- Stir in minced garlic, cooking for an additional minute, and then pour in the undrained beans and broth.
- Toss in your thyme, bay leaves, salt, and pepper. Add ham hock or smoked bacon for savory richness if desired.
- Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 60 minutes (or 40 minutes for canned beans), stirring occasionally until the beans are tender.
- Remove the ham hock if used, shredding any meat back into the pot. Adjust seasonings to taste, and serve hot.
Notes
Store leftovers in the refrigerator for up to a week or freeze in airtight containers for up to three months. Reheat on the stove, adding a splash of broth or water if needed.