"The belly rules the mind."--Spanish Proverb

Grandmom Vida's Bean Soup Recipe

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This recipe for Grandmom Vida's Bean Soup, by , is from Cooking with Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bonnie Kenselaar

Category:
Category:

Ingredients:  
Ingredients:  
2 c. dried marrowfat beans (soak in water over night; rinse and drain the next day) OR 1 16 oz. pkg. frozen baby lima beans
1-2 carrots, peeled and diced
2-3 T. barley
1 medium yellow onion, chopped
1 can whole peeled tomatoes
1-2 bay leaves
1 clove garlic, pressed
salt and black pepper to taste

vegetarian version: 32 oz. box of vegetable broth

non-vegetarian version: ham hock and water

Directions:
Directions:
Vegetarian version:
If using dried beans, place in large saucepan and cover with water or vegetable broth; cook until beans are tender on stove top for 2-3 hours, stirring as needed. Then add all other ingredients and cook until carrots are tender; adjust seasonings.

If using frozen lima beans, cook with vegetable broth and other vegetables and seasonings for 45 minutes.

* * *
Non-vegetarian version:
Place beans and ham hock in large saucepan and cover with just enough water to cover them. Cook as above.



Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2-3 hours for dried beans; 1 hour for frozen beans
Personal Notes:
Personal Notes:
Grandpop loved this bean soup, served steaming hot! Grandmom often served it with hot dogs, either on the side or sliced in the soup. Vegetarians could add vegetarian sausage to make a heartier soup.

 

 

 

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