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Versatile Bean Soup hits homeruns on your Menu

Rural North Carolina Posted on by
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Versatile Bean Soup

One of the things on our weekly menu is a versatile bean soup. It has the basic ingredients that you can interchange. We first tried after reading about it at Farm Bell Recipes. It has become a staple for us.

The reason it is so versatile is you are can substitute beans depending on what you have. We typically will make it a lot with lima beans. Given the right amount of time this soup is a welcome addition at our nightly meal.

Verasatile Bean Soup

Print Recipe
A versatile bean soup that started at the Famous Buckhorn Restaurant in Denver,Co. It can be adapted to your palette very easily.
Servings 4
Author Aaron Thomas

Ingredients

  • 1 pound Lima Beans
  • 1 cup diced onion
  • 3 ounces cubed ham
  • 1 ounce chicken base
  • 2 tablespoons Liquid Smoke
  • 3 cloves minced garlic
  • 1 teaspoon freshly ground black pepper
  • 1/2 gallon water
  • 1 ounce cornstarch
  • 1/2 cup water

Instructions

  • Preheat oven to 200°
  • Combine the first 8 ingredients in a Dutch Oven
  • Cover and place in oven for 8 hours.
  • When beans are tender, remove from oven, and put in the stove-top.
  • Bring to a boil!
  • Mix cornstarch and 1/2 cup water.
  • Add cornstarch mixture to pot to thicken.
  • Let simmer for at least 15 minutes.

This recipe can be adapted to cook in a crock pot. It also can be cooked the Old Cowboy way. You can bet that the cook did not make this except on days when he was around camp for a long time.

This takes a while to cook, but it is one of those recipes that will save you money and tastes very good. We all could stand to be a little more frugal. It also lends itself well to stocking up on the raw ingredients.

Comments

Versatile Bean Soup hits homeruns on your Menu — 2 Comments

  1. I was not sure when I saw lima beans but this was very good. I know we will have this in our house again.

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