Baked Bean Style Bean Soup Recipe

Ingredients for Baked Bean Style Bean Soup

• 4 cups ham stock
• White Pea Beans
• Yellow Split Peas
• 2 bay leaves
• Black Peppercorns
• 1/4 cup molasses
• 2 tablespoons tomato paste
• 2 chopped carrots (about 1 cup)
• Ground Ginger
• 1 cup diced cooked ham
• salt to taste

How to Make Baked Bean Style Bean Soup

1. Rinse 2 cups of dried navy beans and pick out any debris. Place them in a large pot and cover with 6 cups of water (3-4 inches above the beans).
2. Bring to a boil, then remove from heat and let soak overnight (or for at least 8 hours).
3. Drain the soaked beans. Add 4 cups of ham stock, 1 cup of split peas, 2 bay leaves, and 1 teaspoon of black pepper to the pot.
4. Bring to a boil, then reduce heat to low and simmer gently for approximately 2-3 hours, or until the beans are tender.
5. In a small bowl, whisk together 1/4 cup molasses and 2 tablespoons of tomato paste with a little bit of the soup stock until smooth. Stir this mixture into the soup.
6. Add 2 chopped carrots (about 1 cup) and 1 inch piece of grated ginger to the soup. Continue to simmer until the carrots are tender (about 30 minutes).
7. Stir in 1 cup of diced cooked ham. Season generously with salt to taste. Add more water if the soup becomes too thick.
8. Stir frequently during the last 30 minutes of cooking to prevent scorching.
9. For the best flavor, allow the soup to cool completely and refrigerate overnight before serving. Reheat gently before serving.