Ingredients for Baked Bean Style Bean Soup
- 4 cups ham stock
- 2 cups dried navy beans
- 1 cup split peas
- 2 bay leaves
- 1 teaspoon black pepper
- 1/4 cup molasses
- 2 tablespoons tomato paste
- 1 cup chopped carrots
- 1 inch piece grated ginger
- 1 cup diced cooked ham
- salt to taste
- 6 cups water
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How to Make Baked Bean Style Bean Soup
- 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).
- Bring to a boil, then remove from heat and let soak overnight (or for at least 8 hours).
- 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.
- Bring to a boil, then reduce heat to low and simmer gently for approximately 2-3 hours, or until the beans are tender.
- 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.
- 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).
- Stir in 1 cup of diced cooked ham. Season generously with salt to taste. Add more water if the soup becomes too thick.
- Stir frequently during the last 30 minutes of cooking to prevent scorching.
- For the best flavor, allow the soup to cool completely and refrigerate overnight before serving. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
53g
Fat
3g
Carbs
22g
