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Michigan Bean Soup Recipe

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Recipes Archive Maize & blue cupboard
Recipes Archive Maize & blue cupboard from mbc.studentlife.umich.edu

Description

Michigan Bean Soup is a hearty, flavorful soup that has been a staple of the Michigan cuisine for centuries. This soup is made with navy beans, vegetables, and smoked meat, which gives it a unique smoky flavor that is both filling and satisfying. The soup is easy to prepare and is perfect for cold winter nights or when you need a comforting bowl of soup.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 2 hours.

Ingredients

  • 1 pound navy beans
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 ham hock or 1 pound smoked ham, diced
  • 8 cups chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method

  1. Soak the navy beans in water overnight.
  2. Drain the beans and rinse them with cold water.
  3. Heat the olive oil in a Dutch oven or large pot over medium heat.
  4. Add the onion, celery, and carrots and cook until softened, about 5 minutes.
  5. Add the ham hock or smoked ham and cook for another 5 minutes.
  6. Add the navy beans, chicken broth, salt, and black pepper.
  7. Bring the soup to a boil and then reduce the heat to low.
  8. Cover the pot and simmer for 2 hours, or until the beans are tender.
  9. Remove the ham hock from the soup and discard the bone and skin.
  10. Using an immersion blender or regular blender, puree about half of the soup.
  11. Return the pureed soup to the pot and stir well.
  12. Serve hot with crusty bread.

Notes

  • If you don't have a ham hock, you can use 1 pound of smoked ham instead.
  • If you don't have an immersion blender, you can use a regular blender, but be sure to puree the soup in batches and let it cool slightly before blending.
  • You can also add other vegetables to the soup, such as potatoes or green beans.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 200
  • Total fat: 5g
  • Saturated fat: 1.5g
  • Cholesterol: 20mg
  • Sodium: 780mg
  • Total carbohydrates: 26g
  • Dietary fiber: 8g
  • Sugars: 3g
  • Protein: 16g

Recipes FAQ

Can I use canned beans instead of dried beans?

Yes, you can use canned beans instead of dried beans. Just be sure to drain and rinse the beans before adding them to the soup.

Can I freeze the soup?

Yes, you can freeze the soup. Just be sure to let it cool completely before transferring it to an airtight container and freezing. The soup will keep in the freezer for up to 3 months.

Can I make the soup vegetarian?

Yes, you can make the soup vegetarian by omitting the ham hock or smoked ham and using vegetable broth instead of chicken broth.

Recipe Tips

  • If you're using a ham hock, be sure to remove the bone and skin before pureeing the soup.
  • To make the soup even heartier, you can add cooked pasta or rice to the soup before serving.
  • You can also add a can of diced tomatoes to the soup for a slightly different flavor.

Michigan Bean Soup is a classic recipe that is perfect for cold winter nights or anytime you need a comforting bowl of soup. It's easy to make and is full of flavor and nutrition. Try it today and see why it's a favorite in Michigan and beyond!


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