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Soup Beans

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Soup Beans are a traditional Appalachian dish made with dried beans, savory broth, and simple seasonings. Hearty, comforting, and budget-friendly, they’re perfect served with cornbread for a cozy meal.

Ingredients

  • 1 lb dried pinto beans (or navy/great northern)
  • 6 cups water or broth (chicken or vegetable)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 smoked ham hock, 4 strips bacon, or 4 oz salt pork (optional)
  • 1 bay leaf
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp crushed red pepper or thyme (optional)
  • Apple cider vinegar or hot sauce, for serving

Instructions

  1. Rinse and sort the dried beans, removing debris. Soak overnight or quick soak by boiling for 5 minutes and letting sit for 1 hour.
  2. Drain and rinse soaked beans.
  3. In a large pot or Dutch oven, combine beans, water or broth, onion, garlic, and ham hock or bacon if using.
  4. Bring to a boil over medium-high heat, then reduce heat to low. Add bay leaf and simmer uncovered for 2 to 2.5 hours, stirring occasionally. Add water as needed.
  5. Once beans are tender, remove ham hock, shred meat, and return to pot. Season with salt, pepper, and optional spices.
  6. Simmer for another 15–20 minutes to deepen flavor.
  7. Serve hot with cornbread, diced onion, or a splash of vinegar or hot sauce.

Notes

  • Use different beans like black-eyed peas or navy beans for variety.
  • For vegetarian version, skip the meat and use vegetable broth.
  • Leftovers taste even better the next day.
  • Freeze extra portions for easy future meals.
  • Serve with cornbread and chopped onions for a traditional touch.

Nutrition

Find it online: https://thefamilycooking.com/soup-beans/