Delve into the homestyle goodness of the Bob Evans Bean Soup Recipe, a dish that brings simplicity and heartiness to the forefront of your dining table.
This recipe offers a taste of the traditional Bob Evans flavor, masterfully combining tender beans and savory broth in a way that comforts and satisfies.
Perfect for those colder days or whenever you need a bowl filled with warmth, this Bob Evans Bean Soup is not only a treat to your taste buds but also a nod to classic American cooking.
Personal Experience
I first tried this bean soup on a rainy day at a Bob Evans restaurant. The rich flavors and hearty texture immediately brought a sense of comfort.
Recreating this recipe at home allowed me to relive that warm, satisfying experience, making it a cherished dish in my family’s dinner rotation.
Equipment List
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Colander
Ingredients List
- 1 pound of dried navy beans
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 8 cups chicken or vegetable broth
- 1 ham hock
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Bob Evans Bean Soup Recipe – Step-by-Step Preparation
Step 1:
Rinse the navy beans in a colander under cold water and check for any debris.
Step 2:
In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and sauté until softened, about 5 minutes.
Step 3:
Add the minced garlic and cook for another minute until fragrant.
Step 4:
Pour in the broth and add the rinsed beans, ham hock, thyme, and bay leaf. Bring to a boil.
Step 5:
Once boiling, reduce the heat to a simmer, cover, and cook for about 1.5 to 2 hours, or until the beans are tender.
Step 6:
Remove the ham hock, shred any meat, and return the meat to the pot.
Step 7:
Season the soup with salt and pepper to taste and stir in the fresh parsley before serving.
Tips for Success
- Soak the beans overnight to shorten cooking time and improve their digestibility.
- Always check the seasoning at the end as the flavors will develop and change during cooking.
- Use a ham hock for a deeper, more traditional flavor, or substitute with smoked turkey for a lighter version.
- If the soup is too thick after cooking, adjust the consistency by adding a bit more broth or water until desired thickness is achieved.
- Serve the bean soup with crusty bread or over rice for a filling meal.
Variations
- Vegetarian Version: Omit the ham hock and use vegetable broth instead of chicken broth.
- Spicy Kick: Add a teaspoon of crushed red pepper flakes to the soup while it simmers.
- Creamy Texture: Puree half of the soup to create a creamier texture before adding back the shredded meat.
- Italian Twist: Include Italian herbs like basil and oregano, and finish with a sprinkle of grated Parmesan cheese.
- Barbecue Flavor: Add a tablespoon of your favorite barbecue sauce for a smoky taste.
Conclusion
This Bob Evans Bean Soup Recipe offers a delightful way to bring a taste of comfort home.
It’s perfect for anyone looking to enjoy a simple yet satisfying meal that feels both nourishing and indulgent. Give it a try and let the comforting flavors do the rest!
FAQs
How can I store leftover Bob Evans Bean Soup?
Leftover Bob Evans Bean Soup can be stored in the refrigerator in an airtight container for up to three days.
Reheat it on the stove over medium heat until thoroughly warmed. You can also freeze the soup for up to three months.
What can I serve with Bob Evans Bean Soup?
Bob Evans Bean Soup pairs wonderfully with crusty bread or cornbread for soaking up the broth.
It can also be served alongside a fresh green salad or as a starter for a larger meal.
Is Bob Evans Bean Soup gluten-free?
Yes, the basic ingredients of Bob Evans Bean Soup are gluten-free. However, always check the labels of any broth or added ingredients to ensure they do not contain gluten, especially if you are using store-bought broth.
How do I ensure the beans are perfectly cooked in the Bob Evans Bean Soup?
To ensure the beans are perfectly cooked, start by checking them for doneness after they have simmered for about an hour.
Beans are done when they are tender and easy to mash with a fork. Keep in mind that older beans may take longer to cook.
Bob Evans Bean Soup Recipe
Equipment
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Colander
Ingredients
- 1 pound of dried navy beans
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 8 cups chicken or vegetable broth
- 1 ham hock
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Rinse the navy beans in a colander under cold water and check for any debris.
- In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the broth and add the rinsed beans, ham hock, thyme, and bay leaf. Bring to a boil.
- Once boiling, reduce the heat to a simmer, cover, and cook for about 1.5 to 2 hours, or until the beans are tender.
- Remove the ham hock, shred any meat, and return the meat to the pot.
- Season the soup with salt and pepper to taste and stir in the fresh parsley before serving.
Notes
- Soak the beans overnight to shorten cooking time and improve their digestibility.
- Always check the seasoning at the end as the flavors will develop and change during cooking.
- Use a ham hock for a deeper, more traditional flavor, or substitute with smoked turkey for a lighter version.
- If the soup is too thick after cooking, adjust the consistency by adding a bit more broth or water until desired thickness is achieved.
- Serve the bean soup with crusty bread or over rice for a filling meal.