Bob Evans Bean Soup Recipe
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.
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.