Bean Soup, Bean soup, the more you eat the more you toot.

That was definitely the case after we dined on this tasty delight of North Woods Bean Soup. Joshua and I played a symphony of GAStronomy after dinner tonight, pardon the pun. We were tootin' machines. Ha. Ha. Ha.

The original recipe called for canned chicken broth and beans. Pmfff. With a little pre-planning, homemade broth and beans are right around the corner.

A great recipe for crockpot chicken broth can be found on  A Year of Slowcooking. I usually put the ingredients together in the crockpot before I go to bed. Then I wake up to the wafting aroma of  savory, rich broth.

Bean central has a good rule of thumb on how to prepare your dried beans. Remember, don't add acidic foods like tomatoes or lemons to your beans before they are soft;  you will end up chipping a tooth on the stony, rock hard beans.

Have you ever perused Rancho Gordo Beans?  Seriously, these heirloom beans are fantastic.

Looking for something to go with your bean soup?  Bless Us O Lord blog has delicious and moist cornbread. Just as the name describes, it IS moist and delicious. Yum.

We gobbled up two bowls of soup. . . and  there was enough for leftovers too.


Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

Dori said...

I love both beans and soups. I have many in my cookbook "From My Family Recipe Box"

Tuscan Style Bean Soup
1 Tbsp. olive oil
1 chopped onion
2 cloves minced garlic
1 chopped red bell pepper
3 c. chicken broth
1 c. chopped tomatoes
1 c. kidney beans
2 tsp. chopped fresh thyme
1 pound fresh baby spiniach, chopped
1 c. seashell pasta
ground black pepper to taste

In a large pot over medium high heat, combine the oil, onion and garlic and sauté for 5 minutes. Add the red bell pepper and sauté for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta. Simmer for 5 more minutes and pepper to taste. Serves 4 - 6

Anonymous said...

Yum! This looks so good. Thanks for commenting.

Mary, CookEatShare Author Support said...

I’d like to personally invite you to join the CookEatShare Author network. CookEatShare has had over 2.5 million unique visitors in 2009, and I think they will be interested in your content. Users will be guided to your actual blog, so this is a free way to increase page views and visitors to your site.

Please contact me at for more information, to get unique link to claim and customize your profile. Please visit for additional information.