In this video, Betty demonstrates how to make her White Bean Soup, a recipe that she submitted to Southern Living Magazine in 1990 and got published. It is a hearty, filling bean soup, but quick and extremely easy! Ingredients: 1 can navy beans (approximately 16 oz.) 1 can northern white beans (approximately 16 oz.) 1 cup water 1/2 stick butter or margarine 1/4 cup chopped onion 1 carrot, chopped 1 5 oz. can tender chunk ham, flaked with a fork (I used Hormel.) Place the can of navy beans and the can of great northern beans in a medium to large pot. Add 1 cup of water and blend well. Now, take a potato masher (or fork or spoon) and mash the bean and water mixture until it is mushy. Place it over low heat on the stove top. Next melt 1/2 stick of butter in a small to medium skillet. Add 1/4 cup chopped onion and 1 chopped carrot to the melted margarine. Place the skillet on the stove top and saute until the onion is clear. Combine the sauteed onion and carrot with the bean mixture. Add a 5 oz. can of tender chunk ham. Cook over low heat for 10 minutes. Serve with Betty’s Very Southern Cornbread Sticks or Cornbread. This is great on a cold day–very warm and filling!
Get the Recipe Here: find.myrecipes.com These spooky treats are quick and easy to make. Find this recipe and more on southernliving.com myrecipes.com.
Woa looks so good
@tonybean37 I believe it was $12.00…not that much, but worth writing up the recipe and sending it in. The annual recipes book they sent me was worth more, so that was the major gift, along with index-sized cards with my recipe on them.
–Betty
How much money did they send you for that recipe? :))
@brithopper Thanks!
–Betty
love the cool american accent
@lulugemini That sounds like a great KY combination! Thanks for your lovely comment!
–Betty
great recipe,easy to make and lends itself to variation.sometimes we add one stalk chopped celery,soup stock or additional water and 1/2 cup quick pearled barley to the recipe.
It works well…I did it in many variations of water quantity, followed by roasti in portions of clay pottery. thanks a lot, I used to add flour to reach desired thickness
Betty, thank so much for sharing this recipe. You make it look so easy. I can’t wait to try it!
Thank You for Sharing,
David
i love your recipes!!
wow Betty, you’re probably the first southerner that I’ve ever seen that actually has some idea of ‘class’. I’m surprised. Is there 5 broken down cars out in your front yard or what? What gives with the southern trash anyway? I’ve lived in Texas for seven years now and all I can say is that Southerners are poor white trash that lack class or manners.
@lynnybradford It could be either. Just double the recipe if it’s the main course, and serve it with crackers, cornbread, French bread, or something like that.
–Betty
Hi Betty! Congrats!
I am trolling the web for a great way to cook up white beans.
Is this soup something you serve as a side or main course?
I agree! Thanks for your nice comment!
–Betty
I can’t believe those rascals changed your recipe.
Draining? That’s just silly!
This is a very simple recipe that just came to me one day, and I sent it off, not expecting anything–and they liked it! Thanks for commenting!
–Betty
Betty,you must be so proud that you’re in that S L book!!!!!I must try your recipe soon as my Dad used to make a mean pot of big white navy bean soup.I grew up in NC and in the school cafeterias,they often had white navy bean soup some Fridays for lunch during the winter.
What a coincidence! I hope you will find a lot a recipes you enjoy in the cookbook! Thanks for taking time to let me know!
–Betty
It should be 1/4 cup (although it would not be a problem if it were increased to 1/2 cup). Thanks for alerting me to the discrepancy!
–Betty
Hi Betty, Your sidebar version lists 1/2 cup chopped onion at top, but video and sidebar at bottom state 1/4 cup chopped onion at bottom. ?
This recipe looks really yummy. An interesting side story – I recently watched this video for the first time, and just yesterday I happened to be in a local Goodwill shop and stopped to look at the pile of cookbooks for sale. I was pleasantly surprised to find a copy of the Southern Living annual your recipe was published in. It is a lovely cookbook and I am sure i will find many other great recipes in it. I just thought it was amazing to find that exact same cookbook just sitting there!
You may use dried beans–just make sure to cook them all the way done before starting the recipe. The canned beans were just to make it quick and easy for those who would not take the time to cook the beans first. Yours will be great! Thanks again for you support of my channel. You’re great!
–Betty
betty can i use dry beans in this recipe or should they be canned beans?
thanks
chris
Thanks, Katie! I’m glad someone watches that understands KY food!
–Betty
YAY I HAVE THE SAME FROSTING!
I have always wondered what moon pies where but I just realised that they are just like wagon wheels lol.
They actually look kind of like Cthulthu cakes.