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Bob Evans Bean Soup Recipe
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Bob Evans Bean Soup Recipe

When the cold weather sets in, nothing beats a warm bowl of soup. Bob Evans Bean Soup Recipe is a perfect dish for cozy family dinners.
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Prep Time 10 minutes
Cook Time 2 hours
Cook Time (canned beans) 40 minutes
Servings: 6
Course: Appetizer, Main Course, Soup
Cuisine: American, Southern American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Navy Beans = 01 pound dried or 3 cans of cooked beans
  • Olive Oil or Butter = 01 tablespoon
  • Onion = 01 medium chopped
  • Carrots = 02 chopped
  • Celery Stalks = 02 chopped
  • Garlic = 01 teaspoon minced
  • Chicken or Vegetable = 06 cups broth
  • Leaf = 01 bay
  • Ham = 01 cup cooked Optional
  • Salt and Black Pepper to taste
  • Water as needed

Equipment

  • Large Soup Pot or Dutch Oven
  • Wooden Spoon (for stirring)
  • Knife and Chopping Board
  • Measuring Cups and Spoons
  • Ladle (for Serving)
  • Bowl (for soaking beans) (if using dried beans)

Method
 

  1. Step by Step Instructions:
Step 1: Soak the Beans (if using dried)
  1. Place beans in a bowl. Cover with water fully.
  2. Let them soak overnight to make them soft and ready.
Step 2: Cook the Vegetables
  1. Heat oil or butter in a large soup pot.
  2. Add chopped onions, carrots, and celery.
  3. Cook for 5 minutes until the vegetables turn soft.
Step 3: Add Garlic and Ham
  1. Add minced garlic and stir for one full minute.
  2. If you are using ham, add it in now.
Step 4: Add Beans and Broth
  1. Drain soaked beans and add to the pot.
  2. Pour in broth and place in the bay leaf.
  3. Add a little water if needed to cover beans.
Step 5: Simmer Slowly
  1. Bring the soup to a gentle boil.
  2. Lower heat and cover with a lid.
  3. Simmer for 2 to 2.5 hours for dried beans.
  4. If using canned beans, simmer for 30–40 minutes.
Step 6: Season and Serve
  1. Take out the bay leaf from the soup.
  2. Add salt and black pepper to your taste.
  3. Stir well and serve hot in a bowl.
Servings and Preparation Times
  1. Preparation Times: 10 minutes
  2. Cook Time (dried beans): 2–2.5 hours
  3. Cook Time (canned beans): 30–40 minutes
  4. Total Time: Varies by beans used
  5. With dried beans: 2 hours 40 minutes
  6. With canned beans: 50 minutes
  7. Servings: This recipe makes about 6 servings. Each bowl is hearty and filling.

Notes

  • Soak the Beans Overnight: This reduces cooking time and helps beans cook evenly.
  • Use Fresh Vegetables: Carrots, celery, and onions give the soup great flavor.
  • Adjust Seasoning to Taste: Add more salt, pepper, or garlic if you like.
  • Add Meat for Protein: Ham or bacon can boost both taste and nutrition.
  • Stir Occasionally While Cooking: This prevents beans from sticking to the bottom.
  • Serve Hot: Hot soup gives the best taste and smooth texture.