Harriman Nielsen Fall Festival Bean Soup

We love recipes written by our community! This one comes from Harriman-Nielsen Historic Farm in Hampton, IA. Check them out to get your hands on their locally grown beans! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

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Prep Time 1

Cook Time 6

Total Time 1 6

Course Soup

Cuisine American

Servings servings

Calories 91 kcal

Equipment

Large Stockpot

Ingredients

1½ cups dry beans check out Harriman-Nielsen on Facebook
1 ham* shank bone meaty
½ cup carrot* chopped
½ cup celery* chopped
1½ cup tomato* chopped
½ package Lipton Onion Soup Mix
1½ quart water
1 tbsp lemon juice fresh-squeezed
salt + pepper

Instructions

Rinse beans well and soak overnight (use 3x as much water as beans). Drain.
Place all ingredients in a large covered pot and simmer until beans are tender.
Remove ham bone and mince the meat and return it to the kettle. Plunge a masher through the soup a few times to mash some beans and create a thicker soup. Salt and pepper to taste.

Notes

From Harriman-Nielsen Farm

Nutrition

Calories: 91kcalCarbohydrates: 18gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 409mgPotassium: 358mgFiber: 6gSugar: 2gVitamin A: 2131IUVitamin C: 8mgCalcium: 56mgIron: 1mg

Keyword carrots, celery, community, fall, pork, soup, tomatoes

Harriman Nielsen Fall Festival Bean Soup