How To make Shaker Bean Soup

EASY 13-BEAN SOUP with Smoked Pork | Instant Pot Recipe

In today’s video Jill shows you how to cook 13 Bean Soup. It’s a versatile soup. You can reduce the ingredients if you want to make a smaller pot. But, make the whole pot and freeze some of it for future use. It freezes beautifully!

Recipe – 13 Bean Soup with Smoked Pork
1 pound 13 bean soup combination (not with spice packet, just the beans)
1 onion diced
3 cloves garlic minced
3-4 carrots, sliced
3 ribs celery, chopped
2-3 bay leaves
1 small can chopped jalapeno peppers, drained and rinsed
Salt & Pepper to taste. (Suggestion: add salt at serving time)
Approximately 2 cups chopped meat. I used pre-cooked smoked pork shank. You could use chicken, sausage, or leave meat out completely.
7 1/2 cups vegetable broth, chicken stock, or water. (I would not suggest beef stock)
NOTE: I added half of the meat to the pot at cooking time, then added the remainder after the soup was done cooking.

Instructions:
Sort and rinse beans. Soaking is not necessary.

Add all ingredients, including broth, to your instant pot/pressure cooker.
Close the lid, making sure the pot lid is in the “sealed” position.

Turn the pot onto “Manual” setting, and set the time for 50 minutes.

Once cooked, use Natural Release to release pressure from the pot.
Before serving, add the remaining two cups of meat. Cook for addition 10-15 minutes to heat up meat. Serve!
The soup will thicken once cooled. If needed you can add a little water when reheating.


NOTES: You can use a slow cooker or cook on stove top.
Just add all of the ingredients to the stovetop pot or slow cooker

SLOW COOKER: Cook on low setting for approximately six hours or until beans are tender.
STOVETOP: Bring to a boil, reduce heat. Partially cover with lid, and cook for approximately two hours or until beans are tender. Stir occasionally.


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GREAT PREPPING EQUIPMENT: Tofu Bud:
OXO Lemon Juice Squeezer:
Mueller Food Chopper:
Pyrex Glass Bowl Set:
Clear Glass Prep Bowls:
Pyrex Glass Measuring Cup Set:
OXO 9” Whip:
Anchor Hocking 2 Quart Batter Bowl w/Lid:

HELPFUL COOKING & BAKING GEAR:
OXO Silicone Baking Cups:
OXO Good Grips Mini Angled Measuring Cup, 2 Oz:
Wilton 12-cup Muffin Tin:
OXO Mini Measuring Cup:
Tovolo Silicone Tool Set:
Tovolo Scooper/Scraper Tool:
Baker's Joy: Helpful for Muffin Tin:
Sugar Shaker/Flour Duster Wand:
Parchment Paper Sheets:
Hand-Held Rotary Sifter:

FAVORITE ELECTRIC KITCHEN GEAR: Breville Sous Chef Pro 16 Cup Food Processor:
Instant Pot:
My Cuisinart Hand Mixer:
Cuisinart Immersion Stick Blender:
Keurig Coffee Maker:
Kitchen-Aid 7 Quart Stand Mixer:

FAVORITE CLEANING AND HELPFUL KITCHEN PRODUCTS:
Swedish Dishcloths Cellulose Sponge Cloth:
Microfiber Cleaning Cloth,12 Pack:
Sink Protectors:
Sleeve Garters: (I LOVE THESE!!)


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How to Cook Southern Country Style Green Beans

Southern Country Style Green Beans

2 - 50 ounce cans green beans
bacon grease
2 cups chopped onion
salt and pepper

In a large pan bring green beans, the liquid in the cans, and two large spoons of bacon grease to a rolling boil. Salt and pepper the beans. Reduce heat to medium-low so that the green beans are just at a simmer. Allow the beans to cook for one hour.

Add the chopped onion and gently fold the onion into the green beans. Add a few more shakes of salt and pepper. Allow the beans to cook for another one to two hours, checking them approximately every 30 minutes.  Once the liquid has almost completely evaporated, and the beans are starting to look shriveled, remove from the heat and either serve immediately or allow to cool and refrigerate for use later. 

Tuscan White Bean Soup

A bowl of hearty Tuscan white bean soup is perfect for this time of year. Chef Eric Wells from Skye LaRae’s Culinary Services showed Fox 8’s Stefani Schaefer how easy it is to make. Chef Wells offers monthly cooking classes and you can click here to learn more.

Tuscan White Bean Vegetable Soup

2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 bay leaf
Coarse salt and freshly ground black pepper
2 cans of cannellini beans

6 cups vegetable stock
2 cups tomato sauce
3 cups stale Italian bread, crust removed and bread torn into pieces
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmesan-Reggiano, for garnish

Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and sauté until they begin to soften 5 to 7 minutes.

Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat.

Remove lid and remove the bay leaf. Stir in torn stale bread. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls.

Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmesan-Reggiano.

Tomato soup/tomato and bean soup

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