Country Style Bean Soup with Ribbles
Country Style Bean Soup with Ribbles

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, country style bean soup with ribbles. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Find Deals on Bean Soup Mixes in Boxed Meals on Amazon. Chop ham and onions to desired size and had to beans and broth. Until beans are tender but not mushy. Cook until ham hock is tender and celery is cooked down.

Country Style Bean Soup with Ribbles is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Country Style Bean Soup with Ribbles is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have country style bean soup with ribbles using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Country Style Bean Soup with Ribbles:
  1. Prepare Soup
  2. Take 16 oz Dry Great Northern Beans
  3. Get 32 oz Chicken Broth
  4. Get 64 oz Water
  5. Take 1 lb Pre Cooked Ham
  6. Get 1 medium Bay Leaf
  7. Make ready 1 medium Onion
  8. Take 3 medium Potatoes
  9. Take 1 tbsp Salt
  10. Get 1/2 tsp Pepper
  11. Take Ribbles
  12. Get 1 cup Flour
  13. Prepare 1/4 cup Butter or Shortening
  14. Make ready 1/4 tsp Salt
  15. Get 3 tbsp Water

Remove ham hock from water and cut meat off into small pieces. Drain beans and return to saucepot. Drain and rinse beans, discarding liquid. Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup.

Instructions to make Country Style Bean Soup with Ribbles:
  1. Prepare beans according to package.
  2. In a 5 quart or more soup pot, add beans, chicken broth, water and heat on med high.
  3. Chop ham and onions to desired size and had to beans and broth.
  4. Add salt and pepper and reduce heat to low med and let cook for approximately 1 hour. Until beans are tender but not mushy.
  5. For the ribbles, combine the flour and salt. Cut in butter until a sand consistency has occured. Add water a tablespoon at a time and stir until the dough pulls from the bowl.
  6. Peel and cube potatoes.
  7. Pinch off pea sized pieces of dough and roll to smooth. Drop pieces of dough into soup. Add as much or has little as you like. I usually use about 3/4ths of the dough.
  8. Add cubed potatoes to the soup and cook on med high until tender. Approximately 8 to 10 minutes.
  9. Makes about 5 quarts.

Drain and rinse beans, discarding liquid. Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Soup Beans Soup beans are not soup, but these slowly simmered beans are soupy, bathed in a rich, creamy, nutritious potlikker that's inseparable from the beans themselves. Each time soup beans are reheated, the beans get creamier and their liquid thicker, richer, and more delicious. This tolerance for reheating is part of their appeal.

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