Are you listening?
My Grandmother (on my Dad’s side) was a self-proclaimed West Virginia “Hillbilly” and she spent hours and hours in the kitchen everyday. Her house always smelled of fresh-baked bread and whatever else she happened to cook that day. It was a privilege to be allowed to cook with her. She was very picky and would much rather have the kitchen to herself, but I was always at her heels wanting to help.
I never much appreciated her bean soup until I was an adult. As a kid “soup” meant Chicken and Noodles or my Mom’s Chicken and Dumplings. I thought beans belonged in burritos!
I make this fairly often in the winter months. It is really hearty, healthy, and tastes better than anything you can pour out of a Campbell’s can. I usually serve it with fresh bread and real butter. I hope you enjoy it as much as I do.
Granny’s Great Bean Soup
I like to serve this with fresh French bread and real butter.
Leftovers freeze well, however if you refrigerate instead know anything cooked with tomatoes does not keep long (3 days is my cut-off).
The images below walk you through the process step-by-step. I hope you enjoy it as much as I do and feel free to let it become one of YOUR family recipes for the ages.