Sugar Bean Soup

- Advertisement -

Bean Soup is a thick, rich stew-like soup that’s ideal for cold nights, especially in the winter. Simple dinner that can be served with bread or other snacks as an alternative.

This hearty stew-like soup is tasty and excellent for cold nights and a recipe that South African families have been cooking for generations.

Beans Soup

Every Appalachian home has an enticing pot of bean soup simmering on the stove practically every day during the frigid winter months. A bowl of creamy soup beans with Smokey ham is thought to be comfort food.

Varieties of Beans Soup

The following is a list of the varieties of bean soup, as seen on Wikipedia.

  • 15 Bean Soup – a packaged dry bean soup mix produced by the N.K. Hurst Co. in the United States.
  • Amish preaching soup – in American cuisine, it was typically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks.
  • Bissara – a soup and a bean dip in African cuisine, prepared with dried, puréed broad beans as a primary ingredient.
  • Black bean soup
  • Bob chorba – a national Bulgarian dish, the name translates to “bean soup”.[9] It is prepared using dried beans, onions, tomatoes, chubritza or dzhodzhen (spearmint), and carrots.
  • Bouneschlupp – a traditional Luxemburgish green bean soup with potatoes, bacon, and onions
  • Dal, a term used for lentils, a dish of cooked lentils, and lentil soup on the Indian subcontinent.
  • Fasolada – a Greek, Levantine, and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the “national food of the Greeks”.
  • Fazulnica – a Moravian popular soup made from smoked meat broth, lard, onion, garlic, marjoram, brown beans, and peppers. Add cut smoked and boiled meat and beans.
  • Frejon – a bean and coconut milk soup, it is consumed by some Christians on Good Friday in various areas of the world
  • Ful medames is a fava beans stew served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, and chili pepper. It is a staple food in Egypt and a common part of the cuisines of many Middle Eastern and African cultures.
  • Hong dou tang – or red bean soup is a popular Chinese dish served in Mainland China, Hong Kong, and Taiwan. It is categorized as a tang shui (literally translated as sugar water), or sweet soup.
  • Jókai bean soup – a Hungarian soup prepared using pinto beans
  • Kwati – a mixed soup prepared using nine types of sprouted beans, it is a traditional Nepalese dish consumed at the festival of Gun Punhi, the full moon day of Gunlā which is the tenth month in the Nepal Era lunar calendar.
  • Pasulj – a bean soup made of usually white beans, cranberry beans, or pinto beans, and more rarely kidney beans, that is common in Serbian, Montenegrin, Bosnian, Croatian, and Slovenian cuisines. It is a common winter dish and is typically prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock.
  • Pasta Fagioli, an Italian soup of pasta and beans
  • Pea soup
  • Senate bean soup – served in the dining room of the United States Senate every day, in a tradition that dates back to the early 20th century, it is prepared using navy beans, ham hocks, and onion. Every day in America, bean soup is on the menu in Senate restaurants. There are a few different versions of how that mandate came to be, but none of them have been confirmed. According to one account, the Senate’s bean soup tradition began at the request of Idaho Senator Fred Dubois in the early twentieth century. Senator Knute Nelson of Minnesota, according to legend, made the request in 1903 after expressing his liking for the soup.
  • Stew peas – a Jamaican stew prepared using coconut milk, beans, and salted meat, it is common in Jamaica and elsewhere in the Caribbean.

Bean Soup

Prep Time 30 minutes
Cook Time 1 hour 30 minutes


  • 2 1/2 cups speckled sugar beans
  • 2 pounds bone-in beef chuck cut into chunks
  • 4 large onions thickly sliced
  • 1 cube beef bouillon2
  • 1/2 tbsp hot water
  • 3/4 cup red wine
  • 1/4 cup cup tomato paste
  • 1 pckt dry oxtail soup mix
  • 3 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 pinch cayenne pepper (optional)


  • Place sugar beans into a large container and cover with several inches of cool water; let soak, for 8 hours to overnight.
  • Combine beef chuck and onions in a large pot over medium heat.
  • Cook until beef is tender and falling off the bone, about 1 1/2 hours.
  • Transfer beef to a cutting board; discard bones and cut the beef into bite-size pieces. Place onions in a bowl.
  • Pour sugar beans and their soaking water into the pot. Bring to a boil; reduce heat and simmer, adding more water if needed, until beans are tender, about 1 hour.
  • Stir in beef pieces and onions; bring soup to a boil.
  • Dissolve beef bouillon cube in 2 1/2 tablespoons hot water in a bowl.
  • Stir in wine, tomato paste, dry soup mix, Worcestershire sauce, soy sauce, and cayenne pepper.
  • Gradually mix into the boiling soup. Reduce heat and simmer until flavors combine. This will take about 10minutes.
Tried this recipe?Let us know how it was!
Share this post:

Must Try Recipes

You'll also love