Cookbook Table of Contents

Heronema Bean Soup

Marlene & Vic's creamy bean and noodle soup. I'm not sure where this recipe originated but we grew up eating this soup every Friday during lent. Yummy. I believe this recipe came from the Heronema family from the German people of the Volga river.

Joe said that when I lived on the farm, Grandma "Amelia" gave me her recipe. The ingredients are the same except she suggested northern white beans. That's how we've made it here.

Dad (Vic) said that this soup was called the Heronema Bean Soup and so it likely came from the Heronema family side. He's never eaten it with the Northern White Beans. He used to save a 50 pound bag of pinto beans from his harvest to feed us all during the time when we lived on the farm and he raised the pinto beans.

Dad also said that they boils the beans first then use the water used to boil the beans as the base for the soup. He also said that you can reduce the fat by sautéing the onion in some olive oil.

Ingredients

Ingredients
Small Batch Large Batch = 14 bowls Ingredient
1 2

Onion (diced)
1 2 Cube of Butter
1/2 lb 1 lb Klouski Noodles or Egg Noodles
2 Quarts 3 Quarts Water
1 Pint 1 Quart Half & Half cream
1 tsp 2 tsp Salt
1 tsp 2 tsp Pepper
2 (15 oz cans)

4 (15 oz cans)

Pinto Beans
(See below if using dry beans)
    Opt: Northern White Beans (substitute the pinto beans)
   

vinegar

 

(opt)

 Parsley (Fresh or Dried)

 

Preparation

  1. Melt the butter in a soup pot

  2. Add the onions and cook until translucent

  3. Add water

Dry beans

  1. Filter out bad beans and clean.

  2. Add the beans to the onion & water and bring to a boil

  3. Then transfer the beans and liquid to a crock-pot and let cook until the beans are tender and done or bring to a boil on the stove and then let cook for 2 to 4 hours at sea level, or until tender.

  4. When the beans are done, add the noodles and bring to a boil until the noodles are done. I had to add 1 more quart of water to boil the noodles

  5. When the noodles are done, add the Half & Half and salt and pepper to taste

Canned Bean method

  1. Add the dry noodles to the water and bring to a boil

  2. When the noodles are done, add the Half & Half, pinto beans and salt and pepper to taste

  3. Heat beans thoroughly

Serve

  1. Ladle into bowls and optionally sprinkle parsley on top

  2. Top off bowl with 1 teaspoon of vinegar (or more to taste)