Return to Content

Cranberry Bean Soup

Cranberry Bean Soup
0 votes, 0.00 avg. rating (0% score)

Yield: Servest 6-8

Cranberry beans are beige colored with red spots, and have a taste all their own. But if they are not available, substitute another variety of dry beans.


  • 2 cups dry cranberry beans
  • 1 cup whole dry peas
  • 1 meaty ham bone
  • 2 bay leaves
  • 1 onion stuck with 4 cloves
  • 3 quarts water (less if beans aren’t drained)
  • 5 potatoes, peeled and chopped
  • 2 carrots, peeled and chopped
  • 4 leeks, white parts only, chopped, or 3 onions, peeled and chopped
  • 3 cloves garlic, minced
  • Grated Parmesan cheese


Soak beans and peas overnight in water to cover. (Drain or not, as you prefer.) Place in soup kettle with bone, bay leaves, and onion. Add enough water to make 3 quarts. Bring to a boil, reduce heat, cover, and simmer 2 hours or until beans are tender. Remove bone, chop meat into small bits, discard bone and return meat to kettle. Add potatoes, carrots, leeks, and garlic. Simmer, partially covered, 30 minutes or until vegetables are tender. Garnish with grated Parmesan cheese.
Updated Wednesday, September 5th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111