Long Winter Bean Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 189.2
  • Total Fat: 2.3 g
  • Cholesterol: 2.4 mg
  • Sodium: 285.2 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 7.1 g
  • Protein: 10.9 g

View full nutritional breakdown of Long Winter Bean Soup calories by ingredient
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This is my rendition of Caroline Ingall's Bean Soup from The Long Winter. This is my rendition of Caroline Ingall's Bean Soup from The Long Winter.
Number of Servings: 10


    1 lb dried beans (pink beans, navy beans, baby limas, kidney beans, etc.)
    1 tsp baking soda
    1 large onion diced
    3 cloves garlic minced or pressed
    1 cup carrots pieces
    2-4 slices of bacon (calculated with 1oz) or home cured salt pork
    Salt & pepper to taste


Look for the made-over Long Winter Baked Beans.


Place beans in a large bowl well covered with water over night to soak. Drain and rinse.

About an hour and half prior to eating, cover beans with water again and simmer for 5 minutes. Add 1tsp baking soda. Let cook for 40 more minutes until a bean's skin cracks when you blow on it (on a spoon). Drain the beans and replenish water with 5-6 cups. Add remaining ingredients and simmer for 30-45 minutes until veggies are all soft and the flavor has been thoroughly extracted from the salt pork.

Serving Size: Appx 10 3/4-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user PHILSPHAMILY.

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