Eighteen Cent Bean Soup

A couple of years ago we made a trip across southern states with a wonderful couple from our church. Traveling with people who have some physical limitations means we cannot make reservations ahead - we don't know when the need to stop for a couple of days will become urgent. We've made a couple of these trips - over 3,000 miles each time, multiple states, over three weeks at a time - and enjoyed them thoroughly.

That time included Destin, Florida, where we ate lunch at McGuire's Irish Pub. It's much brighter outside of an evening:

and their menus are a bit different, and there can be a wait since it is popular - but if you are going to wait, do try their 18 Cent Soup - McGuire's menu lists it as:


We did try it and found it tasty and nourishing. Not a full meal, of course, for 18 cents, but kept us from hunger while waiting for our sandwiches.

This link - 18 Cent Soup - will give you the story behind the name as well as the recipe. And I'm not certain that the price remains $6.00, but it is worth a try. Let me know if you get there and try it. Or, if you try the recipe at home, as it is basically a simple bean soup. Here's how I've adjusted it for our family. I'm on a salt free diet, so that changes the taste by using Mrs. Dash's Table Blend - or another of their varieties. We don't have to keep to the original recipe!

Adapted Bean Soup

1 pound dried navy beans

1 ham bone

Cold water to cover

3 or 4 whole cloves

1 large bay leaf, or two small

6 whole garlic cloves

3/4 cup chopped onion

3 stalks chopped celery

3 large carrots, peeled and chopped

Season to taste with salt and pepper - (or, for us, with Mrs. Dash Table Blend and black pepper)

Start with one pound of dried navy beans that have been rinsed and soaked in water over the night before. 

Drain and rinse before adding to the ham bone (with as much meat on it as you can leave) in a large pot. Add the cold water, about two inches over the beans. Bring to a boil.

The bay leaf, whole cloves, and garlic cloves can be placed in a bouquet garni because they will be removed before serving.

When the water is boiling add the pouch, onion, celery, carrots, and seasoning. Reduce heat to a slow simmer. Stir occasionally, adding water to cover when needed, cooking until the beans are tender, about three hours. The meat should be falling off the bone. 

Remove the bouquet garni and the bone. Shred any large pieces of meat left in the soup. Makes about six good sized servings.

NOTE:  Although we have started with rinsed and unsoaked beans, rinsing, covering with water and bringing to a boil, watching closely as they boil on low for an hour, adding the ham bone and the other ingredients, and simmering and stirring as below. To me, the beans are not as creamy as when they've been soaked overnight. But, it is handy in a time crunch.