Lemony Potato Soup with Mayocoba Beans

Mayocoba bean soup with potatoes and vegetables.

Lemony Potato Soup with Mayocoba Beans

This is a Mayocoba beans recipe with potatoes and vegetables. A thick, hearty, delicious and healthy bowl of soup recipe large enough to feed a hungry crowd. Perfect for a cozy Winter Sunday dinner.

Course Soup, Stews and Chilis

Cuisine American

Prep Time 30

Cook Time 1 30

Total Time 3 30

Servings

Calories 322kcal

Author Lea Ann Brown

Ingredients

To Cook The Beans
2 cups Dried Mayocoba beans 1 pound, Washed and picked over
6 cups Chicken broth divided
2 Tablespoons Lard or Crisco
1 bay leaf
To Make The Soup
2 Tablespoons Neutral oil canola or vegetable oil works well here
2 large sweet onions or yellow onions, chopped - divided
2 medium carrots peeled and sliced
2 ribs celery, with leaves diced
1 pound potatoes Petite Gold, rinsed and quartered
2 15-ounce cans chopped tomatoes undrained
1 tablespoon oregano dried, preferably Mexican
1 tablespoon basil dried
1 teaspoon thyme dried
1 teaspoon dill dried
1 teaspoon rosemary dried
1 Tablespoon Kosher salt
½ teaspoon Freshly ground black pepper
To Finish The Soup
1 tablespoon Neutral Oil
2 cloves garlic peeled
½ cup flat-leaf parsley fresh, rough chopped
½ lemon juiced

Instructions

To Cook The Beans
Rinse the mayocoba beans in a colander. Pick through them to remove any bad beans. Place the beans, 4 cups of chicken broth, lard and bay leaf in a slow cooker. Cook on low until beans are tender. Cooking time will depend on the freshness of the beans. Plan on about 5 hours.
To Cook The Soup
Once beans are tender, heat oil in a 6 quart Dutch Oven.
Add one chopped onion, carrots and celery. Cook for about 7 minutes or until fragrant and starting to become tender. Add potatoes, Mayocoba beans (bay leaf removed) and tomatoes. Pour in the 2 remaining cups of chicken broth and all spices and seasonings. Simmer uncovered until potatoes are tender. About 20-30 minutes.
To Finish The Soup: While the soup is cooking, in a small skillet, heat the oil over medium heat. Add the remaining onion and saute until softened about 3 minutes, add the garlic and cook until fragrant. Scrap the onion and garlic into a food chopper. Add the parsley and lemon juice. Puree until smooth.
Stir the puree into the soup and simmer for about 5 minutes longer. Taste and adjust seasonings for salt, or perhaps more lemon juice.
Serve and garnish each bowl with parsley and paprika - all optional.

Notes

Tips For Success:

- If you'd like to make this soup creamier, mash some of the beans with a potato masher or fork. If using a fork, press them against the side of the slow cooker before adding them to the soup.

- Use Petite Gold potatoes. The skins are tender and the potatoes don't need peeled. Just rinse and quarter the potatoes.

- Use vegetable broth to make this soup vegetarian.
- Substitute 3- 14.5 ounce canned beans for dried beans. Rinsed and drained.
- Adding Crisco, lard or butter to the crockpot while cooking the Mayocoba beans will make them delightfully creamy

Nutrition