Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. Soup beans are usually served with cornbread, greens (such as boiled cabbage, cauliflower, or sauerkraut and sausage), and potatoes (stewed or fried) and may be topped with raw chopped onions or ramps. Soup beans are considered a main course, but also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food.[1]

Types of soup beans

While soup beans are traditionally pinto beans (called brown beans in the mountain region), other types of beans are also used.[1]


While soup beans might be served with any meal, they were typically the main course in a meatless supper. Traditionally, soup beans are served with other home grown vegetables and homemade breads:

Modern additions:

Modern supermarkets and processed foods have led to two additions to soup bean suppers which are not traditional.

See also


  1. ^ a b c d 1 ^ Sohn, Mark F. Appalachian Home Cooking History, Culture, & Recipes Lexington: University Press of Kentucky. 2005.
  2. ^ Mary. "Deep South Dish: Southern Cornmeal Hoe Cakes". Retrieved 12 March 2015.
  3. ^ "Simplicity: The heart of Appalachian food". Retrieved 12 March 2015.
  4. ^ a b "Cast-Iron Recipe: Kil't Greens with Bacon Jam". Garden & Gun. Retrieved 12 March 2015.
  5. ^ "Cultivating Ramps: Wild Leeks of Appalachia".
  6. ^ "Countertop Classics". Garden & Gun. Retrieved 12 March 2015.
  7. ^ "Franks and Sauerkraut Paprikash".
  8. ^ Choucroute garnie
  9. ^ "Sauerkraut and Weenies (& Your Favorite Po'Folks Food!)". Retrieved 12 March 2015.
  10. ^ Kathy. "Sweet Tea and Cornbread: Mama's Macaroni and Tomatoes...My Comfort Food!". Retrieved 12 March 2015.