Heritage Gardening: Hutterite Soup Beans

Heritage Gardening: Hutterite Soup Beans
Angie Mohr

The Hutterites were an Anabaptist break-away group established in Moravia under the leadership of Jakob Hutter in 1529. In 1874, a colony of Hutterites emigrated to the United States from Russia, fleeing religious in-fighting and external persecution.

Colonies of Hutterites still live in South Dakota today, but more than 75% live in Western Canada, where many emigrated in 1918, after a violent incident where two sect members were killed by the U.S. military.

When the Hutterites came to North America, they brought with them the seeds they knew how to grow and that they knew would sustain them. One of those was what is now known as the heirloom Hutterite Soup Bean. This dried bean staple makes the most amazing soup as it is naturally thick and creamy when cooked without the addition of cream or butter.

Hutterite Soup Beans are on Slow Food USA's list of heirloom endangered foods. Slow Food USA keeps track of foods and foodways that are disappearing due to the consolidation of large seed companies, which is resulting in the reduction of the variety of seeds commercially available.

These heirloom seeds are available through individual seed savers and RareSeeds.com, Baker Creek Heirloom Seed's online presence. Hutterite Soup Beans are well worth seeking out and given a bit of space in the garden. They are easy to grow, mature quickly, and store easily.


Hutterite Soup Beans grow between 24 and 30 inches tall and mature in approximately 80-85 days. These bush-style bean plants are compact and highly productive. Plant as early as possible after the last expected hard frost in the spring. Plant seeds 18 inches apart and bury ½ inch deep in rich amended soil. Leave beans on the plant until completely dry, then harvest and break out of pods.

The heirloom cream-tan seeds with "black eyes" cook in record time: 20 minutes or less with an overnight soak. They can replace pinto beans or black eyed peas in any recipe but really come into their own when featured in soup. Here is my favorite bean soup recipe:

Hutterite Bean Soup

2 pounds dried Hutterite Soup Beans
8 cups chicken stock, homemade or purchased *
1 large onion, diced finely
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
1 teaspoon smoked paprika
Salt and pepper to taste

Rinse beans in colander, picking out stones and stems. Soak overnight in clean water. When fully soaked, drain water then put beans in large pot with all other ingredients (except salt and pepper) and boil gently over medium-low heat for 20 minutes. Add water during boiling if thinner consistency is desired and check doneness of beans after 15 minutes and then every five minutes until done.

Salt and pepper to taste. You may blend in a blender or with an immersion blender if you desire a consistent texture or serve as is, a more rustic style. Serve with thick slices of whole grain bread for a substantial meal.
* You may substitute mushroom or vegetable stock for a vegetarian version. (507 words)



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Copyright 2011 Angie Mohr