Jeremy Fox's yellow eye soup from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 118) by Steve Sando

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute buckeye beans for yellow eye beans. Recipe calls for dried beans.

  • matthew_jiod3h on April 16, 2026

    BEANS

  • ldebuys on March 18, 2026

    This was good, but I ultimately felt like it wasn't worth the effort it took. Was that impression formed by the fact that I made it on a Tuesday with two small children asking for help and my husband making soda bread at the same time? Perhaps. It was good, it tasted virtuous, I will happily eat it again, but I always forget how long it takes to chop things. Maybe a better weekend cook for me. I used one pound of yellow eyes and a half pound of buckeyes.

  • hashi on December 17, 2025

    So delicious. Added a little tomato paste and chopped collards, as suggested in the On Vegetables version. Yellow Eye beans are the best and this soup showcases them so well. I can’t wait to have it again.

  • alias058 on December 11, 2025

    Really good recipe. The yellow eye beans produce a blonde broth with a lot of body. It took a little longer than I expected for the vegetables to get soft. Will definitely make again.

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