McGuire’s Irish Pub in Pensacola, Florida, is a beloved gem known for its hearty food, rich history, and warm ambiance. Among their offerings, their Bean Soup stands out as a fan favorite. It’s one of those dishes that’s both comforting and substantial, making it the perfect companion to a cold beer or a cozy evening meal. McGuire’s Bean Soup has been a signature dish at the pub for decades, and for good reason-it’s packed with flavor, easy to make, and incredibly satisfying.
Whether you’ve visited the pub in person and had the privilege of enjoying this signature soup, or you’re just hearing about it now, there’s no denying that this dish has an undeniable charm. The great thing is, you don’t have to travel all the way to Pensacola to experience it. With a few simple ingredients, you can recreate McGuire’s famous Bean Soup right in your own kitchen.
In this guide, I’ll walk you through everything you need to know to prepare the soup just like they do at McGuire’s. From the list of ingredients to detailed cooking instructions, ingredient insights, expert tips, and some tasty variations, you’ll have everything at your fingertips to craft this delicious dish yourself.
Mcguire’s Irish Pub Bean Soup Recipe
The Bean Soup from McGuire’s is a blend of hearty ingredients that come together in perfect harmony. Think of it as a robust combination of beans, ham, vegetables, and savory broth, all simmered together to create a rich, flavorful experience. There’s nothing too fancy about the ingredients themselves, but when combined with the right technique and timing, they form a dish that’s deeply satisfying.
Here’s the recipe that will bring the warmth of McGuire’s into your home.
Ingredients Needed
- 1 lb dried navy beans (or great northern beans, depending on your preference)
- 2 tablespoons olive oil (for sautéing)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 1 large potato, peeled and cubed (Russet or Yukon Gold work best)
- 1 ham hock (you can use ham bone or diced ham as an alternative)
- 6 cups chicken broth (or vegetable broth if you want to keep it vegetarian)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika (for that depth of flavor)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 tablespoon white vinegar (optional, to brighten the flavor at the end)
Cooking Instructions
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Prepare The Beans
- Start by rinsing the dried navy beans under cold water to remove any dirt or debris. It’s a good idea to soak the beans overnight, but if you’re in a hurry, you can also use the “quick-soak” method: bring the beans to a boil in a large pot with water, let them boil for 2 minutes, then cover and remove from heat. Let them sit for about an hour, then drain and set aside.
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Sauté The Vegetables
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté them for about 5-7 minutes until the onions turn translucent and the vegetables start to soften.
- Add the minced garlic and cook for another minute, just until fragrant.
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Add The Broth And Ham
- Add the soaked beans to the pot, followed by the ham hock (or diced ham if using). Pour in the chicken broth, ensuring the beans and ham are fully submerged.
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Season The Soup
- Add the thyme, rosemary, smoked paprika, salt, and pepper. Give everything a good stir to combine all the flavors.
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Simmer The Soup
- Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together. Stir occasionally and check the liquid level; if it gets too low, add a bit more broth or water.
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Final Touches
- Once the beans are tender, remove the ham hock (if used) from the soup. If you used a ham bone, you can shred the meat off the bone and return it to the soup. Adjust seasoning with more salt, pepper, or even a tablespoon of vinegar for some added brightness.
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Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with a side of crusty bread for dipping.
Ingredient Insights
Understanding the ingredients is key to perfecting the soup. Here’s why each one is so important:
- Dried Beans: The foundation of this soup, navy beans are small, creamy beans that cook up tender and absorb the flavors of the broth beautifully. If you’re using a different variety, like great northern beans, the texture may vary slightly but the flavor will still be excellent.
- Ham Hock: This smoky, meaty cut is the soul of the soup. It infuses the broth with richness, while also providing chunks of flavorful ham. If you don’t have a ham hock, smoked ham bone or diced ham can be used, but the depth of flavor may not be the same.
- Chicken Broth: Broth is the base that brings all the flavors together. Opt for a low-sodium variety to control the saltiness. You can even make your own if you have the time for extra depth.
- Smoked Paprika: This is a secret weapon that gives the soup that signature smoky depth, elevating the flavors without being overwhelming.
Expert Tips
- Soaking the Beans: Soaking dried beans isn’t just a time-saver-it ensures even cooking and prevents the beans from being too tough or too mushy. If you skip this step, you may need to cook the soup longer to achieve the right texture.
- Use Bone-In Ham: If you opt for diced ham, you might miss out on that signature smokiness. If possible, add a bone-in ham to the soup for the best flavor infusion.
- Add Vinegar at the End: A splash of vinegar towards the end of cooking brightens up the soup and balances the richness. Apple cider vinegar works well here, but white vinegar does the trick too.
- Adjust Thickness: If the soup is too thick for your liking, simply add more broth or water to loosen it up. If you prefer it thicker, use an immersion blender to partially purée some of the beans and vegetables.
Recipe Variations
- Vegetarian Version: Swap the ham for smoked tofu or tempeh and use vegetable broth instead of chicken broth. You’ll still get that deep, hearty flavor without the meat.
- Spicy Bean Soup: Add a chopped jalapeño or a dash of hot sauce for some heat. The smoky paprika pairs really well with a bit of spice.
- Additional Veggies: If you like your soup with more variety, feel free to toss in additional vegetables like spinach, kale, or zucchini during the last 30 minutes of cooking.
- Creamy Bean Soup: For a creamier texture, blend part of the soup after it’s finished cooking. You can also stir in a dollop of sour cream or heavy cream for richness.
Final Words
This McGuire’s Irish Pub Bean Soup recipe is everything you want in a comforting, filling meal. It’s a dish that takes simple ingredients and transforms them into something extraordinary. Whether you’re making it for a chilly evening at home or to impress friends at a dinner party, this soup will undoubtedly be a hit.
FAQs
What Are The Main Ingredients In McGuire’s Irish Pub Bean Soup?
The main ingredients in McGuire’s Irish Pub Bean Soup include white beans (typically Great Northern or Navy beans), ham hocks, carrots, celery, onions, garlic, and a blend of herbs and spices such as thyme and bay leaves. It’s also traditionally made with a bit of salt and pepper for seasoning.
How Do I Make McGuire’s Irish Pub Bean Soup From Scratch?
To make McGuire’s Irish Pub Bean Soup, start by soaking the beans overnight, then drain and rinse them. In a large pot, sauté chopped onions, carrots, celery, and garlic in olive oil. Add the ham hocks, beans, and enough water to cover. Season with thyme, bay leaves, salt, and pepper. Simmer for several hours, or until the beans are tender and the soup has thickened. Remove the ham hocks, shred the meat, and return it to the soup before serving.
Can I Substitute The Ham Hocks With Something Else?
Yes, you can substitute the ham hocks with other smoked or cured meats, such as smoked turkey legs, bacon, or sausage. These will impart a similar smoky flavor to the soup.
Can I Make McGuire’s Irish Pub Bean Soup In A Slow Cooker?
Absolutely! To make the soup in a slow cooker, sauté the vegetables first, then add them to the slow cooker along with the soaked beans, ham hocks, and seasoning. Cover with water and cook on low for 6-8 hours, or until the beans are tender.
Is McGuire’s Irish Pub Bean Soup Spicy?
No, McGuire’s Irish Pub Bean Soup is not particularly spicy. The soup has a savory, hearty flavor due to the smoked meat and the blend of herbs, but it does not have a noticeable kick of heat. You can add a pinch of cayenne pepper or chili flakes if you prefer a bit of spice.
What Type Of Beans Are Used In McGuire’s Irish Pub Bean Soup?
The recipe typically calls for white beans, such as Great Northern beans or Navy beans. These beans are mild in flavor, and they absorb the flavors of the broth well, providing a creamy texture.
Can McGuire’s Irish Pub Bean Soup Be Made Ahead Of Time?
Yes, McGuire’s Irish Pub Bean Soup can be made ahead of time. In fact, the flavors tend to develop and intensify after sitting for a day or two. Store it in an airtight container in the fridge, and reheat it before serving.
Is McGuire’s Irish Pub Bean Soup Gluten-free?
Yes, McGuire’s Irish Pub Bean Soup is naturally gluten-free, as long as the ingredients you use do not contain gluten. Be sure to check the labels of any packaged ingredients, such as broth or spices, to ensure they are free from gluten.
How Can I Make McGuire’s Irish Pub Bean Soup Vegetarian?
To make a vegetarian version of McGuire’s Irish Pub Bean Soup, simply omit the ham hocks and use vegetable broth instead of chicken broth. You can add a smoked flavor by using smoked paprika or liquid smoke.
What Can I Serve With McGuire’s Irish Pub Bean Soup?
McGuire’s Irish Pub Bean Soup pairs well with crusty bread or a side of cornbread. A simple green salad or pickled vegetables can also complement the soup’s richness.