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PING: WISEONE Bean soup question

EggecutionerEggecutioner Posts: 628
edited 2:11PM in EggHead Forum
Bill - [p]I am cooking Rons soup. When do you add the liquid smoke and the kitchen boquet?[p]Recipe as posted below:[p]This is a hearty ham and bean soup recipe that I have tweaked for several years. I prefer to make it from the left over ham which was egged using the Dr Chicken Double Smoked Ham recipe, though a plain ham works fine too. I prefer preparation on the stovetop though I believe it is "legal" here since it uses an egged leftover! [p]Ingredients:
1 lb dry navy beans prepared as described below
8 pint water in total
3 cup diced ham plus the ham bone with scraps of ham attached
1/4 lb real butter
1 cup grated carrots
1 cup diced sweet onion
1 cup thinly diced celery
2 tsp fresh ground pepper
2 tsp salt
1 tsp comino powder (a.k.a. cumin)
1 tsp chili powder
4 Tbs shifted flour
1/2 tsp Wright's concentrated hickory liquid smoke
1/2 tsp Kitchen Bouquet [p]Preparation Directions:
1 Sort through beans for any bad ones, rinse, place in Dutch oven along with 3 pints of cold water. Bring to a boil and hold for 3 minutes, turn off heat, but leave on burner and keep pot covered for 1 hour and 15 minutes.
2 Add another 3 pints of cold water, plus the ham bone. Simmer uncovered for 3 hours.
3 In a fry pan saute' the carrots, onion and celery in the stick of butter. Add the salt, pepper, comino and chili powders.
4 In a mixing bowl place the 4 Tablespoons of shifted flour and then add 1 pint of cold water, mix thoroughly into a slurry.
5 Remove the ham bone and salvage any remaining ham, but exclude any fat.
6 Pour and mix in the diced ham, saute'd vegetables and flour slurry plus one more pint of water, stirring well. Simmer thoroughly uncovered for 30 minutes and stir occassionally. During this final stage skim off any poolings of fat which might rise to the surface.
7 One last kicker - if you remembered to save any of the glaze from the Double Smoked Ham recipe pour that in the final half hour too. It is wise to be careful here as the glaze might make the soup too sweet for some people's taste.
8 Normally this recipe yields about 7 pints of bodacious soup. Enjoy! [p]Recipe Source
Source: Ron Pratt, a.k.a. RRP - Dunlap, IL[p]


  • Wise OneWise One Posts: 2,645
    Eggecutioner, I hope ROn will chime in with the right answer but I add it right before the last thirty minute simmer.

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