Soup

Here''s one that RRP posted:
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Posted by: RRP on 2008/12/21 18:51:32
In Reply to: Ham Bone Ideas? posted by thebtls on 2008/12/21 18:41:06
This is a bodacious ham and been soup I've perfected over the years. While it addresses the Double Smoked ham recipe, I've made it with other ham bones and left overs as well. This is rich and hearty!

RRP’s Ham & Bean Soup

1# navy beans prepared as described below
8 pints of water in total
3 cups of diced ham
left over ham bone
¼ pound real butter
1 cup grated carrots
1 cup diced onion
1 cup thinly diced celery
2 tsp freshly ground pepper
3 tsp salt
1 tsp comino powder (aka cumin)
1 tsp chili powder
3 T sifted flour
½ t Wright’s concentrated hickory liquid smoke
½ t Kitchen Bouquet

Sort through beans for any bad ones, rinse and place in large pot with 4 pints of cold water. Bring to a boil for three minutes, turn off heat, but leave on the burner and keep covered for one hour and 15 minutes.

Drain beans and rinse again. Add 4 pints of cold water, plus the ham bone. Simmer for 3 hours.

Sauté the carrots, celery and onions in ¼ lb of butter. Season with salt, pepper, comino powder and chili powder. In a separate bowl place 3 T of sifted flour and THEN add 1 pint of tap hot water and mix thoroughly to make a slurry.

Remove ham bone and add leftover diced ham, sautéed vegetables, and flour slurry to the pot of beans. Carefully add one more pint of cold water, stir well. Heat thoroughly on simmer uncovered for 30 minutes. Skim off any large poolings of fat which will might rise during this final stage, unless you were careful to exclude fat from the ham pieces and ham bone.

Kicker – if you saved any of the Dr Chicken’s Double Smoked Ham glaze pour that in. It is wise to be careful here as it may make the soup too sweet for some people’s taste.

Lastly, 1 pint of this well mixed hearty soup is a nice size serving. Normally this recipe yields 7+ pints of this bodacious ham and bean soup!
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like the politicians say...I'm RRP and I approve this message! hehehe

I used a few pointers from RRP and based on his recipe did the following. I have done it many times since. It is quite good.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=381755

first I fill the pint size bags keeping the walls clean using a bottomless plastic glass.


then I use plastic bag clips like this and stack them in the freezer.


The next day I remove the clips and seal them like this.

I hear you, but I still like the protection of the FoodSaver bag. Note the date on this soup that I had recently. Even after 3 years frozen it still tasted fresh!

see, your one of those normal people that has food in the house :laugh: after cooking on the weekend im out of food by mid week and thats the end of dinner til saterday :laugh: i think all i have in the freezer is some rosemary and some kiefer lemon leaves richard sent me and im feasting on sauce, sausages, and brasciole from the weekend out of the fridge this week

Haven't thought of it that way, Cory, but yes I am one who will show a picture even of mundane things, if I think it can help someone, rather than letting them just try to visualize.

Cory, Just wondering something are you Canadians going to let it warm up any? Have a good one. Tim

I would have said canucks but I need a picture to know how to spell it!

hmm a 6 pack of moons!