Report on frozen ham and bean soup

RRP

Four months ago after consuming most of a ham done using Dr Chicken's Double Smoked recipe I made a large pot of hearty ham and navy bean soup. Well, it was terrific - yet I had so much of it I raised the question about the effects of freezing it. The responses ranged from "sure" to "don't know" to "shouldn't be done". Well I went ahead and froze a large quantity overnight in a Tupperware container and then knocked that block out and vaccuum sealed it in a Food Saver bag. Last night I reheated it and I'm here to tell you that hearty soup was as good as fresh - even four months later.

Unknown

RRP, I'm not surprized - we had brunswick stew a couple days ago - got the same results you described. A bonus is that it sure is nice to have that kinda stuff around when it's cold as it has been here.

RRP

Chet, I agree about the "having it on hand" I have several packages of pulled pork in the freezer as well. As for the naysayer about freezing I recall he felt the salt in the ham would continue to destroy it even while in a frozen state plus the beans would get mushy - well it didn't happen - at least in four months time.

MickeyT

Hey Ron,[p]Shoot, I freeze soup, chili, stew all the time with great results and I just freeze them in the cheep Glad stuff you can get at any store.[p]Care to e-mail me that ham n bean soup recipe? or is it a little bit of this and that like mine is?[p]Happy Thursday[p]

fishlessman

RRP,
the only meat that i have found that i dont like to freeze is cooked italian sausages in tomato sauce, the texture doesnt come out right for my taste.

Unknown

MickeyT,[p]The Bean Bible website is a wonderful place to get all things connected with beans. Many great recipes.[p]Dave

[ul][li]Bean Bible[/ul]

RRP

MickeyT,
No, it's a bonafide recipe from a 1981 cook book published by members of the National Society of Tole Painters. It's simple but good stuff. Here ya go:[p]1 # navy beans, soaked overnight
3 qts water
leftover ham bone with lots of meat
1/4 lb real butter
1 cup finely diced carrots
1 cup diced celery
1 cup diced onions
1/2 tsp pepper
1 tsp salt
1 tsp comino powder
1 tsp chili powder
4 T flour[p]soak beans over night, drain then simmer in 3 quarts of water all day with ham along with the following.[p]In frypan saute in butter the carrots, celery and onions. Season with the salt and pepper, comino powder and chili powder. Thicken with 4 T of flour. Stir well and add to pot of beans and ham.

Pakak

RRP,[p]I don't remember if I responded to you or not. I don't have a foodsaver, but I haven't really cared for ham and bean soup after being frozen. What seems to happen to mine is - the beans appear to breakdown and result in more of a creamy style soup than the clear stock I started out with. Taste is about the same, I just don't like the texture as well. Not sure if foodsavering (is that a word?) would help much if at all.[p]I've done it and will continue BUT I eat as much as possible before freezing! LOL

Fearless Flatlander

RRP, The only thing I don't like to freeze is any soup or stew that is thickened with a starch, flour or corn starch. The thickening affect of the starch breaks down. Bean and pea soups, freeze just fine for me. I have two mastiffs, they get yogurt with breakfast and dinner. I get plenty of one quart yogurt containers, they work great for freezing soups. FF

QBabe

RRP,[p]I LOVE ham and bean soup. Thanks for sharing this! One quick question...what is comino powder?[p]Tonia
:~)

RRP

QBabe, that is the old world name for cumin - see link below

[ul][li]comino[/ul]