new picture...of my "ham and bean soup"...try my recipe some time

RRP

Over the years I know I probably have posted a picture or two and seven of my soup.

Back on Christmas I egged an 11 pound Cook's brand shank for 4 of us. Talk about overkill for 4 adults!...but anyway...that meant even after sending home a few pounds we still had MUCH-O delicious ham left over.

We ate some more, froze some more and still had SO much left over so finally today I fixed my bodacious ham and bean "soup". Even after our very filling supper I still froze 4 more pints for future "winter time" easy suppers!

Battleborn

Looks good Ron. I have a ham bone in the refrigerator for that purpose. 

littlerascal56

Ron- we did the same with our ham.  Froze several containers of soup, and some Chile to boot.  With the Arctic cold fronts we are getting, makes for some good evening meals!

Yno

I have a ham  bone and some trimmings in the refrigerator. I was going to make split pea soup, but if I could see you recipe, I  might try that instead.

Your recipe isn't top secret like some pizza dough recipes, is it?   

loco_engr

Yno said:

I have a ham  bone and some trimmings in the refrigerator. I was going to make split pea soup, but if I could see you recipe, I  might try that instead.

Your recipe isn't top secret like some pizza dough recipes, is it?   

Found his post from quite a few years ago:

RRP's Ham & Bean Soup 

1# navy beans prepared as described below 

3 cups of diced ham 

1 left over ham bone, plus any large chunks of fatty meat saved while trimming down the ham bone ñ especially that which may still have some of the exterior glaze! 

º pound butter 

1 cup grated carrots (typically 1 large one) 

1 cup diced onion (1 medium onion) 

1 cup thinly diced celery (about 2 large stalks) 

2 tsp freshly ground pepper (90 grinds) 

3 tsp salt 

1 tsp cumin powder 

1 tsp chili powder 

2 T sifted flour 

Ω t Wrightís concentrated hickory liquid smoke 

Ω t Kitchen Bouquet 

Method A. 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. 

Or Method B which I really prefer! This is a recap from Cookís Illustrated in Nov í10 issue: For 1 pound of dried Navy beans dissolve 3 tablespoons of table salt in 3 quarts of cold water. Let soak for 16 to 24 hours at room temperature. Drain and rinse well before proceeding 

Drain beans and rinse again. Add 4 pints of cold water, plus the ham bone. Simmer for 3 hours. First hour uncovered and next 2 hours with cover slightly ajar. 

SautÈ the carrots, celery and onions in º lb of butter. Season with salt, pepper, cumin powder and chili powder. In a separate shaker place 2 T of sifted flour and THEN add 1 pint of tap hot water and mix thoroughly to make a slurry and set aside. 

Remove the ham bone after carefully saving any additional ham from it that becomes visible after the long simmer. Also remove the chunks of fat. Add the diced ham, sautÈed vegetables and flour slurry to the pot of beans. Add the Wrightís smoke and Kitchen Bouquet and stir well. Heat thoroughly on simmer uncovered for 30 minutes. 

For reference just 1 pint of this well mixed hearty soup is a nice size serving. Normally this recipe yields 7 pints of bodacious very thick ham and bean soup!

RRP

loco_engr said:

Yno said:

I have a ham  bone and some trimmings in the refrigerator. I was going to make split pea soup, but if I could see you recipe, I  might try that instead.

Your recipe isn't top secret like some pizza dough recipes, is it?   

Found his post from quite a few years ago:

RRP's Ham & Bean Soup 

1# navy beans prepared as described below 

3 cups of diced ham 

1 left over ham bone, plus any large chunks of fatty meat saved while trimming down the ham bone ñ especially that which may still have some of the exterior glaze! 

º pound butter 

1 cup grated carrots (typically 1 large one) 

1 cup diced onion (1 medium onion) 

1 cup thinly diced celery (about 2 large stalks) 

2 tsp freshly ground pepper (90 grinds) 

3 tsp salt 

1 tsp cumin powder 

1 tsp chili powder 

2 T sifted flour 

Ω t Wrightís concentrated hickory liquid smoke 

Ω t Kitchen Bouquet 

Method A. 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. 

Or Method B which I really prefer! This is a recap from Cookís Illustrated in Nov í10 issue: For 1 pound of dried Navy beans dissolve 3 tablespoons of table salt in 3 quarts of cold water. Let soak for 16 to 24 hours at room temperature. Drain and rinse well before proceeding 

Drain beans and rinse again. Add 4 pints of cold water, plus the ham bone. Simmer for 3 hours. First hour uncovered and next 2 hours with cover slightly ajar. 

SautÈ the carrots, celery and onions in º lb of butter. Season with salt, pepper, cumin powder and chili powder. In a separate shaker place 2 T of sifted flour and THEN add 1 pint of tap hot water and mix thoroughly to make a slurry and set aside. 

Remove the ham bone after carefully saving any additional ham from it that becomes visible after the long simmer. Also remove the chunks of fat. Add the diced ham, sautÈed vegetables and flour slurry to the pot of beans. Add the Wrightís smoke and Kitchen Bouquet and stir well. Heat thoroughly on simmer uncovered for 30 minutes. 

For reference just 1 pint of this well mixed hearty soup is a nice size serving. Normally this recipe yields 7 pints of bodacious very thick ham and bean soup!

Thanks for jumping in...I LONG ago deleted any use of the flour slurry as it makes it too thick or "pasty" shall I say.

Yno

Thanks guys!

Botch

RRP said:
Thanks for jumping in...I LONG ago deleted any use of the flour slurry as it makes it too thick or "pasty" shall I say.

Try a single, peeled, grated Russet potato; thickens the soup nicely without the "pasty" mouthfeel.  

fishlessman

this last weekend i used double smoked ham hocks for the first time in a blackeyed pea soup, never used those beans before. @rrp, you could omit the liquid smoke with the addition of a ham hock or two, pick them clean and add the smoked meat back in towards the end. i dont see those too often around here but it does up some flavor without the salt from the ham.

Bellavista52

@RRP, I made this again this year and as always, it was great.  Thanks for the recipe (I still added the flour slurry).

buzd504

Bellavista52 said:

@RRP, I made this again this year and as always, it was great.  Thanks for the recipe (I still added the flour slurry).

The flour slurry should be more effective if you just cook it into a little roux first (flour + oil or butter) and then add it.  Cooking the flour should remove the pasty quality.

fishlessman

when i cook baked beans i use some of the tiny red beans in the mix of kidney or yelloweye, they break down over the long cook and add more depth of flavor and thicken the sauce. cant really see making a roux with beans