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it may be Springtime, but I'm still a soup guy!
Comments
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Dang, that looks awesome. I love bean soup. Recipe?
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RRP’s Ham & Bean Soup
1# navy beans prepared as described below (yes, navy beans and NOT Great Northern beans)
3 cups of diced ham
1 left over ham bone, plus any large chunks of fatty meat saved while trimming down the ham bone – especially that which may still have some of the exterior glaze!
¼ 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)
2 tsp salt
1 tsp cumin powder
1 tsp chili powder
½ t Wright’s concentrated hickory liquid smoke
½ 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. Drain beans and rinse again.
Or Method B which I really prefer! This is a recap from Cook’s Illustrated in Nov ’10 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
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.
Sauté the carrots, celery and onions in ¼ lb of butter. Season with salt, pepper, cumin powder and chili powder.
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, sautéed vegetables to the pot of beans. Add the Wright’s 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!
ENJOY!!!
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Thank you Ron, bookmarked.LBGE, 36" Blackstone, Anova ProCharleston, SC
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@RRP - Love this recipe. I have made it many times. Thank you.XL and Small BGEs in South Carolina
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Beer is a great springtime soup. But it can be enjoyed in all four seasons.Your cook looks great, Ron. And thanks for sharing the recipe!
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Dobie said:
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Beer Soup!___________
So the same people that think humans have no effect on climate change, now are convinced they control the weather?
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Cold Barley Soup______________________________________________I love lamp..
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nolaegghead said:Cold Barley SoupVisalia, Ca @lkapigian
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alaskanassasin said:Can anyone explain “soup to nuts”
a proper 11 course meal ends with a sweet dessert served with nutsfukahwee maineyou can lead a fish to water but you can not make him drink it -
alaskanassasin said:Can anyone explain “soup to nuts”
Jacksonville FL -
Why not northern beans?
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Dyal_SC said:Why not northern beans?fukahwee maineyou can lead a fish to water but you can not make him drink it
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If you like soup try this Greek Gazpacho. It is a cold soup for summertime.
Greek Gazpacho
Recipe courtesy of Ina Garten
Ingredients:
2 thick slices day-old bread, such as Ciabatta or peasant white, crusts removed
6 large cloves garlic, chopped
2 tablespoons freshly chopped oregano leaves
2 tablespoons chopped flat-leaf parsley
5 tablespoons red wine vinegar
5 tablespoons good olive oil
1 red bell pepper, seeded chopped
1 yellow bell pepper, seeded and chopped
2 red onions, chopped
1 seedless cucumber, unpeeled, seeded, and chopped
4 large ripe tomatoes, chopped
3/4 cup Kalamata olives, pitted and chopped
1 (46-ounce) can Campbell’s tomato juice
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
8 ounces good feta cheese, small-diced not crumbled
Directions:
Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl. Add the tomato juice, salt, and pepper and stir well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Fold in the feta and serve cold.
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