it may be Springtime, but I'm still a soup guy!

RRP

Last week we were in the 80's, but this morning it was 31º again! No problem - as I had already planned to make this bodacious pot of ham and bean soup anyway!

JohnfromKentucky

Dang, that looks awesome. I love bean soup. Recipe?

RRP

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!!!                                   

BigreenGreg

Thank you Ron, bookmarked.

Bellavista52

@RRP - Love this recipe.  I have made it many times.  Thank you.

GrateEggspectations

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!

Dobie

RRP

Dobie said:

Excuse me, kind SIR...but would you PLEASE share YOUR beer soup recipe???

Botch

Beer Soup!  

nolaegghead

Cold Barley Soup

lkapigian

nolaegghead said:

Cold Barley Soup

Now you are talking,  Tanabour is how we do it 

alaskanassasin

Can anyone explain “soup to nuts”

fishlessman

alaskanassasin said:

Can anyone explain “soup to nuts”

a proper 11 course meal ends with a sweet dessert served with nuts

Dobie

alaskanassasin said:

Can anyone explain “soup to nuts”

Dyal_SC

Why not northern beans? 

fishlessman

Dyal_SC said:

Why not northern beans? 

Northern beans are tasteless.  Yellow eye rule but with Ron's recipe, navy is perfect. I'm ne bean country, friends don't let friends cook with northern beans.

GaryLange

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.