Since I tried baking white beans for 2 hrs @ 350F to get them tender.
Somebody here posted that idea and it works for me.

I've bean going bean wild!

Today it's a ham and bean soup...no real recipe other than what I figured
be good.

Carrots. celery heart with the leaves, sweet onion, tomato sauce and paste,
mess o garlic minced, diced ham , canned diced tomato (chili style),
chicken stock. And of course beans. I cooked up about 1.5 lbs of beans half
which I purreed and added to thicken the broth and half I just chucked in
whole. Maggi Sauce, fresh ground black pepper, frank's lime hot sauce and
liquid smoke to taste. After it simmers a while I'll taste test and decide
whether or not to add sherry or anything else (maybe Italian seasoning).

On my next days off I'm going to try a bean and Italian sausage soup with
fennel and celery root. I'll need to think about that though, as again I
have no real recipe. But most of my soup experiments start with carrot,
celery (with leaves) and onion sauteed in the stock pot then add chicken
stock. That'll probably be where I start.

Mr Libido Incognito wrote:

> Since I tried baking white beans for 2 hrs @ 350F to get them tender.
> Somebody here posted that idea and it works for me.
>
> I've bean going bean wild!
>
> Today it's a ham and bean soup...no real recipe other than what I figured
> be good.
>
> Carrots. celery heart with the leaves, sweet onion, tomato sauce and
paste,
> mess o garlic minced, diced ham , canned diced tomato (chili style),
> chicken stock. And of course beans. I cooked up about 1.5 lbs of beans
half
> which I purreed and added to thicken the broth and half I just chucked in
> whole. Maggi Sauce, fresh ground black pepper, frank's lime hot sauce and
> liquid smoke to taste. After it simmers a while I'll taste test and decide
> whether or not to add sherry or anything else (maybe Italian seasoning).
>


Next time add a bottle of dark beer and a can of beef broth to the mix, the
subtle mixture of flavors will send you into ORBIT...

[I used the remains of my Easter ham for this...]

I did this a few weeks ago in the crockpot, it's the BEST thing I've ever
made. A neighbor down the hall commented, "WHAT is that cooking!? If you
could bottle that smell and sell it you'd be a millionaire..."


> On my next days off I'm going to try a bean and Italian sausage soup with
> fennel and celery root. I'll need to think about that though, as again I
> have no real recipe. But most of my soup experiments start with carrot,
> celery (with leaves) and onion sauteed in the stock pot then add chicken
> stock. That'll probably be where I start.


Experiment with beer and also other stocks besides chicken, you'll find the
flavor gets more complex and richer...

Of course I find that cornbread is a good accompaniment to all bean soups...

--
Best
Greg

"Mr Libido Incognito" > wrote in message
...
> Since I tried baking white beans for 2 hrs @ 350F to get them tender.
> Somebody here posted that idea and it works for me.
>
> I've bean going bean wild!
>
> Today it's a ham and bean soup...no real recipe other than what I figured
> be good.
>
> Carrots. celery heart with the leaves, sweet onion, tomato sauce and
> paste,
> mess o garlic minced, diced ham , canned diced tomato (chili style),
> chicken stock. And of course beans. I cooked up about 1.5 lbs of beans
> half
> which I purreed and added to thicken the broth and half I just chucked in
> whole. Maggi Sauce, fresh ground black pepper, frank's lime hot sauce and
> liquid smoke to taste.
>
>
The most dismal combination I have ever heard. You'll never taste the ham.
You forgot the cumin, coriander, and New Mexico chile powder.

Kent

"Kent" > wrote
>>
> The most dismal combination I have ever heard. You'll never taste the ham.
> You forgot the cumin, coriander, and New Mexico chile powder.
>

I love the delicate flavor of navy beans with just a little celery, finely
chopped carrots, and ham. I serve date nut bread with it.

"cybercat" > wrote in message
...
>
> "Kent" > wrote
>>>
>> The most dismal combination I have ever heard. You'll never taste the
>> ham.
>> You forgot the cumin, coriander, and New Mexico chile powder.
>>
>
> I love the delicate flavor of navy beans with just a little celery, finely
> chopped carrots, and ham. I serve date nut bread with it.
>
Exactly as it should be. I simmer a ham hock with the beans and
when the ham is tender cut it up and remove the bone. The ham
stock resulting gives the soup its richness. I use celery, and carrots,
though I occasionally put in a bit of onion. That's all the soup needs.

Kent

On Mon, 14 May 2007 19:00:45 GMT, Mr Libido Incognito >
wrote:

>Since I tried baking white beans for 2 hrs @ 350F to get them tender.
>Somebody here posted that idea and it works for me.
>
> I've bean going bean wild!
>
>Today it's a ham and bean soup...no real recipe other than what I figured
>be good.
>
>Carrots. celery heart with the leaves, sweet onion, tomato sauce and paste,
>mess o garlic minced, diced ham , canned diced tomato (chili style),
>chicken stock. And of course beans. I cooked up about 1.5 lbs of beans half
>which I purreed and added to thicken the broth and half I just chucked in
>whole. Maggi Sauce, fresh ground black pepper, frank's lime hot sauce and
>liquid smoke to taste. After it simmers a while I'll taste test and decide
>whether or not to add sherry or anything else (maybe Italian seasoning).
>
>On my next days off I'm going to try a bean and Italian sausage soup with
>fennel and celery root. I'll need to think about that though, as again I
>have no real recipe. But most of my soup experiments start with carrot,
>celery (with leaves) and onion sauteed in the stock pot then add chicken
>stock. That'll probably be where I start.

I love bean soup too! Last week, I had a chicken and lentil soup at
the museum cafe that I'm going to try to duplicate soon.

A couple of weeks ago I had a home made soup made with dried garbanzo
beans that was to die for. It had chunks of chorizo (the firm kind
that chunks up like italian sausage). It was a basic bean soup with
lots of onion, salt, water. She says she cooks her beans separately
and then rubs them in a strainer to separate the hull from the pulp.
Apparently it's not very time consuming.

I'm still a pinto bean soup fan. It's so meaty tasting, yet it
doesn't require meat stock or any additional meat. It's a perfect
soup for any vegetarian.

Yesterday, we had some hands on quick meal demonstrations at work.
The one I liked best was the soup.... the base was a box of Trader
Joes Roasted Tomato soup. To that you add 2 cups of frozen whole corn
and a can of rinsed and drained black beans. Cut 2 red peppers into
small chunks, mix and heat until everything is hot. Done.

My variation would be to roast the red peppers with some onions and a
clove or two of garlic to add to the soup, then add chopped cilantro
at the end.

--
See return address to reply by email

<sf> wrote

>
> A couple of weeks ago I had a home made soup made with dried garbanzo
> beans that was to die for. It had chunks of chorizo (the firm kind
> that chunks up like italian sausage). It was a basic bean soup with
> lots of onion, salt, water.

I have not tried chorizo, but have never met the sausage I have not
liked. (Just threw that in so Greg and Sheldon have some material,
they are clearly desperate for some fresh.)

The 15-bean soup bean mix I buy has garbanzos (chickpeas) and
they are so fine with sausage. I also love those GIANT beans that
look like limas on steroids.

On Tue, 15 May 2007 12:50:03 -0400, "cybercat" >
wrote:

>
><sf> wrote
>
>>
>> A couple of weeks ago I had a home made soup made with dried garbanzo
>> beans that was to die for. It had chunks of chorizo (the firm kind
>> that chunks up like italian sausage). It was a basic bean soup with
>> lots of onion, salt, water.
>
>I have not tried chorizo, but have never met the sausage I have not
>liked. (Just threw that in so Greg and Sheldon have some material,
>they are clearly desperate for some fresh.)
>
>The 15-bean soup bean mix I buy has garbanzos (chickpeas) and
>they are so fine with sausage. I also love those GIANT beans that
>look like limas on steroids.
>

Multi bean soups are also high on my list. I like bean soup!



--
See return address to reply by email

sf wrote:

> Multi bean soups are also high on my list. I like bean soup!
>
>

One of my friends dated a man who refused to eat soup. He said, "Soup
doesn't make a turd". She dumped him.

Becca

On Wed, 16 May 2007 06:03:44 -0500, Becca > wrote:

>sf wrote:
>
>> Multi bean soups are also high on my list. I like bean soup!
>>
>>
>
>One of my friends dated a man who refused to eat soup. He said, "Soup
>doesn't make a turd". She dumped him.
>
LOL! That was appropriate (look at your verb).

--
See return address to reply by email

cybercat wrote:

> I have not tried chorizo, but have never met the sausage I have not
> liked. (Just threw that in so Greg and Sheldon have some material,
> they are clearly desperate for some fresh.)

My youngest son's favorite breakfast, was scrambled eggs with chorizo,
until he read the ingredients on the label. He felt disturbed about
eating salivary glands and lymph nodes. There was more breakfast for
the rest of us.

Becca