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Old 12-25-2008, 08:55 AM   #1
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Help needed with bean soup

I have a big ham bone with plenty of meat on it and a bag of pinto beans that have been pre-soaked in the crock pot with an onion some garlic red bell pepper chicken stock salt and pepper and a bay leaf. My question is what herbs would go good with this? I did some googling and the only other thing I saw was mustard powder. Thoughts? I also am considering putting in some sazon (goya) into it to give it the rich earthy flavor, what do you guys think?


BTW, Merry Christmas

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Old 12-25-2008, 08:58 AM   #2
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Good morning, Lefty, and Merry Christmas back at ya!

One thing you might consider is adding some chopped jalapenos to your soup. I put them in my black bean soup and they add a nice kick. I just use the jarred pickled ones. I serve it with a dollop of sour cream on top and chopped cooked bacon.

Nothin' like a nice big pot of soup that begins with a big ham hock! Hope your soup turns out tasty.
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Old 12-25-2008, 08:59 AM   #3
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Ive always put thyme in my bean soup. But on the other hand, being a veggie, I dont use a ham bone.
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Old 12-25-2008, 09:10 AM   #4
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Quote:
Originally Posted by Katie E View Post
Good morning, Lefty, and Merry Christmas back at ya!

One thing you might consider is adding some chopped jalapenos to your soup. I put them in my black bean soup and they add a nice kick. I just use the jarred pickled ones. I serve it with a dollop of sour cream on top and chopped cooked bacon.

Nothin' like a nice big pot of soup that begins with a big ham hock! Hope your soup turns out tasty.
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Ive always put thyme in my bean soup. But on the other hand, being a veggie, I dont use a ham bone.
I have some jalapenos around somewhere I think its a good idea.

I also thought of thyme. Thanks
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Old 12-25-2008, 10:25 AM   #5
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Alton Brown puts a tbsp. of miso paste in his split-pea soup recipe for some depth of flavor. DH likes it a lot (split-pea isn't my fave type of soup).
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Old 12-25-2008, 10:26 AM   #6
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edit, I meant sofrito not sazon.
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Old 12-25-2008, 10:28 AM   #7
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Alton Brown puts a tbsp. of miso paste in his split-pea soup recipe for some depth of flavor. DH likes it a lot (split-pea isn't my fave type of soup).
I just had to google that. Fermented soy bean paste. Sounds interesting though I don't have it on hand.
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Old 12-25-2008, 10:59 AM   #8
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When I make bean soup, I add a can of stewed tomato, bay leaf, carrot, celery, onion, thyme, S & P.
I made pea soup last week, came out Yummy!
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Old 12-25-2008, 11:20 AM   #9
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edit, I meant sofrito not sazon.

Definately, sofrito. Also, I add a small dash of ground clove.
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Old 12-25-2008, 11:26 AM   #10
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Definately, sofrito. Also, I add a small dash of ground clove.
I love adding sofrito to beans and soups. I add sazon to rice to give it a nice color and great flavor.
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Old 12-25-2008, 12:27 PM   #11
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When using pinto beans I tend to add tomatoes, cumin, oregeno, garlic clove and the previously mentioned jalapeno.
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Old 12-25-2008, 10:12 PM   #12
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And a splash of vinegar in the bowl when it is time to eat. YUM!
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Old 12-25-2008, 10:25 PM   #13
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Hi, and merry christmas, just came across this post. A few herbs that might work, would be fresh parsley, saffron, cilantro and thyme.

savory-soup-recipes.com might help you with finding more.
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Old 12-25-2008, 10:53 PM   #14
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I think the bone should be simmered for 6 ~ 8 ~ 10 hours before adding the beans.
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Old 12-25-2008, 11:39 PM   #15
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Ham hock/bone goes in at the same time as the beans and other spices for flavoring. You're not cooking the bone, but extracting the flavors from it.
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Old 12-26-2008, 12:48 AM   #16
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Extended cooking/simmering is required to extract the gelatin/collagen.

That amount of time tends to turn beans mushy, and tends to diminish the spices, etc, especially the aromatics.
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Old 12-26-2008, 12:24 PM   #17
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I put my beans and bone/hock in at the same time, but I don't soak my beans first.
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Old 12-26-2008, 12:53 PM   #18
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There was one soup I made which had me take a scoop of the beans and broth out( when they were soft enough). Blend them. Then add them back to the soup. This way, You can use it as a thickener,without letting the soup cook for hours and turn to mush. Kinda gives you the best of both worlds. Whole beans in the soup to eat plus the pea soup-like thickness as a base. Unless it is that pea-soup uniform thickness your looking for, then let simmer away...
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Old 12-26-2008, 01:50 PM   #19
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Good idea.
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Old 12-26-2008, 02:02 PM   #20
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I just made some bean soup the other night; I use thyme as well. Other than a bay leaf, I try to keep it pretty simple if I'm using leftover ham. I cooked ham with a mustard honey glaze, so some of that flavoring is in the pot. I'll add a diced mirepoix. I also used a different bean, a good Mexican bean. So, I could go beans and cornbread simple, or easily add jalapeno and cilantro for a different taste.
I usually make a ham stock with the bone, then clean the meat/bone. Strain. Then will add the beans (soaked, or quick "soak" ) to cook, along with the cleaned bone. I'll add the meat, and add the diced vegetable according to their cooking time.
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