New soups this season

[Linda0818]

Can you please post your recipe please. My wife loves beans, she would really appreciate hearty bean soup this time of year, especially here in cold Minnesota. All right it is not so cold here in the cities, but up north they got dumped a foot of snow and single digits today.

I don't have a specific recipe I use. Normally when I go to make white bean & ham soup, I just look up recipes on the internet, find one that looks good and go with it.

Just look up "bean and ham" soups. There are a slew of them out there. I usually go with whatever is easiest

 

[caseydog]

I don't have a specific recipe I use. Normally when I go to make white bean & ham soup, I just look up recipes on the internet, find one that looks good and go with it.

Just look up "bean and ham" soups. There are a slew of them out there. I usually go with whatever is easiest

I believe I have a recipe somewhere. I'll try to find it and post it in a recipe thread.

CD

 

[pepperhead212]

@CharlieD My favorite bean and ham soup is fairly simple. Navy beans are my favorite bean for it, but others can be used. I usually soak overnight with some soda, but they can be used dried. The main seasoning in it is the fresh sage - about 1/4 c of minced sage, for a pound of beans - plus a generous amount of freshly ground black pepper. I always start with a large onion, chopped fairly fine, and a medium sized carrot, finely chopped, about a half cup, and cook these in about 4 tb fat for 5 or 6 min, then added 5 c water, or 7 c (this sometimes needs adjusted, depending on the beans), if using unsoaked beans, the beans, ham bones or ham hocks (I always dice up some meat, and add it towards the end, to keep its flavor), the 1/4 c minced sage, and pepper to taste, plus a little salt - more salt will get into the liquid from the meat, depending on the meat. This can be cooked in a pressure cooker, for 30 minutes, simmered in a Dutch oven 2-2½ hrs, or in a slow cooker 5-10 hrs, depending on the temperature of the cooker (they vary greatly). I add the diced meat in the last 15 min, or if pressure cooking, at the end, and simmer another 10 minutes or so. Cornbread is always my bread of choice for this!

 

[taxlady]

@CharlieD This is a wonderful soup with beans. Just substitute some other type of tasty, uncooked sausage for the Italian sausage. Well, unless you can find a kosher Italian sausage, then go with that.

Italian White Bean and Sausage Stew

Bursting with beans, greens, and sausage, Chef John's white bean and sausage stew is comforting and nutritious and warms you from the inside out.

www.allrecipes.com

I usually use canned beans when I make this. It is marginally better when home cooked beans are used, but it saves a lot of effort and time to use canned beans. I often use Italian cannellini beans, but when I don't have any of those, I use navy beans or even black beans. With canned black beans, be sure to rinse the beans. The soup tastes a little better with all the liquid in the can, but it makes the soup an unappealing colour.

 

[Kathleen]

I finally made a cream of broccoli soup. It was good!

 

[caseydog]

@CharlieD My favorite bean and ham soup is fairly simple. Navy beans are my favorite bean for it, but others can be used. I usually soak overnight with some soda, but they can be used dried. The main seasoning in it is the fresh sage - about 1/4 c of minced sage, for a pound of beans - plus a generous amount of freshly ground black pepper. I always start with a large onion, chopped fairly fine, and a medium sized carrot, finely chopped, about a half cup, and cook these in about 4 tb fat for 5 or 6 min, then added 5 c water, or 7 c (this sometimes needs adjusted, depending on the beans), if using unsoaked beans, the beans, ham bones or ham hocks (I always dice up some meat, and add it towards the end, to keep its flavor), the 1/4 c minced sage, and pepper to taste, plus a little salt - more salt will get into the liquid from the meat, depending on the meat. This can be cooked in a pressure cooker, for 30 minutes, simmered in a Dutch oven 2-2½ hrs, or in a slow cooker 5-10 hrs, depending on the temperature of the cooker (they vary greatly). I add the diced meat in the last 15 min, or if pressure cooking, at the end, and simmer another 10 minutes or so. Cornbread is always my bread of choice for this!

Yes, ham and bean soup is a simple thing to make. You caught me off guard with the sage... never thought of that, but I will the next time I make it. In my head, it sounds like a perfect herb for that dish. I haven't grown any sage for a while. Maybe next year.

I use a CI Dutch oven, too. Low and slow.

CD

 

[caseydog]

@CharlieD This is a wonderful soup with beans. Just substitute some other type of tasty, uncooked sausage for the Italian sausage. Well, unless you can find a kosher Italian sausage, then go with that.

Italian White Bean and Sausage Stew

Bursting with beans, greens, and sausage, Chef John's white bean and sausage stew is comforting and nutritious and warms you from the inside out.

www.allrecipes.com

I usually use canned beans when I make this. It is marginally better when home cooked beans are used, but it saves a lot of effort and time to use canned beans. I often use Italian cannellini beans, but when I don't have any of those, I use navy beans or even black beans. With canned black beans, be sure to rinse the beans. The soup tastes a little better with all the liquid in the can, but it makes the soup an unappealing colour.

I use canned beans, too, for most things. Like you say, the difference is marginal, to me.

My ham and bean soup uses Great Northern beans. Honestly, the most common white beans taste the same to me.

CD

 

[pepperhead212]

I use some canned beans, but not too often anymore, since the price doubled (or close to it). But things like this, where the ham bones or hocks need a long amount of cooking, to get the flavor, so cooking the dry beans is the best thing, otherwise, the canned beans will be added at the end, and will not have absorbed much of the flavors.

In my pantry, I have a few large cans of pintos, and a few more regular sized cans of black beans, but nothing else has gone on sale for a long time (prices spiked when the pandemic hit, but never came down for these), and I find dried beans on sale frequently (go figure!), so I just cook most of them in my Instant Pot, which is cheaper than those cans. And then, there are those unusual dried beans, you would never find in cans, but that's another topic.

 

[caseydog]

I use some canned beans, but not too often anymore, since the price doubled (or close to it). But things like this, where the ham bones or hocks need a long amount of cooking, to get the flavor, so cooking the dry beans is the best thing, otherwise, the canned beans will be added at the end, and will not have absorbed much of the flavors.

In my pantry, I have a few large cans of pintos, and a few more regular sized cans of black beans, but nothing else has gone on sale for a long time (prices spiked when the pandemic hit, but never came down for these), and I find dried beans on sale frequently (go figure!), so I just cook most of them in my Instant Pot, which is cheaper than those cans. And then, there are those unusual dried beans, you would never find in cans, but that's another topic.

If the prosed tariffs are enacted, expect the price of beans to go up a lot. Double? That's nothing. I am stocking up now, since beans have a long shelf life.

CD

 

[Badjak]

I made a batch of "whatever is lying around snd needs to be used" soup.
Butternut, onion, tomato, green beans.
Spiced up with green curry paste, makrut lime leaves, tamarind, ginger & garlic.
And yes, this also works as a stew/curry
Pretty common for me. If I eat it with bread, I will thin it a bit and call it soup.

 

[dragnlaw]

@Badjak oh my - would love to come by for soup. Think that one works for cold or hot, no?

 

[pepperhead212]

Most of the beans I get are from the Indian market - blacks and a few other ones from Mexico, but I'm stocked up on those. I stocked up from Ollie's about a month ago, when they had a 20% an entire purchase, plus their usual deal on kidneys, pintos, great whites, and black beans (99¢/lb was the most expensive, and a couple are $1.49/2 lbs, which is fairly cheap, before the 20% off. I also bought another 18 gal tub to store more in - they usually sell them for $5.29, so that was a steal, too. I had 42 lbs of legumes in storage, when the pandemic hit, and I'm well up over that now! That's why I inventory everything - no way I could remember all of that stuff!

 

[Badjak]

@Badjak oh my - would love to come by for soup. Think that one works for cold or hot, no?

I was looking at that, but for cold I think it would be better to put it in the blender and then eat..
Asian gazpacho????

 

[caseydog]

Most of the beans I get are from the Indian market - blacks and a few other ones from Mexico, but I'm stocked up on those. I stocked up from Ollie's about a month ago, when they had a 20% an entire purchase, plus their usual deal on kidneys, pintos, great whites, and black beans (99¢/lb was the most expensive, and a couple are $1.49/2 lbs, which is fairly cheap, before the 20% off. I also bought another 18 gal tub to store more in - they usually sell them for $5.29, so that was a steal, too. I had 42 lbs of legumes in storage, when the pandemic hit, and I'm well up over that now! That's why I inventory everything - no way I could remember all of that stuff!

There is a big Indian market close to my house. I went there once, and they made it very clear that I did not belong there.

But, Fiesta Supermcado in the town South of me is great. Amazing produce, and they welcome me there. Unlike current opinions, Mexican immigrants are some of the finest people one can ever meet.

CD

 

[taxlady]

There is a big Indian market close to my house. I went there once, and they made it very clear that I did not belong there.

But, Fiesta Supermcado in the town South of me is great. Amazing produce, and they welcome me there. Unlike current opinions, Mexican immigrants are some of the finest people one can ever meet.

CD

Well, I'm liking for the second paragraph, not the first one.

 

[Badjak]

Today's soup is green curry noodle soup

 

[Kevin86]

I'm very fond of root veggies too. You left out two of my favourites, celeriac and parsley root. I'm not surprised if you never heard of parsley root. I have never seen it in North America. I used to use it when I lived in Denmark. It looks a lot like parsnip, but I think it tastes much better. I have come across a number of European recipes for use in North America that have swapped the parsley root to parsnip, because visually, it's the closest thing we have here.

Fair point I didn’t mean to leave any out thanks for that. There’s a ton of veggies out there for sure

 

[Kevin86]

I finally made a cream of broccoli soup. It was good!

How long has it been on your to do list

 

[taxlady]

I just realized that I have seen parsley root. It was years ago in a Greek grocery store called Mourelatos. One spring the Rivière des Prairies overflowed its banks and that store was one of the businesses that got flooded. The owner decided to retire. I was very fond of that supermarket.

 

[Linda0818]

If the prosed tariffs are enacted, expect the price of beans to go up a lot. Double? That's nothing. I am stocking up now, since beans have a long shelf life.

CD

Along with the several bags of beans I have, I've also got lentils (brown and red) and split peas. Oh and one bag of that "15 bean" soup. You know, the kind with the little seasoning packet added.

I've also got lots of rice. Rice makes for good soups as well.