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Saturday, January 18, 2014

13 Bean Soup 'HOOD Style...

I have NEVER been a fan of beans, EVER! 

I would sit at the table~ ALL night if I had to so I could avoid any gastric involvement with any bean...UNTIL necessity came along, a tight budget, and 3 HUGE appetites, so necessity became the Mother(HOOD) of invention!!

This is such an awesome SOUP, I will never be a fan of the YUCKY lima bean, sorry nope not ever, so I picked out every last yucky bean I could see other than that I used the bean mixture as is and added some of my taste sensations. 

Results...a party in mouth and a tasty little treat I would like to call "Yum!"

13 12 Bean Soup Medley
pic credit
  • 2 Cups 13 Bean Soup (I had been given Bob's Red Mill 13 Bean Soup Mix~ PICK OUT ALL THE YUCKY LIMA BEANS!! Because they are YUCKY!)
  • 6 Cups Chicken Stock
  • 1 Carrot peeled and diced
  • 2 Stalks of Celery, Diced
  • 1 Medium Yellow Onion, diced
  • 2-3T Bacon Drippings
  • 2Lbs Smoked Pre-cooked Ham, cut into 1/2-1/4' pieces
  • 6 Potatoes, Peeled and Cut into 1/2-1/4" pieces
  • 2 T Smoked Paprika
  • 1T of Cumin
  • Flat Leaf Parsley, optional
  • Salt and Pepper to Taste
  1. Measure out 2 C of Beans and PICK OUT THE LIMA BEANS! Rinse and Make sure you pick out any shriveled beans, non-bean thingies, and ANY LIMA BEANS that are trying to infiltrate your soup!
  2. Pour about 4-6 C of water of beans and allow to soak overnight 
  3. In a large stock pot over medium heat place bacon drippings in pan and allow to melt, then add celery, onions, & carrots. Cook until onion is translucent, and carrots and celery are soft.
  4. Add Ham and cook until slightly brown on edges (about 10 min)
  5. Deglaze the pan with 1/2 C of Stock and use wooden spoon to scrape all the goodies from the bottom of the pan.
  6. Pour rest of Stock and add potatoes and rest of seasonings.
  7. Taste and see if you need to adjust seasonings, hold off on the salt right away as ham and bacon are salty, wait for an hour to taste again and see if you need add any salt.
  8. Place a lid on the stock pot and when comes to a small boil, remove lid and simmer for 2-3 hours.
  9. Mash slightly with potato masher to give a stew feel this soup (I don't like the texture of beans, so by mashing them if feels like heavy cream or some other luscious ingredient has been added) 
  10. Ladle into bowls and sprinkle chopped parsley on top and serve with a hearty thick slice of toasted homemade bread. 

Linked to Weekend Potluck

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