Ham and Bean Soup
Off the Shelf Bean Soup
Louisiana State Senate Bean Soup
U. S. Senate Restaurant Famous Bean Soup
White Bean Soup
Ham and Bean Soup
Serves 6
Recipe By: Amish Cooking
1 pound navy beans -- See directions
2 1/2 quarts water
2 ham shanks *try to get large ones* -- see directions
1 clove garlic -- minced
1 small bay leaf -- see directions
1 cup potatoes -- cubed
1 cup celery -- thinly sliced
1 cup onion -- finely chopped
1 cup carrots -- cubed
salt -- to taste
pepper -- to taste
Boil the beans in the water for 2 minutes before removing them from
the heat to let stand for 1 hour. Then add the ham shanks, garlic
and bay leaf to the beans and cover and simmer for 2 hours or until
the ingredients are almost tender. Add the vegetables and salt and
pepper to taste and simmer them for 1 hour longer. Remove the ham
shanks, cut off the meat and dice it to add back to the beans.
Reheat the soup to almost boiling then remove the bay leaf. Ready to
serve.
Recipe Notes
Exported from A Cook's Books -- Recipe management for Macintosh
Louisiana State Senate Bean Soup
Serves 8
Published in: Biloxi Sun Herald
1 pounds dried navy beans
8 cup water (more about this later)
1/2 pound stasso (look for the Savoie brand in any local
supermarket; the meat is shrink wrapped)
3 bay leaves
4 tablespoons butter
2 cup finely chopped onion
1 tablespoons minced garlic
1/2 teaspoons white pepper
1/4 teaspoons cayenne pepper
1 teaspoons salt or to taste
1 tablespoons white wine vinegar
Combine the beans and 8 cups of water in a large saucepan (we used a
Dutch oven) and bring to a boil. Simmer, uncovered, for 10 minutes, then
remove from the heat, cover the pot and let the beans soak for 1 hour
while preparing the rest of the ingredients. Place the soaked beans and
water in the slow cooker along with the tasso and bay leaves. Cook on
low 6 to 7 hours. (Note: At 5-1/2 hours, our beans and tasso were at the
falling-apart point, so we proceeded at that point.) Remove the bay leaves
and discard. Remove the tasso, cool a bit and chop into 1/4-inch dice (we
shredded ours, which was easier than chopping). Remove 1/4 cup of the
beans and mash them into a smooth paste, return to the pot and stir well
(we found this unnecessary, since many of the beans in our
pot had broken apart and turned creamy on their own).
Melt the butter in a large skillet. Add the chopped onions and saute
over a medium-high heat, stirring frequently, for 10 minutes until soft
and lightly browned. Add the garlic, white pepper, cayenne pepper and
salt. Cook one minute more. Add this to the pot along with the chopped
(shredded) tasso and vinegar. Stir to mix and continue cooking for an
additional hour (we unplugged after 30 minutes). Serves 8.
Notes: When we went to the slow cooker to check it after 5-1/2 hours, we
found not only that the beans and tasso were quite tender and "loose,"
we also found what we assessed to be not quite enough water. We added a
generous half cup to good effect. Also feel free to use 1/2 pound of
smoked ham if you can't find the tasso.
Exported from A Cook's Books -- Recipe management for Macintosh
Off the Shelf Bean Soup
Serves 4
Recipe By: terry pogue
2 cans cannellini beans
1 package ramen noodle soup -- chicken flavor
1 slice pancetta -- diced
1/2 largeonion -- diced
4 cups chicken stock -- or water
Saute pancetta until the fat is rendered. Remove the crisp pancetta
for garnish. Add the onions to the pan and saute til soft but not
brown. Add the drained cannellini beans, I used Progresso brand, add
the chicken stock. If you use plain water just add the "flavor pack"
that comes with the noodle soup package. Heat for several minutes to
combine the flavors. Break up the noodles into smaller pieces. Add to
the pan. Cook till noodles are soft about 3 minutes.
I added some pieces of baked ham I had from yesterday's lunch. Serve
in a wide bowl with the cripy pancetta sprinkled over and some
chopped parsley or spring onions if you have them on hand.
Exported from A Cook's Books -- Recipe management for Macintosh
U. S. Senate Restaurant Famous Bean Soup
Serves 8
Recipe By: Sen. & Mrs. John D. Rockefeller IV, West Virginia
2 pounds small navy beans -- from Michigan
1 1/2 pounds smoked ham hocks
1 whole onion
butter -- to taste
salt and pepper -- to taste
Take two pounds of small Michigan Navy Beans, wash and run through hot
water until beans are white again. Put on the fire with four quarts of
hot water. Then add smoked ham hocks, boil slowly approximately 3 hours
in covered pot. Braise one chopped onion in a little butter, and when
light brown put in bean soup. Season with salt and pepper then serve. Do
not add salt until ready to serve. Serves 8
Notes: Whatever uncertainties may exist in the Senate of the United
States, one thing is sure: Bean Soup is on the menu of the Senate
Restaurant every day. The origin of this culinary decree has been lost
in antiquity, but there are several oft-repeated legends.
One story has it that Senator Fred Thomas Dubois of Idaho, who served in
the Senate from 1901 to 1907 and sat as chairman of the committee that
supervised the Senate Restaurant, gaveled through a resolution requiring
that the bean soup be on the menu every day.
Another account attributes the bean soup mandate to Senator Knute Nelson
of Minnesota, who expressed his fondness for it in 1903. In any case,
Senators, and their guests are always assured of this hearty, nourishing
dish. They know they can rely upon its delightful flavor and epicurean
qualities.
Exported from A Cook's Books -- Recipe management for Macintosh
White Bean Soup
Serves 5
Recipe By: Cooking Light Magazine
1 pound great northern beans--or other white beans
1 tablespoon olive oil
1 cup minced fresh onion
3/4 cups diced lean smoked ham
2 tablespoons minced seeded jalapeno pepper
1 garlicclove -- minced
7 cups water
3/4 teaspoons salt
1/4 teaspoon pepper
1/4 cup chopped fresh flat-leaf parsley
Sort and wash beans, and place in a Dutch oven. Cover with water to 2
inches above beans. Bring to a boil; cook 2 minutes. Remove from heat;
cover and let stand 1 hour. Drain beans; set aside. Wipe pan with a
paper towel. Heat oil in pan over medium heat. Add onion, ham, jalapeno
pepper, and garlic; saute 7 minutes or until onion is tender. Add beans,
water, salt, and pepper; bring to a boil. Partially cover, reduce heat,
and simmer 1 hour. Place 2 cups of bean mixture in a blender or food
processor, and process until smooth. Return puree to pan; stir in
parsley. Yield: 5 servings (serving size: 1 1/2 cups).
Per serving (excluding unknown items): 339 Calories; 4g Fat (10%
calories from fat); 20g Protein; 58g Carbohydrate; 0mg Cholesterol;
462mg Sodium
Exported from A Cook's Books -- Recipe management for Macintosh
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