REC: Bean with Ham Soup

A

Aless - sprained ankle :(

New member
I was going after the Campbell's bean soup taste when I put this
together. I've listened in at the RFC Confessional enough to know
that I'm not the only one who has ever eaten canned soup, or used it
in cooking. Hell, I even know people who confess to using onion
salt. This is good soup, really. Try it!

* Exported from MasterCook *

Bean with Ham Soup

Recipe By : Damsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : Beans/Legumes Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1 tablespoon bacon drippings
4 ounces lean ham -- diced small
1 medium onion -- finely diced
8 cups water
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon liquid smoke flavoring -- optional

Sort and wash beans, and soak overnight in a large soup pot (at least
4 quart size) in 6 cups lukewarm water. Remove to a colander, drain
thoroughly and rinse.

Saut? ham and onion in bacon drippings in the soup pot until onions
are translucent. Add all remaining ingredients except liquid smoke.

Heat to boiling, then lower heat and simmer, uncovered, for 1 1/2 to 2
hours, or until beans are tender. Add liquid smoke to taste. Remove
bay leaves before serving.


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On Apr 16, 2:28?pm, Damsel in dis Dress wrote:

Sounds excellent. Instead of the liquid smoke, I'd plop in a smoked
ham hock, or a smoked turkey drumstick.
 
On Apr 16, 1:38?pm, Portland wrote:

Great suggestions. I have never thought to use turkey. I frequently
use ham hocks, but to get that authentic Campbell's flavor, you really
need liquid smoke. ;) Let me know if you try the recipe.
 
"Damsel in dis Dress" wrote in message
news:17717404-1f57-4246-bfb5-27646cb9b3cb@z33g2000vbk.googlegroups.com...
On Apr 16, 1:38 pm, Portland wrote:

This is going to sound sacreligious. If you don't have a ham hock for
additional richness I might add a bit of chicken stock.

Kent
 
On Apr 16, 2:08?pm, "Kent" wrote:

You're in luck, Kent. I am the Anti-Food-Snob. As long as you don't
mention Velveeta or Miracle Whip, you're good with me. Stock is a
wonderful alternative to water in soups! :)
 
On Sat, 16 Apr 2011 12:29:25 -0700 (PDT), Damsel in dis Dress
wrote:


You're no fun! A cold cheese sandwich made of an inch thick slice of
Velveeta on white bread slathered with Miracle Whip is awesome junk
food!

Put some crispy bacon on it and toast the bread and its like heaven!
 
On Apr 16, 2:43?pm, Landon wrote:

Picture me, reading that post, covering my mouth with my hand, and
having vomit spew from between my fingers. ROFLMAO! The only
redeeming quality about that sandwich is the bacon. I'll have that,
along with a couple of eggs, over easy. Thank-you-very-much. I do
love American cheese (not cheese food) sandwiches, cold or grilled. I
did try the thing where you use mayo (not MW) as a spread for grilling
sandwiches, instead of butter. Don't remember if I liked it or not.
 
On Apr 16, 3:29?pm, Damsel in dis Dress wrote:

Even Velveeta has its use. It's cheaper than the stuff in spray cans.
Put it into a Zip-Lok baggie with one corner cut off, then let it warm
a bit on your pocket. We call it "squeeze cheese". It's a wonderful
motivator for dogs.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On Apr 16, 2:49?pm, Jerry Avins wrote:

Sadly, we don't have dog friends with us anymore. I did think of a
use for Velveeta, though. You put some of that, and a can of chili
without beans into a crock pot, heat, stir, and use as a dip with
Fritos (when the recipe was first born) or with those newfangled
tortilla chips the kids eat these days. ;)
 
On Apr 16, 11:28?am, Damsel in dis Dress wrote:


Nice to hear from you, by the way. My bean soup recipe is
pretty close to yours except for using a smoked ham shank
and chicken stock or broth fifty-fifty with water.
 
On Apr 16, 4:44?pm, KevinS wrote:

A friend of the family buys breakfast bacon by the slabs, and slices
and freezes the bacon. She buys it with the rind still on. The rind
she uses (along with appropriate vegetables; bouquet garni) to make a
bacon stock. This stock she uses as the liquid for her bean soup.
It's pretty good. She doesn't use ham in it (which I think would
improve the flavour) and makes kind of a chowder, plopping diced
potato in there.
 
"Polly Esther" wrote in message
news:[email protected]...
I think it's a great idea. I'd cut the rind up into 1-2" pieces, only for
convenience, and simmer that with water, separately. Put that into a
separator funnel, or any funnel and let it sit until there's a fat layer on
top. Take off the fat, and use that to brown anything you want to put in the
soup. Use the stock for the soup itself after you've rendered and separated
the fat.

I'm going to try it. I'm a stock freak. That's what makes great dishes.

Kent
 
On Apr 17, 12:01?am, "Polly Esther" wrote:

I asked her how she makes it. It is a long slow simmer. Preferably
12 hours. But a really slow simmer. You don't want to see too many
bubbles per minute.
 
Portland wrote:

You mean your friend slices slab bacon at room temperature and then
freezes it? It's near impossible to slice slab bacon at room
temperature or even fridge temperature, not unless one wants uneven
thick sloppy slices... it's even difficult to neatly dice slab bacon
at room or fridge temperature. The easiest way to slice slab bacon is
with a slicing machine while the bacon is frozen, but with good knife
skills one can slice frozen bacon with a chefs knife... one of the few
foods that's safe to slice frozen. One of the best methods to cook
bacon is with a deep fryer, and when the rashers are placed into the
hot fat while frozen they cook flat, they don't curl... many
restaurants prepare bacon this way in advance of breakfast time, they
partially cook it and refreeze, then finish cooking for each order on
the griddle.
 
On Apr 17, 10:19?am, Brooklyn1 wrote:

I don't know how she slices the bacon. Maybe she lets it partially
freeze. I don't think you need to have it fully frozen.
 
On Apr 17, 10:19?am, Brooklyn1 wrote:

I slice slab bacon at fridge temperature with no trouble. Maybe I keep
my knives sharper than yours.


Many diners cook bacon from raw on the griddle. The weight some use to
hold it flat while it cooks looks like a thick mason's trowel..

Jerry
--
"The rights of the best of men are secured only as the
rights of the vilest and most abhorrent are protected."
- Chief Justice Charles Evans Hughes, 1927
_____________________________________________________________________
 
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