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Navy Bean Soup

Ingredients:

4 cups broth
2 cans navy beans, drained but not rinsed
2 cups cubed cooked ham or 1 cup shredded smoked/braised pork
2 carrots, chopped
1/2 small onion, diced
1 clove garlic, diced
1 piece bacon, chopped
1 tsp each dried thyme, rosemary, basil, parsley
salt & pepper

Directions:

1. In a stock pot over medium heat, sautee the bacon, shallot, garlic, and carrot until the onion is clear.
2. Blend 1 can of the beans with 1 cup of broth until mostly smooth.
3. Add the bean/broth mixture, the rest of the beans, the rest of the broth, ham, and seasoning to pot. Stir well.
4. Bring to a simmer, reduce heat and simmer 15-30 min until carrots are soft.
5. Serve with bread.

This can also be made in the crock pot, using 2 pork hocks instead of pre-cooked pork. Just put the whole hocks in with the rest of the ingredients and heat on low for 6-8 hours. Remove the bones and shred up the meat 30 minutes before serving.

Comments

( 5 have spoken — Speak )
dncingmalkavian
Nov. 8th, 2014 01:35 am (UTC)
I love navy beans. Definitely going to try this.

I made a gorgeous chicken corn chowder for dinner tonight, also because it was pretty freaking cold and windy today and this evening - it was freaking awesome (I added Adobo and Cajun seasoning to make it even more of a warming dish).

We'd gotten a whole roasting chicken earlier in the week, and after a chicken dinner and two lunches of chicken salad, I tossed the whole carcass in a soup pot to make the stock (and got a fair amount of meat off the bones, too).
musicksempire
Nov. 8th, 2014 04:05 am (UTC)
I looooove corn chowder! We got some cheap frozen lobsters at H-Mart (like srsly $4.99/lb) and those make great corn chowder.

I generally add some sort of chili to soups but just didn't to this one. We got this jar of really nice adobo con sazon that I've been using in my fish batter. I'll have to sprinkle some in my next bowl :)
dncingmalkavian
Nov. 8th, 2014 05:03 am (UTC)
A+ :D
musicksempire
Nov. 8th, 2014 06:41 am (UTC)
I made cheese pate-a-choux to go with the soup, and it was perfect because we just tore them in half and they acted like little bread spoons.

I halved this recipe http://musicksempire.livejournal.com/514317.html

Fresh bread with soup is my favorite.
dncingmalkavian
Nov. 8th, 2014 04:45 pm (UTC)
Oh, awesome! Thank you! I will definitely try this out.

And yeah, fresh bread is awesome. I always try to have artisan bread in the house during the winter because we eat so much soup, or I make homemade biscuits or tea bread.
( 5 have spoken — Speak )