Hot!Bean Soup

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DonShirer
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2004/04/18 20:59:13 (permalink)

Bean Soup

Just had a dinner in Rheinbeck (NY) where the hostess served the best bean soup I ever tasted. It was from the Ravinia Festival Cookbook (Chicago orchestral venue fundraiser) and included lots of good stuff like ham hocks, onions and sherry.

If the other recipes in this book are half as good, I would still recommend it.
#1

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    chezkatie
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    RE: Bean Soup 2004/04/18 21:25:02 (permalink)
    quote:
    Originally posted by DonShirer

    Just had a dinner in Rheinbeck (NY) where the hostess served the best bean soup I ever tasted. It was from the Ravinia Festival Cookbook (Chicago orchestral venue fundraiser) and included lots of good stuff like ham hocks, onions and sherry.

    If the other recipes in this book are half as good, I would still recommend it.


    This was very interesting to me as I have a copy of NOTEWORTHY which is a cookbook of recipes from Ravina. I have made this soup many times................ it is a black bean soup. This book is filled with wonderful recipes. I have made the vegetarian lasagne from this cookbook for many years and everyone wants the recipe. In fact, I have never tried a recipe from this book that was not tops!
    #2
    Jacob K.
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    RE: Bean Soup 2011/08/30 02:50:07 (permalink)
    chezkatie

    [id="quote"]quote: Originally posted by DonShirer

    Just had a dinner in Rheinbeck (NY) where the hostess served the best bean soup I ever tasted. It was from the Ravinia Festival Cookbook (Chicago orchestral venue fundraiser) and included lots of good stuff like ham hocks, onions and sherry.

    If the other recipes in this book are half as good, I would still recommend it.

    This was very interesting to me as I have a copy of NOTEWORTHY which is a cookbook of recipes from Ravina. I have made this soup many times................ it is a black bean soup. This book is filled with wonderful recipes. I have made the vegetarian lasagne from this cookbook for many years and everyone wants the recipe. In fact, I have never tried a recipe from this book that was not tops!

    Hi, I joined this forum so that I could contact you chezkatie. My grandmother would make this lasagna all the time and i did not get the recipie from her before she passed away. I was wondering if you could please share the recipie with me?
     
    thanks
    jacob
    #3
    Foodbme
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    RE: Bean Soup 2011/08/30 04:48:43 (permalink)
    Jacob K.
    chezkatie
    [id="quote"]quote: Originally posted by DonShirer
    Just had a dinner in Rheinbeck (NY) where the hostess served the best bean soup I ever tasted. It was from the Ravinia Festival Cookbook (Chicago orchestral venue fundraiser) and included lots of good stuff like ham hocks, onions and sherry.
    If the other recipes in this book are half as good, I would still recommend it.
    This was very interesting to me as I have a copy of NOTEWORTHY which is a cookbook of recipes from Ravina. I have made this soup many times................ it is a black bean soup. This book is filled with wonderful recipes. I have made the vegetarian lasagne from this cookbook for many years and everyone wants the recipe. In fact, I have never tried a recipe from this book that was not tops!

    Hi, I joined this forum so that I could contact you chezkatie. My grandmother would make this lasagna all the time and i did not get the recipie from her before she passed away. I was wondering if you could please share the recipie with me?
    thanks
    jacob

    Heck, share it with all of us!
    #4
    chewingthefat
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    RE: Bean Soup 2011/08/30 11:58:29 (permalink)
    no one has posted under the name chezkatie in a long time, I believe!
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    mar52
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    RE: Bean Soup 2011/08/30 12:52:19 (permalink)
    I realize this post was made prior to mar52's birth, but should you really want it, you can get it here:  (For a limited time and a bunch of money)
     
    http://www.ebay.com/itm/NOTEWORTHY-Ravinia-Festival-HIGHLAND-PARK-1st-Cookbook-/310220196431?pt=US_Nonfiction_Book&hash=item483a908a4f
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    Rusty246
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    RE: Bean Soup 2011/08/30 14:25:11 (permalink)
    chewingthefat

    no one has posted under the name chezkatie in a long time, I believe!

    Not sure what happened to her but she was real!
     
    #7
    lleechef
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    RE: Bean Soup 2011/08/30 17:24:45 (permalink)
    I had a delicious bean soup this summer at Phillip's Coney Island in Columbus, OH.  It was thick and the beans were nice and meaty.  Delightful.
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    ann peeples
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    RE: Bean Soup 2011/08/30 18:21:19 (permalink)
    Well, foodbme, to quote you" Why would anyone respond to an old post-its ridiculous"
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    Foodbme
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    RE: Bean Soup 2011/08/30 18:27:48 (permalink)
    ann peeples
    Well, foodbme, to quote you" Why would anyone respond to an old post-its ridiculous"

    Man Law #63 - "Do as I say, not as I do"!
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    Foodbme
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    RE: Bean Soup 2011/08/31 03:23:47 (permalink)
    Thinking about Bean Soup got me digging in the Cupboard and freezer. I have some Red Beans and Hot Italian Sausage so I went looking on line and found a recipe from Emeril. I'll be using1# of the sausage instead of the Andouille and omitting the Ham Hock. It'll be the Italian version of a Cajun Recipe
    Red Bean Soup
    Ingredients
    1 tablespoon olive oil
    1/2 cup diced bacon
    11/2 cups chopped yellow onions
    1/4 cup chopped green bell peppers
    1 tablespoon minced garlic
    4 bay leaves
    8 ounces andouille, cut crosswise into 1/4-inch slices
    1 small (5 to 6 ounce) smoked ham hock
    2 cups dried red kidney beans, soaked overnight
    1 tablespoon Emeril's Essence
    2 quarts chicken stock
    1 teaspoon salt
    3 tablespoons chopped parsley
    3 tablespoons Sherry
    1 1/2 cups cooked long-grain white rice, warm
    6 tablespoons chopped green onions
    Directions
    Heat the oil in a large heavy pot over high heat. Add the bacon and saute for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes. Add the beans and cook for 2 minutes. Add the Essence and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the ham hock and bay leaves. Remove 1 cup of beans from the pot and reserve.
    With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the Sherry and reserved beans, and stir well. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.
     
    post edited by Foodbme - 2011/08/31 03:27:14
    #11
    peterscott
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    Re:Bean Soup 2012/02/06 02:50:48 (permalink)
    I really liked this dish, Bean soup is so healthy and good to take. It is rich in proteins and fibers.
    #12
    RodBangkok
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    Re:Bean Soup 2012/02/06 08:15:00 (permalink)
    Google Senate bean soup, you should then find a very good Bean soup from the early Joy
    #13
    pnwchef
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    Re:Bean Soup 2012/02/06 09:39:18 (permalink)
    WE raise our own pigs. we always love to have places to throw in a Ham Hock, bean soup is always a good place. Beano is always on the kitchen counter while the soup is cooking....................pnwc
    #14
    lleechef
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    Re:Bean Soup 2012/02/06 10:32:58 (permalink)
    PNWCHEF

    WE raise our own pigs. we always love to have places to throw in a Ham Hock, bean soup is always a good place. Beano is always on the kitchen counter while the soup is cooking....................pnwc

    You raise your own pigs?  I am SOOOOO envious.  Last time I had a hand on a raised pig was in France somewhere around 1978.

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    pnwchef
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    Re:Bean Soup 2012/02/06 12:05:25 (permalink)
    Hi lleechef, I have seen the smaller 25 to 35lb suckling pigs in the markets in Spain, I don't remember seeing them in Italy or Greece, but I'm sure they were there. I Can't kill them that young, we raise them to process at about 120lbs for spit or underground cooking. The larger 250 lb and up are processed for the hams and larger butts, shoulder and chops........I need to get some pigs set aside to process larger, I sold my Black Angus cows because I still have a 1/2 yrs beef left from last year. We are getting the chicken coop going to get fresh eggs and some nice tasty roasting chickens................take care..............pnwc
    #16
    marqui
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    Re:Bean Soup 2012/02/27 05:52:24 (permalink)
    I love pork and beans and soup. But beans produce more gas that doesn't sound pleasant, especially when you are at work. I have to schedule eating bean soups on weekends at while staying at home.
    #17
    ces1948
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    Re:Bean Soup 2012/02/27 14:25:44 (permalink)
    Had some wonderful "Senate bean soup" from the Whole foods hot bar recently. Don't know if it's made in the store or not but it was very good. They've got 6-8 choices but that's all I've tried.
    #18
    goodfoodwarehouse
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    Re:Bean Soup 2012/05/29 03:27:30 (permalink)
    Bean soup is my fav one..This is very similar to my recipe for bean soup and it's excellent!
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    johnchristopher1
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    Re:Bean Soup 2012/09/29 05:14:17 (permalink)
    Yes i agree this, Bean soup is an vegetarian, its my favorite one.
     

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    edwmax
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    Re:Bean Soup 2012/09/29 07:10:29 (permalink)
    Only if you don't put any meat or meat both in it.  Personally, I wouldn't want it.
     
    I make a great 'Senate' or Navy Bean type of bean soup.   It is just an homemade type of 'pork & beans'.
    #21
    Michael Hoffman
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    RE: Bean Soup 2012/09/29 11:14:17 (permalink)
    chewingthefat

    no one has posted under the name chezkatie in a long time, I believe!

    There's a reason for that. She's been eating at your place for a long time now.

    #22
    ann peeples
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    RE: Bean Soup 2012/09/29 11:42:28 (permalink)
    Now THAT is funny! My bean soup is a two day process. My family is from the Michigan bean company, started in the 30's.
     
    #23
    chewingthefat
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    RE: Bean Soup 2012/09/29 11:57:59 (permalink)
    Michael Hoffman

    chewingthefat

    no one has posted under the name chezkatie in a long time, I believe!

    There's a reason for that. She's been eating at your place for a long time now.

    Indeed she has, along with about 1,000,000 other regulars!
    When am I going to see you and lleechef?

    #24
    leethebard
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    RE: Bean Soup 2013/02/14 09:45:39 (permalink)
    I know I've given this recipe in another post years ago...but it seems appropriate here. Many years ago, I ordered Pasta Fagiole at a sidewalk cafe in Venice. To my surprise it came to the table and was white, not like any I'd had here in the states. But boy was it delicious! I told the water so, and ordered another bowl, saying "My compliments to the chef" A few minutes later the chef came out, apparently happy with the praise. I asked him how he made it and he was glad to give me the recipe, which I wrote down as best I could. When I got home, I experimented with the ingredients, and decades later it's a family favorite. Great for a cold day...or any day. Since I don't do mesurements, here is an approximation for a pot of the soup. If anyone tries i Lee's Venetian White Pasta Fagiole, let me know what you think.
                                             Lee's White Venetian Pasta Fagiole
    1. Add 3-5 tablespoons Extra virgin Olive oil to  soup pot
    2. Add 3-4 tablespoons chopped garlic, and lightly simmer. (Do NOT over brown)
    3. Add chicken stock(canned is fine) to fill pot about halfway.
    4. (here's the secret) Add 1/4  to 1/2 cup crushed dried
    peppermint (we even put in a bit more...I know it may sound strange to some...but don't worry...it doesn't taste like peppermint.)
    Simmer for 20 minutes or so.
    5. Add 4-5 cans Italian Cannellini beans,water and all(I guess they're around 18 ounces each)
    6. Simmer again for about 20 minutes or so.
    7. Add 1 lb package of Kluski noodles(like the ones in Campbells's chicken noodle soup) or similar egg noodle.
    8. Cook 'til noodles are tender.
    9. Enjoy with crispy Italian bread, dipped in olive oil and spices!!
                                               Enjoy a taste of Old Venice...and one great bean soup. 
            Lee
     
     
    post edited by leethebard - 2013/02/14 09:49:02
    #25
    MetroplexJim
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    RE: Bean Soup 2013/02/15 07:26:46 (permalink)
    Ah, yes. 
     
    Beans, beans - the musical fruit; the more you eat the more you toot ...
     
    For some reason, Metro Washington D.C. has made a specialty of navy bean soup.  It is truly warm and wonderful in its various versions; in fact, there are (were) several canned varieties:  The Official Bean Soup of the Senate Dining Room, Dominique's Bean Soup, etc. 
     
    In fact, I recall Mr. Justice (ret.) J.P. Stevens raising some eyebrows by extolling the wonders of "Beano"!
     
    Edit:  Here are Mr. Justice Stevens' thoughts:  http://books.google.com/books?id=Dl1Q8FYJT1cC&pg=PA55&lpg=PA55&dq=Justice+Stevens+beano&source=bl&ots=P1wcDEYcYW&sig=LEqS-LkXWUUMBnRHctDGrVoFcXA&hl=en&sa=X&ei=wCkeUcXmNcqqywG65oCABQ&ved=0CDMQ6AEwAQ#v=onepage&q=Justice%20Stevens%20beano&f=false 
    post edited by MetroplexJim - 2013/02/15 07:31:00
    #26
    Adjudicator
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    Re:Bean Soup 2013/02/26 11:24:35 (permalink)
    edwmax

    Only if you don't put any meat or meat both in it.  Personally, I wouldn't want it.

    I make a great 'Senate' or Navy Bean type of bean soup.   It is just an homemade type of 'pork & beans'.

     
    Similar soup; quick fix; some "meat ingredients".  Good & easy.  Serve over rice or with a grilled cheese sandwich. 

     
  • 1 medium diced sweet onion
  • ½ diced green/red bell pepper or 1 large diced seranno
  • 1 tablespoon minced fresh garlic
  • ¼ stick of butter
  • 2 cans of Blue Runner Creole Cream Style White beans
  • 1 pound of sliced smoked sausage or Andoulle
  • 4 oz seasoned chicken stock
  • salt and freshly coarsly ground black pepper Prep: 
  • Sauté the onion, bell pepper and garlic until the vegetables are soft (about 3-4 minutes).
  • Add the two cans of Blue Runner Beans, chicken stock, and sausage to the pot and stir with reduced heat for about 30 minutes. (Do not overheat as the beans will scorch and burn on the bottom of the pan).
  • Serve over rice OR with a grilled cheese sandwich 


    post edited by Adjudicator - 2013/02/26 12:02:33
  • #27
    mar52
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    Re:Bean Soup 2013/06/13 00:56:18 (permalink)
    NEVER eat at Cay's Steakhouse in Labrador, Quebec.
     
    They serve Spam over and over again.
    #28
    sandrew834
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    Re:Bean Soup 2013/08/27 04:55:22 (permalink)
    This is very similar to my recipe for bean soup and it's excellent! The only thing I do differently, is that I cook everything together, rather than adding the veggies later and cook on low for 5-6 hours. Just before serving, I add 1/4 cup of instant potato flakes to slightly thicken the stock. Don't forget to remove the bay leaf before serving!
    #29
    GaDragonfly1
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    Re:Bean Soup 2013/09/24 00:18:02 (permalink)
    McGuire's in Pensacola & Fort Walton Beach, Florida have a Senate Bean soup on their menu (18¢ if ordered with entree).  Combined with their brown soda bread it is one of the best bean soup meals I've ever tasted. 
    #30
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