Bean Soup

Re:Bean Soup (Adjudicator)

Tue, 26 Feb 2013 11:24:35 GMT

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

RE: Bean Soup (MetroplexJim)

Fri, 15 Feb 2013 07:26:46 GMT

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

RE: Bean Soup (leethebard)

Thu, 14 Feb 2013 09:45:39 GMT

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

RE: Bean Soup (chewingthefat)

Sat, 29 Sep 2012 11:57:59 GMT

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?

RE: Bean Soup (ann peeples)

Sat, 29 Sep 2012 11:42:28 GMT

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.

RE: Bean Soup (Michael Hoffman)

Sat, 29 Sep 2012 11:14:17 GMT

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.

Re:Bean Soup (edwmax)

Sat, 29 Sep 2012 07:10:29 GMT

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'.

Re:Bean Soup (johnchristopher1)

Sat, 29 Sep 2012 05:14:17 GMT

Yes i agree this, Bean soup is an vegetarian, its my favorite one.

Re:Bean Soup (goodfoodwarehouse)

Tue, 29 May 2012 03:27:30 GMT

Bean soup is my fav one..This is very similar to my recipe for bean soup and it's excellent!

Re:Bean Soup (ces1948)

Mon, 27 Feb 2012 14:25:44 GMT

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.

Re:Bean Soup (marqui)

Mon, 27 Feb 2012 05:52:24 GMT

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.

Re:Bean Soup (pnwchef)

Mon, 06 Feb 2012 12:05:25 GMT

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

Re:Bean Soup (lleechef)

Mon, 06 Feb 2012 10:32:58 GMT

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.

Re:Bean Soup (pnwchef)

Mon, 06 Feb 2012 09:39:18 GMT

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

Re:Bean Soup (RodBangkok)

Mon, 06 Feb 2012 08:15:00 GMT

Google Senate bean soup, you should then find a very good Bean soup from the early Joy

Re:Bean Soup (peterscott)

Mon, 06 Feb 2012 02:50:48 GMT

I really liked this dish, Bean soup is so healthy and good to take. It is rich in proteins and fibers.

RE: Bean Soup (Foodbme)

Wed, 31 Aug 2011 03:23:47 GMT

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.

RE: Bean Soup (Foodbme)

Tue, 30 Aug 2011 18:27:48 GMT

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"!

RE: Bean Soup (ann peeples)

Tue, 30 Aug 2011 18:21:19 GMT

Well, foodbme, to quote you" Why would anyone respond to an old post-its ridiculous"

RE: Bean Soup (lleechef)

Tue, 30 Aug 2011 17:24:45 GMT

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.

RE: Bean Soup (Rusty246)

Tue, 30 Aug 2011 14:25:11 GMT

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!

RE: Bean Soup (mar52)

Tue, 30 Aug 2011 12:52:19 GMT

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

RE: Bean Soup (chewingthefat)

Tue, 30 Aug 2011 11:58:29 GMT

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

RE: Bean Soup (Foodbme)

Tue, 30 Aug 2011 04:48:43 GMT

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!

RE: Bean Soup (Jacob K.)

Tue, 30 Aug 2011 02:50:07 GMT

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

RE: Bean Soup (chezkatie)

Sun, 18 Apr 2004 21:25:02 GMT

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!

Bean Soup (DonShirer)

Sun, 18 Apr 2004 20:59:13 GMT

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.