::looks suspiciously at enipla and edges toward the door::
It’s GOOD. Trust me. :D. What put you over the top? The canned beans? Artichoke hearts? It’s really very good, fast and easy.
It takes perhaps a half hour to prepare, and then a couple of hours in a crock pot and it’s done.
ooohhh. I forgot that chopped carots and celery go good in this as well.
Better.
Chef Troy told me to cook my beans in chicken broth, and to use diced ham steaks for the meat. I’m the only human* in this household who really likes ham, so we almost never have a nice big hambone to put in a bean soup. The chicken broth really makes a nice difference.
I usually only put chopped ham, onion, and garlic in bean soup. I like celery and carrot, too, but my husband and daughter don’t like those veggies in beans.
*The cats like ham, too, but they aren’t capable of eating very much. They will do their best to eat it all up, but they’re smaller than many hams.
If you don’t have a hambone, will a hamhock do? You can find those in any supermarket.
I gotta say, I do a pretty basic bean soup ala a lot of what posters have talked about in this thread. enipla, however has inspired me. Artichoke hearts… interesting… I shall have to try this. It sounds nummy to me.
You can also find smoked porkchops in most supermarkets. I think Hormel packages them.
Gosh, thanks.
I don’t go into seasonings since I think that is best left to individual tastes and should be added as the soup finishes.
swampbear - Artichoke hearts were a spur of the moment thought. I think their flavor and texture are perfect for this kind of soup. It’s important to experiment. I think I came up with a winner there.
My Wife and I make a mean chili cheese chowder. That’s a soup. It’s a hell of a lot of work, but worth it. I’ll go look for the recipe.
I’ve been thinking of doing the black bean soup recipe from America’s Test Kitchen - Recipes Featured on TV | America's Test Kitchen (warning - they do ask for registration, but it’s free).
Not bean soup, but tonight I’m making Brown Beer Rye Bread - Culinary in the Desert: Brown Beer Rye Bread . Later this week, I plan on making another recipe to use up the rest of the bottle of beer.
Now to figure out what to make to use up the rest of the six pack of beer.
Susan
I made this for supper tonight. It was yummy with corn bread!
Thanks for posting the link.