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Thread: White Bean Soup & Cornbread

  1. #1
    jmcquown Guest

    Default White Bean Soup & Cornbread

    It's a nice Autumn day, perfect for a pot of soup. On the menu today:
    White Bean Soup served with cornbread. Any dried white beans will do, in
    case you're wondering. I'm using 1 lb. dried Great Northern beans.

    Right now they're in the quick soak stage. (That is, bring to a boil
    covered with twice the measure of water of water to cover the beans. Boil
    about 5 minutes. Remove from heat, cover and let stand one hour. Drain the
    beans and proceed from there.)

    I wing this kind of soup, so these are merely guidelines. Later in the day,
    to the soaked beans I'll add 4 cups of chicken stock + water as needed.
    Also a finely diced medium yellow onion, shredded carrot, (I don't really
    like carrots, but they add something to the soup; I find if you shred them
    they sort of dissolve into it so I only notice the slight sweetness.) A
    couple of cloves of garlic, minced. You could add celery, too, but I don't
    have any. I'll also throw in a bay leaf. Into the pot will go about 1/2
    lb. of thinly sliced kielbasa. You could add cooked diced bacon, a ham
    hock, salt pork or no meat at all. Really, It's up to the cook

    Simmer the soup, covered, on low heat for a couple of hours, stirring
    occasionally. Check to make sure you don't need to add more liquid. Cook
    until the beans are tender enough to mash with a fork. (If you'd like, you
    may mash some of the cooked beans for a thicker, creamier texture.) Adjust
    seasonings with salt & pepper to taste.

    I'll be serving this with freshly baked cornbread. A perfect filling meal
    for this time of year

    Jill


  2. #2
    l, not -l Guest

    Default Re: White Bean Soup & Cornbread


    On 14-Oct-2012, "jmcquown" <[email protected]> wrote:

    > It's a nice Autumn day, perfect for a pot of soup. On the menu today:
    > White Bean Soup served with cornbread. Any dried white beans will do, in
    > case you're wondering. I'm using 1 lb. dried Great Northern beans.


    I was inspired to do the same yesterday; also using a pound of Great
    Northern beans.

    I nearly always use pork in my beans; while I prefer smoked shanks, I could
    only find hocks yesterday. While the beans soaked I made pork broth with
    the hocks; when done, I pulled the meat from the bones, skimmed the broth,
    reserved the pork skin for later use as dog treats and tossed the bones. I
    then cooked the beans in the pork broth, with a bit of onion, garlic and bay
    leaf. About half-way through I added back the pork. When done, I put it
    aside for today; for whatever reason, I find the beans best having "rested"
    a day before eating. I haven't committed to cornbread yet; I am
    considering corn sticks or maybe corn muffins instead of the skillet
    cornbread I usually make.


    --

    Change Cujo to Juno in email address.

  3. #3
    Cheri Guest

    Default Re: White Bean Soup & Cornbread

    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    > It's a nice Autumn day, perfect for a pot of soup. On the menu today:
    > White Bean Soup served with cornbread. Any dried white beans will do, in
    > case you're wondering. I'm using 1 lb. dried Great Northern beans.


    Sounds good. DH would love it.

    Cheri


  4. #4
    pamjd Guest

    Default Re: White Bean Soup & Cornbread

    On Oct 14, 12:58*pm, "Cheri" <cher...@newsguy.com> wrote:
    > "jmcquown" <j_mcqu...@comcast.net> wrote in message
    >
    > news:[email protected]..
    >
    > > It's a nice Autumn day, perfect for a pot of soup. *On the menu today:
    > > White Bean Soup served with cornbread. *Any dried white beans will do, in
    > > case you're wondering. *I'm using 1 lb. dried Great Northern beans.

    >
    > Sounds good. DH would love it.
    >
    > Cheri


    Is this the same as the soup bean and cornbread ?

  5. #5
    Cheri Guest

    Default Re: White Bean Soup & Cornbread

    "pamjd" <[email protected]> wrote in message
    news:[email protected]..
    On Oct 14, 12:58 pm, "Cheri" <cher...@newsguy.com> wrote:
    > "jmcquown" <j_mcqu...@comcast.net> wrote in message
    >
    > news:[email protected]..
    >
    > > It's a nice Autumn day, perfect for a pot of soup. On the menu today:
    > > White Bean Soup served with cornbread. Any dried white beans will do, in
    > > case you're wondering. I'm using 1 lb. dried Great Northern beans.

    >
    > Sounds good. DH would love it.
    >
    > Cheri


    Is this the same as the soup bean and cornbread ?

    ========

    I imagine so, I used to make it often, but not so much anymore.

    Cheri


  6. #6
    Brooklyn1 Guest

    Default Re: White Bean Soup & Cornbread

    On Sun, 14 Oct 2012 11:47:58 -0400, "jmcquown" <[email protected]>
    wrote:

    >It's a nice Autumn day, perfect for a pot of soup. On the menu today:
    >White Bean Soup served with cornbread. Any dried white beans will do, in
    >case you're wondering. I'm using 1 lb. dried Great Northern beans.
    >
    >Right now they're in the quick soak stage. (That is, bring to a boil
    >covered with twice the measure of water of water to cover the beans. Boil
    >about 5 minutes. Remove from heat, cover and let stand one hour. Drain the
    >beans and proceed from there.)
    >
    >I wing this kind of soup, so these are merely guidelines. Later in the day,
    >to the soaked beans I'll add 4 cups of chicken stock + water as needed.
    >Also a finely diced medium yellow onion, shredded carrot, (I don't really
    >like carrots, but they add something to the soup; I find if you shred them
    >they sort of dissolve into it so I only notice the slight sweetness.) A
    >couple of cloves of garlic, minced. You could add celery, too, but I don't
    >have any. I'll also throw in a bay leaf. Into the pot will go about 1/2
    >lb. of thinly sliced kielbasa. You could add cooked diced bacon, a ham
    >hock, salt pork or no meat at all. Really, It's up to the cook
    >
    >Simmer the soup, covered, on low heat for a couple of hours, stirring
    >occasionally. Check to make sure you don't need to add more liquid. Cook
    >until the beans are tender enough to mash with a fork. (If you'd like, you
    >may mash some of the cooked beans for a thicker, creamier texture.) Adjust
    >seasonings with salt & pepper to taste.
    >
    >I'll be serving this with freshly baked cornbread. A perfect filling meal
    >for this time of year
    >
    >Jill


    Here in the north country I'd have doubled your recipe and filled my
    freezer for those sub zero dinners. I have two very meaty ham bones
    in my freezer, I've plenty of split peas, but today onions, potatoes,
    and celery were on sale BOGO, and I always have lots of deer carrots
    (they were $1.99/5lbs at Sam's Club last week, got two) so I'm ready
    to fill that 16 qt pot again. I don't add a lot of carrots but I
    leave them in large enough pieces that they add color and don't
    dissolve. Pea may be my last soup for a while, I already filled that
    pot with beef barley 'shroom, last week with tomato pasta sauce, after
    the pea soup my freezers will be well filled. But once winter arrives
    those viands go down fast... I can eat soup nearly every day, and my
    tomato sauce, with saw-seege it's loaded.

  7. #7
    jmcquown Guest

    Default Re: White Bean Soup & Cornbread

    "Brooklyn1" wrote in message
    news:[email protected]..

    On Sun, 14 Oct 2012 11:47:58 -0400, "jmcquown" <[email protected]>
    wrote:

    >It's a nice Autumn day, perfect for a pot of soup. On the menu today:
    >White Bean Soup served with cornbread. Any dried white beans will do, in
    >case you're wondering. I'm using 1 lb. dried Great Northern beans.
    >
    >Right now they're in the quick soak stage. (That is, bring to a boil
    >covered with twice the measure of water of water to cover the beans. Boil
    >about 5 minutes. Remove from heat, cover and let stand one hour. Drain
    >the
    >beans and proceed from there.)
    >
    >I wing this kind of soup, so these are merely guidelines. Later in the
    >day,
    >to the soaked beans I'll add 4 cups of chicken stock + water as needed.
    >Also a finely diced medium yellow onion, shredded carrot, (I don't really
    >like carrots, but they add something to the soup; I find if you shred them
    >they sort of dissolve into it so I only notice the slight sweetness.) A
    >couple of cloves of garlic, minced. You could add celery, too, but I don't
    >have any. I'll also throw in a bay leaf. Into the pot will go about 1/2
    >lb. of thinly sliced kielbasa. You could add cooked diced bacon, a ham
    >hock, salt pork or no meat at all. Really, It's up to the cook
    >
    >Simmer the soup, covered, on low heat for a couple of hours, stirring
    >occasionally. Check to make sure you don't need to add more liquid. Cook
    >until the beans are tender enough to mash with a fork. (If you'd like, you
    >may mash some of the cooked beans for a thicker, creamier texture.) Adjust
    >seasonings with salt & pepper to taste.
    >
    >I'll be serving this with freshly baked cornbread. A perfect filling meal
    >for this time of year
    >
    >Jill


    Here in the north country I'd have doubled your recipe and filled my
    freezer for those sub zero dinners.


    --By "sub zero" I'm guessing you mean weather temperatures? It rarely gets
    below 32F here. If it does, it's in January.


    I have two very meaty ham bones in my freezer, I've plenty of split peas,
    but today onions, potatoes,
    and celery were on sale BOGO, and I always have lots of deer carrots
    (they were $1.99/5lbs at Sam's Club last week, got two) so I'm ready
    to fill that 16 qt pot again.


    --I don't *need* 16 quarts of soup, although I do have a freezer and half of
    this will no doubt go in it.


    I don't add a lot of carrots but I leave them in large enough pieces that
    they add color and don't
    dissolve.


    --I want the carrots to melt into the soup because I really don't like
    carrots, but I do like the taste they impart. You'll never catch me
    snacking on a carrot stick.


    Pea may be my last soup for a while, I already filled that
    pot with beef barley 'shroom, last week with tomato pasta sauce, after
    the pea soup my freezers will be well filled. But once winter arrives
    those viands go down fast... I can eat soup nearly every day, and my
    tomato sauce, with saw-seege it's loaded.


    --I've got split peas in the pantry. Haven't made any split pea soup yet.
    But I do eat soup year round. I think next up will be Scotch Broth, made
    with lamb shanks and barley.

    Jill


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