Reheat slowly, ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot. Add up to 2 more cups of chicken stock if the soup is too thick. Beans come in all shapes, colors and sizes and can be used in these tasty bean soup recipes, including black bean soup, white bean soup, bean chili, vegetable bean soup and more. Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 minutes. Bring 2 1/2 quarts (10 cups) water to boil with beans and ham hock. Stir occasionally, scraping the bottom of the pot. In the morning: drain and rinse bean soup mix. Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are tender. Add more flavor with garlic, red pepper flakes and salt. The tomato paste adds lots of flavor and color to the soup. Add the beans, 8 cups of the chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil. Sweat onions, carrots, and celery in olive oil and tomato paste. Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender. Bring to a boil and simmer for 2 minutes remove from heat, cover, and let stand for 1 hour. In a large (10-inch) pot or Dutch oven such as Le Creuset, heat ¼ cup of olive oil over medium heat, add the pancetta, and sauté for 4 to 5 minutes, until browned. Rinse beans transfer to a large stockpot and add water. Make sure the liquid covers the beans throughout the cooking time. Add enough white stock or water or cooking liquid to cover the beans by at least 2 inches. Place the pre-soaked beans in wide, heavy nonreactive pot, a pot wide enough that the beans will be easy to stir. Drain the beans, rinse under cold running water, and drain again. 1x 2x 1 pound dry navy beans 3/4 pound smoked ham hock 2 quarts cold water 1/2 teaspoon baking soda (optional, but I recommend as it will help. Making Dried Bean Soup: Add stock or water to beans. Refrigerate for at least 8 hours or overnight. Discard the oregano sprigs the leaves will have fallen into the soup. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful. Stir in the chicken stock and bring to a boil. Pure the soup with a hand-held immersion blender. Simmer the soup: Add the remaining beans to the pot and stir well. At least 8 hours or the night before you make the soup, place the beans in a large bowl and add enough cold water to cover the beans by 2 inches. Cover and simmer for about 15 minutes, until the vegetables and beans are very soft.
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