Soup Thread

I am apparently picking up the soup torch from wifey's dad. I have a few in my arsenal already, such as chicken / turkey soup, & vegetable soup. Today, I am attempting the bean soup her dad makes.

Had a call in this morning to get the ingredient list, and instructions.

I'll take some pictures along the way, maybe. I'll post up the whole list of ingredients if it comes out ok. For now, I boiled down a leftover ham with bone in that we smoked for last week's Christmas dinner. That in itself made the house smell good. I also have the beans soaking for use tomorrow. The ham broth is outside now to cool off, and I'm supposed to scrape the excess fat off the top. I removed the bones, and chopped the meat and put it back in the broth.

There are other complications to this recipe such as browned flour for a thickening agent. Making that could be a separate thread, but lucky for me when her dad showed me how it's done, I got a pint container of it to take home.

Some pics:

http://i487.photobucket.com/albums/r...20Soup/003.jpg

http://i487.photobucket.com/albums/r...20Soup/009.jpg

http://i487.photobucket.com/albums/r...20Soup/001.jpg

http://i487.photobucket.com/albums/r...20Soup/013.jpg

http://i487.photobucket.com/albums/r...20Soup/011.jpg

I might be violating some sort of cooking protocol here, but since nobody's here:

Russ's Bean Soup ~ Cumbola, PA

1 Batch / 4 quarts +/-

Ingredients:
1 bag of great northern beans (1#/2 cups)
1 tbsp. ham base
2 large potatoes ~ peel / cube
2 ribs of celery ~ cubed
1 large onion ~ chopped
2 carrots ~ cubed
2 quarts of water (this includes whatever you get from the ham broth by way of boiling a ham hock, or a leftover piece of ham)
1-2 ham hocks / bone
1/2 tsp. dry mustard
1 clove of garlic
1/2 tsp. black pepper
1/2 tsp. salt (optional)
1 can of diced tomatoes (preferably "petite diced" they apparently break down better)
browned flour

Directions:
Soak beans overnight, enough water to cover entire time
Boil ham, cool and skim fat (meat should fall off bone, break apart easily)
Chop ham, veggies and combine with water in pot
Simmer until beans / veggies are soft (couple hours on low with lid on)
add extra ham base to taste at end
add browned flour at end to thicken as necessary

Damn that looks nice!

Might I suggest adding som bay leaves? I love the subtle taste of bay in bean and ham soup (e.g. Lentil soup)

Quote:

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Originally Posted by ggiese

Damn that looks nice!

Might I suggest adding som bay leaves? I love the subtle taste of bay in bean and ham soup (e.g. Lentil soup)

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I already got supreme approval from the MIL. Can't fuck wit it now.:smiley36:

Nice soup Will my momma always put 1 bay leaf in a pot of ham n bean soup.

Looks yummy......with MIL approval do not do anything. Its hard to make them happy. lol

BTW - that coffee bean grinder you have in the background is THE BEST!!! I used to have one, but gave it to my mom and dad because their's died. I had a 2 ounce shotglass that was PERFECT for creating a pot of coffee - not too weak, not too strong. And I could take just about any decent coffee bean and make a very nice pot of coffee.

Good like finding a replacement if it dies - I had to go Keurig to come close to the quality of the coffee it brewed... :smiley19:

Quote:

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Originally Posted by ggiese

BTW - that coffee bean grinder you have in the background is THE BEST!!! I used to have one, but gave it to my mom and dad because their's died. I had a 2 ounce shotglass that was PERFECT for creating a pot of coffee - not too weak, not too strong. And I could take just about any decent coffee bean and make a very nice pot of coffee.

Good like finding a replacement if it dies - I had to go Keurig to come close to the quality of the coffee it brewed... :smiley19:

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Thanks, we got that one as a wedding gift in 2005, so they must have discontinued them since then. There's a pin that broke on the original, and I sent it back for another. The second time it sheared, I fixed it with a spring steel pin, and it's worked since.

I can't believe they're not available anymore. I found a couple places online with old stock. There's retro ones on ebay that are decorated for $$$

Quote:

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Originally Posted by badwhale

Thanks, we got that one as a wedding gift in 2005, so they must have discontinued them since then. There's a pin that broke on the original, and I sent it back for another. The second time it sheared, I fixed it with a spring steel pin, and it's worked since.

I can't believe they're not available anymore. I found a couple places online with old stock. There's retro ones on ebay that are decorated for $$$

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The one you have is a recreation of the original 1930's version. We had the 1930's version - as solid as a tank. Mom and dad have been using it for years (I gave it to them 10 years ago after using it for at least 10 years - and I picked it up at a resale shop). KitchenAid no longer makes them... :smiley19:

...and you're right - they're silly money on eBay. I think I paid $10 for mine when I first got it. BTW - I do see the shear pins and grinder blades for sale if you need to replace them.

I've made this soup in the past, and it came out pretty good. I took a few pictures of it.

This recipe is less time intense than the bean soup, but you need more odd ingredients, such as "dried black fungus." Needless to say, I had to improvise on some of the requirements. It also calls for a "garlic and red chili paste", which I tried to make myself. It also calls for chicken stock, that I just made instead of cans. I strained the chicken, de-boned it (thighs) and will use that in a future chicken soup as meat supplement.

The chili paste was...a bit wild. Instead I used 2 dried habanero peppers, and 5 cloves of garlic. I drizzled in some red vinegar, and sesame oil in the blender and let 'er rip. This undoubtedly led to the pretty intense "Hot" portion of the soup's title. I still think it was pretty good, but will probably downgrade to jalapeño, or find this actual garlic red chili paste in the future.

As follows (the parenthesis notes are from the FIL / MIL):

6 cups chicken stock
1/4 lb. lean pork juilenned
2 tablespoons garlic & red chile paste
2 tablespoons soy sauce
3/4 teaspoon white pepper
4 eggs ( OPTIONAL WE SKIP )
5 tablespoons cornstarch ( we use 3 )
1/2 cup bamboo shoots juilenned
1/2 cup water chestnuts sliced
1 cup shiitake mushrooms sliced & stems removed
1 cup straw mushrooms
1 ( 12 ounces ) package cake tofu ( we don't use )
1/4 cup white vinegar
1 teaspoon sesame oil
1/4 cup dried black fungus soaked for 1 hour
scallions finely chopped for garnish 2 carrots julienned
2 celery julienned

Bring stock to a simmer. Add soy sauce, pork, mushrooms, and chile paste. Simmer for 10 min.

Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu., carrots & celery

Simmer 5 min.

Mix cornstarch with 5 tablespoons water and add.

Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.

Serve with garnish of chopped scallions

Here's the pics:

http://i487.photobucket.com/albums/r...20Soup/001.jpg

4 thighs for the broth

http://i487.photobucket.com/albums/r...20Soup/002.jpg

a couple spare ribs

http://i487.photobucket.com/albums/r...20Soup/003.jpg

habanero / garlic soaking

http://i487.photobucket.com/albums/r...20Soup/004.jpg

veggies

http://i487.photobucket.com/albums/r...20Soup/006.jpg

finished product

FIL has since hooked me up with all the "proper" ingredients for this. I probably have enough now to start a corner stand.:smiley36:

Habanero's..............are you crazy man???? I love spice but those things burn worse the next day. When I was young and dumb used to challenge my brother to a habanero eating contest. NEITHER ONE OF US EVER ACTUALLY WON. lol Looks good brother. Stop teasing me with those MB's.

Looks delicious. I use habanero in a few things. Usually I cook whole, then remove. I've been using sriracha a lot lately though. Great flavor, but not ridiculously hot. Might add some nice color to the soup as well. Thanks for the recipe. :smiley20:

I LIKE SOUP!!!!


Is that right for this thread?

Yes. I believe declaring that you like soup, in a thread titled "Soup Thread" is appropriate.:smiley14:

carry on.

Yay! :smiley20:

Glad you didn't say "No Soup for you"; that would have been a fatal blow! :smiley36:

Here is my contribution:

http://farm6.staticflickr.com/5506/1...2fdfd0ef_b.jpg
Ramen0 by Mizicke5273, on Flickr

http://farm6.staticflickr.com/5526/1...8f0f5578_b.jpg
Untitled by Mizicke5273, on Flickr

http://farm4.staticflickr.com/3672/1...a023aac6_b.jpg
Untitled by Mizicke5273, on Flickr

Turnip Soup

2# of Turnips
3 Potatoes, peels & diced
Butter
Milk

Wash, peel and dice turnips. Put in pot and just cover with water. Boil about 1hour. Add 3 potatoes, peeled & diced. Add water just to cover; cook until potatoes are done. Put in a lump of butter, and add milk to consistency desired. Heat, but do not boil (I guess that's after you add the milk)

Seems simple enough. If this is anything like the leek soup we make, it should be tasty.

Turnips
http://i487.photobucket.com/albums/r...20Soup/001.jpg

Turnips in pot
http://i487.photobucket.com/albums/r...20Soup/002.jpg

Potatoes:
http://i487.photobucket.com/albums/r...20Soup/003.jpg

Chit all cooked:
http://i487.photobucket.com/albums/r...20Soup/004.jpg

Final Product:
http://i487.photobucket.com/albums/r...20Soup/006.jpg


Will

Lookin' good, that!!! :smiley30:

Did this one again the other night. Awesome recipe / soup.

Ingredients:
1 1/2 TSP Olive Oil
1 1/2 Cups of chopped leeks (white part only (you can cut into the green as much as you want, but whatever))
2 cloves of garlic
2 cans of chicken broth (about 3 1/2 cups)
1 1/4 pounds of peeled / cubed potato
1/4 TSP celery seed
1/8 TSP dried thyme
3/4 CUP Milk
1 TBSP Flour
1 can of whole kernel corn, drained
Salt / Pepper (to taste)

Instructions:
In a 4 qt saucepan, heat oil over medium heat. Add leeks and cook, stirring often, for 4 min. Add garlic, broth, potatoes, celery seed, salt and pepper, and thyme. Bring to a boil. Reduce heat; cover and simmer until veggies are tender (about 15min)

In a small bowl, whisk together milk and flour until blended. Stir in 1 cup of soup. Whisk the mixture into the saucepan. Bring to boil. Reduce heat, cook stirring often until slightly thickened (about 2 min). Stir in corn.

Yield: about 4 1/2 servings

I'll get some pix next time I make it.

I did notice that using homemade chicken broth left it more bland. I would guess the canned broth has, you guessed it, more salt added.

We made a beer cheese soup yesterday. It was good, but not great. So, I won't share the recipe because I know we can do better. I used Sierra Nevada Celebration. That part was great and I would use again.

This is a placeholder for a beef barley soup I made recently. It came out pretty good. Tomorrow, I'm going to make the leek soup again for a holiday party.

Vegetable Beef Barley Soup (my insertions)
3 TBS salad oil (olive oil)
2# beef chuck cut into 3/4" cubes (strongly recommend just buying it cubed)
2 Cups chopped onions (cooking onions)
1 TBSP minced garlic (I overdo this, because garlic is like the bacon of veggies)
1/2 TBSP thyme (ground)
1/2 TBSP Marjoram
6 cups water
2 cans beef broth (13-14oz cans each)
1 1/2 cups diced carrots
3/4 cups diced celery
3/4 cups barley
1 1/2 TBSP salt
1/2 TBSP fresh ground pepper (fresh, whatever)
3 CUPS diced potatoes (I just used yellows, not red)

In large stockpot, heat oil over medium heat
Add half the meat, stirring occasionally until browned.
Remove, and do the rest of the meat similarly
Return all meat to pot.
Add onions, garlic, thyme and marjoram; cook while stirring 10min more.
Add water, broth, carrots, celery, barley.
Add potatoes, and bring (that motherfucker) to a boil.
Reduce heat and simmer uncovered 30-40min, until potatoes are tender.

Serve (and prepare for your mind to blow.)

Will