Quote:
Originally Posted by Hitch
OMG, I adore pretty much every type of bean soup. White navy beans, black beans, lentils, you-name-it. I like making the old "Senate Bean Soup," recipe. I tend to use leftover ham bones for them, if/when i have them.
Do you mean mincemeat, or something other? Sounds lovely!
Hitch hides her head...nooooo, don't tell us, don't tell us!
Hitch
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IIRC Senate uses a spoonful of apple cider vinegar?
This pot has a small spiral ham bone with maybe a half pound of meat left on it, plus a small package of boneless ribs prepped with olive oil, coarse sea salt and a drop of liquid smoke. Beans are
Navy
Great Northern
red,
black,
Lima,
Pinto,
Green & yellow split peas,
Lentils,
Blackeye peas
onion, celery, carrot, 1 finely diced potato, diced tomatoes
Garlic, bay leaf, basil, thyme, oregano, black pepper, sage, marjoram, crushed red pepper (ran out of red Thai chilies). Oh, and a spoonful of ham soup base.
(I have 3 recipes saved, each having some of these seasonings. I could never decide which ones to leave out so I use them all)
Hot Italian sausage also makes great bean soup...