Yummy Bean Soup

15 years ago

Started early this morning on a pot of bean soup. I think it's possibly the best bean soup I've ever made...yummy!

BEAN SOUP

1 Lb. Dried Navy Beans (soaked overnight)

1 Ancho Chili (fried, soaked, seeded, & pureed in blender with soaking liquid)

3 Small-Medium Onions (diced)

5 Carrots (diced)

4 Ribs Celery w/Tops (diced)

2 Cloves Garlic (peeled & left whole)

1 Large Russett Potato (cubed, needed to use it in something!)

2 Cans Pureed Tomatillos

6 Roasted Roma Tomatoes (diced, I roasted & froze dozens)

4 Cups Leftover Pork Shoulder

S/P

Cumin

Tabasco (5-6 hits)

Chicken Broth (1 Quart)

Water (1 Quart)

2 Limes

1/4 Cup Cilantro (minced)

Sweat the onions, carrots, celery, & garlic in a bit of olive oil for about 5-10 minutes. Season including the Tabasco. Add the diced potato & cook for another couple minutes. Add the pureed Ancho, tomatillos, beans, broth, & water. Reseason, to taste. Simmer for about an hour & add the pork. Simmer until beans & carrots are tender & add the diced roasted tomatoes (frozen, in my case). Simmer another 15 minutes & squeeze the juice of the 2 limes into the soup. Add the minced cilantro.

Yum!

/tricia

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Comments (17)

susie_que
15 years ago
MMMM this sounds really good! I am always looking for a new and different soup recipe.

I will try it soon!

Cheers!
Susie
trsinc
15 years ago
This sounds DELICIOUS. Printing right now!
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Some people add epazote to bean dishes as they are cooking. I add it to chili. Beans also cook well in a slow cooker/crockpot. Soak overnight, then drain and cook all day in broth on low, come home to yummy bean soup or stew. Don't add salt or vinegar or lemon, it toughens the beans. Salt after they are cooked. Beans are best eaten early in the day. Eating lots of beans for dinner at night, especially if you get home late is not a good idea. Eat beans in moderation, they are a rich food and don't sit well in your stomach for long periods of time. So eating earlier in the day when your digestive system isn't on low is best. Bean soup and bean pasta and bean salad for lunch. Small amounts of beans at night, for an early dinner. That will help a lot. Of course there's "Beano" but I've never used it. You can get epazote at Penzeys Spices, mailorder Here is a link that might be useful: Penzeys Spice Company
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eandhl
15 years ago
Oh that sounds delicious! Enjoy!
trsinc
15 years ago
Tricia, I'm curious why you fried the ancho chile. Did you fry it in oil? Or just heat it up on the griddle? Sometimes I toast them in the oven, then soak. I've often wondered if it makes any difference and why whatever recipe I read said to do it.

I'm soaking my beans today so I can make this tomorrow. I think I'm going to make it without any meat, though. Doesn't sound like it really needs it for flavor. I cooked up a ham a couple of days ago. Might add a bit of that in hubby's bowl. My mouth is watering as I type.
BeverlyAL
15 years ago
Tricia, I would love to come over and eat with you because that sounds really good.

I can't get Ancho chili's here. Would Ancho chili powder be a half decent substitute? If not, I would either have to use jalapeno or Poblano or dried poblano. Which would be best? I'm pepper impaired to a degree.
Terri_PacNW
15 years ago
yummm
lindac
15 years ago
Very very different from the way I make navy bean soup! LOL!
I use less "stuff"..and the only meat allowed would be ham....or possibly bacon.
Here's what I add to a meaty ham bone or to a slice of ham
1 pound of beans
Water to cover
one small onion chopped fine
1 carrot grated
1 small stalk or rib or celery, chopped very fine
1 bay leaf
Salt and pepper to taste....and perhaps 1 teaspoon or 2 of sugar if your ham isn't very sweet.
Garnishes
Soak beans in water to cover for 3 hours or up to over night, Drain beans discard soaking water.
Place beans in the pot with the ham...Add a 1 quart of chicken broth and enough water to cover the beans and ham bone by about 2 inches.
Add the chopped veggies and the bay leaf and a couple of grinds of fresh pepper.
Simmer until the beans "wrinkle" when you remove a spoonful and blow on them, about an hour and a half
Remove the ham bone and pull off any meat and shred, return to pot correct seasonings and serve.
I like to offer toppings like crutons, crisp bacon, chopped canned green chilis, chopped green onions...but my favorite is bottled jarred green chili sauce!
More soupy than stewy LOL!
And I serve with corn bread or a crusty French bread.
I have a container in the freezer....I'm getting it out for my dinner!
Linda C
fearlessem
15 years ago
tricia -- that soup sounds FANTASTIC, and I've got a bunch of tomatillos in the garden such that I'm really tempted to give it a try! Thanks so much for posting!

Emily
ruthanna_gw
15 years ago
Is 4 cups of meat for a pound of beans correct? The recipe sounds great but that seems like a large amount of meat for a pot of soup.
arabellamiller
15 years ago
Tricia - I was thinking of you on Sunday when I was in Norwich for a hockey game! Not too far from you, right?

AM
trsinc
15 years ago
Beverlyal, an ancho chile is a dried, ripe (meaning red) poblano. So, if you can get dried poblanos then you are getting anchos, at least in my neck of the woods.

Tricia, question number 2 is: Are the tomatillos the small cans or large cans? I can just taste and see, but thought I'd ask.

I can't decide whether to serve this with regular cornbread or Mexican cornbread.
sally2_gw
15 years ago
I'm confused about the fried ancho, too. Was that supposed to be dried?

Sally
triciae
Original Author
15 years ago
Hi!

My router was goofed up the past couple days at the pole...just got back online this afternoon!

I fry the ancho in a screaming hot SS skillet just a couple seconds until it slightly scorches. Be careful...they can put off fumes that can burn your eyes. The frying intensifies the flavor...it's noticeably in the finished product. Same technique as for making mole.

Lindac, I make bean soup similar to yours also but I make several different types. We get bored with the same bean soup all winter.

The tomatillos are 14 ounce cans.

Yes, it was a lot of shredded pork. I had it leftover so I used it up in the soup.

Beverly, I think dried ground ancho or poblano would be fine. Even jalapeno would work...it just for a bit of heat without overpowering the soup.

AM, Yes...Norwich is only about 20 minutes (10 miles) from us! Call next time, please!!

I don't usually jot down ingredients when I make soup. I'm glad I did this time...it's good!

/tricia
triciae
Original Author
15 years ago
Darn, I STILL didn't answer the question. Yes...the ancho is DRIED! :(

/t
sally2_gw
15 years ago
Okay, so you're basically toasting or kind of roasting the pepper on a dry, hot skillet, not in hot oil? The soup sounds very good, by the way, and even without the meat, and subbing veggie broth for the chicken broth, I think it has enough going for it to be converted to a vegetarian soup. Yummy is right!

Sally
trsinc
15 years ago
Just wanted to say thank you for sharing your recipe. It was delicious! My husband really liked it too. It's on our list of favorites now. It was delicious without any meat at all.
triciae
Original Author
15 years ago
Thanks trsinc...glad you & your family enjoyed the soup.

/t

Yummy Bean Soup

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