Friday, April 27, 2012

spring's ups and downs: quick bean soup

How in the world did I delete this entire thing?  What a disaster.  Don't worry, I'll get it back up here.  It's ridiculously hot everywhere and you won't be making soup anytime soon.  I'm going to leave this as a placeholder and write you a quick Cinco de Mayo note instead.

Alrighty, there's a cute story somewhere lost in the "interweb" world about this soup.  But let's just go with when I originally wrote this post it was very chilly and grey (or soup weather) and 10 days later it's blazing hot (or not soup weather).  I froze the ham bone with a little meat on it from Easter just for soup purposes.  The ham was the applewood smoked variety from Costco and it was by far the best ham I've ever glazed and heated (because generally that's all you do with ham, no actual cooking which is a strong selling point).  This soup is even easier because I just added canned beans instead of soaking beans overnight.  But if it's super hot where you live too, maybe you should just bookmark this post for 6 months from now.  Sorry about the computer glitch.  I will never work on my blog on my iPad on the road with sketchy wi-fi service again.

Quick Bean Soup

olive oil
one large onion, chopped
4 big stalks of celery, chopped
4 large carrots, chopped
ham bone with about 1 C of ham to cube into the soup
4 C chicken broth
2 C water
1/2 tsp freshly ground pepper
1 bay leaf
1/2 tsp kosher salt
8 oz. tomato sauce
2 cans cannellini beans, drained and rinsed (navy beans would also be good)

In a soup pot, heat about 1 T of olive oil over medium heat.  Saute onion, celery, and carrots until softened (about 5 min).  Add chicken broth and water with chicken bone and bring to boil.  Reduce heat to medium-low to simmer soup.  Add ground pepper, bay leaf and kosher salt.  Simmer for 20 minutes.  Add tomato sauce and beans and simmer for an additional 10 minutes to blend flavors.  Taste for salt and pepper.

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