Vman's Bean Soup
When there is a bit of a chill outside the wonderful thing about a comfort food is that it gives you a feeling of warmth, appetite satisfaction and that feel good feeling of what else, comfort. This bean soup can accomplish all of these desired results while providing you with a high protein meal that is packed with good fiber and easy on the waistline. Now throw in the corn bread muffins that are in the photo also and now you are talking my language. I don't want to say it's so good you will "slap your momma", but err on the side of caution and politely ask your sweet little momma to step out of the room until after you have had your first few taste. ;-)
An incredibly easy soup to prepare...but first lets talk about pre-soaking.
I have heard folks say that they soak their beans overnight, and to me this truly seems to be a bit unnecessary. Let me share that I have prepared and eaten said beans within the same afternoon and have a winning record for tender and tasty bean.
The Quick soak
Under running water, wash the beans thoroughly in a colander
In a medium bowl or the pot used for cooking, let the beans set in just enough cold water to cover the surface of the beans.
Let the beans soak until you begin to see the skin curl slightly on the beans and the water level has decreased (about 45 minutes)
You may repeat this process or begin cooking the beans (see below)
Cornbread muffin: (see cornbread recipe that is with my Chicken Noodle Soup recipe) Look under the Soup Tab and use a muffin pan.
Here is what you need
1 bag (1lb) dry Great Northern Beans
2 tbs chicken stock seasoning 1 small chopped sweet onion
1 tbs sugar
Here is what you do
In a heavy pot, place the beans and enough water to add 1 1/2 inches of water over the surface of the beans.
Turn on a low heat. Let the beans cook and simmer for about 2 hours (DO NOT ADD SEASONING, especially salt, YET)
This word of caution is really about "salt". Salt will toughen the skin of the beans and extend your cooking time considerably.
To add meat seasonings ( above I mentioned using smoked turkey and the like) I suggest simmering these items in a separate pot. Then
seasoning the in which the meat is cooking with the onion and seasonings. When the beans have cooked to a tender consistency, remove the
beans from this water and add the beans to the seasoned pot with you meats.
Allow the beans to simmer under a very low heat for another hour. This will allow the flavors to infuse with the beans.
Of course most soups and stews are better the next day, but why wait?
Serve with chopped sweet onion as a garnish and Enjoy!
An incredibly easy soup to prepare...but first lets talk about pre-soaking.
I have heard folks say that they soak their beans overnight, and to me this truly seems to be a bit unnecessary. Let me share that I have prepared and eaten said beans within the same afternoon and have a winning record for tender and tasty bean.
The Quick soak
Under running water, wash the beans thoroughly in a colander
In a medium bowl or the pot used for cooking, let the beans set in just enough cold water to cover the surface of the beans.
Let the beans soak until you begin to see the skin curl slightly on the beans and the water level has decreased (about 45 minutes)
You may repeat this process or begin cooking the beans (see below)
Cornbread muffin: (see cornbread recipe that is with my Chicken Noodle Soup recipe) Look under the Soup Tab and use a muffin pan.
Here is what you need
1 bag (1lb) dry Great Northern Beans
2 tbs chicken stock seasoning 1 small chopped sweet onion
1 tbs sugar
Here is what you do
In a heavy pot, place the beans and enough water to add 1 1/2 inches of water over the surface of the beans.
Turn on a low heat. Let the beans cook and simmer for about 2 hours (DO NOT ADD SEASONING, especially salt, YET)
This word of caution is really about "salt". Salt will toughen the skin of the beans and extend your cooking time considerably.
To add meat seasonings ( above I mentioned using smoked turkey and the like) I suggest simmering these items in a separate pot. Then
seasoning the in which the meat is cooking with the onion and seasonings. When the beans have cooked to a tender consistency, remove the
beans from this water and add the beans to the seasoned pot with you meats.
Allow the beans to simmer under a very low heat for another hour. This will allow the flavors to infuse with the beans.
Of course most soups and stews are better the next day, but why wait?
Serve with chopped sweet onion as a garnish and Enjoy!