It's a nice Autumn day, perfect for a pot of soup. On the menu today:
White Bean Soup served with cornbread. Any dried white beans will do, in
case you're wondering. I'm using 1 lb. dried Great Northern beans.

Right now they're in the quick soak stage. (That is, bring to a boil
covered with twice the measure of water of water to cover the beans. Boil
about 5 minutes. Remove from heat, cover and let stand one hour. Drain the
beans and proceed from there.)

I wing this kind of soup, so these are merely guidelines. Later in the day,
to the soaked beans I'll add 4 cups of chicken stock + water as needed.
Also a finely diced medium yellow onion, shredded carrot, (I don't really
like carrots, but they add something to the soup; I find if you shred them
they sort of dissolve into it so I only notice the slight sweetness.) A
couple of cloves of garlic, minced. You could add celery, too, but I don't
have any. I'll also throw in a bay leaf. Into the pot will go about 1/2
lb. of thinly sliced kielbasa. You could add cooked diced bacon, a ham
hock, salt pork or no meat at all. Really, It's up to the cook

Simmer the soup, covered, on low heat for a couple of hours, stirring
occasionally. Check to make sure you don't need to add more liquid. Cook
until the beans are tender enough to mash with a fork. (If you'd like, you
may mash some of the cooked beans for a thicker, creamier texture.) Adjust
seasonings with salt & pepper to taste.

I'll be serving this with freshly baked cornbread. A perfect filling meal
for this time of year

Jill

"jmcquown" > wrote in message
...
> It's a nice Autumn day, perfect for a pot of soup. On the menu today:
> White Bean Soup served with cornbread. Any dried white beans will do, in
> case you're wondering. I'm using 1 lb. dried Great Northern beans.

Sounds good. DH would love it.

Cheri

On Oct 14, 12:58*pm, "Cheri" > wrote:
> "jmcquown" > wrote in message
>
> ...
>
> > It's a nice Autumn day, perfect for a pot of soup. *On the menu today:
> > White Bean Soup served with cornbread. *Any dried white beans will do, in
> > case you're wondering. *I'm using 1 lb. dried Great Northern beans.
>
> Sounds good. DH would love it.
>
> Cheri

Is this the same as the soup bean and cornbread ?

"pamjd" > wrote in message
...
On Oct 14, 12:58 pm, "Cheri" > wrote:
> "jmcquown" > wrote in message
>
> ...
>
> > It's a nice Autumn day, perfect for a pot of soup. On the menu today:
> > White Bean Soup served with cornbread. Any dried white beans will do, in
> > case you're wondering. I'm using 1 lb. dried Great Northern beans.
>
> Sounds good. DH would love it.
>
> Cheri

Is this the same as the soup bean and cornbread ?

========

I imagine so, I used to make it often, but not so much anymore.

Cheri

On Sun, 14 Oct 2012 11:47:58 -0400, "jmcquown" >
wrote:

>It's a nice Autumn day, perfect for a pot of soup. On the menu today:
>White Bean Soup served with cornbread. Any dried white beans will do, in
>case you're wondering. I'm using 1 lb. dried Great Northern beans.
>
>Right now they're in the quick soak stage. (That is, bring to a boil
>covered with twice the measure of water of water to cover the beans. Boil
>about 5 minutes. Remove from heat, cover and let stand one hour. Drain the
>beans and proceed from there.)
>
>I wing this kind of soup, so these are merely guidelines. Later in the day,
>to the soaked beans I'll add 4 cups of chicken stock + water as needed.
>Also a finely diced medium yellow onion, shredded carrot, (I don't really
>like carrots, but they add something to the soup; I find if you shred them
>they sort of dissolve into it so I only notice the slight sweetness.) A
>couple of cloves of garlic, minced. You could add celery, too, but I don't
>have any. I'll also throw in a bay leaf. Into the pot will go about 1/2
>lb. of thinly sliced kielbasa. You could add cooked diced bacon, a ham
>hock, salt pork or no meat at all. Really, It's up to the cook
>
>Simmer the soup, covered, on low heat for a couple of hours, stirring
>occasionally. Check to make sure you don't need to add more liquid. Cook
>until the beans are tender enough to mash with a fork. (If you'd like, you
>may mash some of the cooked beans for a thicker, creamier texture.) Adjust
>seasonings with salt & pepper to taste.
>
>I'll be serving this with freshly baked cornbread. A perfect filling meal
>for this time of year
>
>Jill

Here in the north country I'd have doubled your recipe and filled my
freezer for those sub zero dinners. I have two very meaty ham bones
in my freezer, I've plenty of split peas, but today onions, potatoes,
and celery were on sale BOGO, and I always have lots of deer carrots
(they were $1.99/5lbs at Sam's Club last week, got two) so I'm ready
to fill that 16 qt pot again. I don't add a lot of carrots but I
leave them in large enough pieces that they add color and don't
dissolve. Pea may be my last soup for a while, I already filled that
pot with beef barley 'shroom, last week with tomato pasta sauce, after
the pea soup my freezers will be well filled. But once winter arrives
those viands go down fast... I can eat soup nearly every day, and my
tomato sauce, with saw-seege it's loaded.

"Brooklyn1" wrote in message
...

On Sun, 14 Oct 2012 11:47:58 -0400, "jmcquown" >
wrote:

>It's a nice Autumn day, perfect for a pot of soup. On the menu today:
>White Bean Soup served with cornbread. Any dried white beans will do, in
>case you're wondering. I'm using 1 lb. dried Great Northern beans.
>
>Right now they're in the quick soak stage. (That is, bring to a boil
>covered with twice the measure of water of water to cover the beans. Boil
>about 5 minutes. Remove from heat, cover and let stand one hour. Drain
>the
>beans and proceed from there.)
>
>I wing this kind of soup, so these are merely guidelines. Later in the
>day,
>to the soaked beans I'll add 4 cups of chicken stock + water as needed.
>Also a finely diced medium yellow onion, shredded carrot, (I don't really
>like carrots, but they add something to the soup; I find if you shred them
>they sort of dissolve into it so I only notice the slight sweetness.) A
>couple of cloves of garlic, minced. You could add celery, too, but I don't
>have any. I'll also throw in a bay leaf. Into the pot will go about 1/2
>lb. of thinly sliced kielbasa. You could add cooked diced bacon, a ham
>hock, salt pork or no meat at all. Really, It's up to the cook
>
>Simmer the soup, covered, on low heat for a couple of hours, stirring
>occasionally. Check to make sure you don't need to add more liquid. Cook
>until the beans are tender enough to mash with a fork. (If you'd like, you
>may mash some of the cooked beans for a thicker, creamier texture.) Adjust
>seasonings with salt & pepper to taste.
>
>I'll be serving this with freshly baked cornbread. A perfect filling meal
>for this time of year
>
>Jill

Here in the north country I'd have doubled your recipe and filled my
freezer for those sub zero dinners.


--By "sub zero" I'm guessing you mean weather temperatures? It rarely gets
below 32F here. If it does, it's in January.


I have two very meaty ham bones in my freezer, I've plenty of split peas,
but today onions, potatoes,
and celery were on sale BOGO, and I always have lots of deer carrots
(they were $1.99/5lbs at Sam's Club last week, got two) so I'm ready
to fill that 16 qt pot again.


--I don't *need* 16 quarts of soup, although I do have a freezer and half of
this will no doubt go in it.


I don't add a lot of carrots but I leave them in large enough pieces that
they add color and don't
dissolve.


--I want the carrots to melt into the soup because I really don't like
carrots, but I do like the taste they impart. You'll never catch me
snacking on a carrot stick.


Pea may be my last soup for a while, I already filled that
pot with beef barley 'shroom, last week with tomato pasta sauce, after
the pea soup my freezers will be well filled. But once winter arrives
those viands go down fast... I can eat soup nearly every day, and my
tomato sauce, with saw-seege it's loaded.


--I've got split peas in the pantry. Haven't made any split pea soup yet.
But I do eat soup year round. I think next up will be Scotch Broth, made
with lamb shanks and barley.

Jill