Just what makes it so good? You take white beans, some water or stock, a
ham hock and you simmer it up then add some onion, garlic and celery and
maybe some potato and simmer a bit more. You get a velveteen soup that is
rich and tantalizing. It has a zesty, sweet yet piquant creaminess that
summons you back for bowl after bowl What is the secret?

On Dec 1, 11:10*pm, "Paul M. Cook" > wrote:
>
> Just what makes it so good? *You take white beans, some water or stock, a
> ham hock and you simmer it up then add some onion, garlic and celery and
> maybe some potato and simmer a bit more. *You get a velveteen soup that is
> rich and tantalizing. * It has a zesty, sweet yet piquant creaminess that
> summons you back for bowl after bowl *What is the secret?
>
>
The simmering and all those yummy ingredients?

Paul M. Cook wrote:
> Just what makes it so good? You take white beans, some water or stock, a
> ham hock and you simmer it up then add some onion, garlic and celery and
> maybe some potato and simmer a bit more. You get a velveteen soup that is
> rich and tantalizing. It has a zesty, sweet yet piquant creaminess that
> summons you back for bowl after bowl What is the secret?


You left out the carrots.

Bob

On Dec 2, 12:10*am, "Paul M. Cook" > wrote:
> Just what makes it so good? *You take white beans, some water or stock, a
> ham hock and you simmer it up then add some onion, garlic and celery and
> maybe some potato and simmer a bit more. *You get a velveteen soup that is
> rich and tantalizing. * It has a zesty, sweet yet piquant creaminess that
> summons you back for bowl after bowl *What is the secret?

I always put a dried red pepper in mine. If I don't have one, I'll
add a few good shakes of Tabasco. Dried beans need some heat in order
to be good.

On 12/2/2012 1:18 AM, zxcvbob wrote:
> Paul M. Cook wrote:
>> Just what makes it so good? You take white beans, some water or
>> stock, a ham hock and you simmer it up then add some onion, garlic and
>> celery and maybe some potato and simmer a bit more. You get a
>> velveteen soup that is rich and tantalizing. It has a zesty, sweet
>> yet piquant creaminess that summons you back for bowl after bowl What
>> is the secret?
>
>
> You left out the carrots.
>
> Bob

Grated carrot is a possibility, sure. I'd skip the potato, no need for
it. I always throw in a dried bay leaf or two. And pepper. Salt, to
taste.

Jill

I

On Saturday, December 1, 2012 9:10:27 PM UTC-8, Paul M. Cook wrote:
> Just what makes it so good? You take white beans, some water or stock, a
>
> ham hock and you simmer it up then add some onion, garlic and celery and
>
> maybe some potato and simmer a bit more. You get a velveteen soup that is
>
> rich and tantalizing. It has a zesty, sweet yet piquant creaminess that
>
> summons you back for bowl after bowl What is the secret?

It's the combination of ingredients that give the flavors and textures that are so mouth pleasing.

I still put my recipe up against anyone's for real "umami" in a navy bean soup.

http://hizzoners.com/recipes/soups/1...navy-bean-soup

On Dec 2, 9:20*am, ImStillMags > shared:
> http://hizzoners.com/recipes/soups/1...navy-bean-soup
Any of your recipes that I have made are really, really good and I
thank you so for being quick to share them. Can this soup be
adequately replicated using Great Northern (white) Beans, already
roasted Picnic Ham, and with a stock made from Penzeys Chicken Soup
Base?
I have had the beans taking up cupboard space for a long time now and
this dish sounds perfect, though does offer yet another question. Can
I portion-freeze after cooking?
....Picky

On 12/2/2012 12:20 PM, ImStillMags wrote:
> I
>
> On Saturday, December 1, 2012 9:10:27 PM UTC-8, Paul M. Cook wrote:
>> Just what makes it so good? You take white beans, some water or stock, a
>>
>> ham hock and you simmer it up then add some onion, garlic and celery and
>>
>> maybe some potato and simmer a bit more. You get a velveteen soup that is
>>
>> rich and tantalizing. It has a zesty, sweet yet piquant creaminess that
>>
>> summons you back for bowl after bowl What is the secret?
>
> It's the combination of ingredients that give the flavors and textures that are so mouth pleasing.
>
> I still put my recipe up against anyone's for real "umami" in a navy bean soup.
>
> http://hizzoners.com/recipes/soups/1...navy-bean-soup
>

Although the text says so, that sure doesn't look like a slice of
"golden cornbread" next to that bowl of soup.

Jill

On Sun, 02 Dec 2012 04:04:26 -0500, jmcquown >
wrote:

>On 12/2/2012 1:18 AM, zxcvbob wrote:
>> Paul M. Cook wrote:
>>> Just what makes it so good? You take white beans, some water or
>>> stock, a ham hock and you simmer it up then add some onion, garlic and
>>> celery and maybe some potato and simmer a bit more. You get a
>>> velveteen soup that is rich and tantalizing. It has a zesty, sweet
>>> yet piquant creaminess that summons you back for bowl after bowl What
>>> is the secret?
>>
>>
>> You left out the carrots.
>>
>> Bob
>
>Grated carrot is a possibility, sure. I'd skip the potato, no need for
>it. I always throw in a dried bay leaf or two. And pepper. Salt, to
>taste.

Bean soups don't want potato, beans are starchy enough. A small
amount of carrot is really for color, I usually add diced red bell
pepper for color too. I like white bean soup with ham or ham hocks, I
don't like it with bacon, the flavor of bacon is too overpowering.
http://www.quartermaster.army.mil/jc...n_p/P00801.pdf

On 12/2/2012 9:43 AM, l not -l wrote:

> Pork; the hock (or shanks that I use) releases a lot of flavor and
> collagen when cooked, adding a tremendous mouthfeel.

We just used ham shanks in our beans and they were pretty good.

Becca

On Saturday, December 1, 2012 11:10:27 PM UTC-6, Paul M. Cook wrote:
> Just what makes it so good? You take white beans, some water or stock, a
>
> ham hock and you simmer it up then add some onion, garlic and celery and
>
> maybe some potato and simmer a bit more. You get a velveteen soup that is
>
> rich and tantalizing. It has a zesty, sweet yet piquant creaminess that
>
> summons you back for bowl after bowl What is the secret?

You ever been id Delray Beach FL?

"ImStillMags" > wrote in message
...
> I
>
> On Saturday, December 1, 2012 9:10:27 PM UTC-8, Paul M. Cook wrote:
>> Just what makes it so good? You take white beans, some water or stock, a
>>
>> ham hock and you simmer it up then add some onion, garlic and celery and
>>
>> maybe some potato and simmer a bit more. You get a velveteen soup that
>> is
>>
>> rich and tantalizing. It has a zesty, sweet yet piquant creaminess that
>>
>> summons you back for bowl after bowl What is the secret?
>
> It's the combination of ingredients that give the flavors and textures
> that are so mouth pleasing.
>
> I still put my recipe up against anyone's for real "umami" in a navy bean
> soup.
>
> http://hizzoners.com/recipes/soups/1...navy-bean-soup
>

Minus the tomatoes that is exactly my recipe.

"l not -l" > wrote in message
...
>
> On 1-Dec-2012, "Paul M. Cook" > wrote:
>
>> Just what makes it so good? You take white beans, some water or
>> stock, a
>> ham hock and you simmer it up then add some onion, garlic and celery
>> and
>> maybe some potato and simmer a bit more. You get a velveteen soup
>> that is
>> rich and tantalizing. It has a zesty, sweet yet piquant creaminess
>> that
>> summons you back for bowl after bowl What is the secret?
> Pork; the hock (or shanks that I use) releases a lot of flavor and
> collagen when cooked, adding a tremendous mouthfeel.
> --

Must be it. The silkiness is always what makes it so special.

l not -l wrote:
> "Paul M. Cook" > wrote:
>
>> Just what makes it so good? You take white beans, some water or stock,
>> a ham hock and you simmer it up then add some onion, garlic and celery
>> and maybe some potato and simmer a bit more. You get a velveteen soup
>> that is rich and tantalizing. It has a zesty, sweet yet piquant
>> creaminess that summons you back for bowl after bowl What is the secret?
>
> Pork; the hock (or shanks that I use) releases a lot of flavor and
> collagen when cooked, adding a tremendous mouthfeel.

There's also the effect from starch and water soluble fiber from the
beans. it gets released into the broth and doubles the mouth feel
effect from the collagen.

I think the plant protein complements the animal protein to taste better
than either indivisually.

On 12/2/2012 3:01 PM, Paul M. Cook wrote:

>> http://hizzoners.com/recipes/soups/1...navy-bean-soup
>>
>
> Minus the tomatoes that is exactly my recipe.

That is also my recipe, leaving out the tomatoes and the potatoes.

Becca

On 12/2/2012 12:10 PM, Jeanine Alyse wrote:
> On Dec 2, 9:20 am, ImStillMags > shared:
>> http://hizzoners.com/recipes/soups/1...navy-bean-soup
> Any of your recipes that I have made are really, really good and I
> thank you so for being quick to share them. Can this soup be
> adequately replicated using Great Northern (white) Beans, already
> roasted Picnic Ham, and with a stock made from Penzeys Chicken Soup
> Base?
> I have had the beans taking up cupboard space for a long time now and
> this dish sounds perfect, though does offer yet another question. Can
> I portion-freeze after cooking?
> ...Picky

Picky, we just made ours using Great Northern Beans. We have some left
in the freezer. It tasted great.

Becca

ImStillMags > wrote:
> I
>
> On Saturday, December 1, 2012 9:10:27 PM UTC-8, Paul M. Cook wrote:
>> Just what makes it so good? You take white beans, some water or stock, a
>>
>> ham hock and you simmer it up then add some onion, garlic and celery and
>>
>> maybe some potato and simmer a bit more. You get a velveteen soup that is
>>
>> rich and tantalizing. It has a zesty, sweet yet piquant creaminess that
>>
>> summons you back for bowl after bowl What is the secret?
>
> It's the combination of ingredients that give the flavors and textures
> that are so mouth pleasing.
>
> I still put my recipe up against anyone's for real "umami" in a navy bean soup.
>
> http://hizzoners.com/recipes/soups/1...navy-bean-soup

Someone just gave me a container of bean soup. Very good, with some very
large pork pieces. I'll take it anytime, but no match for sistas Hungarian
goulash soup.

Greg

On Sunday, December 2, 2012 10:10:02 AM UTC-8, Jeanine Alyse wrote:
> On Dec 2, 9:20*am, ImStillMags > shared:
>
> > http://hizzoners.com/recipes/soups/1...navy-bean-soup
>
> Any of your recipes that I have made are really, really good and I
>
> thank you so for being quick to share them. Can this soup be
>
> adequately replicated using Great Northern (white) Beans, already
>
> roasted Picnic Ham, and with a stock made from Penzeys Chicken Soup
>
> Base?
>
> I have had the beans taking up cupboard space for a long time now and
>
> this dish sounds perfect, though does offer yet another question. Can
>
> I portion-freeze after cooking?
>
> ...Picky

Sure you can use all those ingredients. And yes it freezes very well. let me know how it comes out. Thanks, Picky.

On Dec 2, 7:17*pm, ImStillMags > wrote:
> On Sunday, December 2, 2012 10:10:02 AM UTC-8, Jeanine Alyse wrote:
> > On Dec 2, 9:20*am, ImStillMags > shared:
>
> > >http://hizzoners.com/recipes/soups/1...navy-bean-soup
>
> > Any of your recipes that I have made are really, really good and I
>
> > thank you so for being quick to share them. *Can this soup be
>
> > adequately replicated using Great Northern (white) Beans, already
>
> > roasted Picnic Ham, and with a stock made from Penzeys Chicken Soup
>
> > Base?
>
> > I have had the beans taking up cupboard space for a long time now and
>
> > this dish sounds perfect, though does offer yet another question. *Can
>
> > I portion-freeze after cooking?
>
> > ...Picky
>
> Sure you can use all those ingredients. *And yes it freezes very well. *let me know how it comes out. *Thanks, Picky.
I have two huge pots of your soup simmering on the stove as I type.
It sure does smell good!
....Picky