It's what we're having tonight!

Creamy Navy Bean Soup

1 tablespoon olive oil
1 onion, diced
1 stalk celery, small dice
1/2 carrot, small dice
1 lg clove garlic, minced
1 (16 ounce) package dried navy beans (precooked- see below)
6 cups water
1 (14.5 ounce) can diced tomatoes
1 small potato, diced
1/2 lb hamhocks
1 tablespoon chicken bouillon granules
2 tablespoons Worcestershire sauce
1 tablespoon parsley, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 bay leaf
1/2 tsp marjoram
1 cup heavy cream (reserved)

Soak beans over night. Drain, cover with water and cook 2 hours till soft.
Heat oil in soup pot; add onion, celery, carrot and garlic and cook till
soft. Add cooked beans, water, tomatoes, ham hocks, and seasonings to the pot;
bring to a boil. Lower heat, cover, and simmer for a couple hours, stirring now
and then to make sure it doesn't catch at the bottom of the pot. If soup
becomes too thick, thin it with a little water. When ready to serve add cream
and heat through. Check seasoning and add salt/pepper if needed. Discard bay
leaf. Serve it forth with crusty bread and butter.

This soup comes down to me from my mom. It is very reminiscent of Bob's Big
Boy's Navy Bean Soup, IMO. Some people sieve this soup but long cooking breaks
down the veggies and beans enough for me. My dad always liked a whole ham hock
in his bowl to pick at -- (eww). I prefer to just eat the soup! *smiles*

Barb

>
>It's what we're having tonight!
>
>Creamy Navy Bean Soup
>

Gonna have some cornbread with that ?? Sounds wonderful!!

Rosie

I would like to know if you put the hock in with all the fat that is
under the skin. I wouldn't want that. Or are you using something I
don't quite get. ?? Because of a high cholesterol level which I try to
control without drugs, I eat a bean meal every day.

This sounds very good and I await your answer so I can run out to the
German butcher at the corner.


Zee

Zee writes:

>I would like to know if you put the hock in with all the fat that is
>under the skin. I wouldn't want that. Or are you using something I
>don't quite get. ?? Because of a high cholesterol level which I try to
>control without drugs, I eat a bean meal every day.

I buy plain old smoked ham hocks- they are fatty and thick skinned full of
gelatinous-I-don't-wanna-know-what but they give an awesome flavor and texture
to the soup. They usually come 2 to a package at my store. You could substitute
lower fat smoked ham or pull all the visible fat off the ham hock and, of
course, omit the heavy cream or replace it with evaporated non-fat milk. If
it's too thin at that point, thicken with a little cornstarch slurry.

Hope this helped =)


And Rosie-- I do like cornbread with beans but I gotta have my crusty
sourdough bread with this *laughs*

*smiles*

It was awesome and filling!

Barb

Zee writes:

>I would like to know if you put the hock in with all the fat that is
>under the skin. I wouldn't want that. Or are you using something I
>don't quite get. ?? Because of a high cholesterol level which I try to
>control without drugs, I eat a bean meal every day.

I buy plain old smoked ham hocks- they are fatty and thick skinned full of
gelatinous-I-don't-wanna-know-what but they give an awesome flavor and texture
to the soup. They usually come 2 to a package at my store. You could substitute
lower fat smoked ham or pull all the visible fat off the ham hock and, of
course, omit the heavy cream or replace it with evaporated non-fat milk. If
it's too thin at that point, thicken with a little cornstarch slurry.

Hope this helped =)


And Rosie-- I do like cornbread with beans but I gotta have my crusty
sourdough bread with this *laughs*

*smiles*

It was awesome and filling!

Barb

Barbtail wrote:
> Zee writes:
>
> >I would like to know if you put the hock in with all the fat that is
> >under the skin. I wouldn't want that. Or are you using something I
> >don't quite get. ?? Because of a high cholesterol level which I try
to
> >control without drugs, I eat a bean meal every day.
>
> I buy plain old smoked ham hocks- they are fatty and thick skinned
full of
> gelatinous-I-don't-wanna-know-what but they give an awesome flavor
and texture
> to the soup. They usually come 2 to a package at my store. You could
substitute
> lower fat smoked ham or pull all the visible fat off the ham hock
and, of
> course, omit the heavy cream or replace it with evaporated non-fat
milk. If
> it's too thin at that point, thicken with a little cornstarch slurry.

>
> Hope this helped =)
>
>
> And Rosie-- I do like cornbread with beans but I gotta have my
crusty
> sourdough bread with this *laughs*
>
> *smiles*
>
> It was awesome and filling!
>
> Barb



Ahhh. Now I remember what I used to do. I'd cook the pork hocks in a
pressure cooker, with some onion, carrot, celery and water. Then when
done, we'd eat the lovely meat just falling off the bones with very
dark homemade Finnish rye bread, cultured butter, radishes and German
mustard, and for those that wanted it, black beer.

I'd chill the broth in the unheated shed, remove the fat when it was a
hard disc, then use the broth for--what else, a soup such as you
described. The dogs got the fat.

It's been about 25 years since I've cooked like that. It kinda slipped
away...

Thanks for the memories. ; )

Zee

Barbtail wrote:
> Zee writes:
>
> >I would like to know if you put the hock in with all the fat that is
> >under the skin. I wouldn't want that. Or are you using something I
> >don't quite get. ?? Because of a high cholesterol level which I try
to
> >control without drugs, I eat a bean meal every day.
>
> I buy plain old smoked ham hocks- they are fatty and thick skinned
full of
> gelatinous-I-don't-wanna-know-what but they give an awesome flavor
and texture
> to the soup. They usually come 2 to a package at my store. You could
substitute
> lower fat smoked ham or pull all the visible fat off the ham hock
and, of
> course, omit the heavy cream or replace it with evaporated non-fat
milk. If
> it's too thin at that point, thicken with a little cornstarch slurry.

>
> Hope this helped =)
>
>
> And Rosie-- I do like cornbread with beans but I gotta have my
crusty
> sourdough bread with this *laughs*
>
> *smiles*
>
> It was awesome and filling!
>
> Barb



Ahhh. Now I remember what I used to do. I'd cook the pork hocks in a
pressure cooker, with some onion, carrot, celery and water. Then when
done, we'd eat the lovely meat just falling off the bones with very
dark homemade Finnish rye bread, cultured butter, radishes and German
mustard, and for those that wanted it, black beer.

I'd chill the broth in the unheated shed, remove the fat when it was a
hard disc, then use the broth for--what else, a soup such as you
described. The dogs got the fat.

It's been about 25 years since I've cooked like that. It kinda slipped
away...

Thanks for the memories. ; )

Zee

On 2004-11-19, Barbtail > wrote:

> 1 cup heavy cream (reserved)

Might I suggest an alternative. Cook the beans a little longer. Most beans
will, if cooked long enough, yield up a natural "cream" of their own. Navy
beans are very good for this natural cream. But, be careful. Overcook and
the over production of this natural starch "cream" can ruin the dish. I did
this once with Lima beans and with just a bit of cooling the whole mess
solidified like a gelatin. It takes a couple times to get the hang of it.

nb

On 2004-11-19, Barbtail > wrote:

> 1 cup heavy cream (reserved)

Might I suggest an alternative. Cook the beans a little longer. Most beans
will, if cooked long enough, yield up a natural "cream" of their own. Navy
beans are very good for this natural cream. But, be careful. Overcook and
the over production of this natural starch "cream" can ruin the dish. I did
this once with Lima beans and with just a bit of cooling the whole mess
solidified like a gelatin. It takes a couple times to get the hang of it.

nb

Zee writes:
>Ahhh. Now I remember what I used to do. I'd cook the pork hocks in a
>pressure cooker, with some onion, carrot, celery and water. Then when
>done, we'd eat the lovely meat just falling off the bones with very
>dark homemade Finnish rye bread, cultured butter, radishes and
>German
>mustard, and for those that wanted it, black beer.

Oooo that sounds good even to me and I'm not much for ham hocks (though I
admit the little chunks of meat inside are tasty). Pass the beer!

I don't think I've ever had finnish rye bread. How is it different from other
rye breads? Is it a dark rye or light? I do like rye bread.

>I'd chill the broth in the unheated shed, remove the fat when it was a
>hard disc, then use the broth for--what else, a soup such as you
>described. The dogs got the fat.
>
>It's been about 25 years since I've cooked like that. It kinda slipped
>away...
>
>Thanks for the memories. ; )
>
>Zee

You are most welcome *smiles*

I didn't even think about making the stock ahead and removing the fat. That
would be the best option. *smiles* You would get the rich flavor and body of
the ham-hock stock without all the fat! You could probably even chop up some
of the leaner meat to add back to the soup.

*cheers*

Barb

NotBob writes:
>> 1 cup heavy cream (reserved)
>
>Might I suggest an alternative. Cook the beans a little longer. Most beans
>will, if cooked long enough, yield up a natural "cream" of their own. Navy
>beans are very good for this natural cream. But, be careful. Overcook and
>the over production of this natural starch "cream" can ruin the dish. I did
>this once with Lima beans and with just a bit of cooling the whole mess
>solidified like a gelatin. It takes a couple times to get the hang of it.
>
>nb

That sounds like good idea. I don't always splurge with cream like that but
it really takes the edge off the acidy tomatoes in this soup, IMHO. Also, since
I don't sieve this soup it acts as a bit of a thickener. Milk would probably
work as well. Some people also take a bit of the soup out and puree it, then
add it back in to thicken and add body.

I may try your suggestion- I'm sure my waist would appreciate it!

*cheers*

Barb

Barbtail wrote:

> Zee writes:
>
> > I would like to know if you put the hock in with all the fat that is
> > under the skin.

[snip]

> You could substitute lower fat smoked ham or pull all the
> visible fat off the ham hock and, of course, omit the heavy cream or
> replace it with evaporated non-fat milk. If it's too thin at that
> point, thicken with a little cornstarch slurry.


At my store, they sell smoked turkey drumsticks that have been sawed
cross-wise into pieces. I've thought about trying that for bean soup
some time, see how it goes.




Brian

Barbtail wrote:
> Zee writes:
> >Ahhh. Now I remember what I used to do. I'd cook the pork hocks in a
> >pressure cooker, with some onion, carrot, celery and water. Then
when
> >done, we'd eat the lovely meat just falling off the bones with very
> >dark homemade Finnish rye bread, cultured butter, radishes and
> >German
> >mustard, and for those that wanted it, black beer.
>
> Oooo that sounds good even to me and I'm not much for ham hocks
(though I
> admit the little chunks of meat inside are tasty). Pass the beer!
>
> I don't think I've ever had finnish rye bread. How is it different
from other
> rye breads? Is it a dark rye or light? I do like rye bread.
>
> >I'd chill the broth in the unheated shed, remove the fat when it was
a
> >hard disc, then use the broth for--what else, a soup such as you
> >described. The dogs got the fat.
> >
> >It's been about 25 years since I've cooked like that. It kinda
slipped
> >away...
> >
> >Thanks for the memories. ; )
> >
> >Zee
>
> You are most welcome *smiles*
>
> I didn't even think about making the stock ahead and removing the
fat. That
> would be the best option. *smiles* You would get the rich flavor and
body of
> the ham-hock stock without all the fat! You could probably even
chop up some
> of the leaner meat to add back to the soup.
>
> *cheers*
>
> Barb


The Finnish rye recipe is in the Scandinavian book, part of The New
York Times Foods of the World series from the 1960s. I think that's the
name. My daughter has it now. The rye bread is probably not very
different from any rye but as I remember it was an extremely stiff
dough (pre bread machine days) and you shaped it like a doughnut to
bake and then you dusted it with flour so it comes out with this almost
icing sugar dusted look with wide brown cracks. I'm not doing so good
here...ha...but I can picture it.

The pork hock meat is really succulent, and yes much would go in the
soup. Greens too. Then, I used spinach or wild (something) which is
related to Romaine lettuce. (Sorry these names escape me.)

I don't have a pressure cooker anymore! But I see the butcher nearby
has smoked turkey legs. That might be a good substitute. And yes, I
would try for the natural creaminess of the navy or white bean rather
than dairy cream or milk.

We had the dark beer (called stout) and the children had this
non-alcoholic dark beer available in Scandinavian, German or Dutch
shops.

Both the pork hock meal and the soup meal were very simple meals but
really delicious. The whole effort started with wanting the broth and
meat for soup, but it smelled so tantalizing we invented this meat meal
the day I cooked the hocks. The soup of course came later in the week.
Zee

Barbtail wrote:
> Zee writes:
> >Ahhh. Now I remember what I used to do. I'd cook the pork hocks in a
> >pressure cooker, with some onion, carrot, celery and water. Then
when
> >done, we'd eat the lovely meat just falling off the bones with very
> >dark homemade Finnish rye bread, cultured butter, radishes and
> >German
> >mustard, and for those that wanted it, black beer.
>
> Oooo that sounds good even to me and I'm not much for ham hocks
(though I
> admit the little chunks of meat inside are tasty). Pass the beer!
>
> I don't think I've ever had finnish rye bread. How is it different
from other
> rye breads? Is it a dark rye or light? I do like rye bread.
>
> >I'd chill the broth in the unheated shed, remove the fat when it was
a
> >hard disc, then use the broth for--what else, a soup such as you
> >described. The dogs got the fat.
> >
> >It's been about 25 years since I've cooked like that. It kinda
slipped
> >away...
> >
> >Thanks for the memories. ; )
> >
> >Zee
>
> You are most welcome *smiles*
>
> I didn't even think about making the stock ahead and removing the
fat. That
> would be the best option. *smiles* You would get the rich flavor and
body of
> the ham-hock stock without all the fat! You could probably even
chop up some
> of the leaner meat to add back to the soup.
>
> *cheers*
>
> Barb


The Finnish rye recipe is in the Scandinavian book, part of The New
York Times Foods of the World series from the 1960s. I think that's the
name. My daughter has it now. The rye bread is probably not very
different from any rye but as I remember it was an extremely stiff
dough (pre bread machine days) and you shaped it like a doughnut to
bake and then you dusted it with flour so it comes out with this almost
icing sugar dusted look with wide brown cracks. I'm not doing so good
here...ha...but I can picture it.

The pork hock meat is really succulent, and yes much would go in the
soup. Greens too. Then, I used spinach or wild (something) which is
related to Romaine lettuce. (Sorry these names escape me.)

I don't have a pressure cooker anymore! But I see the butcher nearby
has smoked turkey legs. That might be a good substitute. And yes, I
would try for the natural creaminess of the navy or white bean rather
than dairy cream or milk.

We had the dark beer (called stout) and the children had this
non-alcoholic dark beer available in Scandinavian, German or Dutch
shops.

Both the pork hock meal and the soup meal were very simple meals but
really delicious. The whole effort started with wanting the broth and
meat for soup, but it smelled so tantalizing we invented this meat meal
the day I cooked the hocks. The soup of course came later in the week.
Zee

wrote:
> Barbtail wrote:
> > Zee writes:
> > >Ahhh. Now I remember what I used to do. I'd cook the pork hocks in
a
> > >pressure cooker, with some onion, carrot, celery and water. Then
> when
> > >done, we'd eat the lovely meat just falling off the bones with
very
> > >dark homemade Finnish rye bread, cultured butter, radishes and
> > >German
> > >mustard, and for those that wanted it, black beer.
> >
> > Oooo that sounds good even to me and I'm not much for ham hocks
> (though I
> > admit the little chunks of meat inside are tasty). Pass the beer!
> >
> > I don't think I've ever had finnish rye bread. How is it different
> from other
> > rye breads? Is it a dark rye or light? I do like rye bread.
> >
> > >I'd chill the broth in the unheated shed, remove the fat when it
was
> a
> > >hard disc, then use the broth for--what else, a soup such as you
> > >described. The dogs got the fat.
> > >
> > >It's been about 25 years since I've cooked like that. It kinda
> slipped
> > >away...
> > >
> > >Thanks for the memories. ; )
> > >
> > >Zee
> >
> > You are most welcome *smiles*
> >
> > I didn't even think about making the stock ahead and removing the
> fat. That
> > would be the best option. *smiles* You would get the rich flavor
and
> body of
> > the ham-hock stock without all the fat! You could probably even
> chop up some
> > of the leaner meat to add back to the soup.
> >
> > *cheers*
> >
> > Barb
>
>
> The Finnish rye recipe is in the Scandinavian book, part of The New
> York Times Foods of the World series from the 1960s. I think that's
the
> name. My daughter has it now. The rye bread is probably not very
> different from any rye but as I remember it was an extremely stiff
> dough (pre bread machine days) and you shaped it like a doughnut to
> bake and then you dusted it with flour so it comes out with this
almost
> icing sugar dusted look with wide brown cracks. I'm not doing so good
> here...ha...but I can picture it.
>
> The pork hock meat is really succulent, and yes much would go in the
> soup. Greens too. Then, I used spinach or wild (something) which is
> related to Romaine lettuce. (Sorry these names escape me.)
>
> I don't have a pressure cooker anymore! But I see the butcher nearby
> has smoked turkey legs. That might be a good substitute.


Addendum: probably I'm going to substitute the turkey legs for the pork
hocks, not for the pressure cooker.
Zee




And yes, I
> would try for the natural creaminess of the navy or white bean rather
> than dairy cream or milk.
>
> We had the dark beer (called stout) and the children had this
> non-alcoholic dark beer available in Scandinavian, German or Dutch
> shops.
>
> Both the pork hock meal and the soup meal were very simple meals but
> really delicious. The whole effort started with wanting the broth and
> meat for soup, but it smelled so tantalizing we invented this meat
meal
> the day I cooked the hocks. The soup of course came later in the
week.
> Zee

wrote:
> Barbtail wrote:
> > Zee writes:
> > >Ahhh. Now I remember what I used to do. I'd cook the pork hocks in
a
> > >pressure cooker, with some onion, carrot, celery and water. Then
> when
> > >done, we'd eat the lovely meat just falling off the bones with
very
> > >dark homemade Finnish rye bread, cultured butter, radishes and
> > >German
> > >mustard, and for those that wanted it, black beer.
> >
> > Oooo that sounds good even to me and I'm not much for ham hocks
> (though I
> > admit the little chunks of meat inside are tasty). Pass the beer!
> >
> > I don't think I've ever had finnish rye bread. How is it different
> from other
> > rye breads? Is it a dark rye or light? I do like rye bread.
> >
> > >I'd chill the broth in the unheated shed, remove the fat when it
was
> a
> > >hard disc, then use the broth for--what else, a soup such as you
> > >described. The dogs got the fat.
> > >
> > >It's been about 25 years since I've cooked like that. It kinda
> slipped
> > >away...
> > >
> > >Thanks for the memories. ; )
> > >
> > >Zee
> >
> > You are most welcome *smiles*
> >
> > I didn't even think about making the stock ahead and removing the
> fat. That
> > would be the best option. *smiles* You would get the rich flavor
and
> body of
> > the ham-hock stock without all the fat! You could probably even
> chop up some
> > of the leaner meat to add back to the soup.
> >
> > *cheers*
> >
> > Barb
>
>
> The Finnish rye recipe is in the Scandinavian book, part of The New
> York Times Foods of the World series from the 1960s. I think that's
the
> name. My daughter has it now. The rye bread is probably not very
> different from any rye but as I remember it was an extremely stiff
> dough (pre bread machine days) and you shaped it like a doughnut to
> bake and then you dusted it with flour so it comes out with this
almost
> icing sugar dusted look with wide brown cracks. I'm not doing so good
> here...ha...but I can picture it.
>
> The pork hock meat is really succulent, and yes much would go in the
> soup. Greens too. Then, I used spinach or wild (something) which is
> related to Romaine lettuce. (Sorry these names escape me.)
>
> I don't have a pressure cooker anymore! But I see the butcher nearby
> has smoked turkey legs. That might be a good substitute.


Addendum: probably I'm going to substitute the turkey legs for the pork
hocks, not for the pressure cooker.
Zee




And yes, I
> would try for the natural creaminess of the navy or white bean rather
> than dairy cream or milk.
>
> We had the dark beer (called stout) and the children had this
> non-alcoholic dark beer available in Scandinavian, German or Dutch
> shops.
>
> Both the pork hock meal and the soup meal were very simple meals but
> really delicious. The whole effort started with wanting the broth and
> meat for soup, but it smelled so tantalizing we invented this meat
meal
> the day I cooked the hocks. The soup of course came later in the
week.
> Zee

Barbtail wrote:
> It's what we're having tonight!
>
> Creamy Navy Bean Soup
>
> 1 tablespoon olive oil
> 1 onion, diced
> 1 stalk celery, small dice
> 1/2 carrot, small dice
> 1 lg clove garlic, minced
> 1 (16 ounce) package dried navy beans (precooked- see below)
> 6 cups water
> 1 (14.5 ounce) can diced tomatoes
> 1 small potato, diced
> 1/2 lb hamhocks
> 1 tablespoon chicken bouillon granules
> 2 tablespoons Worcestershire sauce
> 1 tablespoon parsley, minced
> 1 teaspoon kosher salt
> 1/2 teaspoon ground black pepper
> 1 bay leaf
> 1/2 tsp marjoram
> 1 cup heavy cream (reserved)
>
> Soak beans over night. Drain, cover with water and cook 2 hours till
soft.
> Heat oil in soup pot; add onion, celery, carrot and garlic and cook
till
> soft. Add cooked beans, water, tomatoes, ham hocks, and seasonings to
the pot;
> bring to a boil. Lower heat, cover, and simmer for a couple hours,
stirring now
> and then to make sure it doesn't catch at the bottom of the pot. If
soup
> becomes too thick, thin it with a little water. When ready to serve
add cream
> and heat through. Check seasoning and add salt/pepper if needed.
Discard bay
> leaf. Serve it forth with crusty bread and butter.
>
> This soup comes down to me from my mom. It is very reminiscent of
Bob's Big
> Boy's Navy Bean Soup, IMO. Some people sieve this soup but long
cooking breaks
> down the veggies and beans enough for me. My dad always liked a
whole ham hock
> in his bowl to pick at -- (eww). I prefer to just eat the soup!
*smiles*
>
> Barb



I kind of made your soup today. I'm disappointed. There's something
missing. It's the pork hocks. Anyway...

I substituted smoked turkey legs, quadrupled on the garlic and spices,
added dried mustard powder, used dried oregano instead of marjoram,
added a generous handful of chopped, frozen dill, one small tin of
tomato paste and a large tin of plum tomatoes. Then, still not happy,
and thinking it was tasteless, I added a heaping tablespoon hot
Hungarian paprika, all the cayenne pepper I had (again about a
tablespoon), two heaping tablespoons medium hot chili powder, two
teaspoons cumin, a slosh of cider vinegar, and three cups of cooked red
kidney beans. All the defatted liquid from cooking the turkey legs, and
the meat.

The usual vegetables, plus a forelorn zucchini. A couple tablespoons of
brown sugar.

It's pretty good.

Like I said; I kind of made your soup today.

Zee

Barbtail wrote:
> It's what we're having tonight!
>
> Creamy Navy Bean Soup
>
> 1 tablespoon olive oil
> 1 onion, diced
> 1 stalk celery, small dice
> 1/2 carrot, small dice
> 1 lg clove garlic, minced
> 1 (16 ounce) package dried navy beans (precooked- see below)
> 6 cups water
> 1 (14.5 ounce) can diced tomatoes
> 1 small potato, diced
> 1/2 lb hamhocks
> 1 tablespoon chicken bouillon granules
> 2 tablespoons Worcestershire sauce
> 1 tablespoon parsley, minced
> 1 teaspoon kosher salt
> 1/2 teaspoon ground black pepper
> 1 bay leaf
> 1/2 tsp marjoram
> 1 cup heavy cream (reserved)
>
> Soak beans over night. Drain, cover with water and cook 2 hours till
soft.
> Heat oil in soup pot; add onion, celery, carrot and garlic and cook
till
> soft. Add cooked beans, water, tomatoes, ham hocks, and seasonings to
the pot;
> bring to a boil. Lower heat, cover, and simmer for a couple hours,
stirring now
> and then to make sure it doesn't catch at the bottom of the pot. If
soup
> becomes too thick, thin it with a little water. When ready to serve
add cream
> and heat through. Check seasoning and add salt/pepper if needed.
Discard bay
> leaf. Serve it forth with crusty bread and butter.
>
> This soup comes down to me from my mom. It is very reminiscent of
Bob's Big
> Boy's Navy Bean Soup, IMO. Some people sieve this soup but long
cooking breaks
> down the veggies and beans enough for me. My dad always liked a
whole ham hock
> in his bowl to pick at -- (eww). I prefer to just eat the soup!
*smiles*
>
> Barb



I kind of made your soup today. I'm disappointed. There's something
missing. It's the pork hocks. Anyway...

I substituted smoked turkey legs, quadrupled on the garlic and spices,
added dried mustard powder, used dried oregano instead of marjoram,
added a generous handful of chopped, frozen dill, one small tin of
tomato paste and a large tin of plum tomatoes. Then, still not happy,
and thinking it was tasteless, I added a heaping tablespoon hot
Hungarian paprika, all the cayenne pepper I had (again about a
tablespoon), two heaping tablespoons medium hot chili powder, two
teaspoons cumin, a slosh of cider vinegar, and three cups of cooked red
kidney beans. All the defatted liquid from cooking the turkey legs, and
the meat.

The usual vegetables, plus a forelorn zucchini. A couple tablespoons of
brown sugar.

It's pretty good.

Like I said; I kind of made your soup today.

Zee

>Like I said; I kind of made your soup today.
>
>Zee
>

*smiles* As long as you enjoyed it!

Something about ham hocks and all the flavor (read FATyum lol) and gelatin they
bring to the pot. *laughs*

*Cheers*

Barb Anne