D.C. Bean Soup
Hearty, Filling, Stasty, and with quite the history
Ingredients
- 1 lb Navy Beans Dried, picked
- 1 lb Ham With Bone
- 2 ea Russet Potatoes Peeled, Diced
- 1 ea Onion Large, Peeled, Diced
- 1 ea Celery Washed, Diced
- 1 ea Carrot Peeled, Diced
- 3 cloves Garlic peeled, minced
- 8 cups Chicken Stock Low Sodium
- 2 tbsp Butter Unsalted
- Salt, Pepper To taste
- 2 ea Bay leaves
Instructions
Soaking
- Place beans in large bowl and add water to cover by 3"
- Cover, soak overnight in cool area.
- After soaking and the beans have softened and began to split, drain well.
Soup
- In a large dutch oven, over medium heat, melt and foam out the butter
- Add the mirepoix, and cook until the onions have softened, and turned translucent.
- Add the rest and bring to a boil, reduce heat to med-low and simmer until beans begin to break down ~90 mints to 2 hours, add water as needed to adjust thickness
- Taste, season, taste, balance flavor, serve with a vinegar drizzle
Notes
A very long story about this soup.
It was once a very closely guarded secret of the U.S. Navy, who at the times provided the mess personnel for various governmental kitchens.
Once upon time, a member of one of those institutions, became engaged in conversation about said soup, before long said member had joined several others in a non-disclosed location for a soup cook off, and other discussions.
But back to the soup, one can use leftover ham from say a holiday feast, it is good if one uses the bone, and even better if one add smoked ham hocks.
This has long been a winters standby for the lair, usually served with thick slices of fresh bread, slathered in butter. A small drizzle of good quality vinegar, will accent the tastes.
Nutrition
Calories: 331kcalCarbohydrates: 24gProtein: 23gFat: 16gSaturated Fat: 6gCholesterol: 50mgSodium: 1042mgPotassium: 639mgFiber: 6gSugar: 4gVitamin A: 116IUVitamin C: 1mgCalcium: 52mgIron: 2mg
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