WHITE BEAN AND HAM HOCK SOUP

When the weather gets cold, and all you want to do is stay warm and warm, the best thing you can do is make a large amount of delicious soup. On days like these, there is nothing more comforting than pork and white bean soup. (Okay, maybe some foggy wool slippers, but you can’t eat them!)

This pork-and-bean soup is one of my favorite recipes on the website, and one that my dad has been making for the family for decades. It makes a big boost (doubles as the set) and because it gets better with days, we’ll enjoy it for dinner one night and then for lunch for several days afterward.

Why do some stews and soups improve the next day? I think the reason is because the flavors from beans, pork, and vegetables have time to mix. The starch from the beans settles more in the broth which makes the stew thicker and similar to soup as well.

This recipe uses smoked pork shank or pork shank to make the rich gravy for soup. Pork leg tends to have more meat on it (soup photos show meat from pork leg).

Think of the hock as the “ankle” of a pig, directly above the feet. Legs below the shoulder (front) or pork (back leg).

I recommend using Sanx for this recipe if you have a choice. If you use pork shank and you like meat soup, you might want to add some chopped beef to your soup.

  • Ingredients :

° 1 pound of dried northern beans

° 1 tablespoon of extra virgin olive oil

° 1/2 cup chopped yellow onion

° 2 garlic cloves, peeled and chopped

° 7 cups of high-quality or homemade chicken or turkey broth

° 1 smoked pork

° 1/2 teaspoon kosher salt

° 1/2 teaspoon black pepper

° 1/2 tablespoon chopped fresh oregano

° 1 tablespoon chopped fresh parsley

  • Directions :

Rinse and sort the beans to remove any residue. Soak the beans in a large amount of cold water overnight. You can also soak quickly instead of overnight. For a quick soak of beans, place the washed and sorted beans in a large saucepan or Dutch oven. Cover with 2 inches of water.

Bring to a boil over a high heat; Once it boils, turn off the heat and cover. Leave for an hour, in a large saucepan or Dutch oven, heat the oil over a medium-low heat. Add onion, garlic and a pinch of salt.

Fry the onion until soft and translucent for about 5 minutes, then strain the soaked beans in the water, then add the onion broth, pork veins, salt and pepper and bring to a boil over high heat. Once it boils, reduce the heat, let it simmer and cover.

Simmer for 30 minutes, then add the beans and cook over low heat for an hour and a half to two hours without a cover until the beans are soft. 5 minutes before the beans are done, add the oregano and parsley and stir.

Remove the pork from the shank of the pork, chop it, and put it back into the stew, if desired. Taste and add any salt and pepper if needed. Serve warm.

ENJOY !

Hamburger Vegetable Soup

INGREDIENTS
1 tablespoon of bacon grease or cooking oil
1 medium onion (yellow or sweet), peeled & diced
4 stalks of celery, thinly sliced (I used O Organics® celery hearts)
2 large carrots, peeled, quartered & thinly sliced (I used O Organics carrots®)
1 lb. of ground beef (I used O Organics® 85% lean/15% fat grass-fed ground beef)
1/4 cup (4 tablespoons) of tomato paste
2 tablespoons of minced garlic (3-4 large cloves)
2 sweet bell peppers (red, orange, or yellow), cored & diced
2 cups of shredded cabbage
1 medium russet potato, peeled & chopped
1 medium sweet potato, peeled & chopped
2 (14.5 oz) cans of fire-roasted diced tomatoes, undrained
1 teaspoon of crushed red pepper flakes
1 1/2 tablespoons of Italian seasoning
1 tablespoon of sea salt or Kosher salt (plus more at the end, to taste)
1 teaspoon of black pepper (plus more at the end, to taste)
7 cups of low-sodium beef broth
2 teaspoons of Worcestershire sauce
1 1/2 tablespoons of white wine vinegar or lemon juice
2 teaspoons of sugar (I used coconut sugar)
Toppings (Optional):
shredded or grated Parmesan cheese
chopped fresh parsley
extra black pepper


INSTRUCTIONS
Measure the bacon grease (or cooking oil) into a large pot set to medium-high heat. Once it’s melted & warmed, add the onion, carrot, and celery. Sprinkle with a bit of salt & pepper, then cook for 5 minutes, stirring occasionally.
Add the ground beef, sprinkle with a bit more salt & pepper, and cook for about 5 minutes, breaking the meat into small chunks with a wooden spoon.
Stir in the tomato paste and garlic and cook for 1-2 minutes.
Add the sweet bell pepper, cabbage, russet potato, sweet potato, diced tomatoes, crushed red pepper, Italian seasoning, salt, pepper, and beef broth.
Stir the mixture well, cover with a lid, and bring to a gentle boil. Reduce the heat to medium-low and simmer for one hour, or until the potatoes are tender and the broth has absorbed the flavors from the beef, dried herbs & fresh aromatics.
Measure in the Worcestershire sauce, vinegar (or lemon juice), and sugar. Taste the soup for seasoning. If needed, add more salt, pepper, sugar, vinegar, or Worcestershire sauce one teaspoon at a time to balance the flavors of the broth.
To serve, ladle the hamburger soup into bowls and (optional) top with parmesan cheese, chopped fresh parsley, and extra black pepper. Pair with crusty buttered bread for dunking in the savory broth.
Store any leftovers in an airtight container in the fridge for 3-5 days OR freeze for up to 3 months.


NOTES:

POT SIZE: This soup has LOTS of veggies and broth, so I recommend using at least a 7-quart pot in order to have enough room for everything to cook properly. If you only have a 5-6 quart pot and still want to make this, omit a few of the veggies (like the cabbage & one of the bell peppers) and reduce the broth by a cup.

CHICKEN POT PIE SOUP

INGREDIENTS
1 tablespoon canola or vegetable oil
1 medium onion finely chopped
3 celery ribs chopped
2 cloves garlic minced
¼ teaspoon poultry seasoning
¼ teaspoon ground black pepper (or white pepper)
1 teaspoon crushed rosemary
2 teaspoons fresh thyme (or 1 teaspoon dried)
4 tablespoons butter
¼ cup flour
4 cups low sodium chicken broth
3 carrots peeled and chopped
2 Yukon gold potatoes peeled and small diced
2 bay leaves
1 cup frozen peas
2 ½ cups cooked cubed rotisserie chicken
1/2 cup heavy cream
dried parsley and thyme leaves for garnish


INSTRUCTIONS

Add oil to a Dutch Oven or heavy stockpot over medium heat. Add the onion and celery cooking until soft: 5-7 minutes. Reduce heat to low, Add the garlic, poultry seasoning, black pepper, rosemary and thyme. Cook for 1 minute stirring constantly. Turn off the heat and plate the vegetables and seasonings.
Melt the butter over medium heat. Whisk in the flour cooking for 2-3 minutes stirring continuously. Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves and the rest of the vegetables, spices and herbs that you plated.
Simmer until the potatoes and carrots are tender; 15-20 minutes. Add the peas and chicken and let simmer for an additional 5 minutes. Remove from heat and stir in heavy cream. If desired serve with homemade or store bought biscuits. Garnish with parsley or thyme leaves.


NOTES
Any cooked shredded or cubed chicken will work for this recipe. However rotisserie chickens are available in most grocery stores, big club stores like Sams and Walmart. They are simply delicious and so tender.
Store homemade biscuits in a zipper bag for 2-3 days or in the refrigerator for up to a week.
For a change of pace try this soup with Homemade Croutons or Cheddar Biscuits with Chive Butter.
I usually use Yukon gold potatoes for this recipe but in a pinch I have used Russet potatoes. I usually don’t recommend Russet Potatoes but with recipe I really think it is fine. This soup which does not simmer ling enough for them to break down and the added starch helps thicken the soup.
Season the soup with salt and pepper to taste. Do you like a little kick in almost all your recipes? Simply add a few pinches of cayenne or a little creole seasoning. It is your soup season it to suit your taste.

Beef and Barley Soup

Beef and Barley Soup!!! 💖
Good old fashioned cold-weather comfort food!!

This BEEF BARLEY SOUP has been made by hundreds of people! Here’s a comment from a reader named Patricia: “I have always loved beef barley soup and must say this is the BEST recipe ever!” Sue said, “I must say it was the most delicious soup I’ve ever made.” Dana says, “I’ve been searching for a “keeper” Beef and Barley soup for ages and I think at last I’ve found it with yours!” YOU HAVE TO TRY IT GUYS!

This easy recipe is the perfect belly warming meal!

Ingredients:

2 lbs. Beef stew meat cut into bite-sized pieces

1 Onion chopped

2 Tbsp. Olive oil

2 tsp. Minced garlic

½ C. Sliced carrots

6 C. Beef broth

½ Bell pepper chopped

¾ C. Barley

1 Can diced tomatoes

3 tsp. Worcestershire sauce

¼ tsp. Ground thyme

1 package brown gravy mix

2 Tbsp. Red cooking wine

Salt and pepper to taste

Fresh parsley for garnish if desired.

How to make Beef and Barley Soup:

Step 1. Heat the olive oil in a deep pot over medium-high heat on the stove.

Step 2. Add the beef and onions to the skillet, and saute until the meat is cooked, browned and the onions have begun to soften.

Step 3. Add the other ingredients to the pot, and bring the mixture to a boil.

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Step 4. Lower the heat to a simmer and cover, cooking for 50-60 minutes.

Enjoy!

 

RECIPE:

Ingredients

2 lbs. Beef stew meat cut into bite sized pieces
1 Onion chopped
2 Tbsp. Olive oil
2 tsp. Minced garlic
½ C. Sliced carrots
6 C. Beef broth
½ Bell pepper chopped
¾ C. Barley
1 Can diced tomatoes
3 tsp. Worcestershire sauce
¼ tsp. Ground thyme
1 Package brown gravy mix
2 Tbsp. Red cooking wine
Salt and pepper to taste
Fresh parsley for garnish if desired.

Instructions
Heat the olive oil in a deep pot over medium-high heat on the stove.

Add the beef and onions to the skillet, and saute until the meat is cooked, browned and the onions have begun to soften.
Add the other ingredients to the pot, and bring the mixture to a boil.
Lower the heat to a simmer and cover, cooking for 50-60 minutes.

source: sweetpeaskitchen.com