This is a wonderful bean soup recipe. I intend to use it this fall for football tailgate parties. My soup, while having great flavor, was a little short on the meat. The smoked ham hocks I used were the last pound and a half the store had the day I was shopping. I'm going to increase the ham hock amount from 1 1/2 lbs. to 3 lbs. next time. The volume of soup using the basic recipe was just right and allowed me to have additional meals. I work various shifts, and when I'm on the late shift I don't like to cook much so I prepare what I think I may want to eat that week in advance. This is a keeper!
I made this for supper and it was absolutly perfect. I had saved two ham bones in the freezer, so they were thrown in along with 2 small ham hocks. The only change I made is that, roughly about half was blended up in a blender, then added back in to the pot to make a creamier soup. This made a huge pot of soup and half went into the freezer for my stash. It was the ticket for a day when we were having an ice storm, very comforting! Wonderful with skillet corn bread.
Super!!!! This has the perfect creamy texture with lots of beans! It's exactly like I thought the Senate Bean Soup would taste!! One of the best parts is that it cost around 5 U.S. dollars for a huge vat of hearty soup!!! My beans were soft and cooked at around 2.6 hours simmering so I began my onions then. I loved the method of braising the onions later and adding them at the end!!!!! This is where I added my seasoning, I added all the pepper to my onions and just a pinch of salt since hocks have plenty of salt. The onions gave a great flavor to the soup and they were visible which made the soup look so wonderful!!!! I will definitely use this method again in other soups!!! I love this soup and the history behind it too!!! Thanks so much for posting!!!
I adore this recipe! I found it very smooth, and seriously soothing. I like this soup as it is written, and made it as such. I made this as directed, and it was perfect. I used ham hocks, and wonderful beans. Keep going my MilleR. RIP.
As with all great bean soup recipes, at least half the beans and liquid MUST BE PUREED after removing the hamhocks in order to achieve not only the texture but also the complex flavors of the soup. This recipe is okay, so far as it goes, but for really great bean soup, you need to make Zuppa di Fagioli, the great white bean soup from Tuscany. There are many variations on that recipe but if you can find one direct from Tuscany or one of the great restaurants in Florence or Sienna, you will understand what I am talking about.
This is the best (and simplest) soup I've ever made. I use a crock pot and let the beans and ham cook all day. Just before serving, I brown the onions.
Very satisfying and tasty soup. Thanks for sharing!
There are no uncertainties here this soup is fabulous we used our slow cooker and followed the recipe exactly although midway had to fight my DH to put herbs and seasonings in it my response was if this soup is good enough for the Senate of the United States it will be good enough for us! My DH husband and I could not get over the flavour and the richness and he likes lots of pepper and me just a little salt perfect. Well it's two weeks later we pulled a container out of the freezer the other night another snowy day and warm bean soup and homemade bread sounded good, well this bean soup was absolutely outstanding the flavours married so beautifully that we have decided to make up a batch put it in the freezer to always have it on hand especially for company.This will remain a recipe I will use over the years to come thank you for a forever recipe MilleR ?!
This was very good bean soup. My family enjoyed this very much. It will be a keeper for me and I will use often.
I had been looking for a good bean soup recipe after I ate some a friend had made. Came to zaar,of course, and found this one. I used great northern beans but the results were fabulous! What a treat for a cold winter day!!!