Transform basic beans into a culinary masterpiece: how to make old fashioned bean soup

In a world where culinary delights abound, few dishes evoke the warmth and comfort of a classic old-fashioned bean soup. This humble yet heartwarming dish has graced dinner tables for centuries, nourishing bodies and souls alike. Join us on a culinary adventure as we explore the secrets of crafting this timeless masterpiece.

Choosing the Perfect Beans

The foundation of any great bean soup lies in the beans themselves. For this recipe, we recommend using a combination of navy beans and great northern beans. Navy beans lend a creamy texture, while great northern beans add a subtle sweetness.

Soaking the Beans

Before cooking, it’s crucial to soak the beans overnight. This helps remove any impurities and reduces the cooking time. Place the beans in a large bowl and cover them with cold water. Let them soak for a minimum of 8 hours, or up to 24 hours.

Creating the Flavorful Broth

The broth is the soul of the soup. In a large stockpot or Dutch oven, sauté chopped onion, celery, and carrots in a drizzle of olive oil until softened. Add minced garlic and cook for another minute. Pour in chicken or vegetable broth and bring to a boil.

Adding the Beans and Herbs

Once the broth is boiling, drain the soaked beans and add them to the pot. Bring the mixture back to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beans are tender. Season with salt, pepper, and dried thyme.

Enhancing the Flavor with Ham and Bacon

For an extra layer of savory goodness, add a ham hock and a few slices of bacon to the soup. The ham hock will infuse the broth with a rich, smoky flavor, while the bacon adds a touch of salty crunch.

Simmering to Perfection

Once the beans are tender, remove the ham hock and bacon and discard. Continue simmering the soup for another 30-60 minutes, or until it has thickened to your desired consistency.

Finishing Touches

Before serving, add a handful of chopped parsley for a fresh burst of flavor. You can also serve the soup with cornbread or crusty bread for dipping.

A Culinary Symphony of Flavors

The result is a heartwarming, flavorful bean soup that will transport you back to simpler times. The tender beans, savory broth, and subtle herbs create a symphony of flavors that will delight your taste buds.

Basics You Wanted To Know

1. Can I use canned beans instead of dried beans?

Yes, you can use canned beans, but they may require less cooking time. Adjust the cooking time accordingly.

2. What if I don’t have a ham hock or bacon?

You can omit the ham hock and bacon, but the soup will have a less savory flavor.

3. How can I thicken the soup?

If the soup is too thin, you can mash some of the beans with a fork or potato masher. This will release starch and thicken the broth.

4. Can I freeze bean soup?

Yes, bean soup freezes well. Allow it to cool completely before freezing in airtight containers.

5. How long will bean soup last in the refrigerator?

Bean soup will last for 3-4 days in the refrigerator. Reheat thoroughly before serving.