Northern Bean Soup


We ate the last of the Split Pea soup this past week so I decided to make more soup for lunches. This time around, I ran with Northern Beans.

4 cans Northern Beans plus bean juice
2 big tuppers of (hamm) stock (92 ounces give or take)
2 medium onions
½ large bag of carrots (16 oz give or take)
3 potatoes, cubed
1 can sweet corn (drained)
1 lb cubed Canadian Bacon (or other hamm of sorts)
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper

Prep veggies (cube taters, slice carrots, dice onions, open can of corn – heh – and drain out corn water). Put stock in a 10 quart pot (I finally looked to see what size my smaller pot was…huzzah!) to simmer. Add beans and bean juice (this was experimental; we figured that the bean juice would add a bit of flavor since I was working with bird stock and not hamm stock. It worked out well so I’m keeping it in the recipe), add veggies, cube hamm, add it. Season with salt, and peppers – omit 1 tsp of cayenne if you don’t like your soup with a bit of a bite. Personally, it was FABULOUS with a dash of hot. Simmer for at least an hour or until taters are soup mooshie. I think I had this on the stove for 3 hours burbling away.

The next time around I think I will try using hamm stock and see if there is a noticeable difference. I might cut the salt down by ½ tsp if I do…depending on how salty my hamm stock is. I might also try different hamm to cube as Canadian bacon was…OK but hamm from a big ol’ spiral cut hamm might be tastier. You can add celery if you want; I don’t much like celery so I did not. I’d say maybe 3-4 stalks cubed ought to do. We thought about adding a hot pepper from the garden but I’m glad we did not because my cayenne pepper is getting FEISTY in its old age.

I highly recommend the canned beans over dried beans unless you know the secret of making soft beans from dried beans. I’ve tried soaking them over night, boiling them for an hour plus, and soaking after boiling (once I did all three methods out of desperation) and I still get beans with a crunch. I was going to give it one last go, but I met Alessar in the grocery store and he said, “Girl, go with canned beans. All the way.” So I did.

This should yield about 14 bowls of soup which is awesome for packing up and freezing for lunches. Or even packing some up in bigger tuppers for later when you want soup but don’t want to spend the time making it.

2007: Northern Bean Nuttin for you.

2006: JSFR: China Marble

2005: One day, Jer and the pen went a little crazy and wrote ‘hamm’ on the menu, which we thought was mighty appropriate seeings as we weren’t sure how closely related our “ham” was to an actual pig.

2004: Please sir, can I have som-NO!

2003: “Ares, God of War, be praised! Man, that’s some good coffee!!”

Leave a Reply